The man behind bringing David Chang’s Momofuku concept to Sydney will now be taking his residence at restaurant Ikarus for his guest chef takeover.
Ben Greeno played a key role in not only implementing the restaurant in Australia, but also creating a version of the venue that was unique to the buzzing city of Sydney. Without copying the original New York he managed to take the most important elements of its philosophy and create a version that was suitable for Australian food culture.
With meticulous attention to detail, careful interpretation of local flavours and produce, and a keen eye for what makes Sydney and the surrounding areas tick, Ben helped to ensure the international success of Momofuku Seibo.
Of course, why would we expext anything less? He has trained in Michelin star kitchen greats such as Noma, The Paul Grand Hotel d’Uriage and Sat Bains’s restaurant.
With this in mind, he will now be gracing the kitchens of Restaurant Ikarus to cook up a storm. With both Asian and Antipodean notes, dishes such as Wagyu beef with radish and fermented black beans, cauliflower with parsley, walnut and truffle, crab ravioli with corn and chickpeas and Australian bass with chicory and mustard, will be sure to get pulses racing.
His guest takeover will be taking place during August and he will be presenting his unique interpretation of Momofuku Seiõbo from the kitchen of Hangar-7’s Restaurant Ikarus in Salzburg – not just to fans of the Momofuku restaurants but to anyone wishing to try his fascinating creations.
Photography|Helge Kirchberger Photography |Red Bull Hangar-7
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