In 2004, American Chef David Chang opened his first restaurant, Momofuku Noodle Bar, in NYC. Chang’s first outlet would see continued success, resulting in a Momofuku empire that has included several more restaurants, a cookbook, a magazine, and a line of spices, sauces, and noodles for home. Inspired and offering the same devotion to quality and flavor, Momofuku’s line of products for the home chef not only carries the same spirit as other Momofuku enterprises inside but in the packaging as well, developed with Andy Baron and the Momofuku design team.

The latest line of liquids and noodles finds inspiration in the Back Of House (BOH), the engine area of a restaurant that includes the kitchen, walk-ins, and pantries. The liquids, soy sauce, tamari, and toasted sesame oil, are packaged in stout amber bottles, reminiscent of concoctions prepared in-house with passion and craft. Adding to the theme is a masking tape-like label with a specially-designed font that appears handwritten. Finally, the Momofuku peach logo gets applied to the front, and the bottles come topped with a convenient flip cap.