Tuesday, 4 September 2012

Momofuku Seiobo, Sydney


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!





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!





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.





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!




Momofuku Seiobo
The Star
80 Pyrmont Street | Level G
Sydney, NSW 2009
http://momofuku.com/sydney/seiobo/




Momofuku Seiōbo on Urbanspoon

2 comments:

  1. 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???

    ReplyDelete
  2. We didn't get served the pork chop petit four, was it good? =(

    ReplyDelete