Another place we were keen to try was Momofuku Ssam Bar, especially for their speciality “steamed pork buns”. The super juicy tender and fatty pork belly was sandwiched in a sliced piece of mantau (steamed bun) along with some hoi-sin sauce, cucumber and spring onions, a bit of a play on the crispy duck.
While it was certainly good, and I would definitely recommend ordering it if you were there, it wasn’t to-die-for and perhaps not worth a trek JUST to eat it. We also tried the pork buns in Ippudo in Singapore (we didn't try the pork buns in the NYC branch) a couple weeks afterwards which we actually preferred, largely due to the addition of Japanese mayo within.
We also tried their “rotisserie duck over rice”, a new addition to their lunch menu, which is just a fancy name for the typical roast duck rice in London Chinatown. It was pretty good roast duck though, the skin was perfectly roasted, meat was juicy and moist but honestly it still doesn’t stack up to 'Four Seasons’ duck in London (not as tasty and tender IMO - it's probably the Chinaman in me talking). However, what made it different was the layer of pork sausage meat in between the skin and duck meat, which added a nice different texture and flavour. We also ordered some chive pancakes to go with it; nice especially with the greens to go with it.
There were a few bottles of condiments to go with the food, but of particular note is the ginger/spring onion oil mixture, extremely flavourful and felt like it could go well with anything. The PigPig finished the whole bottle in our little meal.
Momofuku Ssäm Bar
207 2nd Ave (corner of 13th street / 2nd avenue)
New York, NY 10003