Momofuku Seiōbo has been thrilling Sydney-siders and visitors alike since opening at The Star in October last year. After an initial stint post opening, chef and restaurateur David Chang isn't often seen in the dark and cell-like restaurant (from the outside) but apparently does drop in when he’s in town.
|The view from the bar at Momofuku Seiōbo, The Star, Pyrmont|
There’s a no-reservations system for the bar area, and it looks on in the distance to the kitchen and degustation diners. Dinner is sorted by indicating on the paper menu how many of the six bar menu items we’d like – one of everything, please.
The variety and large serving size were impressive, with my favourite easily being the kimchi, which had a stock-like depth beneath the chilli flavour. There was something very natural and serene about the presentation of pickled onions, radishes, daikon, cucumber, beetroot, shitake mushrooms and carrot.
|Confit chicken wings|
|Spicy roasted rice cakes|
After hearing so much hype and seeing so many imitations (including my own, not-so-successful attempt at home), it was always going to be difficult to beat the expectations.
The bun was soft, nearing squishy, and held the sweet pork and lightly pickled cucumber, and with a few squeezes of the not-very-hot Sriracha chilli sauce, the pork bun was a few mouthfuls of contentment.
|Spanner crab roll, celery salt chips|
The toasted brioche hot dog-style bun was filled to the brim with a creamy mayonnaise-dressed mix of spanner crab flesh, chopped celery and herbs and other goodness that made this the menu item worth fighting over and perhaps ordering doubles.
Between two people, one of everything at the bar was probably enough for a light dinner. The Momofuku Seiōbo bar is probably not a place to sit and linger too long over a stemless glass of sake: one might get jealous of the degustation diners and go another one of everything at the bar.