I only found out about David Chang’s existence in the cheffing/food world mid way through 2011. Once I was informed of Chang and his new venture in the Star complex in Sydney I was hot on the trail. I soon learned that this man was a big deal in the food business with numerous restaurants in New York City, various cookbooks and the creator of the ‘worlds most famous pork bun’. After learning these enticing details I decided that I must try Momofuku Seiobo in Sydney.
The tricky part about getting into MSeiobo is the new online booking system. This system requires you to create your own username and password to log onto the booking page of the website. Once you have done this, the fun begins… I logged in and attempted to find bookings many times, most of these were just to test the water and see how it worked. Tables for 1,2,3 or 4 people were available only with strictly three seating per evening. The day I went on to make the actual booking (the system opens at 10:00am), all were taken by 10:01. Obviously, many other massive chommers were waiting on their computers and clickin’ them mouses faster than me. BUT! Somehow I was lucky when I checked 10 minutes later to find a cancellation. So Boom – I tooked it. Boom – I had one minute to confirm. Boom – they took my credit card details. Boom – I was locked in. Very excited and slightly nervous.
Some snacks to begin the meal consisting of shiitake chips, nori, mochi and smoked potato.
Steamed pork bun made with pork belly, cucumber and hoisin. This was hands down the softest and most delectable dish I have ever tasted!
Kingfish with blood orange.
Marron served with fennel, dill and a squid ink puree.
Beef with fermented black bean, covered by radish slices.
As above – These are the succulent cubes of beef hiding beneath the radish.
Smoked eel with jerusalem artichoke and pink grapefruit.
Swimmer crab with butter, pepper and a Yorkshire pudding – a highlight.
Egg with toasted rice and butter.
Hand-torn pasta with goats cheese, chili, mint and cherry tomatoes.
Striped trumpeter with smoked roe and onions.
A knife worth taking a photo of! This is to be used for the next dish.
Lamb neck accompanied by cauliflower and mustard. I was apprehensive to eat this at first, but very happy to get over it. The neck was very soft and the mustard complemented the meat amazingly.
Pecorino served with honey licorice and bee pollen.
The sleek kitchen fitted out beautifully. The L shaped bar is built for prime viewing of the chefs in action.
Wattle seed with malt and crispy milk.
Miso ice cream, pickled strawberry, toasted rice and mustard.
Eight hour roasted pork shoulder with sweet honey glaze. This was the final dish (and the 15th) which was the petite four substitute which was not featured on the menu.
This is a long meal, roughly 2.5 hours in length and if accompanied by alcohol, take note of the amount of booze being consumed. We did a semi-pairing option of alcohol and needless to say, we were quite intoxicated by the end of the night (not to mention rolling out the door). Our regret was that we may have been slightly to p*ssed to appreciate the final couple of dishes. They were damn tasty though!
If you manage to acquire a booking to this fine, hip and happening place you are in for a gastronomic treat. Take note of my photos and the descriptions provided to see what you will be in for.
The Important Details…
Cuisine: Heavy Asian influence
Noise: Moderate to loud rock/alternative music with quiet chatter from the customers
Bookings: Via online reservation system
Suitable for: Adults (not children)
Dress: Casual/Smart casual
Price: $175 set menu (per head). $95 pairing beverages (additional)
My view: An amazing gastronomical experience
Address: 80 Pyrmont Street, Pyrmont, NSW 2009 (The Star)