I’ve loved all of my experiences with Momofuku restaurants, so when I needed to find a restaurant in Midtown Manahttan for dinner plans, I jumped at the chance to try Momofuku Má Pêche. Má Pêche serves creative, Asian-tinged New American fare, and it lived up to the expectations I have come to expect from the Momofuku Group.
Má Pêche is part of David Chang’s Momofuku Group, a collaboration of restaurants located in NYC, Sydney, Toronto and Washington, DC. I’ve had cocktails at Booker & Dax, cereal milk-flavored ice cream at Momofuku Milk Bar, and an incredibly delicious meal at my favorite, Momofuku Nishi.
A common vein through all of the Momofuku venues is a hint of Asian that peeks out from other types of cuisines but remains ever-present. This was no different at Má Pêche. The space is very open and casual, and as you can see, the background is very minimalistic, with cream walls and soft lighting.
All good meals start out with a good drink, and hard apple ciders are my new go-to. This semi-dry craft cider by Shacksbury was just the right amount of apple and sweet, and helped cool down the Asian spice that’s prevalent throughout the menu.
I LOVE cheese, especially raw goat cheeses. But since the friend I dinnered with is currently pregnant, we opted for the Ossua Irtay from Herve Mons, France, and the Moses Sleeper from Jasper Hill Farm, VT, both pasteurized cow cheeses. They were accompanied by walnut cranberry bread, honey, and fig compote.
Fried cauliflower is one of my new favs, so of course I had to get it as a second appetizer. It was served with fish sauce, herbs and puffed rice, and was a great mix of crunchy and soft.
For my entree I ordered the Roasted Rice Cakes with mushroom, kale and garlic chives. These were basically like a rice version of gnocchi, but pan fried until they were crispy, while soft and chewy on the inside.
Oh my god they were sooo good. It’s hard to tell but this bowl was huge, and I was still able to scarf down most of it because it was that scrumptious. Beware, though, that it is SPICY, so if that’s not your thing you may want to opt for one of the more mild dishes available.
No meal is complete without dessert, ESPECIALLY when it’s at a Momofuku restaurant. As I mentioned above, I’ve had their cereal milk soft serve, which is soft serve made with milk, cornflakes, brown sugar and a little bit of salt (pictured below). It tastes just like the leftover milk you’d sip at the bottom of your bowl of frosted flakes or cornflakes.
Photo credit: Jennifer Arnow
Another favorite is the Milk Bar Birthday Cake, which is vanilla rainbow cake layered with rainbow cake crumbs and topped with vanilla frosting. It’s super cute and more importantly, super delicious.
Photo credit: The Baker Chick
There were two dessert options at Má Pêche: the Buttermilk Panna Cotta and the Flourless Chocolate Cake. I’m a huge fan of panna cotta, but I had already indulged in the Panna Cotta with Plum Vinegar at Momofuku Nishi, so I figured I’d try something different.
The flourless chocolate cake features brown butter ice cream, almond and gochugaru, a Korean red chili pepper powder. Don’t worry, it wasn’t spicy, and it was delightful!
Not surprisingly, my fourth experience at a Momofuku Group restaurant did not disappoint, and I can’t wait to try the rest. And fun fact — Má Pêche is located right down the street from the Moma Museum. I always end up leaving museums exhausted and starving, so Má Pêche is the perfect option for a post-museum visit meal!
Find more information on Má Pêche here:
Happy eating! And for more deliciousness in NYC check out what we ate at Kings of Kobe!