Momofuku Ssäm Bar, NYC 3

August 16, 2010

On July 26, 2010, Luc and I had lunch at the Momofuku Ssäm Bar after a ride on the Staten Island Ferry and before shopping at the Union Square Greenmarket.  

We were seated at a small table near the front. The Ssäm Bar is very crowded in the evening, but calm at lunch.

I ordered a carafe of 2008 Montinore Estate, Willamette Valley, Pinot Noir. Good.

Luc ordered his first ever root beer.

He really liked it and mostly drank root beer for the remaining three days of his stay in the US before returning to France.

There is a $25 prix fixe lunch with two or three choices for each course.

We ordered two of them as we could start with the
steamed pork buns – hoisin, cucumbers, scallions.

These are the signature dish of the Ssäm Bar and are really scrumptious. One can add a bit of the provided barbecue sauce, but the hoisin sauce in the interior is just right. Scallions and cucumbers and interest add crunch to the flavorful pork.

We shared all the courses; next came
Golden Tilefish

The fish was sort of mushy, but the point of the dish was the green mild Thai curry mush and the coconut strips with it. I liked this more than Luc did.

Whole Lamb Sausage 

We found this disappointing as the sausage had sort of a baloney texture without any crisp grilling as I had expected. 

Corn Ice Cream Pie

The flavor of the seasonal sweet corn really came through; very good. 

Thai Iced Tea Parfait

Good.

We enjoyed our lunch, but one does better ordering à la carte.

To see my blogpost on the Momofuku Ssäm Bar from September 2009 click here.

To see my blogpost on the Momofuku Ssäm Bar from August 2008 click here.  

http://www.momofuku.com/ssam-bar/

One Response to “Momofuku Ssäm Bar, NYC 3”

  1. Mary Lee Says:

    Michael,
    The signature dish’s buns are very popular in Singapore served with pork belly slices stewed in dark soy sauce spiced with five-star anise and cinnamon. It’s a Hokkien dish called ‘tau yew bak’.


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