David Chang—chef and owner of the critically-acclaimed Momofuku restaurant empire—recently ventured out of New York City to open Momofuku Seiōbo in Sydney, Australia. The head chef of the new addition, Ben Greeno, is definitely well-qualified, having worked at the two Michelin-starred Momofuku Ko. With a kitchen and all-star staff visible to patrons, it’s like dinner plus entertainment.
A recent review by The Sydney Morning Herald raved about Chang and how he is revolutionizing Sydney dining: “Momofuku Seibo will change Sydney. It has already changed Sydney. And eating there will change your expectations of Sydney dining.” Small and somewhat hidden within The Star Sydney Casino & Hotel, Seibo (which translates to “Heavenly Queen”) is sure to attract attention with its high-quality dishes, including Chang’s signature steamed pork bun. If you ever visit the area (and have $175 AUD to spare), check out the 15-course tasting menu guaranteed to make you a Chang-ed fan forever.
On a side note, pastry chef Christina Tosi, of Momofuku Milk Bar, released a new cookbook with a foreword by David Chang. To promote the new release, Chang stopped by Late Night With Jimmy Fallon last night and gave out free cookies to the whole audience. He also prepared a cacio e pepe dish using ramen noodles! Watch below:
[Photos: Quentin Jones/The Sydney Morning Herald; KE-ZU Blog]