David Chang’s Momofuku Developing Exclusive Mold-Focused Dishes

The early bird catches the Portuguese baby eels, as we learned from Kitchen Confidential, but David Chang and his team at Momofuku are taking dish exclusivity to a whole new level. While molds, fungi, and bacterial strains assist in the development of various and sundry ingredients, Japanese and otherwise, Momofuku has teamed up with a Harvard microbiologist to develop its own exclusive strains for a one-of-a-kind tasting experience.

Rachel Dutton, the scientist who has taken over the Momo test kitchen, has assisted in whipping up exclusive cranberry vinegar, kimchi, koji, and pork bushi concoctions from toying around with unique bacteria strains. We’ll suppress the urge to wrinkle our noses at this because we’ve tasted the kimchi at Momofuku, and we are believers. Sprinkle it with swine flu, whatever works. Just keep doin’ your thang, David.

We can’t help but think that, somewhere, Alton Brown is smiling.

[Wired]

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