Celebrity Chef David Chang was born in Arlington, Va., started out as a competitive golfer, attended Georgetown Preparatory School and Trinity College, majoring in religious studies. He went to the French Culinary Institute in New York City in 2000. While in training, Chang worked part-time answering phones at Tom Colicchio’s Craft restaurant. After two years he moved to Japan and worked at a small soba shop, followed by a restaurant in Tokyo’s Park Hyatt Hotel. He then moved back to New York and worked at Cafe Boulud.
In 2004, Chang opened Momofuku Noodle Bar in the East Village; in August of 2006; Momofuku Ssam Bar a few blocks away; in March of 2008, opened Momofuku Ko; then Momofuku Milk Bar with his colleague Christina Tosi. I went to Momofuku Milk Bar and remember having the Cereal Milk ice cream, which tasted like what its name was, milk after you have eaten sweetened cereal. In November 2012, he opened Momofuku Seiobo in Sydney, Australia. In March 2011, Momofuku went to Toronto with three restaurants, Noodle Bar, Baisho, Shoto and a bar, Cikai. Daiso and Shoto closed in late 2017 and a new restaurant, Kojin opened in 2018.
As if there weren’t enough David Chang, in June 2015 launched Fuku, a chain of fast food restaurants specializing in fried chicken sandwiches. In 2016, he launched his first digital-only restaurant, which offered a menu only for delivery in Midtown East and took orders via an app called Ando. At the end of 2016, Chang participated in a project named Impossible Foods, preparing food that was later added to the menu of one of his restaurants, Momofuku Nishi, a partnership between Impossible Foods and David Chang.
In January 2018, Chang opened Majordomo in downtown Los Angeles. On Dec. 30, 2019, Chang opened Majordomo Meat &Fish restaurant in The Palazzo in The Venetian Las Vegas.
Then COVID hit, and the Momofuku restaurant group decided to temporarily close its restaurants. It permanently closed Momofuku Nishi in Manhattan’s Chelsea neighborhood and Momofuku CCDC in Washington, D.C. Momofuku Seiobo in Sydney, Australia, Mojosomo and Moon Palace at Palazzo were closed on June 6, 2022, Momofuku Ssam Bar, in September 2023, and Momofuku Ko in New York closed on November 4, 2023.
But don’t feel sad, as Bang Bar in New York, Bang Bar at the Cosmopolitan in Las Vegas; Fuku at the Allegiant Stadium in Las Vegas; Barclay’s Center, Brooklyn; Citi Filed at Queen’s; Chase Stadium in Fort Lauderdale, Florida; crypto.com Arena in Los Angeles; Hard Rock Stadium in Miami; Hudson Square Garden in New York; Northwest Stadium in Madover, Md.; Oracle Park in San Francisco; Oracle Park in Baltimore; PPG Paint Arena in Pittsburgh; Everbank Stadium in Jacksonville, Fla.; T-Mobile Arena in Las Vegas and Yankee Stadium in New York are all open, as well as Kabawa in East Village, New York, Majordomo in Los Angeles; Momofuku Noodle Bar in Uptown New York, and Momofuku Las Vegas. In the works are Peach Palace at JFK Airport and Super Peach at Century City in Los Angeles.
Can you imagine — David Chang is 47 years old and has opened and closed all these restaurants in his lifetime?
Dining at Majordomo was a great culinary experience for me and one of the highlights of my trip to Los Angeles.
Majordomo is located in an industrial area of downtown L.A., in what may have been a warehouse. The decor is done tastefully. We were quickly seated and it wasn’t much time before the whole restaurant filled up.
The food tasted very homey and comfortable, all tasty and satisfying. One of the main dishes that we ordered, under Large Format Dishes, was simply called Boiled Chicken. Presented two ways, first as boiled or poached chicken breasts with garlic, ginger scallion sauce on top, the other breast with chili crunch, with rice flavored in chicken broth. With the dark meat, a chicken soup with cremini mushrooms, snap peas and chicken pieces. David Chang’s recipe for Hainanese chicken and rice is easy to make at home.
David Chang’s Hainanese Chicken and Rice
Serves 2-4
For the garlic and scallion sauce:
4 garlic cloves, finely chopped
2 tablespoon grated ginger
8 tablespoons vegetable oil
2 teaspoons Momofuku Savory Salt
8 scallions, thinly sliced, green part only
Place garlic, ginger, and oil in a microwaveable small bowl (Anyday container)and microwave for 1 to 2 minutes, or until the oil heats up and the garlic begins to lightly toast. Add the salt, pour the oil over the sliced scallions and combine. Set the sauce aside.
For the chicken and rice:
1-3/4 cups water, dashi, chicken stock
2 teaspoon Momofuku Savory Salt
2 tablespoons soy sauce or Tamari
1 cup white rice, rinsed
4 medium boneless, skinless chicken thighs, cut into 1/2 inch thick slices
Momofuku Chili Crunch for serving (optional)
Mix the water, savory salt, soy sauce, and the rinsed into a microwaveable bowl and stir to combine.
Add the sliced chicken on top of the rice, neatly overlaying each slice into a flower-like pattern. This will help cook the chicken quickly and evenly.
Cook in the microwave uncovered, for 15 minutes, or until the water has evaporated and the rice is cooked. Note: Some foaming is expected, but should not overflow.
Transfer the dish to the counter, cover with a lid, and rest for 5 minutes to allow the rice to finish cooking.
Serve with Momofuku Chili Crunch or Garlic Scallion Sauce.
Notes: Add grated fresh ginger to the broth for extra flavor.
Top with a poached egg for extra richness.
Email Audrey Wilson at audreywilson808@gmail.com.
