Momofuku Goods
Information
Momofuku was founded in 2004 by chef David Chang with the opening of Noodle Bar in New York City. What started as a small, scrappy restaurant grew into a larger culinary movement—one that challenged the status quo and redefined what American food could look and taste like.
Credited by The New York Times with "the rise of contemporary Asian-American cuisine," Momofuku has built a legacy grounded in hospitality, creativity, and bold flavor. Our restaurants now span NYC, Los Angeles, and Las Vegas, each one different but rooted in the same desire to serve people thoughtful, delicious food.
In 2019, we launched Momofuku Goods to bring that same restaurant mindset to home kitchens across the country. At the time, we realized that the ingredients we relied on every day in our restaurants—things like umami-rich soy sauce or high-quality chili oil—weren't easily available to most home cooks. So we decided to make them ourselves.
That idea has now grown into a full pantry line, all created by chefs and tested by home cooks. We design every product to be simple, versatile, and packed with flavor—just like the ones we use in our restaurants.
We believe that cooking at home should be just as exciting as eating out. Our goal is to redefine the American pantry: one that reflects who we are, where we came from, and where we're going.
Twenty-plus years after our first restaurant opened in NYC, that original Momofuku mindset still drives everything we do: cook with intention, take risks, and share what we love with as many people as possible.-
Credited by The New York Times with "the rise of contemporary Asian-American cuisine," Momofuku has built a legacy grounded in hospitality, creativity, and bold flavor. Our restaurants now span NYC, Los Angeles, and Las Vegas, each one different but rooted in the same desire to serve people thoughtful, delicious food.
In 2019, we launched Momofuku Goods to bring that same restaurant mindset to home kitchens across the country. At the time, we realized that the ingredients we relied on every day in our restaurants—things like umami-rich soy sauce or high-quality chili oil—weren't easily available to most home cooks. So we decided to make them ourselves.
That idea has now grown into a full pantry line, all created by chefs and tested by home cooks. We design every product to be simple, versatile, and packed with flavor—just like the ones we use in our restaurants.
We believe that cooking at home should be just as exciting as eating out. Our goal is to redefine the American pantry: one that reflects who we are, where we came from, and where we're going.
Twenty-plus years after our first restaurant opened in NYC, that original Momofuku mindset still drives everything we do: cook with intention, take risks, and share what we love with as many people as possible.-
Hall
North Hall Level 200
Country
United States
US State/Canadian Providence
New York
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