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What do Momofuku and Wu's Garden Have in Common?

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Nothing. Against my better judgment, I tried it last night, and I've got to imagine that David Chang was just pulling a fast one on the Post writer (http://www.washingtonpost.com/wp-dyn/...). Oh, I don't doubt that he is nostalgic for it -- and perhaps even that he has a soft spot for the braised chicken and braised tofu (both of which were ok, but nothing special).

But no, there's really no reason to go there.

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  1. The ramen at Chang's Momofuku Noodle Bar was pretty bad (Ren's Ramen in Bethesda is better), so maybe high-end success does not always translate to everyday deliciousness.

    2 Replies
    1. re: Steve

      I respectuflly disagree that the ramen at Momofuku is bad. The pork has always bees superbly cooked, the noodles freshly made and toothy, the other accompaniments fine.

      I connot comment on Ren's as I ahve not been.

      1. re: deangold

        The toppings are nice, much better than Ren's, but for me, it's all about the stock. I completely agree with the following assessment of the ramen at Momofuku:

        www.rameniac.com/reviews/comments/mom...

        "Momofuku has its detractors, and there seem to be quite a few. Many decry the saltiness of the broth, but as with Chabuya in Los Angeles, it’s not so much the salt content as that there’s simply not enough going on, no other flavors to round out the soup and make it come alive."

        The stock at Ren's may be just as salty, but it's more complex.

    2. Perhaps Wu's Garden (no relation) knew D. Chang was in the house and "put their foot" into the cooking?