Bāng Bar is our to-go restaurant built around the vertical spit and bāng bread.

Momofuku CCDC opened in 2015 and serves a constantly evolving menu. Executive Chef Tae Strain and the CCDC team create seasonally focused dishes that showcase Mid-Atlantic purveyors and the region’s food traditions.

Fuku is a fried chicken spot by Momofuku. Fuku started with a fried chicken sandwich and has since grown to serve a variety of fried chicken offerings, sides, slushies, and more.

Kāwi is a reflection of Executive Chef Jo’s fine-dining background, her time cooking in Korea, and her work with Momofuku Chef & Founder David Chang.

Momofuku Ko (which means “child of”) serves a set multi-course tasting menu. Ko uses seasonal ingredients, and changes its menu frequently.

Kōjin is inspired by Executive Chef Paula Navarrete’s childhood in Colombia spent around the grill, combined with her passion for Ontario’s meat and produce. Kōjin’s menu is constantly evolving and highlights the bounty of local meats and produce available from Ontario farmers and purveyors, all cooked over an open flame.

Momofuku Las Vegas is located in The Cosmopolitan of Las Vegas and offers a variety of dining styles from lunch to late night. The menu is constantly evolving but continually draws influence from the US, Korea, and Japan.

Majordōmo serves California cuisine inspired by the different food cultures present in Los Angeles and the bounty of Southern California products.

Nishi serves Italian-inspired dishes using unexpected techniques and ingredients. In addition to a la carte pasta and meat & fish offerings, the menu also features a house-made pasta tasting.

Noodle Bar serves a constantly changing roster of noodles, in-house steamed breads and buns, soft serve, and daily dishes. Noodle Bar is located in the East Village and Columbus Circle in New York.

Noodle Bar Toronto is the second location of Momofuku Noodle Bar, and serves a similar menu to its sister restaurant in New York, while highlighting local ingredients and flavors.

Peach Mart is a new takeaway shop from Momofuku serving sandwiches, Kimbap, snacks, and more.

Ssäm Bar opened in New York City’s East Village in 2006. Executive Chef Max Ng serves a diverse mix of dishes and large format meals that reflect his Singaporean background and Ssäm Bar’s New York roots.

Seiōbo serves a multi-course tasting menu inspired by the bounty of Australian ingredients and the diverse backgrounds of the culinary team.