Oh David Chang. He made all my dreams come true with his stuffed rotisserie duck at Momofuku Ssam Bar in NYC. His opening of Majordomo in LA has definitely been the talk of the town for the last few months. Getting these reservations required some persistence but I am happy I finally made it! Fortunately, a friend had given me the heads up to pre-order the Smoked Bone-In Short Rib as they only make a few every night. I thought all the dishes were quite interesting. The flavors have an Asian influence but was much different than any other Asian or Asian Fusion restaurant I have been to. The short rib was definitely the highlight. It was brought to our table whole, on a large wooden cart. They slice it table-side and serve it with several sides. They then take the ribs back and peel off the tiny bits of meat left on the rib and make an amazing fried rice to bring back to the table. And last but not least, they deep fry the rest of the ribs! The ribs come with a few sauces, rice paper and greens to make little wraps with the rib meat. It is a fun, interactive, and tasty dish with many layers to it. I really enjoyed the experience!
Bing: Eggs & Smoked Roe
Marinated Mushrooms with pistachio, radish and pea shoots
Stuffed Peppers with sausage and buttermilk
Summer Squash with spring onion, tomato, crispy shallot
Macaroni & Chickpea with Black Pepper
Smoked Bone-in APL Short rib with a stellar presentation
Short Rib sliced off the bone
Rest of the meat off the bone was chopped into a fried rice
Ribs deep fried
"Hotteok" - dates, pistachio and sesame, all fried in an asian-style doughnut
"Horchata Kakigori" - coffee, rice, dulce de leche
Felt like a deconstructed tiramisu on shaved ice
