Momofuku Seiobo

Momofuku Seiobo Restaurant Review:

Although part of a worldwide family of Momofukus, this intimate restaurant, the first in the southern hemisphere, is no clone. Founder David Chang and executive chef Paul Carmichael offer a constantly-changing multi-course tasting menu for lunch on Saturday, and dinner comes with the suggestion that diners will need to allow two hours to enjoy it all. It’s full of surprises, as in the burnt eggplant with marron, or maybe caramelized pork or a dish topped with a Parmesan cloud. Choose a pastry for dessert for a taste sensation. A meld of molecular cuisine, Japanese kaiseki and Australian invention, this inter-cuisine adventure, plus the front-row view as it happens, has diners tantalized and ultimately well-fed. Given the expanse of the menu and its flavors, the wine list has an equally interesting mix of wine, saké, beer and spirits.