With its proximity to the Brooklyn Bridge and areas such as Wall Street in beautiful Lower Manhattan, it is precisely the charm of the many old commercial buildings from the old days that make the South Street Seaport in New York City so special. And this is where David Chang has moved with his new restaurant MOMOFUKU SSÄM BAR. Since the lease for the original Ssäm Bar has expired, Chang has decided to move the restaurant from the East Village to the South Street Seaport.
David Chang’s impact on the restaurant scene in New York City and beyond is enormous: anything new or reimagined from his rapidly growing restaurant ventures deserves the highest attention.
Chef Eunjo Park’s Korean-influenced menu in New York features dazzling dishes, starting with chili-jam-popcorn prawns, Dak Kang Jung-inspired gochujang-based sauce, sweet and crunchy shrimp nuggets – a nod to the new port location. Signature dishes include the kimbap (Korean sushi rolls), such as extremely spicy scallops with crispy tempura and a pickled onion shiso kimbap. The famous Ssäm is offered in different versions. A grilled skirt steak (something very special, also known as the diaphragm of the beef), marinated, sliced and served with watercress, onions, garlic and ssämjang. rice cake with cacio e pepe, black truffle and parmesan; spicy pork sausage ragout with Chinese broccoli and Sichuan peppercorn – all a rushing succession of sparkling aromas, full of verve and excellently accompanied by a tangy Sauvignon Blanc from Shaw + Smith from the Australian Adelaide Hills.
Editor’s Pick:
Not far from Momofuku Ssäm Bar, on the East River next to the historic South Street Seaport, Industry Kitchen (70 South Street, At, Maiden Ln) is just steps from the waterfront.
I’m sure you’ve heard of “Industry Kitchen” as the place with a $2000 pizza on the menu. Well, if you don’t necessarily want to eat gold leaf, you should get to know this place for its gorgeous outdoor seating.
