Momofuku Seibo, the latest addition to New York chef David Chang's dining empire is the hottest restaurant in Australia at the moment. Recently named Time Out Restaurant of the Year and awarded Three Chef's Hat in SMH Good Food Guide 2013 last night joining Sepia, Marque, Quay, Rockpool on George and Est. It's the first and only restaurant by David Chang outside of New York.
8 courses of awesomeness here I come! Nom! Nom! Nom!
8 courses of awesomeness here I come! Nom! Nom! Nom!
Nori, Blood, Chicharone
The famous Steamed Bun with Pork, Cucumber, Hoisin
Kingfish, Celery, Mustard
the open kitchen
Potato, Watercress, Bottarga
Spanner Crab. Miso, Panko
Drowning in utter deliciousness! This was so good!
Drowning in utter deliciousness! This was so good!
Zucchini, Black Garlic, Yolk
Mulloway, Lettuce, Young Garlic, Smoked Roe
Pork Neck, Oyster, Cabbage
These seats can be booked only 10 days in advance and only by logging on to the
Momofuku Website.
Momofuku Website.
C2, Cider, Rye
plating up the dessert
Pear, Honey Cream, Muntries (Emu Apples)
Doughnut with Chocolate
The famous lucky peach motif.
I plan on going again in the next few weeks. Can't wait!
I plan on going again in the next few weeks. Can't wait!
Momofuku Seiobo
The Star
80 Pyrmont Street | Level G
Sydney
I had one of those delicious pork buns in NYC last year - so good. Are they not doing that weird pork chop petit four anymore???
ReplyDeleteWe didn't get served the pork chop petit four, was it good? =(
ReplyDelete