Century City was built on the back lot of 20th Century Fox, a grid of towers and wide boulevards laid over a studio, and it has never quite shaken the feeling of being a set. Its living room is Westfield Century City, the open-air mall on Santa Monica Boulevard where walkways are shaded and light falls in long bars. In October 2025, in a corner at 10250 Santa Monica Boulevard, Momofuku opened Super Peach, and a restaurant group that began in an East Village noodle shop sat down to lunch among the shoppers.
The peach comes west
David Chang founded Momofuku with Noodle Bar in New York in 2004, and Los Angeles already knows the group through Majordomo in Chinatown. Super Peach is a different animal: a big, all-day restaurant of Korean, Californian and American comfort cooking passed through the Momofuku filter, with a social hour on weekdays, three until six. It is a great mall restaurant rather than a destination in itself, and the honest reading is that it works best as lunch for two or a stop before a film.
Momofuku orange, a station flap board and a martini made two ways, at the end of a shopping walkway.
The room
INC Architecture & Design, the firm behind Momofuku Noodle Bar, wrapped the dining room in floor-to-ceiling green tile and gave the open kitchen the group's electric orange. The result is a glowing orange room with steel walls, a futuristic take on a railway station, and the kinetic flap board recalls Chang's New York roots. A patio roofed in green metal is the seat for people-watching. The room is very large, so walk-ins are rarely a problem, and Matt Willey of Pentagram drew the identity as a set of hand-drawn wordmarks.
What to eat
Order the wagyu kimbap first. It is the standout: a tight seaweed wrap with a thin layer of rice around medium-rare steak, crisp shallots, pickles and chives. The bluefin tuna kimbap is solid but barely spicy, despite its name. The Korean fried chicken wings are shatteringly crisp and juicy, though salty enough to border on overseasoned.
Next, the pork belly ssam, fatty glazed slabs for lettuce wraps over rice with banchan, the best of the larger plates. Lobster noodles with ginger and lemon arrived on the opening menu, and the filet mignon, in a peppery galbi-style sauce with hot mustard, has a good sear. At lunch the sandwiches take over, with a Korean barbecue chicken sandwich and a prime rib cheesesteak with galbi onions. The jjajangmyeon is big enough for a group, so save it for one.
The burnt cheesecake with market fruit is fluffy rather than dense and tangy, its bitter crust cutting the sugar. Coconut salted-caramel pudding and chocolate cake with whipped crème fraîche are the alternatives.
The hedge is consistency. Entrées outside the kimbap and ssam wander: the baby back ribs and grilled bass were called skippable, the savoury donut can come out gummy in the middle, and the menu feels toned down next to Majordomo. Plan the order accordingly.
Drinks
The martini arrives in two versions: the Duke's, with gin, a patient stir and a lemon twist, named for the London hotel bar, or the steakhouse, with vodka, a vigorous shake and olives. The list also has a Mean Green Margarita with Ancho Reyes Verde and jackfruit, a red miso michelada and the Super Lychee Plus, which mixes tequila, nigori sake and jasmine.
The light is best in late afternoon, when the towers along the Avenue of the Stars throw long shadows over the mall and the green tile takes the colour of the last sun.
- The vibe
- Big green-tiled, orange-kitchen room; covered patio; easy walk-in energy.
- The food
- Korean-American comfort: wagyu kimbap, pork belly ssam, crisp wings.
- The drink
- Martini two ways, Duke's or steakhouse; lychee drink with nigori sake.
- A tip
- Walk-ins usually fine; weekday social hour runs three until six.
