Momofuku Noodle Bar, founded by Chef David Chang in 2004, offers a dynamic menu featuring innovative noodles, steamed breads, and soft serve in New York City's East Village and Uptown locations. The venue is distinguished by its unique large-format dinners like the Whole Roasted Duck Ssäm and Whole Roasted Suckling Pig, which encourage communal, family-style dining experiences. Special events such as Fried Chicken Mondays add a Southern twist with buttermilk-brined fried chicken platters and complementary no-corkage wine policy, creating a distinctive weekly dining ritual.