Executive Chef Paul Carmichael and his dedicated team create memorable dishes with sophisticated flavours and delicate, elegant presentation. Momofuku brings together the theatre of the open kitchen and finely crafted dishes. You can sit at the counter overlooking the huge kitchen, and watch the team work their magic before serving the dishes to their appreciative audience.
The well-thought-out dishes on Momofuku’s multi-course menu hit the mark every time, and all are expertly described when served. You might start with military snail – the crumbed and braised sea snail is presented in impressive style. You may find grilled live marron, young coconut and koji butter on the menu – such a simple dish, yet so impressive. The marron is cooked on the huge charcoal griller, and brushed over with koji butter to elevate the flavour of the dish.
PSST! Momofuku Seiōbo accepts online bookings only, but walk-ins lucky enough to snare a spot at the five-seat bar can enjoy the dishes from the small bar menu.