Momofuku was founded by two-Michelin starred chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. Credited with “the rise of contemporary Asian-American cuisine” by the New York Times and named the “most important restaurant in America” by Bon Appétit magazine, Momofuku is now giving home cooks access to the high quality ingredients that they use in their restaurants at home.
- Black Truffle - We’re truffle experts at Momofuku, having served them in our restaurants for more than a decade. When it came time to make Black Truffle Chili Crunch, we knew we couldn’t take any shortcuts. That’s why we have real black truffle in every bite. Nothing even comes close to this. Chili Crunch is the perfect pairing for black truffle. The truffle flavor blooms with gentle heat during the production process. The result: an earthy complexity that can stand up to the smoky-sweet heat that has made Chili Crunch a fan favorite.
- Extra Spicy - is built on four different Mexican chilis for a complex blend of smoky, spicy, and floral notes. Pulla chili brings a bright fruitiness. Chili de Arbol adds a nutty smokiness. Japones chili imparts a lingering spiciness. And habanero closes with a lashing of pure heat. Only the bold need apply. Get your glass of milk ready.
- OG - Building on a decade of research in the Momofuku Culinary Lab, Chili Crunch is packed with the same umami-rich ingredients we use in our restaurants. It’s inspired by Chinese chili crisp sauces like Lao Gan Ma and crunchy Mexican salsas like salsa macha and salsa seca. With three types of Mexican chilis, crunchy garlic and shallots, original Chili Crunch adds a perfect punch of heat and texture to your favorite dishes. It’s a classic for a reason.