JC and DY said Momofuku was still as good as it's ever been (save for the first 12 months, when chef David Chang was still trying to figure things out), so we cabbed it on over to the East Village to promptly queue up for an hour-plus wait just for a chance to slurp up some of the super-porky ramen, one of many pork-laden dishes that Chang had hurtled into stardom for.
While we waited for our ramen to hit the countertop, we lay into the Berkshire pork belly buns, slathered up with duck sauce and a zesty dice of scallions.
Then, the ramen arrived, and I gotta admit it wasn't as good as I remembered it. A tad too salty, missing the umami high notes that Minca's thick and savory pork ramen hits (at least the last time I dropped in on a cold wintery night).
Ah well. Still a good mid-week meal, made that much better by the antics of my (nutty) friends.