Stepping into Momofuku Las Vegas, sitting on the third floor in the labyrinthine expanse of The Cosmopolitan, feels a bit like entering a curated collision between high-end minimalism and the controlled chaos of late-night Vegas energy. The aesthetic is sleek—modern lines, architectural white oak, and brass accents that flirt with opulence—but with enough irreverent touches to remind you this isn’t just another fancy restaurant on the Strip. There’s a 50-foot-long graffiti mural by David Choe, bright and a little unruly, spreading across the wall as if to say, “Don't take this all too seriously.” And the mirrors—peach-tinted, artfully positioned—make the space feel expansive while hinting at the illusion of Vegas itself, where everything seems both infinitely close and impossibly out of reach.
The vibe is what you’d expect from a place with David Chang’s name on it—hip but not pretentious, buzzing but not deafening, the kind of place where you’re as likely to see a well-dressed food critic sipping sake as you are a group of tourists still carrying a faint whiff of chlorine from their afternoon poolside. From the large windows, there’s a postcard view of the Strip, the neon glow filtering in just enough to remind you where you are—an oasis of sleek coolness surrounded by the bright and unrelenting spectacle that is Las Vegas. This is Momofuku, a place where comfort food meets high concept, and where every corner—from the bar stools to the graffiti—seems designed to make you question just how much of this is curated and how much is simply the result of letting a few good ideas loose.
The food at Momofuku Las Vegas is a fusion of comfort and boundary-pushing culinary ambition, a signature that David Chang has built his empire on. It’s the kind of menu that combines unapologetically indulgent dishes—pork belly buns, steaming ramen bowls—with unexpected twists and upscale ingredients, making each plate feel like a reimagined classic. Chang’s influence is all over the place: his insistence on flavor over finesse, the embrace of bold, savory profiles, and an almost confrontational approach to tradition, taking familiar Asian staples and layering them with flavors that seem designed to both challenge and satisfy in equal measure. The offerings here oscillate between laid-back and sophisticated—one moment you’re savoring a perfectly seared duck breast, and the next you’re digging into fried chicken that feels like a nod to late-night cravings. It’s this juxtaposition—Chang’s vision of high and low, reverence and irreverence—that keeps you guessing, and keeps the food interesting, even amidst the overwhelming saturation of dining options on the Strip.
Belly up to the white oak bar for a pre-prandial cocktail. The menu features a few specialty drinks, two of which we tried: The Italian Job—essentially a dressed-up Negroni—and the Spicy Margarita, which delivers exactly what the name promises. There are also a handful of bottled beers and a modest wine list, though the sight of the massive glass wine rack does make me wonder what hidden treasures might be stashed away just out of reach.
Our first taste of Momofuku came in the form of an appetizer: Bigeye tuna resting on fresh fruit, with pine nuts scattered throughout, all crowned by an ethereal layer of shaved foie gras. The foie gras was so light that it practically melted on contact, adding an almost indescribable umami richness that elevated the dish to something dreamlike. Ever since, I've found myself reliving that combination in my mind—the kind of flavor that makes you wonder if it was really that extraordinary, only to remember, yes, it absolutely was.
The next "small plate"—though it was anything but small—was the Kabocha squash, a Japanese winter squash fried to crispy perfection. It came piled atop a creamy yogurt sauce and drizzled with chili crunch oil, with a scattering of fresh mint leaves for a touch of brightness. The dish was quite good, the squash’s texture perfectly balanced by the yogurt’s cooling effect against the heat of the spicy oil.
Time for the main course—a 10oz Wagyu bavette steak, topped with seared maitake mushrooms and served with a Worcestershire and egg yolk dipping sauce. Grab your chopsticks, pick up a perfectly seared slice of steak, and dip it into the silky egg yolk, which adds yet another layer of richness to this already sumptuous dish.
Dining at Momofuku Las Vegas is an experience that balances the refined with the irreverent—a culinary adventure set within the sleek, modern confines of The Cosmopolitan. The restaurant’s decor is a fusion of clean lines, vibrant artwork, and just enough Vegas flair to keep things interesting. With David Chang's influence apparent at every turn, the menu presents dishes that marry comfort with creative ambition, leaning heavily on bold, savory flavors.
From the very first appetizer—Bigeye tuna with shaved foie gras that practically melted on the tongue—to the Wagyu bavette steak served with silky egg yolk dipping sauce, the dishes are indulgent and complex. Even the "small plates," like the crispy Kabocha squash with yogurt sauce and chili crunch oil, surprise with their depth and balance. The cocktails are just as thoughtfully crafted, served from behind a striking white oak bar, and paired well with the menu's bold flavors.
Overall, Momofuku Las Vegas is a place that invites you to step slightly out of your comfort zone, to try something new and unexpected, all while enjoying the unmistakable buzz of the Vegas Strip just outside. It’s a dining experience where every bite tells a story—one that is richly layered, unapologetically flavorful, and well worth exploring.