Have you ever been at, say, Momofuku's noodle bar and asked yourself
where they learned to make ramen, something so damned simple, so damned good? Or,
have you ever been at chef David Chang's Milk Bar, just around the
corner, and taken a tiny bite of the "Crack Pie" and pondered where on earth
they came up with something so addictive? Well, the answer to both
those questions is Montreal... or Weehawken.... or Ozone Park... or
wherever Chef Chang's super-secret test kitchen for all his various
restaurants actually is (he ain't tellin'). In this video produced by
Jimmy Fallon's "Late Night" crew, we get an inside look at the tiny
space that's managed to produce some big, big flavors for New
York's most beloved restaurants. Curiously, it turns out that Chang's
laboratory—where freeze-dried ice cream, mushroom chips, and a
Momofuku liquor distillery are all under development—isn't all that
different from your usual kitchen, with the exception of two
ingredients —a little madness and a big shiny box of MSG.
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