A Taste of Momofuku
A teaser of the adored restaurant brand and their pillowy-soft pork buns.
Overview
Trail blazing chef David Chang opened up his award-winning restaurant, Momofuku Noodle Bar, in New York in 2004 in an attempt to loosen up the city's fine dining scene with high-quality Asian food, served in a relaxed environment. The brand has since evolved to 17 award-winning restaurants, our closest being the adored Seiōbo in Sydney. The restaurant has been turning heads and raking in the awards since opening its doors in 2011; credit being mostly given to the infamous pillowy-soft pork buns.
Seiōbo's Barbados-born chef, Paul Carmichael, has been part of the Momofuku team since 2010, leading the kitchen at New York's Má Pêche before taking over at Seiōbo last year. His menu draws from a broad culinary palette, combining his own heritage with the diverse background of the rest of the culinary team and local Australian produce.
Carmichael will bring his finesse in the kitchen to The Grove with restaurateur Michael Dearth and executive chef Ben Bayly this Restaurant Month. The Taste of Momofuku event will include six courses and matching wines.
For more events like this, check out our handy guide to Auckland Restaurant Month.
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