Momofuku
Restaurant · The Strip ·
Pork belly buns, ramen, and spicy cucumbers
Pork belly buns, ramen, and spicy cucumbers
"Of course, Momofuku helped popularize the idea of a dish-as-experience years ago with its large-format bo ssam, and at its Las Vegas location the $268 multi-component Five Spice Rotisserie Duck is another example of a theatrical, must-order-ahead centerpiece." - Bettina Makalintal
"The Cirque Du Soleil acrobats probably don’t eat much before they do flips and somehow contort their bodies into unimaginable shapes. But if there were a restaurant version of the show, we’re pretty sure it would be Momofuku. The ingredient combinations here are unexpected, but really work, and the cocktails are organized by adjectives like fizzy, bright, and bold. Try dishes like bigeye tuna with shaved foie gras and strawberry, and wagyu short rib stew with kimchi and burrata before opting for something “bold” like a yuzu negroni. Get access to exclusive reservations at this spot with Chase Sapphire Reserve. New cardmembers get $300 in annual dining statement credits." - milena difiore
"A prominent restaurant group that faced public criticism over a branded product commonly referred to as a chili crunch; the organization publicly addressed the backlash and explained its naming and ownership rationale." - Kayla Stewart
"Momofuku’s new brunch menu puts on a morning spin on the restaurant’s contemporary Asian-American food. It has fried chicken and kimchi waffles and Brekky Buns that stack savory sausage, hash browns, and a fried egg. Wagyu steak and eggs come with tamagoyaki, crispy potatoes, and chimichurri while a sweet option takes the form of corn pancakes with mascarpone, shortbread, and muscovado syrup. The raw bar introduces shrimp cocktail and handrolls to to Sunday mornings from 10 a.m. to 3 p.m." - Janna Karel
"David Chang’s Vegas outpost at the Cosmopolitan is a singular, repeat-worthy spin-off of his New York concepts that showcases his influence on contemporary Asian-American cuisine through family-style, small-bite dishes packed with bold flavors. Expect a chilled cucumber salad dressed in a creamy sauce and bright togarashi, a crimson tofu ragu studded with mouth‑numbing Szechuan peppercorns that envelopes crunchy-then-chewy rice cakes, and the iconic steamed pork buns—soft bao cradling fatty pork belly, crunchy cucumbers, and a just-sweet hoisin. The visit often ends with a detour next door for birthday-cake truffles." - Janna Karel