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  • Eryn Cisneros

    Má Pêche- New York, NY. The largest in the Momfuku chain. David Chang's french-vietnamese Momofuku restaurants — noodle bar, ssäm bar, ko, má pêche, seiōbo, and the bakery milk bar.

  • Janelle Moore

    momofuku milk bar is a collaborative environment, drawing talent from those who have worked at albertson’s (las cruces, nm), the biltmore room, bouley, del posto, diner, eleven madison park, jacques torres, jeffrey’s (austin, tx), maes-y-neuadd (north wales), magnolia bakery, marlow & sons, maxies bread (smithfield, ri), nobu downtown, pies-n-thighs, restaurant eugene (atlanta, ga) and wd~50.

  • Christel Villarivera

    We got pork buns from this place and desserts from momofuku milk bar

  • tuli keidar

    momofuku - Google Search

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David Chang born August 5, 1977 is a noted Korean-American chef. He is chef/founder of the Momofuku restaurant group, which includes Momofuku Noodle Bar, Momofuku Ssäm Bar, Má Pêche, Milk Bar and Momofuku Ko in New York City, Momofuku Seiōbo in Sydney, Australia and the Momofuku Toronto restaurants Momofuku Noodle Bar, Nikai, Daishō and Shōtō.In 2009 Ko was awarded 2 Michelin stars, which it still maintains.Chang later attended the French Culinary Institute (FCI),

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