The shaved foie is the one dish that you can expect when eating at Ko. Everybody talks about it and Chang himself thinks it’s the dish “we’ll never be able to take off the menu.” The ice cold delicate flakes of foie are reminiscent of shaved ice: a giant fluffy pile of deliciousness that melts the instant it hits your mouth.
Last summer Mike and I managed to nab a reservation for lunch at Ko. Going into it, we didn’t know what to expect except 3 hours of eating and a bowl of shaved foie. Both Mike and I are big fans of foie and when we saw the massive bowls of foie shavings we knew we were in for a treat.
The woman next to us was audibly excited as well, but that may have been due to the fact that she was sloshed. She and her man got the wine pairing and I think she had most of his as well as hers. She ate his foie dish too. Apparently her dining companion didn’t like foie. Or wine.
As for Mike and I, we were divided about the dish. I liked the novelty of the shaved foie flakes and the textural differences between the lightness and crunchiness really worked for me, but Mike felt that the foie’s richness was accentuated too much by the airiness.
This time around, Mike really enjoyed the dish while I was a bit underwhelmed. I think there’s a bit more magic in dishes that you haven’t executed from start to finish. Even so, it tasted pretty good. I’m pretty sure you can’t really mess up foie!
So now that I’m done cooking the book, I bet people are wondering, what’s next? To be honest, I’m pretty ecstatic that I’m done; it feels like a huge accomplishment. As for what’s next, there are going to be some design changes, but other than that I’m still going to be cooking, so stay tuned! The next couple of days will be some wrap-up posts on Momofuku, but after that, expect more photos and recipes.