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A review of Momofuku's Super Peach restaurant in Westfield Century City, Los Angeles. The review discusses the restaurant's ambiance, menu, and evolution from the early days of Momofuku. It highlights specific dishes and the chef's approach to modern Korean cuisine.
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- AI Headline
- Time to Make Its Peace With Maturity
- Simplified Title
- Super Peach Restaurant Review in Los Angeles
- AI Excerpt
- A review of Momofuku's Super Peach restaurant in Westfield Century City, Los Angeles. The review discusses the restaurant's ambiance, menu, and evolution from the early days of Momofuku. It highlights specific dishes and the chef's approach to modern Korean cuisine.
- Subject Tags
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Restaurant Review Food Momofuku Korean Cuisine Los Angeles Dining Westfield Century City
- Context Type
- Review
- AI Confidence Score
-
1.000
- Context Details
-
{ "tone": "analytical", "perspective": "critical", "audience": "general", "credibility_indicators": [ "expert_quotes", "restaurant_critic_review" ] }
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Completed
- Submitted By
- Donato V. Pompo
- Submission Date
- February 14, 2026 at 4:40 PM
- Metadata
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{ "source_type": "extension", "content_hash": "65360480e998cd535fd0ea55d1cf71a0a14dd08a6848dfda485f6eb07d5a2bd1", "submitted_via": "chrome_extension", "extension_version": "1.0.18", "original_url": "https:\/\/www.nytimes.com\/2026\/02\/10\/dining\/super-peach-restaurant-review-los-angeles.html?campaign_id=144&emc=edit_wkdr_20260214&instance_id=171104&nl=the-weekender®i_id=122976029&segment_id=215281&user_id=b25c5730c89e0c73f75709d8f1254337", "parsed_content": "Momofuku\u2019s latest restaurant opened last October in Westfield Century City, an open-air mall with byzantine underground parking that grew out of an old 20th Century Fox backlot on the West side of Los Angeles in the 1960s.Steven Spielberg\u2019s Dive! was once a draw here: Imagine a submarine-themed restaurant that served, yes, sub sandwiches, as red lights flashed in a hull-shaped dining room and fake portal windows gurgled with water.But lately, and at the tail end of a billion dollar face-lift, the Century City mall is a monument to the global matrix of American appetites with shops selling boba, ramen, matcha, hot pot, xiao long bao, melty cheese tarts and seasonal wagashi. Smash a Wagyu paella for lunch, then glide over to a wellness center for a cryotherapy session or start a hormone optimization program that promises to improve your sleep.ImageThe Super Peach dining room retains the Momofuku aesthetic, but feels comfortable.Credit...Maggie Shannon for The New York TimesSuper Peach isn\u2019t a food court kiosk, but a 200-seat outpost of Momofuku\u2019s culinary empire in shades of peachy orange and leafy greens that beam off the dining room\u2019s high, shining walls. The space is comfortable (though the booths are so big they become a design flaw for servers, who simply cannot reach the people at the far end).A split-flap display, familiar to diners who visited Noodle Bar Uptown in Manhattan, runs cheerful messages with the analog eyelash flutter of a train station board. \u201cDungeness crab noodles\u201d it read recently, advertising a special. The dish was a Frisbee of crisp and golden noodles with bouncy white guts, nearly obscured by a truly obscene amount of just picked, slightly over-salted crab meat. A shell came on top, clean and bare, decoration only \u2014 all of the hard work already done for you.ImageTuna kimbap with pickled chiles, cucumber and avocado.Credit...Maggie Shannon for The New York TimesImagePuffy crackers with lime juice and taj\u00edn arrive to snack on while you order.Credit...Maggie Shannon for The New York TimesIn his memoir \u201cEat a Peach,\u201d which chronicles his rise to fame, David Chang tells the story of an early customer at Noodle Bar who, after eating a crawfish special, suggested that the kitchen serve crustaceans out of the shell next time. A server chased him down the street and cursed at him.In the shell, out of the shell, the point was: The kitchen didn\u2019t care about your feedback! This was the prickly, confrontational spirit, the fizzing, delinquent creativity \u2014 and even the magic \u2014 of Momofuku in its early days. It told you what to like, and if you didn\u2019t like it, well. ...Mr. Chang set the tone in that kitchen, which, as he wrote, could be a problem before he learned to manage his own mental health, back when he still conjured that magic with \u201ca dangerous, shortsighted combination of fear and fury.\u201dImageThe jjajangmyeon for two, a new addition to the menu, is mixed at the table.Credit...Maggie Shannon for The New York TimesMr. Chang is no longer interested in managing that way and though he lives in Los Angeles, told me over the phone that he\u2019s not part of the day-to-day operations at Super Peach. \u201cI\u2019m not trying to helicopter parent,\u201d he said.That\u2019s when it clicked that Super Peach might be Momofuku in its gentle dad era \u2014 the music not too loud, the chairs quite comfortable and the puffy crackers with lime and taj\u00edn right on the table, sweetie, if you want a little nibble, but you don\u2019t want to spoil your appetite.Since the group emerged, so many of the Asian flavors and genre-bending ideas that Momofuku championed have settled quite comfortably in the middle of American food culture, many of them right here in this mall. The cacio e pepe served a decade ago at Momofuku\u2019s Nishi, in which a housemade chickpea miso dared to replace the umami charge of pecorino, is just another blueprint now for easy weeknight recipes. What\u2019s left to subvert?ImageNick Picciotto slices kimbap under the kitchen\u2019s split-flap display.Credit...Maggie Shannon for The New York TimesImageThe bar is a draw for Century City\u2019s office crowds.Credit...Maggie Shannon for The New York TimesOn my first visit to Super Peach, there were slightly sumptuous, thoroughly crowd-pleasing takes on kimbap, light on the rice and generous with the thick, well-seasoned fillings, which included blushing Wagyu, fried chicken and a \u201creally spicy bluefin tuna\u201d that I\u2019d argue wasn\u2019t spicy at all.This, along with a subdued Caesar salad, made Super Peach seem a little like a brand experiment in sanding down edges for widest appeal. But in the last few weeks, the kitchen has sharpened its delivery and the restaurant has come more fully into being with an exciting menu that\u2019s simultaneously more Korean and more Angeleno.ImageSuper Peach is on the first floor of Westfield Century City.Credit...Maggie Shannon for The New York TimesA new addition to the menu, a dark, slick jjajangmyeon, turned the dish into a spectacle, with a relatively light jjajang sauce tossed at the table and a honeyed side of Korean-style sweet-and-sour pork, made here with collar. It might not really need that table-side service (let\u2019s face it, most dishes don\u2019t!), but it seemed like a deliberately luxurious presentation for a dish first made by Chinese migrant workers in Korea at the turn of the 20th century.A series of fantastic ssam sets are now at the heart of the menu (and comprise some of its best values as well), including a lush dduk-galbi made with ground short-rib, served pink in the middle, shaped not into patties but long kebabs over rice.ImageThe curry-filled doughnut is snipped at the table.Credit...Maggie Shannon for The New York TimesThe chef Nick Picciotto cooked most recently at Kato in Los Angeles, but also worked at Momofuku\u2019s Majordomo and the short-lived Kawi (which once served a foie gras terrine kimbap). His focus is on modern Korean food, though Super Peach doesn\u2019t adhere so strictly to its own rules (that crab noodle, for example, was a sweet homage to the Cantonese xo pippies at Golden Century in Sydney).The first two times I had the kare-pan, a hulking half moon of a doughnut holding a dark Japanese-style curry, it hid a wad of raw dough at the center, revealed only when the server snipped it with scissors. But here\u2019s another way I was rewarded for going back to Super Peach: On my last visit, it was close to perfect, like something you might stop for at a Tokyo train station, even if it meant running a little late.Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.\u00a9 Mapbox \u00a9 OpenStreetMap Improve this mapSuper PeachNYT Critic\u2019s Pick\u2605\u2605Reserve a TableWhen you make a reservation at an independently reviewed restaurant through our site, we earn an affiliate commission.Westfield Century City, 10250 Santa Monica BoulevardwebsiteAtmosphereShoppers in yoga clothes pausing for lunch and colleagues from local offices in to celebrate promotions and birthdays. Staff are friendly and move fast, not all are familiar with the drinks and dishes.Noise LevelNot that loud.Recommended DishesMarinated raw shrimp; Korean fried chicken wings; Beef kimbap; Jjajangmyeon; Ddak galbi ssam set; Chocolate cake. Starters ($9 to $19), kimbap ($23to $27), mains and ssams ($34 to $124).Drinks and WineHappy hour is from 3 p.m. to 6 p.m. at the bar, when a small, satisfying cheeseburger and tallow-fried sweet potatoes are available.Price$$ (moderate)OpenLunch and dinner seven days a week.ReservationsAccepted.Wheelchair AccessThere are elevators from the parking lot up to the second floor and the restaurant has an accessible bathroom.What the Stars MeanRatings range from zero to four stars. Zero is poor, fair or satisfactory. One star, good. Two stars, very good. Three stars, excellent. Four stars, extraordinary.This information was last updated on Feb. 10, 2026Reservations powered by OpenTableTejal Rao is a chief restaurant critic for The Times.A version of this article appears in print on Feb. 11, 2026, Section D, Page 6 of the New York edition with the headline: Time to Make Its Peace With Maturity. Order Reprints | Today\u2019s Paper | SubscribeSee more on: David Chang (Chef)Read 82 commentsShare full articleRelated ContentAdvertisementSKIP ADVERTISEMENT", "ai_headline": "Time to Make Its Peace With Maturity", "ai_simplified_title": "Super Peach Restaurant Review in Los Angeles", "ai_excerpt": "A review of Momofuku's Super Peach restaurant in Westfield Century City, Los Angeles. The review discusses the restaurant's ambiance, menu, and evolution from the early days of Momofuku. 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<html lang="en" class="story nytapp-vi-article nytapp-vi-story story nytapp-vi-article " data-nyt-compute-assignment="fallback" xmlns:og="http://opengraphprotocol.org/schema/" data-rh="lang,class"><head> <meta charset="utf-8"> <title>Super Peach in Los Angeles Restaurant Review: Momofuku Enters Its Dad Era - The New York Times</title> <meta data-rh="true" name="robots" content="noarchive, max-image-preview:large"><meta data-rh="true" name="description" content="The latest from David Changβs restaurant supergroup β a 200-seat modern Korean spot β may be in a mall, but hear me out."><meta data-rh="true" property="twitter:url" content="https://www.nytimes.com/2026/02/10/dining/super-peach-restaurant-review-los-angeles.html"><meta data-rh="true" property="twitter:title" content="Momofuku Enters Its Dad Era With Super Peach"><meta data-rh="true" property="twitter:description" content="The latest from David Changβs restaurant supergroup β a 200-seat modern Korean spot... - Parsed Content
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Momofukuβs latest restaurant opened last October in Westfield Century City, an open-air mall with byzantine underground parking that grew out of an old 20th Century Fox backlot on the West side of Los Angeles in the 1960s.Steven Spielbergβs Dive! was once a draw here: Imagine a submarine-themed restaurant that served, yes, sub sandwiches, as red lights flashed in a hull-shaped dining room and fake portal windows gurgled with water.But lately, and at the tail end of a billion dollar face-lift, the Century City mall is a monument to the global matrix of American appetites with shops selling boba, ramen, matcha, hot pot, xiao long bao, melty cheese tarts and seasonal wagashi. Smash a Wagyu paella for lunch, then glide over to a wellness center for a cryotherapy session or start a hormone optimization program that promises to improve your sleep.ImageThe Super Peach dining room retains the Momofuku aesthetic, but feels comfortable.Credit...Maggie Shannon for The New York TimesSuper Peach is...
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Claims from this Source (21)
All claims extracted from this source document.
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Simplified: Momofuku's latest restaurant opened last October in Westfield Century City
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Simplified: Westfield Century City is an open-air mall with byzantine underground parking
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Simplified: Westfield Century City grew out of an old 20th Century Fox backlot in the 1960s
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π€ The author π News Article π·οΈ Restaurant , History π a1166aaf-f2f3-4c2f-87fd-90a9cecc6a52Simplified: Steven Spielberg's Dive! was once a draw here
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Simplified: Century City mall is a monument to global matrix of American appetites with shops selling boba ramen matcha hot pot xiao long bao melty cheese tarts s...
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Simplified: Super Peach is not a food court kiosk but a 200-seat outpost of Momofuku's culinary empire
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π€ The author π News Article π·οΈ Restaurant , Design π a1166ab0-62e9-4396-b6eb-32527e522d7eSimplified: Booths become a design flaw for servers who cannot reach people at the far end
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π€ The author π News Article π·οΈ Restaurant , Technology π a1166ab0-88f4-4fbc-89d7-171c56df9d41Simplified: Split-flap display runs cheerful messages with analog eyelash flutter of a train station board
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Simplified: Dish was a Frisbee of crisp golden noodles with bouncy white guts nearly obscured by obscene amount of crab meat
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Simplified: Mr Chang is no longer interested in managing that way and is not part of day-to-day operations at Super Peach
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Simplified: Cacio e pepe served a decade ago at Momofuku's Nishi is just another blueprint now for easy weeknight recipes
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Simplified: On first visit to Super Peach there were crowd-pleasing takes on kimbap light on rice and generous with fillings including Wagyu fried chicken and blu...
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π€ The author π News Article π·οΈ Restaurant , Food π a1166ab1-8ba4-4a71-a596-023a77d2ddadSimplified: Kitchen has sharpened delivery and restaurant has come more fully into being with exciting menu that is more Korean and more Angeleno
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Simplified: New addition to menu jjajangmyeon turned dish into spectacle with light jjajang sauce and honeyed side of Korean-style sweet-and-sour pork
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Simplified: Chef Nick Picciotto cooked most recently at Kato in Los Angeles but also worked at Momofuku's Majordomo and Kawi
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π€ The author π Restaurant Review π a1166ab2-1267-496c-99d1-4114e904ec24Simplified: Crab noodle was a sweet homage to Cantonese xo pippies at Golden Century in Sydney
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π€ The author π Restaurant Review π a1166ab2-18e8-4a89-ac86-a81012bf3720Simplified: Kare-pan hid a wad of raw dough at the center revealed when the server snipped it with scissors
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π€ The author π Restaurant Review π a1166ab2-2067-4aeb-a611-35df2282dfa0Simplified: Kare-pan was close to perfect on the author's last visit
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π€ The author π Restaurant Review π a1166ab2-28ed-49fb-9871-c2fdca301c37Simplified: Happy hour is from 3 p.m. to 6 p.m. at the bar
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π€ The author π Restaurant Review π a1166ab2-3269-48e7-95e1-3bf54901dac2Simplified: Ratings range from zero to four stars