If you know anything about the foodie world, then you probably have heard of Momofuku Noodle Bar. David Chang started a culinary brand called Momofuku in 2004 with the opening of Momofuku Noodle Bar as the first restaurant in New York City. However, the wait was way too long when I visited so I opted out. 🙁 But who knew that David Chang would also open a location in Toronto, Canada. YAY! My wish to try it came true without my realizing it!! Other locations include: Las Vegas, Washington, DC, and Sydney. 

I lucked out with trying Toronto’s location. Not only is it more grandiose and classy, but it was a lot larger; hence, no wait! (Compared to the 2-3 hour wait on the small streets of NYC). 

His nikai on the second floor include Momofuku’s various alcoholic creations. Why not try some to start the meal? Here we have  Smoke + Mirrors (tequila, spiced agave, chamomile, yuzu, bitters) and Shibuya Crossing (sake, tequila, vermouth, lemon juice, togarashi).  Both looking very similar and tasting similar too with the first drink tasting a lot stronger on the alcohol content. Even though these came in 2oz, they were enough to get me happy! 🙂

And it’s always nice when a restaurant gives a complimentary starter: popcorn. It was topped with some kind of spicy and salty seasoning that gave it a nice little kick! (I was even daring to drizzle sirarcha on it afterwards). 

Okay, so people say Momofuku is known for his ramen and that’s what the 3-hour wait in NYC was about, but I beg to differ. I think the real star of the show is the pork belly buns with hoisin, scallion and cucumber. They look plain and maybe a bit too simple, but never judge a book by its cover. These will fool you good because they are the most juiciest pork buns I can ever sink my teeth in. My taste buds were just loving the fatty juices that overflow my mouth. So intense in its porky flavor that I admit, I did come back the next day to order takeout while on a full stomach. 

If it’s anything, these are worth getting fat for. Total worth. In every savory way. Pictures can not do justice to how good this tastes. Have I convince you to wanna try these if you haven’t already? 🙂 

And finally, the “star” of the show is the pork ramen with belly, shoulder, fish cake and egg. Hmm, can I be honest? I am glad I didn’t wait 3 hours in NYC to try this ramen. I mean, don’t get me wrong: it’s good!!!!! But not worth a 3-hour wait. The broth is very clear and thin yet tasteful. The shoulder added more salty to the dish, but it may be a bit too salty for me.. =\ The noodles? Al dente and perfect! And what about that egg???? Ohhhhh, now we are talking about perfection!!!!!! Cooked so perfectly so that this egg is balancing on a very fine line between being undercooked to barely cooked enough to retain its softness and rawness. 

So I admit, I am guilty to coming back here twice in a row. I came back to even order take out and enjoy the pork buns on the street. It was so good, I didn’t care!!!! Nothing makes me happier than to chow down these pork buns while squatting on the streets in the dark because I don’t know when the next time is gonna be. Again? Total worth <3