But nowhere do pickles strike as compellingly seasonal and satisfying a chord as at Momofuku, the East Village Über–noodle bar, where the mixed pickle plate expands on the owner’s kimchee ...

An curved arrow pointing right. The slow-poached egg is one of the staples of David Chang's Momofuku restaurant empire. The eggs come out silky and delicious and beg to be mixed in with the rest ...

In fact, Momofuku is reviving them in ways both fancy ... The raw bar stretches beyond oysters to include a Haitian-tinged ...