Starting with the booking process. This is a frustrating experience such that I actually wrote my concerns to The Star. The response was that the on-line process was the preferred method by Momofuku to ensure that favouritism and bias is avoided. I was also advised that the average time taken for the 40 seats to be booked was, on average, less than 30 seconds from the time the on-line reservations open at 10am. Nevertheless we were finally lucky enough to get a reservation. We arrived on time and were seated at the bar seats. This is something I quite enjoy - watching the chefs work; seeing how the plates are constructed. However while they ask if there are any food allergies that need to be considered you are not provided with the degustation menu until the meal has concluded. We opted for the full wine pairing starting the meal with Sake. The order of the wines / cider / sake were random and proportionally very small. The tasting meals ranged from sublime to very average. The highlights were the pork belly bun and the pineapple and meringue. However I did not find the meals to be such a unique culinary experience that I would consider booking again. Deep fried parson's nose is not my idea of culinary excellence nor wagyu beef that is so drowned out by radish that the beef was hard to find. We also found the conclusion of the meal to be somewhat unconventional. After 3 sweets we were served caramelised pork which while yummy was still strange. Savoury - sweet - sweet / savoury. Service however was attentive. The experience I'm glad to have had but it was just that - a one off.
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