Momofuku at the Cosmopolitan Resort In Las Vegas Continues to Innovate.
Celebrity Chef David Chang’s Momofuku’s menu featuring
noodles, prime rib, fried chicken and caviar and of course steamed buns has
been on the culinary cutting edge for years.
The neon lights of “Peach Bar”
beckons guests into the chic modern dining room with floor to ceiling windows
overlooking the famed Las Vegas strip. Artist David Choe’s five-panel mural immediately
grabs diners’ attention with Seve, David Chang’s dog and Rosie, David Choe’s
Rottweiler prominently featured.
In June 2017 renown Chef Shaun King took over the reins as
Executive Chef. Having worked in some of the finest kitchens in the country, he
brings his own brand of creativity to the table. Taking a window seat, we
readied ourselves with great anticipation of what was to come. The buzz and
energy in the room was contagious as we felt like a unified family of diners from
all over the world.
The creative dish of Bigeye Tuna with shaved foie gras and strawberry
as well as the perfect combination of King Crab & Melon with basil and lemongrass
served as prime dishes to entice and awaken the palate.
Sharable plates of
savory roasted corn, raclette, jalapeño and pepitas combined nicely with grilled
asparagus melted miso butter accented with a hint of lemony citrus lending to
savory satisfaction.
Momofuku’s Pork Belly Bun glistened with Hoisin, scallion
and cucumber setting the tone as the gateway to superlative dishes. Aromas of
smoked cedar and lemon signaled the arrival of flawlessly prepared Wild Alaskan
King Salmon topped with sunflower. After consuming these thoroughly delightful
dishes we were ready for the culinary highpoint!
In Japan, beef cattle are
classified into four categories: Japanese Black, Seed Japanese Brown, Japanese
Shorthorn, and Japanese Polled.
Wagyu Beef with an A5 is the highest grade
given only to the finest beef. With that is mind, a divine dish of sizzling A5
Hokkaido Wagyu arrived with rich mushrooms, scallion and just the right touch
of garlic soy to our anticipating appetites.
On this evening, as the neon lights glowed against the
dimming dark blue sky, we found Momofuku as an outstanding way to pass hours of
culinary bliss before a night on the Strip.
Before we could adjourn to our
adventure, a dessert of crack pie® was the consummate way to conclude this meal
milestone. Christina Tosi’s Milk Bar’s
crack pie® is a guest favorite featuring
toasted oat crust and a gooey butter filling which can be enjoyed by itself.
Each bite reminded us of the playful imaginative food that leads to an outstanding
culinary journey that King,
Chang and Tosi and staff have done so
exceptionality well and continue to do so night after night.
