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Manhattan Lunch Gochujang

Momofuku Ko - 17 Course Tasting Lunch 1/10/09 - Full Rundown...

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Restaurants & Bars Manhattan Lunch Gochujang

Momofuku Ko - 17 Course Tasting Lunch 1/10/09 - Full Rundown...

s
Scotty100 | | Jan 13, 2009 03:55 PM

Went last Saturday for lunch tasting menu with wine pairing. Here's what I had to eat - drawn from memory and some notes scribbled afterwards! Fairly accurate although the order might be mixed up. Not so clear on all the wine pairings but remember the highlights etc. Have to say it was the best culinary experience I've had in years. Not sure if I will be able to top this experience in 2009...it was truly superb.

1) Amuse bouche – duo of pomegranate slice filled with crème fraiche, piece of chive and caviar (made to resemble a carrot) & duck tongue in pomegranate reduction on top of a chive+rice sushi roll

2) New Brunswick oyster on the half shell with caviar

3) Japanese kampachi sashimi style with daikon radish sprouts and lime vinaigrette

4) Long Island fluke sashimi style mixed lightly with gojuchang (Korean red chili flakes and sauce)

5) Nantucket bay scallops marinated in various citurs juices (yuzu maybe?), served on the shell with fennel and julienne of watermelon radish

6) Santa Barbara sea urchin on a bed of milk skin, dusted with blackened puffed rice kernels

7) Beef carpaccio with horseradish crème fraiche and pieces of honey brittle dusted with grated yuzu and served with “Butter Bomb”- a mini bread roll stuffed with butter and crusted with black poppy/sesame seeds

8) Steamed lobster egg custard

9) Grilled divers scallop with watermelon radish with bits of grilled razor clam in a powdered green tea broth/matcha sauce

10) Escargot in an apple cider reduction with chestnuts and smoked grapes

11) Guincale and mushroom in red wine over milanese risotto

12) Shaved frozen foie gras served over lychee and reisling gelees and pine nut brittle

13) Breaded veal sweetbreads served with a potato (cooked in duck fat), leek and mushroom terrine

14) Pennsylvanian Amish lamb chop cooked sous vide and finished under the broiler served with roasted onion stuffed with meat ragout made from the ends of the lamb chops and a creamy mash of potato/cauliflower (?)

15) Duo of cheeses – semi hard sheep and soft goat with vegetable relishes

16) Spiced apple sorbet served over soft toasted marshmallow and side sprinkle of crushed graham cracker

17) Chocolate cake with strawberry ice cream

The highlights from this amazing feast were the famous frozen foie gras, the lobster custard, the kampachi, the beef carpaccio and perhaps best of all the divers scallop - outstanding! Near misses for me were the sea urchin (puffed rice and the textures of the dish just didn't work) and unfortunately the lamb, which although was an exquisite piece of artisinal meat from PA, was just a little undercooked imo.

Wine highlights were Scholium Project Sauvingon Blanc paired with the sea urchin I think, a Sankt Ana Spatlese Riesling from the Mosel paired excellently with the beef carpaccio and an Alvear Carlos VII Amontillado Sherry paired I think with the escargot. Misses on the wine front were a Paul Jaboulet white crozes hermitage with the lobster custard which just didn't sit right with me and an unusual Austrian red grape varietal that escapes my memory but was quite peppery/spicy on the nose and was paired I think with the sweetbreads (might be worng on that) but was a touch too light. Kudos to the sommelier for also including a couple of outstanding sakes whose names escape me!

And at the end of the meal, they served espresso and gave everyone mini-jars of mul kimchi (water kimchi) to take home. My wife and I arrived at 12.10pm and left at 4.10pm! We left feeling we had been lucky to experience such fresh and unique cooking from a chef and his team that are incredibly talented.

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