Restaurant: Momofuku | Link Location: The Star | 80 Pyrmont Street, Level G | Sydney Cuisine: Japanese/Korean Fusion Rating: 8/10 - the dishes weren't that well presented, but the flavours were impressive
My night with my Hong Kong friend Vivian and Momofuku
started with refreshing the restaurant's reservation page on 12am on the dot 10
days prior the agreed night to secure our seats in the restaurant. Finally
after waiting for 10 days, we arrive to Momofuku, where we were informed that
wine pairing is available for an extra $95 with the $175 15 course tasting menu,
but it was mostly white wine so we didn't get it. We end up getting a bottle of
We started off the night with shiiake chips, nori, mochi
rice and tiny rolls filled with roasted potato puree. The mochi was
flavoursome, we wished there was more on the plate! But then if there's more,
it might have filled up our tummies with the glutinous flour. The shiitake
chips were interesting, it's like tasting a piece of nori that tasted like
mushroom. The nori and the roll however, was bland.
The second course was David Chang's famous pork belly in
steamed bun with chilli sauce. Pork belly is one of the two cuts of pork that I
love, and the pork melted in my mouth as I expected. The steam bun was nice and
soft and it accompanied the pork perfectly with the cucumber and hoisin sauce.
Third course was kingfish with pomelo and pistachio. I don't
know why pomelo was used on this dish because they were quite tasteless (maybe
i'm used to the sweet pomelos that I have from Hong Kong) and the pistachio
The disappointed course was followed by the lovely marron. The
marron was freshly sweet, I wish there was more on my plate! This was followed
by the picturesque but average tasting dish of diced wagyu covered with radish,
this was the only beef dish of the 15 course tasting menu.
Then comes the spanner crab with yorkshire pudding. And my
god, it was so nice.. i personally LOVE crabs but eating it by itself in its
shell is too messy. The fluffy yorkshire pudding worked so well with the
Australian famous crab.
Then followed by my favourite dish- slow cooked egg with
green tea rice and chicken brown butter sauce. The egg was so smooth and I've
always loved green tea rice which surprisingly went well with the chicken
The ravioli with pea, Serrano ham, water chestnut and parmesan foam wasn't really
my thing. The raviolis were delicious but there was too much foam for me, lucky it was separated from the raviolis. The next course was Mulloway, smoked roe and lettuce. This
combination was a bit weird, but the sauce was really appetizing. The lettuce
was quite difficult to eat.
The braised pork neck with turnips and stormshells (clams),
didn't really appetize me because i'm used to eating pork neck grilled - thai
style or chinese bbq pork. The braised pork had this smell that Vivian and I didn't
Then comes the petit fours, fluffy grated pecorino, honey
licorice and bee pollen. As you can see from the pictures, there was a lot of
cheese as compared with the honey, even though im a self-confessed cheese
lover, the dish would be better with less cheese. Also, the presentation could
After that was the pear with yoghurt, sultana miso and milk
crumb. The matching of the different elements of the dish was amazing. Next was
the malt ice cream with brown sugar, smoked butter caramel where the crunch brought
the ice cream to another level.
Lastly, and the most unexpected dish of the course, pork
shoulder with brown sugar which was ate with our fingers.. it was tender but we
were way too full to fit more meat into our stomachs!
All in all, the whole 15 course was like going
on a wonderful food roller coaster, thankfully there was more ups than downs. I
wonder if I have told them that I'm not really a fan of pork, would they have
changed some course for us ? But of course, keep the steamed pork belly bun :)