Momofuku Seiobo’s notorious booking system - truthfully either it’s made out to be a lot tougher than it is, or we were incredibly blessed. I was tasked with making our booking and it had to be Saturday dinner. Bracing myself for the worst - especially when they logged me out at 10am(!), I was relieved to see green ticks all round.
Unaware that you could request to sit by the counter while making your booking, we were again lucky enough that they could accommodate us with the last two spare seats at the counter. Sleek, dark & vast - I had high hopes for what lay ahead.
snacks: blood // nori // kimchi // smoked eel
From the top left, crisp puffed nori of the sea with a cool smoky tangy roe, crisp wafer , smoky eel & freeze dried apple foam, soft pillowy mochi, quite thick and dense to bite, with a shiitake emulsion, and lastly sounding more daunting than it looks & tastes - pig’s blood with pickled walnut.
steamed bun - pork cucumber hoisin
Our first juice pairing, was a clean crisp watermelon juice.
The buns, were soft to touch, and equally so with the soft fatty pork belly. Did it blow my mind? Not so much. It’s a great bite, with clean cucumber, almost sweet bun, but I had high expectations, watching them fuss over the bamboo steamers and of course, David Chang’s pork belly buns are notoriously amazing.
I had mine with plenty of hot sauce.
striped trumpeter, celery, mustard
Hailing from Tasmania, the cool striped trumpeter was dressed with fresh celery & a light kick from the mustard cress.
scallop & rhubarb
The Kangaroo Island scallops were astonishingly fresh - creamy & sweet. The acidity from the rhubarb, almost like the purple cabbage. It felt a little disconnected - I don’t know if the scallops were creamy enough for it.
A very quick one - I’m meant to be at the gym at 10pm, and it’s 9.59pm. More tomorrow.