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(Photo: Hannah Whitaker/New York Magazine ) |
M omofuku has dabbled in Mex-Asian fusion before. (Remember the late great Asian burrito?) Now the Noodle Bar team, led by Kevin Pemoulie, has unleashed three types of tamales on the late-night menu—Sichuan sausage, a fiery jalapeño-queso, and (Momofukuiest of all) a splendid pork-and-kimchee variety. They’re leavened, as you’d expect, with pork fat and are available Friday and Saturday nights from midnight to 2 a.m., for takeout anytime, and one day, just maybe, at a Momofuku street cart near you.
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