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