Tag Archives: Momofuku Seiobo

Notes from the inner sanctum of Momofuku Seiobo

David_Chang_Momofuku_Seiobo

The inner sanctum of David Chang’s Momofuku Seiobo

Who would think of burning watermelon rind, then blitzing it into a blackened emulsion with  grapeseed oil to serve topped with a hillock of paper-thin slices of raw radish, jewels of grilled watermelon, and a sprinkling of fermented black bean? David Chang would. The result is a slightly gritty, faintly ashy paste that perfectly offsets the peppery freshness of radish and sweet bursts of diced watermelon. Idiosyncrasies like this — and including donuts filled with a wicked pork fat caramel — intersperse the menu at Momofuku Seiobo, Chang’s digs at The Star casino and entertainment complex in Sydney. Continue reading

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