The NYT review that came out right after this visit said it all more eloquently than I ever could. I do disagree that Seiobo has “less and less in common with the other Momofuku restaurants.” While there are not any typical Momofuku dishes, the entire experience felt identifiably Momofuku to me. And the marron was my favorite dish in Sydney.
mofongo – plantain, garlic, chicharrones
cou cou – corn, okra, sterling caviar
sea urchin, cassava, pepper sauce butter
green banana, creole, mullet roe
ducana – sweet potato, currants, caribbean x.o.
mamposteau – rice, beans, peanut
marron + coconut bakes
pernil – pork chop, choko, mango
passionfruit + roselle
pumpkin, burnt coconut, seeds
cakes – rum cake + cassava pone + guinness cake