We bring you the final hoorah to our MFWF 2012 epic food adventure and eating this year with Sang Hoon Degeimbre of L’Air du Temps molecular gastronomy fare. See what it is like to dine on food cooked by someone who is well regarded in the molecular cooking world đŸ™‚
Momofuku. David Chang. Sydney. 3 things that should be at the forefront of your thoughts when you next find yourself in Sydney. Momofuku Seiobo in Sydney’s Star Casino is David Chang’s answer to forging a new and exciting contemporary fine dining style in Australia.
Ever wanted to dine in one of the World’s 50 Best Restaurants, but haven’t been able to find the time to fly to them (Australia only has Quay)? We were ecstatic to find out that Brett Graham and his Ledbury team were travelling down to Melbourne during the Melbourne Food and Wine Festival 2012 event and knew we just had to get places to dine. We did, and here we are reporting from the front line đŸ™‚
Dreams can come true. As major food geeks and nerds, the Boy and I were slightly astonished to be able to get two tickets out of the 50 people exclusive event at the Noma and Rockpool MFWF 2012 event. More than a month has gone by since we shared a taste of the World’s Number 1 restaurant’s cuisine, and I still can hardly believe it.
In this post, the Boy and I visit a fine dining establishment in the heart of KL city. Established since 2001, headline by Chef Ken Hoh (Tetsuya’s, Rockpool and Treasury), it brings together a contemporary cuisine in an eclectic fusion mix of Asian, French and Australian styles.
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