What is the history of Momofuku?
Momofuku is a culinary brand established by chef David Chang in 2004 with the opening of Momofuku Noodle Bar. It includes restaurants in New York City, Sydney, Toronto, Washington, DC, Las Vegas, and Los Angeles (Noodle Bar, Ssäm Bar, Ko, Má Pêche (defunct), Seiōbo, Noodle Bar Toronto, Kōjin, Fuku, Fuku+, CCDC, Nishi, Ando,...
What is Momofuku Ando famous for?
Momofuku Ando (Japanese: 安藤 百福, Hepburn: Andō Momofuku), ORS, (March 5, 1910 – January 5, 2007) was a Taiwanese-Japanese inventor and businessman born in Imperial Japanese Taiwan who founded Nissin Food Products Co., Ltd.. He is known as the inventor of instant noodles, instant ramen, and Cup Noodles.
What kind of food does Momofuku serve?
Momofuku Noodle Bar was the first Momofuku restaurant; it opened in August 2004. It serves ramen, seasonal dishes, and a variety of buns. Since opening in 2006, Momofuku Ssäm Bar has been listed as one of The World's 50 Best Restaurants for 2009, 2010, 2011, 2012. Weekday lunches feature an all-rotisserie duck menu.
What is Momofuku Seiōbo?
Momofuku Seiōbo has two hats from The Sydney Morning Herald Good Food Guide and was named Best New Restaurant. In 2012, David Chang opened Momofuku Toronto, Momofuku's first location in Canada. It is in a three-story glass cube on University Avenue in Downtown Toronto and is home to Noodle Bar, Nikai, Daishō and Shōtō.
What is David Chang best known for?
David Chang is a chef, restaurateur and TV personality. He is the founder of the Momofuku restaurant group, and has been instrumental in reimagining Modern Asian cuisine. His impact on the culinary world has been such that he was named one of Time Magazine's 100 Most Influential People in 2010.
What is David Chang's most famous dish?
Pork buns are Chang's iconic dish. Although David Chang has his popular Fuku chicken sandwiches (per Rockefeller Center) and his iconic ramen (per NPR), one recipe stands above the rest: the pork bun.
Is Momofuku a Michelin star?
Momofuku Ko has two Michelin stars which it has retained since 2009, and the restaurant is featured on the S. Pellegrino World's Best Restaurants list.
Did Momofuku invent pork buns?
Although Dave Chang did not invent the pork bun, he created a very specific and somewhat luxe version of this dish that everyone went crazy for, and his kitchens have served it the exact same way every single service since its introduction.
What kind of food is Momofuku?
Momofuku (restaurants)IndustryCulinaryFounded2004 in New York City, New York, United StatesFounderDavid ChangKey peopleDavid ChangProductsMomofuku Noodle Bar Momofuku Ssäm Bar Momofuku Ko1 more row
Does David Chang have a Michelin star?
David Chang (Korean: Chang Seok-ho 장석호; born August 5, 1977) is an American restaurateur, author, podcaster and television personality. He is the founder of the Momofuku restaurant group. In 2009, Momofuku Ko was awarded two Michelin stars, which it has retained each year since.
Who was Gordon Ramsay trained by?
After earning a vocational diploma in hotel management from North Oxon Technical College in 1987, he moved to London and began honing his culinary skills under chef Marco Pierre White at the restaurant Harvey's and under chef Albert Roux at La Gavroche.
What happened to Momofuku?
Momofuku Kāwi, the contemporary Korean restaurant from Michelin-starred chef David Chang's Momofuku group, has shut its doors, according to Mr. Chang's company. The dining spot had never reopened during the pandemic, but made its permanent closure official earlier this week.
Who invented crack pie?
Crack pie is a sweet treat whose creation is generally attributed to Christina Tosi, a chef at David Chang's Momofuku Milk Bar restaurant in New York City. She claims she invented the pie at another local restaurant, WD-50, as part of an experiment in pie making.
What ethnicity are bao buns?
ChineseThe Bao ('bun') developed in Chinese culture as a filled form of 'Mantou,' a plain steamed dumpling which is often compared to bread.
What does bao bun mean?
Bao Buns (pronounced “bow”), but also known as a 'steamed buns' or 'baozi' 包子, are a delicious, warm, fluffy treat of stuffing wrapped inside a sweet, white dough. Made with a mix of flour, yeast, sugar, baking powder, milk and oil, the bao is a tad sweeter than its closely related cousin, the dumpling.
What country are bao buns from?
FujianGua bao / Place of origin
Early life and education
Ando was born Go Peh-hok 吳百福 in 1910 into a wealthy family in Kagi-chō ( Japanese: 嘉義廳, modern-day Chiayi County), Japanese Formosa (Taiwan), and raised by his grandparents within the city walls of Tainan-chō (臺南廳, Tainan) following the deaths of his parents.
Career
After World War II, Taiwan was handed over to the Republic of China, and Ando had to choose between becoming a citizen of Taiwan (ROC) or remaining a Japanese subject. Ando chose the former in order to keep his ancestral properties in Taiwan (since all Japanese nationals had to forfeit their properties in Taiwan). However, Ando remained in Japan.
Failure of Cup Rice
Starting in July 1974, Nissin started to sell "Cup Rice". This invention was proposed by the master of food agency. He wanted someone to invent "Manufactured food of rice which you just pour in the water." Politicians and people who worked in the Food agency ate samples of the first batch of Cup Rice. Their evaluations were very high.
Industry memberships
In 1964, seeking a way to promote the instant noodle industry, Ando founded the Instant Food Industry Association, which set guidelines for fair competition and product quality, introducing several industry standards such as the inclusion of production dates on packaging and the "fill to" line.
Personal life and death
In 1966, Ando naturalized through marriage and became a Japanese citizen. "Momofuku" is the Japanese reading of his Taiwanese given name ( 百福; Pek-hok ), while Andō ( 安藤) is the last name of his Japanese wife.
After death
On April 8, 2008, Heisei 20th, a ramen summit was held in Osaka and a bronze statue of Ando was unveiled at the Momofuku Ando Instant Ramen Museum in Ikeda, Osaka Prefecture [2]. The statue depicts Andou standing atop a base resembling a cup noodle container while holding a cup noodles container in his right hand.
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Overview
Momofuku is a culinary brand established by chef David Chang in 2004 with the opening of Momofuku Noodle Bar. It includes restaurants in New York City, Sydney, Toronto, Washington, DC, Las Vegas, and Los Angeles (Noodle Bar, Ssäm Bar, Ko, Má Pêche (defunct), Seiōbo, Noodle Bar Toronto, Kōjin, Fuku, Fuku+, CCDC, Nishi, Ando, Las Vegas, Fuku Wall St, Kāwi), a bakery established by past…
History
With experience in restaurants in New York City, Chef David Chang opened up his first restaurant in 2004, Momofuku Noodle Bar. It was influenced by his time spent working in Japan and visiting ramen shops. After about a year of trials, Noodle Bar took off as a success when the chefs began cooking what they felt like — more adventurous dishes with better ingredients. Growing, Noodle Bar eventually moved up the street, and Momofuku Ko took over the space.
Restaurants
Momofuku Noodle Bar was the first Momofuku restaurant; it opened in August 2004. It serves ramen, seasonal dishes, and a variety of buns.
Since opening in 2006, Momofuku Ssäm Bar has been listed as one of The World's 50 Best Restaurants for 2009, 2010, 2011, 2012. Weekday lunches feature an all-rotisserie duck menu. Booker and Dax (the bar at Ssäm) is open l…
Publications
In 2009, David Chang, Peter Meehan, Gabriele Stabile and the Momofuku team produced the Momofuku cookbook. It features recipes and photographs from Momofuku Noodle Bar, Momofuku Ssam Bar, Momofuku Ko, and Milk Bar. The cookbook was a New York Times Best Seller.
Written by Christina Tosi with a foreword by David Chang, the Momofuku Milk …
Awards and honors
• 2009, 2010, 2011, 2012, 2013 San Pellegrino World's 50 Best Restaurants: Momofuku Ssam Bar
• 2011, 2012, 2013 San Pellegrino World's 50 Best Restaurants: Momofuku Ko
• 2011, 2012, 2013, 2014 Michelin Guide: Momofuku Ssäm Bar and Momofuku Noodle Bar, Michelin Bib Gourmands Guide to NYC
See also
• List of noodle restaurants
• Momofuku Ando
• Japanese cuisine
• Korean cuisine
Further reading
• Food & Wine Interview with Best New Chef David Chang
• Richman, Alan. "Year of the Pig", GQ Magazine, December 2007
• Chef on the Edge article in The New Yorker
• Award-Winning David Chang Revealed. Washington Post, October 7, 2009
External links
• Official website
Overview
Momofuku Ando (Japanese: 安藤 百福, Hepburn: Andō Momofuku), born Go Pek-Hok (Chinese: 吳百福; Pe̍h-ōe-jī: Gô͘ Pek-hok); March 5, 1910 – January 5, 2007), was an inventor and businessman who founded Nissin Food Products Co., Ltd. He is known as the inventor of instant noodles (ramen noodles) and the creator of the brands Top Ramen and Cup Noodles.
Early life and education
Ando was born Go Pek-Hok (Chinese: 吳百福; Pe̍h-ōe-jī: Gô͘ Pek-hok) in 1910 into a wealthy family of Hoklo Chinese ethnicity in Chiayi County, when the island of Taiwan was under Japanese colonial rule. He was raised by his grandparents within the city walls of Tainan following the deaths of his parents. His grandparents owned a small textiles store, which inspired him, at the age of 22, to start his own textiles company, using 190,000 yuan, in Dadaocheng, Taipei.
Career
Ando was convicted of tax evasion in 1948 and served two years in jail. In his biography, Ando said he had provided scholarships for students, which at the time was a form of tax evasion. After he lost his company due to a chain-reaction bankruptcy, Ando founded what was to become Nissin in Ikeda, Osaka, Japan, starting off as a small family-run company producing salt.
Industry memberships
In 1964, seeking a way to promote the instant noodle industry, Ando founded the Instant Food Industry Association, which set guidelines for fair competition and product quality, introducing several industry standards such as the inclusion of production dates on packaging and the "fill to" line. He was also the chairman of the International Ramen Manufacturers' Association.
Personal life and death
When Taiwan was handed over to the Republic of China after the end of World War II, Ando had to choose between becoming its citizen or remaining a Japanese subject. Ando chose the former in order to keep his ancestral properties on the island, as all Japanese nationals had to forfeit their properties in Taiwan.
Nevertheless, in 1966, Ando naturalized through marriage and became a Japanese citizen. "Mo…
After death
On April 8, 2008, Heisei 20th, a ramen summit was held in Osaka and a bronze statue of Ando was unveiled at the Momofuku Ando Instant Ramen Museum in Ikeda, Osaka Prefecture The statue depicts Ando standing atop a base resembling a cup noodle container while holding a cup noodles container in his right hand. Yasuhiro Nakasone (former Prime Minister of Japan) and Masako A…
See also
• List of instant noodle brands
• List of inventors
External links
• Beech, Hannah (2006). "Momofuku Ando: A late bloomer invented the instant noodles that fueled the Asian Miracle". Time. Archived from the original on 2008-03-07.
• "Inventor of instant noodles dies". BBC. 2007-01-06.
• Wallace, Bruce (January 7, 2007). "Momofuku Ando, 96; inventor's Cup Noodle became an instant hit". Los Angeles Times.