Buttery and pastry-like, it’s the only dessert this celebrated chef makes — and it’s dead-simple to do.

Crispy Tofu Bowls, Brussels Sprouts, and Umami Vinaigrette – the perfect weeknight meal with tons of flavor without weighing you down.

David Chang’s clam rice porridge.

Roasted pork belly with a grapefruit and endive salad. Go – buy that slab of pork belly you’ve always wanted to.

Momofuku Noodle Bar chicken wings from the Momofuku cookbook!

Ramen Gnocchi

This brussels sprouts is by Momofuku. The sprouts are roasted then tossed in a bright vinaigrette that’s spicy, tart, and sweet.

Strawberries and cream birthday cake, Momofuku Milk Bar style.

Roasted mushroom salad with pistachio purée. A Momofuku favorite.

Perfect for a hot day or a detox night…Japanese dinner, Momofuku Style.

Momofuku Crispy Pork Buns

Momofuku’s brilliantly simple and drool-worthy recipe for Pulled Pork.

From the Momofuku Cookbook: spicy pork, Korean rice cakes = mouth tingly goodness

Momofuku’s take on sushi: Cured Hamachi with edamame horseradish “wasabi.”

Like having David Chang in a jar. New Momofuku jarred sauces.

Franken Pie from Momofuku Milk Bar – 2 slices of each pie

Salty pork belly, slow glazed and sandwiched in a perfectly soft, steamed bun.

Scallions, about to be sauced. On video.

Noma: 2010 World’s best restaurant serves “shitty carrots”

David Chang’s delicious, easy-to-make, fiery spicy and authentic recipe to make napa cabbage kimchi.