Sometimes the best experiences are the spur of the moment, impromptu decisions; such as a last minute decision to dine at the bar at Momofuku Seiobo. Luckily it's a weeknight so we don't have a long wait to sit at the five seater bar.
The restaurant itself is all dark and slick decor, with dim lighting. It's a polished affair from start to finish, with the bar offering something a bit more relaxed. We start off with glasses of complimentary Moët, which was a nice surprise and a great way to kick off our meal.
Chicken skin with mud crab
These little delightful morsels are constructed from crisp chicken skin, sandwiching a mud crab mixture and topped with cured egg yolk.
Delicate thin slices of snapper are served with jalepenõ, macadamia milk and coriander oil.
This was the first of several complimentary dishes for the night and one of my (many) favourites of the night. The abalone was cut into thin, noodle-like slices and was extremely tender and fresh.
Fresh out of the fryer, the fried chicken at Momofuku Seiõbo is a highlight; served with a wedge of lime on the side, the chicken is crispy and flavoursome.
Due to personal preference, I didn't really like this salad; I found it quite heavy and also have an aversion to blue cheese, which is found in abundance in this salad.
Kurobuta pork chop
The Kurobuta pork chop on the other hand was nothing short of amazing - served slightly pink on the inside and with an incredible charred flavour. This is a must order and best shared as it's a fairly generous portion of meat.
The busted roti is so buttery and flaky it literally just melts in your mouth (and probably instantly clogs your arteries, but it's worth it!)
I'm pretty much beyond stuffed full of food at this point, but can't stop picking at the food because it's so good. The head of king fish comes slathered in a fragrant hot sauce and is a deceivingly huge portion. There's surprisingly quite a bit of meat hidden between all those bones.
nori caramel popcorn
Since there's ALWAYS room for dessert, we decide to order the coconut turnover to share between the three of us. It takes a while to come out due to technical issues in the kitchen, so we get a dish of moreish nori (seaweed) caramel popcorn to feast on. The savoury seaweed flavour adds a nice balance to the intense sweetness of the caramel.
I'm happy for the gap between the meal and dessert, as it gives me a chance to digest.
The coconut turnover is brought to our table fresh from the oven and piping hot; the smell was divine. Packed full of shredded coconut and served with a generous amount of icing, it's definitely one to share due to the generous sizing.
I absolutely loved our bar dining experience, and was impressed by every single dish (minus the salad due to issues with blue cheese). The Time Out Best Fine Dining Restaurant of 2016 award is definitely well deserved!