David Chang gets credit for hatching the new-wave noodle craze after his Momofuku Noodle Bar caught on like wildfire in the East Village back in 2004. Since then he’s built a Momofuku empire and cofounded the cult magazine Lucky Peach. His original wood-clad spot is still sensational, with communal tables and a long bar built around an open, stainless steel kitchen. The signature ramen rocks, bobbing with pork belly, pork shoulder and a poached egg. The brothless ginger scallion noodles (an homage to Great N.Y. Noodletown) with pickled shiitake mushrooms, cucumber and nori are more subtle and eminently satisfying.