With the goal of implementing at least one new dish into the menu each week to compliment classic Ko staples like the Ko egg and shaved foie gras, Sean Gray continues to push the cuisine at Momofuku Ko forward in an effort to create something so unique it’s never been done, seen, or thought of before. Initially like a college teenager trying everything for the first time, Ko has matured over the years just like that teenager does upon reaching their late 20’s and early 30’s. No longer the restaurant where insomniac culinary rebels gather to chase and create their craziest ideas thought of on a whim, Ko has evolved into the modern style of “fancy” dining that emphasizes comfort, security, and consistency.
It’s been said, most notably by David Chang himself, that tasting menus are chef’s novels where his or her big idea’s relating to purpose and intent are communicated through food instead of words in a flowing thematic three hour event that is influence by the worlds outside events at that specific moment in time. If Ko were a book, Chang wrote the forward and a couple of the first chapters but chef Sean Gray is the one whose written most of the story by way of innovative boundary pushing concepts and delicious tasting dishes.