Momofuku Ko - My Tasting Menu experience

Momofuku Ko - 8 Extra Place, New York, NYC, 10003

I have some really good friends. So when I moved from Australia to New York City, my friends were kind enough to get me a 16 course tasting menu from Momofuku Ko as my farewell gift.

Momofuku Ko is the 'fine dining' experience that forms part of the brand which is Momofuku. I was lucky enough to get a seat at the rectangular bar which envelopes the kitchen and was able to see first hand, the chefs put together these masterpieces and deliver them straight to myself and other patrons around me. Note: you should allow at least 2.5 - 3 hours for your tasting menu experience.

As there were 16 dishes, I am not going to go into detail about each one, however, I will list each and then provide some comments on my highlights. The tasting menu at Momofuku Ko is not going to be the same on every visit with variations to the menu existing based on seasonal produce.

Dishes 1-4
From Left to Right:
1) Lobster paloise.

2) Vegetable roll, pommes soufflees and millefeuille.

3) Madai - Consomme, shiso and fingerlime.

4) Potato - caviar, fermented radish: The mash potato was so smooth and light and balanced well with the caviar and radish.
Dishes 5-8
From Left to Right:
5) Mackerel sawarazushi - ginger and dashi: The Dashi broth had fish notes, however they were not overly strong, which for me (someone who dislikes strong fish flavours) was nice. It allowed me to enjoy a dish which I didn't think that I would.

6) Uni - chickpea and hozon: The puree was so smooth with the Uni being very subtle. In some cases, Uni can be an overpowering flavour, but in this instance it wasn't and made for another enjoyable dish which I was unsure about to begin with.

7) Razor clam - pineapple and basil: This dish had smokey notes through this dish however the subtle sweetness of the razor clams went well with the flavours of the pineapple. The clams also provided a textural element to this dish.

8) Squash - brown butter and BBQ.

Dishes 9-12
From Left to Right:
9) Halibut - matsutake and concord grape.

10) Trofie - poblano, mimolette and tasso.

11) Lamb - calabrian chilli and sea agretti: In my opinion, the fat of the lamb could have been rendered a little further, but it's a minor comment and this is my personal preference.

12) Foie gras - lychee, pine nut and riesling jelly: Again, another dish I was unsure about. This was a terribly decadent dish with shaved Foie Gras (an ample serve) being provided. I had always thought of Foie Gras as being a savoury ingredient however when it was paired with the tart lychee and riesling jelly, these items helped cut through what could have been a very rich (and hard to eat dish). I was surprised at how well the flavour combinations worked together.

Dishes 12-16
From Left to Right:
13) Unknown item - new to the menu.

14) Huckleberry and coffee: This was my first taste of Huckleberry. The tart berry sorbet worked well with the coffee and provided a well balanced dish.

15) Coconut, banana and rum.

16) Mignardises.

Momofuku Ko is definitely for those who like to try something new and different. I thoroughly enjoyed my experience and the dishes were all delicious. If you are ever in NYC, Momofuku Ko should definitely be on the list of places to visit.

Momofuku Ko Menu, Reviews, Photos, Location and Info - Zomato

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