Momofuku Daisho (Summerlicious 2013)

Cherry tomatoes, tofu and nori. 
For our first course, we have steamed buns paired with different types of protein for some good eating. We had a choice between burger, falafel, and shrimp. These steam buns, usually seen in dim sum restaurants and street vendors throughout china were brought popular into the food scene by David Chang. Since I was going to get the pork chop for my main, I’ve decided to get the shrimp bun. The shrimp bun contained a rectangular piece of fried shrimp cake, served with pickled red onions and bib lettuce, sandwiched between the infamous steamed bun. 
Pork chop, corn, chanterlle, nori
There were 3 options for desserts this evening. Without looking at the list thoroughly, I automatically gravitated towards the crack pie. Similar to the tarte aux sucre, the crack pie’s main ingredients are sugar, butter, cream and eggs, everything essential in a French patisserie. It was served with a quenelle of whipped cream dusted with some powdered sugar. 

Momofuku Daishō on Urbanspoon

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