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Pork ramen from New York restaurant Momofuku Noodle Bar. Momofuku is a culinary brand established by chef David Chang in 2004 with the opening of Momofuku Noodle Bar. It includes restaurants in New York City, Toronto (defunct), [1] Las Vegas, and Los Angeles (Noodle Bar, Ssäm Bar, Ko, Má Pêche (defunct), [2] Seiōbo, Noodle Bar Toronto, Kōjin, Fuku, Fuku+, CCDC, Nishi, Ando, Las Vegas ...
Nissin Foods Holdings Co., Ltd. (日清食品ホールディングス株式会社, Nisshin Shokuhin Hōrudingusu kabushiki gaisha) is a Japanese food company. Founded by Momofuku Ando in 1948 in Izumiōtsu, Osaka, it owns Nissin Food Products, Nissin Chilled Foods, Nissin Frozen Foods, and Myojo Foods.
Milk Bar (originally Momofuku Milk Bar) [3] is a chain of dessert and bakery restaurants in the United States, founded by chef Christina Tosi. As of 2024, the chain has branches in New York City; Los Angeles; Washington, D.C.; Las Vegas; Bellevue and Chicago. [4] Tosi began and as of 2018 still owns the chain along with investors.
The restaurant is located in a three-story glass cube in the heart of downtown Toronto. Momofuku Toronto is made up of three restaurants, Noodle Bar, Daishō and Shōtō, as well as a bar, Nikai. [33] [34] Daishō and Shōtō closed in late 2017, [35] and the space was refurbished. A new Momofuku restaurant, Kojin, opened in the space in 2018. [36]
In 1958, it sold for ¥ 35 (US$0.32), which was comparable to the cost of eating Chinese noodles at a restaurant [8] and several times more than the price of udon noodles at the grocery store. At first many stores were skeptical of Top Ramen's potential to succeed and hesitant to stock it, but by end of the year the product was ubiquitous and ...
Momofuku demanded they stop using the term “chili crunch,” a trademark the food giant bought last year after it was sued by Denver-based company Chile Colonial for “trademark infringement.”
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Momofuku (ISBN 030745195X) is a cookbook by the American chef David Chang, the New York Times food writer Peter Meehan, and Chris Ying, who was the editor-in-chief of the food quarterly Lucky Peach. It was published in 2009.