When creating the shortlist of places to check out during our trip to Sydney, Momofuku Seiobo was one of the places that I knew was non-negotiable. As long time fan of David Chang (I even cooked a dinner of Momofuku Ko dishes late last year), a visit to a Momofuku restaurant has been on my restaurant bucket list for many years, and I was not going to let the opportunity to cross one off the list pass me by. The only problem? We had already reserved degustation dinners at LuMi, Cafe Paci and Sepia months in advance, and with other banquet/chef's choice menus at Ms. G's and Nomad also planned, Seiobo's reservation window of 20 days before the requested date came a bit too late to an already crowded and expensive party, and I didn't want to cut any of those other meals out of our plans either. Thankfully, Seiobo had a perfect compromise; their small 5 seat bar offers a limited bar menu for walk-ins, and features that most famous of Momofuku dishes - the Pork Bun. With the promise of Pork Buns and other dishes in the more casual Momofuku style of Noodle Bar and Ssam, Alissa and I set off early for dinner in Pyrmont to avoid any potential queues for the bar.
