Stopped at the Momofuku Milk Bar in Williamsburgh the other day, and had their pork bun (see below), which was excellent. However, the use of shredded pork instead of pork belly definitely makes a difference. I must say I prefer the original. However, according to the servers, there is no real way to do it with belly, since these little outposts of Momofuku are really just to sell their baked goods, etc. It seems to me to be a problem with this method of franschising out, even if these outposts stay only in NYC.
I'm a huge fan of Momofuku (see this article I wrote), and I want to see it expand everywhere. It is delicious, delicious food. But I'm not sure this model is working. Sure, the cookies we had were amazing, and they have all the Christina Tosi baked goods and cereal milk, etc. But I wonder if this will harm the brand by messing with expectations like this.
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