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Momofuku Ko New York Reviews from The Last Year
Expensive but a culinary adventure.
Items are paired together in a way you never thought possible. Great dining experience and meant for those wanting to experience food in a different dimension.
Dropped by for dinner during a work trip in Manhattan and
Dropped by for dinner during a work trip in Manhattan and was pleasantly surprised how easily it was to secure a reservation here on short notice. The location is a bit hidden, and the entrance is actually to the side, further down from where you "think" it's supposed to be! Since we attended a work happy hour prior to this, we only ordered a few items to share: - katsu sandwich: liked this one the best, the chicken was prepared and cooked to perfection, but I wish the bread was actually toasted - Fluke with habanada: very good, the habanada gave it some sweetness - 2pc cold fried chicken: I thought this was okay. It did taste good, but I wasn't a fan of the temperature (cold) We ordered 2 mocktails, but the names escape me. I recall they were very good though. Friendly service and I appreciated that the setting was more intimate. Looks like this location is closed or will be closing in November :( Definitely more in the affordable side for a Michelin starred restaurant, I enjoyed it enough to consider coming back too, but it's not a must visit though.
A very unique culinary experience.
Food was superb. The experience as a whole is amazing. Michelin star place with great service. The chefs are all young with new ideas. The location is very nice as well.
The atmosphere at this two star Michelin restaurant located
The atmosphere at this two star Michelin restaurant located in the East Village area of NYC is casual yet artful. Reservations must be made well in advance for this Haute Cuisine Asian influenced dining experience. Celebrity Chef David Chang offers an a la carte and a full tasting menu which we had for $280 each. This 11 course 2 1/2 hour chef observation and creative endeavor while sitting at a counter on bar stools was a unique experience. I would have preferred a full back bar stool for comfort while sitting. We ordered a couple of the specialty drinks $20 each which was affordable compared to the price of the food. I specifically requested the Pescatarian selection. Watching the preparation and presentation was nice but would have liked more of this show. I was served delicious caviar on two different dishes. The lobster dish, tortellini with crab and the tilefish was my favorite. They brought us a separate delicious birthday dessert along with the two other desserts. A souvenir tin with gummy's was given with the check along with a printed menu of the course's. For me a rare, special and memorable time.
hate to write this review but tldr; entree's were average,
hate to write this review but tldr; entree's were average, desserts were amazing. expected so much more from a 2 michelin restaurant. was excited to come here since i had a work trip to nyc and decided to go a la carte and order their most classic dishes that were/still are on their tasting menu: cold fried chicken, ko egg, foie gras burger. cold fried chicken with ranch and caviar was okay, but a bit salty. Ko egg just tasted like a boiled egg with onion vinegar soufflé. didn't taste bad but nothing good either. the foie gras burger was so salty i couldn't finish it without chugging water. thankfully, the 2 desserts i got were absolutely amazing. the rice wild ice cream and their japanese cheesecake saved the meal. the rice wild ice cream is made with soy and rice but still sweet and crunchy. the added lime zest also makes it even better. it's a must try. the japanese cheesecake was lowkey one of the best cheesecakes i had. super light and fluffy. imo they need to rework their entree, esp after chef sean gray has left.
This place is so cool! I had the privilege of dining here
This place is so cool! I had the privilege of dining here while visiting NYC. The vibes are hip, refined, modern, aloof, all the while still providing a michelin star worthy service and food. Think having 2 sets of cutlery at your disposal while Kanye and Kendrick blasts in the background. Definitely the most unique atmosphere I've dined in! The menu is what appears to be a hand-lettered page from a notebook with changing offerings each day. Gotta love the attention to detail! The standout for me was the Hamburger & Foie Gras. The foie gras flavor really dominates this one, which works out for me because I love foie gras! Such a simple combination but I think it works really well, easily the most cravable item on the menu. We also had the Cold Fried Chicken and the Ko Egg. Great items, for me nothing really stood out to me other than them being well executed and exactly as expected! The Skate was also delicious, though unfortunately it took a very long time to come out (around 30min after we finished the previous dishes). There wasn't any word from our waitress about the skate being expected to take a while, and we waited so long that we almost waved someone to check if they've forgotten our skate. Definitely a strange feeling at a michelin star restaurant! I wonder if maybe this was a one-off mistake, or if the skate really just takes extra time. Either way, I think the a la carte experience was still great and worth a try if you are in the area!
Well taken care of at the bar with the always fresh and
Well taken care of at the bar with the always fresh and ever changing menu. Standouts included classics like the egg and cold chicken, seasonal specials like the ice cream with parmesan and white truffle and new friends like the skate. Would recommend 10/10.
Returning to Momofuku Ko, Dave Chang's culinary masterpiece
Returning to Momofuku Ko, Dave Chang's culinary masterpiece now under the skillful direction of Esther Ha, was a delightful déjà vu, reaffirming what makes this restaurant a truly unforgettable dining haven. It's my second time here, and Ko still manages to exude that unique charm that makes it a standout experience in the world of Michelin-starred dining. Yet, Ko isn't merely about the dishes plated before you; it's about the people who craft that experience, transforming a meal into a memory. The heart of Ko lies not just in its kitchen but in the meticulous precision of the cooks, orchestrating each dish's timing flawlessly. The same magic extends to the servers, and in my case, the privilege of being under the impeccable guidance of Simon. What makes Ko particularly exceptional, especially for solo diners like myself, is its immersive ambiance. Here, you aren't merely a patron; you're an active participant in the culinary journey. Every detail, every nuance becomes apparent as you revel in the moment, absorbing the artistry of each dish and the expertise behind every pairing. Dining solo at Ko is akin to a meditative experience, allowing you to fully absorb the intricacies of flavor and technique, fostering a deeper understanding of the culinary world. In this hallowed space, you find yourself not just savoring the food but delving into the story behind each ingredient, appreciating the craft of the drink in your hand, and marveling at the seamless harmony between flavors. Ko becomes a classroom, a theater, and a sanctuary, all at once. I'm certain this won't be my final visit to Ko, but it's an experience I reserve for pivotal moments in life. It's a place where the culinary arts are elevated to a form of storytelling, where each bite narrates a tale of dedication, passion, and expertise. For anyone seeking not just a meal but an unforgettable journey, Ko stands as a beacon, reminding us that exceptional dining is not merely about what's on the plate, but the soulful dedication of those who bring it to life.
Excellent.
But a little difficult to find. If this is your first time. Proceed down the alleyway and it will be on your right. If you are taking Uber, do not go to the preset location but manually enter the address yourself. Apparently Uber has had the wrong address for years and haven't fixed it. This is a solid Michelin calibre meal. Staff was friendly, professional and engaging. Food was what you would expect from a place of this calibre. Stand out was the fish dish with a heavenly crispy skin. Wagyu was excellent as well. Will be back.
David Chang, my fellow Korean and culinary idol, holds a
David Chang, my fellow Korean and culinary idol, holds a special place in my heart as a chef. Therefore, it pains me to leave this review. I have cherished dining experiences at his Majordomo in LA, as well as at Ssam Bar and Momofuku in NYC and Toronto. My husband and I had been eagerly anticipating this dinner, which was meant to be the highlight of our trip. Instead we were very disappointed in our dinner ESPECIALLY when the total came to $1700 plus tip. Frankly, for such a price, I would have preferred to invest in a pair of Manolo boots, which would have brought me greater joy! Regardless, there were 5 of us dining and we got what we got, because it's a prix fixe menu. We ate the following: *panisse - crème fraiche pickled onion - pepper confit The chickpea fritters were underwhelming to say the least. Flavorless, flat, and dull texture. *cold fried chicken - ranch, caviar I don't get this. Cold chicken or a day-old-chicken, as they have explained, does not work for me. I get it that caviar is cold and they put a generous serving of caviar (not a very high quality caviar imo) on it so you'd think it works, but had he put a very crispy chicken skin freshly fried and then served with caviar, it would've worked much better. Because fried chicken and caviar really works. *mackerel - tallow, hazelnut Michelin 2 stars and this plating? Come on! What is this? Lack of creativity and esthetics...mackerel was just ok. *sea urchin - chickpea purée Uni and purée just doesn't work. Mushy + mushy? NO. *tortellini - crab, chili Tortellini filled with crab. It was just ok. *beef - béarnaise, onion soufflé I don't think this beef is aged for 45 days. The texture and the flavoring was just that of a regular grass-fed beef. Nothing mind-blowing. The onion soufflé was pretty good, but it didn't quite go with the beef. *tilefish - potato, saffron The fish skin was quite crispy and the fish overall was well executed, but the saffron with tile fish just didn't work for me. *pork - pineapple, rye OK, again with the plating. Need to work on the plating! Moreover, there were different parts of the pork SEPARATED for what? The crispy skin, fatty belly, then the dry meat was all separate and far away from each other that we had to cut a little of each to eat together in one bite. Why didn't the server tell me to do that in the first place so I don't have to bite into an unpleasant dry pork?? Is this trying to be creative? NO *green tomato Green tomato with some yogurt called a palate cleanser? I really don't know what that was about. *wild rice ice cream - combo, lime OK, this was the BEST thing out of the whole dinner!! All 5 of us exclaimed, finally! Something palatable and good! I totally get this dish! This is what you call a "tigak" in Korean. Thick seaweed fried to crispy then drizzled with sugar and eaten as a side dish or as a treat. I ate this growing up in Korea and this brought back some memories of childhood. Crispy bits of rice tasted like tigak served on top of ice cream was delicious! But again...I don't get the smear on plating. Sigh~ *bakewell - tomato, juniper Tomato tarte for a dessert. Different, but good. The place feels like they gave up and are tired. It feels like Momofuku wants to go big and make money on their instant ramen business and they just let go of this restaurant. Also the music at this place was blaring the whole time and we could not hear what the servers were saying! The playlist was mostly 80s and 90s music which felt like maybe they were David's fav lists? Which I didn't mind the music at all, but the volume was too loud. Overall, we were very disappointed. It was the last dinner for us in New York before leaving and a family get together and spent a fortune on, which we don't mind if the food was mind-blowing, but it was very underwhelming and the flavor profile was way off. Only good thing was the dessert and the service. Service was stellar! But two stars for this place? If it were up to me, this place is a bib gourmand at best.
Tough at the top
Have tried and failed to get into this restaurants many times but this time I was solo and got in 8.30 prime time Saturday. It’s mostly a counter service which was perfect. A well put together menu as you would expect for a M2*. Good interaction with staff. So it’s a10 course tasting menu. Highlights for me the onion soufflé with cured 45 day strip loin was exceptional. As a further example of innovation and excellence the first dessert course involved Frois Gras. Yes! So the only real reason to dock it a point is price. It’s in the Core London territory which has 3*. Is it as good. Nope. Other than that. Outstanding. Would I go back. 100% yes.
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Your bid has been “matched” with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
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Hey @EvocativeFold67, welcome to appointmenttrader! Once the reservation is in your portfolio, you definitely own the timeslot, the review team would not have approved the trade if the reservation wasn't confirmed - so you are going :-) Judging from your post you bid today and are going tomorrow - don't worry as long as you initiated the name transfer, you are good - the transfer service has to work with the opening hours of the reservation team of the respective venue. You will likely see the transfer confirmation a couple hours before your reservation time.
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Hey @FluffyStar64, thanks for the question! When you place your bid the amount gets transferred in a deposit account, the second you either cancel your bid or a few minutes after the bid expires the funds are moved back into your main account from where you can refund it to your payment method or use for other transactions.
Money in trader points disappeared
Hi everyone- I have made a couple of sales now and I am extremely disappointed.
I had money to transfer over that became available in my "traderpoints" section that has disappeared completely. its gone.
has this happened to anyone?
also- when I click the money pending, im unable to click my pending deposit account
so upsetting
How to list a Nobu Malibu reservation
Hi, I have a reservation to Nobu Malibu, but since they don't do text or e-mail confirmations I haven't been able to get my reservation posted. I have posted a screen shot of the phone conversation on the listing, but it keeps getting rejected. If anyone has an idea how I can get it approved that would be much appreciated, thanks!
Give the best answerHolding a bid
What does it mean to hold a bid? and how do you do that?
Give the best answerNeed to change the date but its being worked on
How do I modify?! I am no longer traveljng that day but since the reservations opened up today someone grabbed it and is working on it for a month from now and i cant figure out how to and if i can modify the date!
Give the best answerReservation Name
Ok - Newbie question here - I just purchased a reservation as a gift. How do I know/change the name on the reservation?
Give the best answerRome
Can anyone help with a reservation for Aroma (vis a vis from the Colosseum) in Rome?
6 PAX 21.5 19-20:00
Thank you!
Can’t wait to last minute?!
How do you set a timeline for getting your bid accepted? I can’t wait till the actual time I want to go. I want to know at least eight hours ahead of time. How do you do that?
Give the best answerHow do I choose the restaurants to make a reservation for?
I can’t find restaurants with high performance or like what’s the most popular restaurant or what is in short supply? Any advice?
Give the best answerConcierge change fulfillment time
I posted a request for a reservation this Thursday between 6:30 and 8 pm and initially the potential seller said it would be fulfilled by today. Now they changed it that they will only fulfill it by 5pm that same day. Basically I would have an hour and a half to get to the restaurant. Is this allowed?
Give the best answer@bravehand53
Hi. Is today Cote reservation for 4people at 8:00pm - 9:00pm for indoors or outdoors?
Give the best answer2 Ppl 5pm san Sabino res
Anyone want?
Give the best answerApp
This app is a catfish and overrun by people programming “bots” and algorithms. It makes it frustrating for someone not well versed in this to have any movement. I thought this would be a fun side hustle, but unfortunately it’s become like any other “side hustle”. Don’t waste your time with this crap. Not a question, just a suggestion. Also don’t pay these fake “gurus” hundreds of dollars to teach you. Might as well sign up for a software class. 😕
Give the best answerMy reservation review keeps getting rejected
I have a reservation for Kasama Chicago on Mother’s Day at 7:30 pm to sell but it keeps getting rejected
Give the best answermore then 15 submissions at the same time
can i get more then 15 submissions at the same time and how do i make this happen
Give the best answerWrong resy
I bought a resy for Tatiana By Kwami and when i unlocked seller lied it was for a different restaurant
Give the best answerSold reservation
What do I do with the reservation after I sell it? Do I need to notify the restaurant?
Give the best answerPaid $75 for name change that didn’t happen and cannot get anyone to reply
I paid $75 for a name change for a reservation. I bought last week that name change did not happen when I got to the restaurant they did not have my name. Luckily they took me anyway because I had the name on the reservation. AppointmentTrader owes me $75 and I can’t get anyone to reply, how do I claim my $75
Give the best answerPostpaid?
One of the reservations I put up for sale is notated “postpaid” whereas none of my others make any mention. What gives??
Give the best answerMaking first reservation listing
I have secured a reservation with my resy app so I need to create an alias first or how does info get changed to person buying reservation
Give the best answerNew & have q’s
I’m new too. I’m trying the Trial and Error approach. I look at the top trending restaurants and make a few reservations then see what sells.
9:30pm Lilia Reservation Indoors on Friday 5/3 - What do you have that you'd be willing to trade for?
Would trade for a Carbone or 4 Charles
Give the best answerAside from higher rated listings, what do importance points provide?
The info blurb on importance points say that you get your listing pushed to the top if you have more importance points “and many other things” but what are these other things? Should I be trying to get these points?
Give the best answerFirst Time Bidder in Chicago
Can someone tell me if I did this correctly? I’ve searched the app and website and can’t really find any answers so I opted for a mildly popular (not the most) restaurant to start with and bid at the suggested price. Is it just a waiting game at this point??
Give the best answerHow do you call from fake numbers?
How do you call places with a fake number? Does google voice work?
Give the best answerIs there a method for getting approved sales listings for phone call based reservations?
Or does everything effectively have to be done online?
Give the best answer