Beyond the kitchen, Chang has become a cultural icon, extending his influence through writing, television, and digital media. His Netflix series, Ugly Delicious, and podcast, The David Chang Show, have deepened his reputation as a thought leader unafraid to tackle complex food, culture, and identity issues. Chang’s candid reflections in his memoir, Eat a Peach, and his groundbreaking magazine, Lucky Peach, highlight his intellectual and artistic contributions to the culinary world. Whether redefining ramen, pioneering fermentation techniques, or creating heartfelt, approachable dishes, Chang has cemented himself as one of the most impactful chefs of his generation.
Restaurants
A five-time James Beard Award-winner, Chang has revolutionized the culinary world with his edgy and innovative approach to Modern Asian cuisine. Chang's restaurant empire began in 2004 with the opening of Momofuku Noodle Bar in New York, funded with help from his father. It was followed by Momofuku Ssam Bar in 2006 and Momofuku Ko in 2007, which earned two Michelin stars for its inventive tasting menu. In 2008, Chang partnered with Christina Tosi to launch Momofuku Milk Bar, famous for its whimsical desserts like cereal milk soft serve and compost cookies.
Chang's first international venture, Momofuku Seiobo, opened in Sydney in 2010 under chef Paul Carmichael. This award-winning restaurant stood out for its use of Australian ingredients infused with Caribbean and global influences. In Toronto, Chang expanded his reach with a mini-empire, including Momofuku Kojin (2018), which focused on hyper-local sourcing under Executive Chef Paula Navarrete. He also expanded to the US West Coast with Majordomo in Los Angeles.
While some ventures have since closed, Chang has adapted to changing times. His fried chicken concept, Fuku, launched as a virtual brand, has gained popularity for its bold and accessible offerings. Chang's restaurants remain celebrated for their commitment to sustainability, local sourcing, and unorthodox takes on classic dishes.
Recipes and Dishes
Chang’s culinary philosophy is rooted in creativity and breaking conventional boundaries. He is best known for his innovative takes on ramen, such as his famous pork belly and poached egg ramen at Momofuku Noodle Bar. His menus often fuse diverse global flavors, challenging traditional notions of Asian cuisine.
The playful dishes at Milk Bar, such as crack pie and cereal milk, have become iconic, embodying Chang's penchant for transforming nostalgic flavors into high-concept creations. At Momofuku Ko, his tasting menu showcased bold combinations like uni with chickpea and hozon (a fermented chickpea paste) and his acclaimed rotisserie duck.
At Kojin, Colombian influences shone through dishes like corn flatbreads paired with Canadian meats and vegetables. Meanwhile, Chang’s exploration of fermentation, often through miso and kimchi, has led to signature ingredients like hozon and bonji, which are used across his restaurants to deepen flavor profiles.
His focus on sustainability and locally sourced ingredients remains a hallmark of his cooking, with each dish thoughtfully balancing tradition and innovation.
