Review: Momofuku Noodle Bar, David Chang’s ramen and pork bun mecca

The Noodle Bar, the least expensive of the three new Momofuku restaurants next to the Shangri La hotel downtown, is run with extreme efficiency by a team of super-hipster servers (our lunch waiter had an arm tattoo that read “Cochon”). You can easily get in and out in 40 minutes at noon, when the massive space is at capacity, without ever feeling rushed or neglected. As at the original East Village, New York, location, classic pork ramen is the specialty. The rich broth holds a tangle of chewy alkaline noodles and is thickened by a slow-poached egg. It’s a full meal for just $15. The famous steamed buns, which have been duplicated on menus all over town, are pillowy and sweet, the pork belly slicked with hoisin and freshened up with thin slices of cured cuke. There are small hometown touches, too, like a locally tailored drinks list that includes Distillery-produced Izumi unpasteurized sake and Steam Whistle.
Rich broth? You’re joking right? It’s coloured water! Any credibility you had as a writer just went down the sink, like his ramen should.
Agree with the first commenter; anyone who’s tried a few bowls of ramen around the city, would know that the broth at the noodle bar is without any depth of flavor.
guys, he gave it a 1 1/2 star out of 5..Relax…so you have been to Japan once and had the best ramen ever..we get it
Toronto Life writers don’t know food at all…what a joke.
NOODLES , NOODLES LIKE THE ONES YOU GET AT ABOUT 543 PLACES IN THIS CITY
GIVE ME A BREAK