Momofuku's kitchen lab is shrouded in mystery and not many know what happens inside. Here's a sneak peek...

At the Momofuku Culinary Lab, owner David Chang and fellow chefs Dan Felder and Dan Burns experiment with new ideas and come up with different creations. Chang believes that science and cooking are one and the same. Operating independently from the restaurants, those in the lab develop new recipes and techniques, without all the high-tech kitchen gadgets and equipment you would usually expect. Chang comments:

The biggest thing for us is we wanna work with what we have. That’s sort of the philosophy of what we do here is, trying to find that great idea that is staring us right in front of the face. If we have all the gadgets and toys in the world, we’re going to be searching—not for the wrong stuff, but for us it’d be fool’s gold.

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