Momofuku Ssäm Bar
207 2nd Ave (At 13th Street)
Yesterday I had the opportunity to photograph David Chang’s new restaurant, Momofuku Ssäm Bar, just prior to its opening day. The space on second avenue is more than twice the size of the original location on 1st and 10th however it sports a much more limited menu, essentially a variation on three items, focusing on the Ssäm, David Chang’s Koreanized interpretation of the Burrito. The steamed buns from the original restaurant will also be served, however they will use pork shoulder instead of pork belly.
NEW: We also have a podcast with David that I’m sure you’ll enjoy.
This area is the mise-en place and assembly line for the Ssäm wraps, as well as the ordering station.
The steamer box for the steamed buns.
$50,000 Rational Combi oven for slow cooking pork and chicken.
The Rational is able to cook food at a very precise temperature and is computer programmable.
Berkshire Pork in the oven.
A peice of very juicy slow cooked Berkshire Pork.