This change led Ssäm Bar to success, as it received two stars (eventually three) from The New York Times.

[11] Fuku, a chicken sandwich restaurant, opened in the original Noodle Bar location in June 2015.

[15] On September 24, 2011, Milk Bar opened its fourth location on the Upper West Side of Manhattan.

[17] In April 2018, Momofuku signed a deal with Kraft Heinz to start selling their chili sauce in American grocery stores.

[33] Má Pêche includes a midtown outpost of Christina Tosi's bakery, Momofuku Milk Bar.

Fuku has locations in the East Village, Wall St, Madison Square Garden, Citi Field, T-Mobile Park in Seattle, and the Seaport in South Boston.

Momofuku Seiōbo has two hats from The Sydney Morning Herald Good Food Guide and was named Best New Restaurant.

[38] It was located in a three-story glass cube on University Avenue in Downtown Toronto and was home to Noodle Bar, Nikai, Daishō and Shōtō.

The menu featured bowls of ramen and a roster of dishes like steamed buns and rice cakes.

[40][41] Chang opened Momofuku CCDC, his first restaurant in the Washington, D.C. area in October 2015 in the downtown CityCenterDC development.

In New York City's Chelsea neighborhood, guests can choose from à la carte offerings for lunch or dinner.

The constantly evolving menu features steamed buns, noodles, and meat and seafood meant for sharing.

[47][48] Written by Christina Tosi with a foreword by David Chang, the Momofuku Milk Bar cookbook was released in October 2011.

[13] Scraps is a limited edition collection of outtakes and artwork from the Momofuku cookbook photographer, Gabriele Stabile.

Released in May 2013, the issue featured one of Christopher Boffoli's "Big Appetites" photographs as its cover image.

[64] In March 2017, Lucky Peach announced it would cease publication after printing a double issue in the fall of 2017.

[65] Meehan stated that the shuttering of the publication was due to its partners' differences in creative direction and financial strategy.

[67] Coinciding with the filing, Momofuku began issuing cease and desist letters to a variety of businesses, most of which are small, using the phrases.

[67] In a statement to the LA Times, Momofuku argued that the trademark was not intended to stifle any competition surrounding the sauces, stating that "When we created our product, we wanted a name we could own and intentionally picked ‘Chili Crunch’ to further differentiate it from the broader chili crisp category.

"[68] On April 12, Chang issued a public apology regarding the issue on his podcast, The Dave Chang Show, stating that Momofuku had not intended to upset with their legal actions, and noted that Momofuku would no longer attempt to enforce the trademark.