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This is Japanese ramen by way of a Carolina whole-hog barbecue, with more than a soupçon of French technique, deriving its super-porky flavor as much from hot, fatty slabs of succulent Berkshire pork belly and deep-pink shredded shoulder as from the long-simmered stock (made from 70 pounds of chicken legs, roasted pork bones, ham hocks, and bacon). Almost in atonement, the toppings are conspicuously fresh and nourishing—the chopped scallions and slivered snow peas, the chewy preserved bamboo shoots, the optional (but highly recommended) Greenmarket corn, briefly sautéed and still crunchy, the delicate sheet of nori propped on the rim. Sure, the noodles could be a little firmer. But there’s even a bit of performance art, as a cook gingerly cracks a slow-poached egg and its golden yolk oozes at the prod of a chopstick over the the whole glorious affair. — Rob Patronite and Robin Raisfeld

The BBQ pork buns are the trendy new East Village version of the Wimpy burger. They're pocket-size, portable, and good for breakfast, lunch, or dinner. Eat five in one sitting, or maybe ten.

Momofuku ramen, $14; tsukemen, $11; Korean stuffed pork buns, $9; chicken over rice, $13

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New York Magazine Reviews

• Rob Patronite and Robin Raisfeld's Full Review (10/4/04)

Best of New York Awards

• Best Pickle Plate (2006)

Featured In

• Cheap Eats 2008: The Cheap List (7/28/08)
• Where to Eat 2008 (1/7/08)
• Keeping Up With the Momofukus (9/3/07)
• Radical Chef David Chang and the Plight of the Asian Burrito (1/22/07)
• Holiday Parties by the Experts: Fête's Jung Lee, Momofuku's David Chang, and Other Music's Duane Harriott (11/13/06)
• Cheap Eats Guide 2006 (8/7/06)
• 101 Best New York Restaurants for 2006 (1/9/06)

Recipes at Momofuku Noodle Bar

• Pickled Ramps (2007)
• Chap Chae (2007)
• Spicy Roasted Pumpkin Soup With Whipped Tofu (2006)
• Shrimp Spring Rolls (2006)
• Soft-Shell-Crab Buns (2005)