Momofuku

David Chang has succeeded where so many others have failed: creating a delicious fusion of American, Korean and Japanese influence that appeals to an international audience. Momofuku, established in NYC in 2004, is where he first found success with the formula.

If you have a group, you may opt for the whole 5-Spice Roasted Duck (served with confit fried rice, bibb lettuce, steamed buns and condiments) or the candied walnut lobster and shrimp. Either will serve three to four people. Even larger parties can go with the Bo Ssam: slow-roasted pork shoulder with oysters and ginger-scallion sauce, which serves four to six.

Chang’s signature touches show up in the small plate of pork belly buns with hoisin and scallions, and the spicy miso ramen with pork cha shu. Other small plates, such as shrimp buns and shishito peppers, can be combined with market selections like roasted sunchokes with sumac and onion gastrique, spicy cucumbers with togarashi, salmon crudo, oysters or Bigeye tuna with shaved foie gras. Meat-eaters will love the grilled Washugyu ribeye with creamy polenta or the Icon Tomahawk with walnut bagna caudaor. Or pivot to the crispy lamb ribs with chile yogurt.