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About Momofuku

Established by chef and founder David Chang in 2004 with the opening of Momofuku Noodle Bar, Momofuku
has grown to include restaurants in New York City, Sydney and Toronto. Momofuku has a total of eight
restaurants (Momofuku Noodle Bar, Momofuku Ssäm Bar, Momofuku Ko, Momofuku Má Pêche, Momofuku
Seiōbo, Momofuku Noodle Bar Toronto, Momofuku Daishō, Momofuku Shōtō), a bakery with multiple locations
throughout New York City and in Toronto Momofuku Milk Bar), two bars (Booker and Dax, Nikai), and a
Culinary Lab. The restaurants have gained world-wide recognition for their innovative take on cuisine, while
supporting local, sustainable and responsible farmers and food purveyors. Momofuku is also composed of
Lucky Peach along with a new product and equipment development company called Booker and Dax.

David has taken home five James Beard Foundation Awards (Rising Star Chef of the Year, Best Chef New York
City, Best New Restaurant – Momofuku Ko, Outstanding Chef, Who’s Who of Food and Beverage), and
Momofuku Ko has two Michelin stars, which it has retained for seven years. Momofuku Ko and Momofuku Ssäm
Bar are both featured on the S.Pellegrino World's Best Restaurants list. Momofuku Seiōbo has three hats from
The Sydney Morning Herald Good Food Guide (2013, 2014, and 2015 editions) and was the first restaurant to
receive this honor in its opening year. Gourmet Traveller selected Momofuku Seiōbo as Restaurant of the Year
for 2014 in addition to the #1 restaurant on the Top 100 2014 Restaurant Guide.

Lucky Peach and The Mind of a Chef, Season 1 both received James Beard Book, Broadcast and Journalism
awards in 2013 (Personal Essay – Fuchsia Dunlop’s "London Town" in Lucky Peach Issue 5, Television Program On
Location – The Mind of a Chef, Season 1). In 2014, Lucky Peach received five James Beard awards: Humor –
Lisa Hanawalt's “On the Trail with Wylie” in Issue 9, Food and Culture – John Birdsall's "America, Your Food Is So
Gay” in Issue 7, Personal Essay – Fuchsia Dunlop’s “Dick Soup” in Issue 8, Profile – Francis Lam's "A Day on Long
Island with Alex Lee” in Issue 9, and the MFK Fisher Distinguished Writing Award – John Jeremiah Sullivan's "I
Placed a Jar in Tennessee” in Issue 7.

Frank Bruni, former New York Times Restaurant Critic, calls Chang, “a chef who went further than any of his
peers in wedding serious, sometimes challenging food and an ultra-casual, spontaneous dining ethos in tune
with unbound times.”


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