So, I just ate at Momofuku Ssam Bar after reading a million reviews, and who do I see? Not only do I see now partner, Wakim (Not sure of his correct spelling - and former sous chef at Momofuku Noodle Bar) but Lee Anne Wong, one of my most favorite Top Chef (Bravo Network) chefs ever. And she's going to be a producer on Season 3!
The first time I saw her was when I was dating a chef and we decided to do a tour of the French Culinary Institute. She was giving a lesson as part of the tour to win one over to the school and I was mesmerized by how captivating and fun her energy was. Plus, she's so pretty! An avid top chef fan, I was impressed to see her at Momofuku Ssam Bar. After viewing her style and witnessing her expertise first hand, I knew I was at the right place, and that I would eat something exciting and delicious.
I was also impressed with myself of course – I was so pleased I was able to spot a celebrity like her!
While we were standing around have a sake, waiting 35 minutes for our table, and witnessing some of the most well known chefs in New York chow down on some pricey meat (chefs from Quality Meats, Park Avenue Café, etc were also sitting and having dinner), I built up my courage to be able to at least say something to her at some point during my meal. Me having the good karma that I do, I ended up sitting right next to her friend at the bar. I know what you’re going to say – so lucky!
Lee Anne and her two friends recommended a couple of good dishes and also mentioned that they come every week – jot this down in your notebook right now. I was there on a Tuesday night at around 8:30. Now I’m not sure if this is their regular dinner time but if you want to catch her in person – this might be a good time to try!
As per the foodie’s suggestions, we ate the fried Brussels sprouts (chili, mint, fish sauce-yummers!), the asparagus with a poached egg (ok – not amazing), the hangar ssam (which is Bibb lettuce, Kim chi, scallion and ginger sauce, rice, and meat –very good and very rare – as in bleeding), crawfish (a lot of work but tasty), and then strongly advised to try the tripe according to every server in the place. The tripe was strange, not like what I would have imagined. In fact it was much better, and I’ve never eaten tripe before.
Just so you know, I asked the chef in charge what he thought we should try. He said that he was confident we would like it and that he stands behind every single dish on the menu. Some of the menu options are truly inventive. Did you ever think that Brussels sprouts would be good with mint and fried up with fish sauce? This was one of my favorites because it was so surprising and well rounded in texture, flavor, and visual appeal.
Hey, if you haven’t been to Momofuko Ssam, you should at least try it, if not for the food then, at least for the potential celebrity foodies you might see there!