Seasons Greetings and I hope you have had a festive holiday the past couple of days. Christmas for me every year has always been a time finally to kick back and relax and spend quality time with family, friends over loads of food to celebrate the festivities. What better way of starting the festive season than to dine at Momofuku Seiōbo - David Chang's newest culinary sensation at The Star?
The dark woodgrain and mood lighting automatically leads you to your entertainment for the evening as you step inside, the kitchen. It's quite a spectacle as you sit around the kitchen and watch the chefs (donning AC/DC inspired outfits) zoom by and plate each dish up with fine precision. It's a 15 course menu and I was feeling rather full after the 10th! My favourite courses were the famous pork buns, the amazing swimmer crab with that spicy curry-like butter sauce and the hand torn pasta with those pickled tomatoes that pop in your mouth, amazing. I did quite enjoy the finger licking good caramelised pork shoulder that just melts in your mouth at the end, it is every bit as good as you imagine!
Merry Christmas & Happy New Year to you all!
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Chanel Wallet on Chain (my new Chanel from D), Momofuku Seiōbo
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| Snacks - shitake chip, nori, mochi, smoked potato. |
Steamed pork belly bun, cucumber, hoisin. Striped trumpeter, blood orange.
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| Marron, fennel, dill. |
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| Wagyu beef, radish, fermented black bean. |
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| Smoked eel, jerusalem artichoke, pink grapefruit. |
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| Swimmer crab, butter, pepper, yorkshire pudding. |
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| Egg custard, toasted rice brown butter. |
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| Hand torn pasta, goat cheese, chilli, mint. |
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| Striped trumpeter, smoked roe, onions. |
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| Lamb neck, cauliflower, mustard, cauliflower puree. |
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| Pecorino, honey licorice, bee pollen. |
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| Wattle seed meringue, malt ice cream, crispy milk. |
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| Miso ice cream, pickled strawberry, toasted rice, mustard. |
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| Petit four - slow-cooked, caramelised pork shoulder. |
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