David Chang is impossible to avoid—and we’re very happy about that. The chef’s influence and restaurants seem to be in every city in the world. Momofuku Seiobo is the Australian outpost of Chang’s empire, and unsurprisingly, it’s good. Really good. Don’t let the seemingly casual redbrick walls and unfussy wooden tables fool you. Momofuku Seiobo is fancy and expensive. Chef Paul Carmichael grew up in Barbados, and his plates have a distinct Caribbean flavor. The dining experience typically involves several courses as well as some interactive aspects, like guests grinding up the sauces with a mortar tableside (it’s more engaging and fun than gimmicky). The tasting menu is ten courses, and every mouthful is sheer pleasure. But here’s a tip: The bar menu is cooked by the same chef and is a pared-down version of what you can eat in the dining room for a fraction of the price. The plantain tostada with fish ceviche and the pork chop with burnt, acidic lime are incredible, and don’t even get us started on the flan.

You may also like