We believe food should taste delicious, be of the highest possible quality, be fun, and reflect the contemporary American culinary landscape.
Our food embraces the idea of mixing: the mixing of ingredients, inspirations, and influences. We are inspired by grassroots culinary trends and the experiences, memories, and heritages of our chefs + team.
Founded by David Chang, Momofuku began in 2004 with Noodle Bar in the East Village of New York City and has grown to include properties in Sydney, Toronto, Washington D.C., and Las Vegas.
Ando represents the next chapter of the Momofuku story. We inherited Momofuku’s relentless dedication to quality and deliciousness and are using it to redefine food delivery, to create new types of dishes that not only taste great but travel well.
We say “second-generation” because our dishes are the product of our team’s diverse experiences growing up in the American melting pot. Our menu embraces what’s happening on tables throughout the country: in our homes, at our local haunts, and in the restaurants we grew up visiting.
At the end of the day, we serve food that we are excited about and tells the story about who we are. Our goal is to create a menu that is delicious, responsibly sourced, both familiar and unfamiliar, and that travels well - ready for wherever you are or wherever you may be going.