Super Peach
Restaurant · Century City ·
Asian fusion restaurant serving lobster noodles and kimbap
Asian fusion restaurant serving lobster noodles and kimbap
"The perfect salad doesn’t exi… actually, have you been to Super Peach in the Westfield Century City yet? The simply named SP Chicken Salad is more than just a play on an iconic Chinese chicken salad : Its bright mix of shredded napa and red cabbage, carrots, apple, green onion, toasted cashews, pickled fresno chiles, and sesame vinaigrette results in a towering salad heap and tight helix of ingredients that generously give crunch, nuttiness, chile heat, tang, acid, and depth. While some larger format dishes have gotten more attention (looking at you, lobster noodles ), I’ll come to Super Peach again and again for this salad of all salads — when the restaurant finally starts to offer delivery, it will be my solve for sad desk lunch weeks. It’s a salad bowl you can’t put down easily." - Eater Staff
"Underneath the corporate veil of its Westfield Century City location, this Momofuku spot channels crowd-pleasing chains like Houston’s or the Cheesecake Factory while delivering the indie restaurant excellence that has defined David Chang’s brand, weaving modern Asian diasporic flavors into classic American archetypes with more mass appeal than ever. Pasta reads like northern Chinese noodles with mixed mushrooms and a thin sauce, and a lobster-topped version could skew Sichuan or Cambodian. Naked fried chicken wings stay crunchy for every bite with sweet-spicy and honey garlic dips; savory doughnuts recall hot-from-the-fryer korokke with a molten coconut-curry filling that’s meaty and comforting; spicy tuna gimbap sets plump sushi-quality ahi on a glinting crystal plate; and the chicken salad is a textural masterpiece — shredded cabbage, pickled chiles, and cashews stacked like a Monet-esque haystack and evenly coated in sesame dressing. Lobster noodles nod to Chinatown’s Majordomo, with chile- and garlic-laden chunks of lobster resembling a doubanjiang sauce. The room feels like a futuristic diner — sleek stainless steel walls, teal contrasted with red-orange, tables and comfy banquettes, and a shaggy ceiling that evokes Elvis’s Jungle Room at Graceland — making it easy and slightly irreverent, yet buttoned up enough for office power lunches or dinners. Portions swing widely: soft tofu is just a few spoonfuls and skewers are smaller than appetizer size, while gimbap and savory doughnuts are quite filling; consider mains big enough for two to avoid over-ordering." - Matthew Kang
"Inside Westfield Century City, the lovely teal-splashed dining room with reflective stainless steel walls feels like a futuristic diner, while the menu reads like a smart distillation of David Chang’s Momofuku restaurant empire — grounded in Chinese, Japanese, and Korean flavors but presented with a more American slant. The lobster noodles wouldn’t feel out of place at a Cantonese banquet hall, with aggressive spices that only tickle the palate; fatty lobster pieces nestle into long pasta-like noodle strands while garlic and ginger play supporting roles. Other highlights for me included the spicy bluefin tuna gimbap and the savory curry-filled donut (essentially a Korean or Japanese korokke), making it an ideal regular stop for Westside mall rats." - Eater Staff
"Momofuku’s new all-day restaurant at Westfield Century City, opened October 19, reads like the group’s take on Hillstone-style dining with approachable plates such as Korean fried chicken, gimbap (spelled kimbap on the menu), lobster noodles, and a Chinese chicken salad. A full liquor license supports playful cocktails like a red miso michelada and the Holiday in the Tropics with banana, curry leaf, lime, and avocado, plus wine and beer." - Rebecca Roland
"Opening October 19 on the first floor of Westfield Century City, this highly anticipated Momofuku project will operate as an all-day restaurant marrying Korean flavors with California sensibilities and ingredients. Meals can start with Korean fried chicken in sweet-and-spicy or honey garlic sauces (a Momofuku specialty), sesame-marinated cucumbers, and soft tofu with ginger and daikon; fried shrimp with pickled red onion and lemon mayonnaise nods to Nobu Matsuhisa, while tender pork belly comes glazed in sweet-and-salty soy and maple. Gimbap options include line-caught tuna (regular or spicy) with cucumber and avocado, fried chicken with pickled chiles, onion, and spicy mayo, and wagyu beef with crispy shallots; there are also salads like Chinese chicken salad and a sesame Caesar. Larger plates take it into dinner-destination territory: lobster noodles with ginger, garlic, and lemon; roasted half chicken with fingerling potatoes; a lineup of steaks including a 32-ounce marinated rib-eye; and a large-format Dungeness crab, with desserts such as burnt cheesecake with seasonal fruit, salted caramel pudding, and chocolate cake with creme fraiche. A full bar pours originals like a red miso michelada and the Holiday in the Tropics (banana, curry leaf, lime, avocado), alongside classic cocktails, beer, and wine. INC Architecture and Design outfits the former St. Marc Pub-Cafe space with green tiles, floor-to-ceiling windows, round booths, and light plywood; the dining room seats 196, with another 24 on a covered patio. The name nods to Momofuku (“lucky peach”), and dinner service starts first, with lunch to follow in the weeks after opening." - Rebecca Roland