Art lovers are in for a treat when they visit the Museum of Contemporary Art in Sydney this month. To coincide with MCA’s exhibition New Romance: art and the post human, its Café is offering a special Korean pop-up menu, courtesy of a talented team: chefs David Ralph and Tae Kyu of Restaurant Kim fame, and executive chef of Fresh venues, Keith Higginson.
The Korean pop-up menu pays homage to the cuisine of Korea. The menu will extend the museum experience by offering patrons a sensory connection—via their taste buds—to the New Romance exhibition. It includes Restaurant Kim’s famous Korean fried chicken, nuts and chilli BBQ sauce, as well as Korean delicacies such as mandu—king prawn, ginger and shallot dumplings with dipping sauce, bossam bang with pork belly, ssamjang, kimchi mayo and pickles on a soft bun, a Korean super bowl—sticky pork, kimchee, four-grain rice, sea greens and seeds, and oritang—sweet potato noodles, shredded duck, broth and spring onions.
“It’s been a great experience working with TK and David from Restaurant Kim, who have both been fantastic consulting on our MCA menu. We are thrilled to be featuring TK’s famous fried chicken, we know this dish will definitely be a crowd pleaser,” said Higginson. “With all menus, balance is important and we have created a menu which has broad appeal for all diners and at the same time offers a lovely connection to Korea through signature dishes. My favourite would have to be our bossam bang with pork belly ssamjang, and kimchi mayo and pickles which we are serving on a soft charcoal bun. This dish has amazing flavours, it may end up becoming a regular dish on our menu.”
MCA Café’s New Romance Korean Menu features until September 4th 2016. Located on Level 4, open 7 days, with late-night Thursdays, the fully licensed café features an all-day dining menu.