In 2004, Chef David Chang opened Momofuku Noodle Bar in New York City’s East Village. Momofuku has since grown to include restaurants in New York City, Toronto, Sydney, and soon, Washington, DC.  Recently, his culinary lab has begun to produce some of the chef’s signature sauces available for home use.  The lab is committed to making products inspired by Japan and Korea that taste uniquely American. They strive to make the best tasting foods from the simplest ingredients and techniques. Their sauces, seasonings, and condiments are traditional in approach, modern in style, and versatile across all types of cuisine.