It’s not everyday that Small Werld crosses the Victorian border for a story, but then again it’s not every day that we get the opportunity to meet frontier chef and owner of the unique and unorthodox Momofuku restaurants, David Chang, and sample one of his latest creations. We made our way to The Carrington in Sydney for Bulleit’s Speak Easy Series, where Chang was invited to create his own interpretation on the traditional pickle-back using Bulliet’s newly launched ‘Gold Medal Winning’ Small Batch Rye Whiskey. Luckily for us we also had the chance to chat with him before the night kicked off.
Read on above.