Top 10 Restaurants of Australia

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Number 3 - Momofuku Seiobo

Cuisine: Japanese Fusion

Location: Sydney, NSW

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Head Chef: David Chang

David Chang commenced his training at the French Culniary Institute in New York City. He has worked at the Mercer Kitchen by Jean-Georges Vongerichten and Craft by Tom alongside Marco Canora and Jonathon Benno during his time at Craft. Chang spent two years cooking in Tokyo before he opened his first restaurant in 2004. Momofuku noodle bar, was dedicated to creating ramen bowls and pork buns which soon developed a cult following and wide acclaim. Through his dedication to quality produce, higly creative dishes and a strong business model, the Momofuku empire has expanded to numerous venues in New York and an all Momofuku building in Toronto.

Number 3 in our list of the top ten restaurants of Australia is David Chang's Momofuku Seiobo. The Sydney based restaurant is the first venture for the Momofuku group outside of the U.S. and seamlessly blends Japanese kaiseki methods with western techniques. Chef de cuisine, Benjamine Greeno, creates invigorating and innovative tasting menus, he interweaves slow-roasted, falling off the bone pork with complex ingredients like bee pollen, mochi or Australian quandongs. Seiobo, like all the restaurants in the chain, continues the tradition of highlighting locally grown produce through sourcing sustainable ingreidients that reflect seasonal variance.

A video review of Momofuku Seibo:

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References

http://business.time.com/2013/09/26/david-chang-broke-all-the-rules/