MENU HIGHLIGHTS Scallop doughnut and Japanese rice pudding VALUE 6.5/10 AMBIANCE International foodies SERVICE Ideal WOULD I GO BACK? Curiosity killed the cat
From what I could glean when deciding which of David Chang’s New York Momofuku restaurants to visit, Ko is the fanciest one (it has two Michelin stars). I thought, “this will be his masterpiece”, and I wanted a slice.
Ko is a very long degustation, with no menu. I have included a lot of venue shots to show you how unusual it is. Almost everyone sits at a bar that wraps around the whole kitchen. You can watch the preparation of nearly everything you eat – perfect for a solo diner like myself. Carcasses are unapologetically hung in the fridges behind me, and shelves of plastic takeaway containers line the kitchen wall – I spy one overtly labelled ‘MSG’ and I have to laugh.
I receive an orange scented warm towel at first, appreciating the tribute to the orange Momofuku logo. All the waiters were friendly and clear communicators. The food always came hot to the table, and the kitchen was very organised.
I thought Ko was unusual and impressive, and I loved the style of the dining. I have hardly ever seen such a well run kitchen/operation. Nonetheless, it was not worth $400 (USD 277.6).
There are too many courses to discuss, so this review is more of a graphic novel.