ナイジェラ・ローソンのインスタグラム(nigellalawson) - 2月13日 12時05分

I just cannot stop thinking of this roti - the ‘busted roti’ - with marron I had at @momofukuseiobo last night. In fact, I can’t stop thinking of any of it, and in exquisite detail. Chef Paul Carmichael and his team just entrance. Unlike so much of fine dining (a term that, frankly, makes me shudder) which this emphatically is, the food is so alive and joyous. I’d been told such good things about the food there, I was ready for disappointment. Instead, I was transported! And that after the hell of wading through one of the circles of hell that is the Star casino mall-thing, which is where Momofuku Seiōbo is situated.
Anyway, enough wittering: there’s the food to talk you through. It’s a tasting menu, but not one of those overwhelming ones: I ceded control smilingly. This is such happy-making food. I brought you to the roti and marron too early: I started with the Pork Soup + Bakes (pic 2), griddle-breads gloriously anointed with pork fat and spring onions with the most extraordinarily intense pork broth (sorry, not in shot); next, Cou Cou (pic 3) a mixture both delicate and heady, sweet and saline, of smooth corn and beads of caviar; pic 4 is of the green banana with creole sauce and topped with golden grated mullet roe, the whole with a deep tang and utterly compelling (I confess I wished for more); what I bring you in pic 5, made me speechless with delight. I can’t even convey it now, but I can gladly tell you what it was - a mixture of dense sweet potato and currants with a rich aerated, sharp, peppery-hot Caribbean XO sauce. I wanted to savour this for a time after I ate it. I just wasn’t ready to move on and leave it behind. But the mango and prawn (pic 6) that came after struck just the right simple fresh note; pic 7 is of another humdinger, crab rice with curry sauce; pic 8 is Chef Carmichael’s take on ropa vieja, a bowl of wagyu brisket (yes!) with olive and pasteles; pic 9 presents the marron in its correct order; and finally pic 10 shows the glorious kingfish head with fermented chick peas and hot sauce with a split-pea roti. Well, I say finally, but in fact after all that, I did manage a couple of desserts. I am lost in admiration #momofukuseiōbo

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