The first of David Chang's Momofuku empire, and birthplace of the famous Momofuku pork buns - a must try New York dish.

It's the first of David Chang's Momofuku empire, and over a decade after opening remains great. They apply American culinary thinking to Asian cuisine with some French technique thrown in. The ramen is deep and flavourful - with broth made from 70 pounds of chicken legs, roasted pork bones, ham hocks, and bacon - the toppings fresh and the noodles springy.

With two dining counters, an open kitchen, and a handful of communal tables, its minimal and hip in aesthetic with an endlessly buzzing vibe. Expect a wait, but you can always have a cocktail at Chang's cocktail joint Booker & Dax next door until you receive the text that your table is ready. Or if you're with a group, cheat the reservation system by requesting the $125 fried chicken meal -  two whole fried chickens, one southern style and one korean style served - which must be ordered in advance, thus securing yourselves a table.

Ideal For

Ticking off New York's must-try dishes at a New York institution.

Signature Dishes

Steamed pork buns and Momofuku ramen with pork belly, pork shoulder, poached eggs.