A Gourmet Feast at Momofuku | Anthony Bourdain: No Reservations | Travel Channel

I wasn't going to be better than the Danielle's the repairs the carlinis the Thomas Kell I just was like let's just do something completely different David Chang has changed and is changing the entire landscape of dining in America serving radically different unusually inexpensive fearlessly creative food mostly over the counters of his three award-winning places Chang's menus wonderfully and provocatively or everything I didn't believe in in menus until he came along with muku Sam and muku Co and noodle bar Fusion a heedless Collision of elements Korean Japanese French and Italian how could anything so wrong be so right let's add of fry Brussels col when you have the opportunity to sit down in one of the hardest to get reservation restaurants in the city with its brilliant Mercurial and highly sought-after Chef to walk you through a full-on assault of the whole damn menu of delightfully pantag gruan wildly creative combinations you do it baby you train for that mother because if you're lucky enough to get a crack at it you go all the way to the other side consequences be damned The muku sambar Gorge Fest begins first up a lightly cured Hamachi with seaweed rice pellets and edamame pureed with horseradish the Hamachi is cured in salt sugar coriander and Sichuan pepper for 2 hours like a quick Western Chinese Scandinavian gravlock thing just solid delicious people ask me like what kind of food do you serve I just say we try to make something tasty I I always thought I like to think the chefs ultimately are in the pleasure business next up Long Island fluke with yogurt pickled fennel and a concord grape puree thickened slightly with agar Agger Chang's dishes are deceptively simple ranging freely all over the world for ideas and influences and packed with layers of distinct powerful flavors main diver scallops crispy country ham chip and a exo consumate I've had this somewhere before one thinks but where Spain China Portugal or in my like dreams what's food born for you bread and butter is probably my favorite thing shrimp that's sexy I'm over the tail but I'm really into the heads dude wait all the heads go oie every time uh there's something sexy about oie o oh a nice climbing oi with chichonas or crispy fried pork rind served with tapioca with tofu Ian that's corn for me that's really really hot pork and sea urchin R together a match made in heaven the next dish a peeking duck style roasted pork bun it's basically a take on peeking duck but instead of the duck we put in roasted pork belly some people might find that not sexy and disgusting the I would cheerfully dispense of you know any number of my early sexual experiences in in favor of a a good hunk of pork like this the next dish oh God a truly fish freshly fallen snow of shaved torsa of Frozen fuagra with lii a reasing jalet and pine nut brittle of course oh man this is completely over the top love it guilty pleasure you know really shameful horrible thing that you still like I'll start you know just to give you an idea of how bad it can be you know that macaroni and cheese at the Colonel yeah I love that that is good that that nuclear R I love it I love chicken nuggets man oh man that is low it's really low it's terrible chcken nugget is there a sauce with the Nuggets sweet and sour yeah he didn't have to think about that and the food keeps coming and coming and coming there's more and more honey crisp apple kimchi fried brussel sprouts with mint scallion and a fish sauce vinegre that's making veggies fun again oh this is great ham or many hams to be precise with Redeye gravy oh that's that's sexy right nice a bonme of ham and chicken liver Tarin Sichuan beef tendon with Green Mango and peanut pork tenderloin and Pate with mustard and red onion marmalade pork shoulder steak with zucchini buttermilk dressing that's really evil and a razor clam coming in for a landing we're up around 22,000 calories I think and still going is there a point of diminishing returns you might be experiencing it today yeah but I train for this got to do the spicy pork sausage and rice cakes with Chinese broccoli and crispy shallots can't miss that it's very spicy oh I like very spicy or the crispy pigs head torsa with aruki beans is it time to say uncle yet but wait there's more uh-oh okay I know it's coming the legendary crowning achievement the famous notorious Behemoth bosam a whole Burkshire pork shoulder slow roasted for 8 hours until fallen off the bone and served with garnishes of raw oysters two kinds of kimchi rice and lettuce to wrap it all in the sign of the Beast oh yes oh field of pork old6 Oh man it really is too much of a good thing the meat near the this part of the bone is the best the shoulder get some of the crunchy goodness P kimchi here we go poor kimchi oysters it's the magic combination great date food yeah date food maybe if your date is like Mario patali you're going to have to roll me in a freaking carpet and drop me in the trunk to get me home oh oh yes dessert maybe just a tiny what the good Lord yeah well we got the chocolate chip and banana cake so big and so high I'm afraid if it tips over on me I'll be crushed soft sered concord grape and oatmeal flavored ice cream sunday why yes and cookies of [Music] course good will they have a pool going in the kitchen no they were saying that I was going to vomit I think we've done well here we've done well I'm going to be feeling good after this meal I'm not going to be doing any wind Sprints we made it man like over to the other side to the back of the blue bus another dimension another pant size one of the great meals of my life and a chef who's really doing something new Breaking every rule deliciously the sein is one of the most sexy food that you can find it's hard to describe but it tastes like a sweet ocean water without the extra salt in it Eric repair is the Undisputed Prince of seafood as chef and co-owner of New York's 3 mear Le Berard and this as he knows all too well is my favorite dish a pricey offthe menu signature concoction of angel hair pasta a buttery Emulsion of sea urchin row and a thrillingly obscene heap of osetra caviar a fantastic caviar if you're on a first date and you do a dish like that it's guaranteed success that's right plump sacks of oi pushed through a Tammy strainer until nearly liquefied then enriched with butter then The Buttery combination is added to hot water and whisk until fully Blended basically the pasta is bathing inside that sauce the pasta is just a pillow that is going to support all the flavors from the sein and Cav a lot of that sauce since all the flavor is in the sauce then we have some beautiful osetra caviar the most f ating food you can find it's almost mystical and each time you will open the can of caviar you will have a different flavor so it's a very unique dish because you will never have the exactly exactly the same flavors again when you use caviar it's about generosity you don't want to be cheap on the caviar you want to put a lot of caviar go right ahead Heap that stuff on it's a little bit of ches that's it sorry Tony I really wish you would be [Music] here pure Indulgence Tony even the Italians don't do pasta like that it's a great dish