Momofuku takes over Lee Ho Fook

Momofuku Ko chef Sean Gray

Momofuku Ko chef Sean Gray

Lee Ko Fook? Or Momofooku Ho? However you slice it, Melbourne's in for a treat. 

Just when you thought Melbourne was going to collapse under the weight of culinary talent jetting in for the double whammy of the World's 50 Best Restaurants and the Melbourne Food & Wine Festival at the beginning of April, along comes news that not one but two chef alumni of Momofuku in New York are getting together to cook dinner while they're in town.

Related: Massimo Bottura invites you to dinner

Sean Gray, chef at Momofuku Ko, the flagship fine-diner in the East Village, is teaming up with Momofuku Seiōbo chef Paul Carmichael and host chef Victor Liong at Lee Ho Fook for a night of fun and fireworks. Better still, they're joined by front-of-house star Su Wong Ruiz, the manager of Ko who keen-eyed Momo-watchers will remember fondly from her stint on the floor in Sydney when Seiōbo first opened.

Momofuku x Lee Ho Fook illustration.

"Working with Sean and Su has been a long time coming. Now that it's finally happening, my excitement is only growing and I'm just trying to stay as calm and focused as I can," says Carmichael. "Su and I worked together, and I can't wait to get the band back together."

Gray, meanwhile, is keen to see what Momofuku translates to south of the equator. "I've always had a lot of respect for Paul's cuisine. He has a unique style and a very clear focus on what good food is," he says. "I'm excited to see what flavours and techniques he's developed in the time he's spent in Australia." 

It might be a week of hot-ticket items, but this one's practically smoking, folks - get in quick.

Catch Momofuku's Sean Gray and Paul Carmichael cooking with Victor Liong at Lee Ho Fook on Monday 3 April. Six courses, $148 (plus drinks). For bookings, contact Lee Ho Fook on (03) 9077 6261 or


Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
What to order at Barangaroo House
Morgan McGlone to open a New York-style grill in Melbourne
Our favourite dishes: December 2017
First look: Bondi Beach Public Bar unveils menu – and a squish burger
Andrew McConnell is taking over NGV this summer
Eight new restaurants and an Art Series hotel opening on the Brisbane River in 2018
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Australian chefs to follow on Instagram in 2013

There are a lot of food shots on Instagram: the good, the ba...

Where our chefs want to eat

We asked Australia's leading chefs to name the restaurants t...

Hot 100 2015 - Restaurant news

The world is getting hotter and we’re not talking about glob...

What the hell is Gelinaz anyway, and why is it shuffling?

On the eve of the second outing of one of the world’s strang...

Nahm named best restaurant in Asia

The 2014 50 Best Restaurants in Asia were unveiled this week...

Restaurants cooking with seaweed

With its complexity in flavour and texture, seaweed is the c...

On the pass

Tell us about Tomahawk’s menu, Ali...

S.Pellegrino Young Chef 2015

A mighty fine plate of beef short ribs with roast celery vin...

Dan Barber talks sustainable food

Farm-to-table is a neat catchcry but, argues Dan Barber, one...

Alessandro Pavoni, Ormeggio, Sydney

You’ve just released your first cookbook, a tribute to Lomba...

The 2016 GT Restaurant Guide Top 100

Here's the list of our 2016 Restaurant Guide Top 100. How ma...

First look: 108 at Noma, Copenhagen

Rene Redzepi may be headed to Sydney next month, but he's ba...

Dear Sainte Eloise to open in Potts Point

Sydney’s new wine bar is going back to basics.

Party-starting playlists

Music is a key ingredient that can turn your party from good...

Grant Achatz interview

Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...