"The pork bun at Momofuku Noodle Bar changed New York dining in 2004 and has not stopped being excellent since — hoisin-glazed belly fat against a steamed bun's cloud-like chew, the cucumber cutting the richness. The foundational dish of a generation of restaurants."
— Expert, 96/100 credibilityExpert Reviews
"The pork bun at Momofuku Noodle Bar changed New York dining in 2004 and has not stopped being excellent since — hoisin-glazed belly fat against a steamed bun's cloud-like chew, the cucumber cutting the richness. The foundational dish of a generation of restaurants."