Maha Gets a Taste of Sydney’s Momofuku Seiōbo

15 August, 2018

Paul Carmichael Guest Chef

In collaboration with luxury watch and jewellery retailer Kennedy, last May we hosted our first Unrestricted guest chef event. We invited chef Lachlan Colwill to take over the Maha kitchen and showcase the best of his Barossa Valley restaurant, Hentley Farm. For a two-night sitting on 30 and 31 July, it was internationally renowned chef Paul Carmichael’s turn.

Originally from the island of Barbados, Paul has worked at some of the world’s top fine diners, including Asiate, Aquavit and WD~50. In 2010, Paul joined the Momofuku Má Pêche team in New York City. After running the kitchen there for several years, in 2015, Paul was asked by founder David Chang to move to Sydney to become the Executive Chef at Momofuku Seiōbo.

Throughout his career, Paul’s incredible food and unique cooking style has received much acclaim. Most recently his work at Momofuku Seiōbo earned him Best Restaurant of the Year in the prestigious Australian Gourmet Traveller 2017 and a Two Hat award in the 2018 Good Food Guide.

Guests at Paul’s Maha Unrestricted event were treated to a delicious Caribbean-style feast with optional matching wine. Drawing inspiration from Australian-grown tropical ingredients, Paul’s bespoke degustation menu featured dishes such as crab curry with plantain and military snail served with annatto, horseradish and parsley.

For this event, Kennedy also asked Paul to create a special ‘Moment in Time’ dish. Symbolising a very pivotal time in his career and bringing back fond memories of his time at Má Pêche, Paul’s chosen dish was habanero fried chicken with fermented pineapple.

In order to bring the full Momofuku Seiōbo experience to Maha, it was important to also recreate the atmosphere. Paul curated his own playlist of reggae and dancehall music, which permeated the restaurant with refreshing, chilled out vibes.

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