Chefs Sean Gray and general manager, Su Wong Ruiz from the two-Michelin-starred restaurant Momofuku Ko in New York City will host two dinners at Lyle’s, in Shoreditch, on Tuesday 24 and Wednesday 25 April. Executive chef Gray will collaborate with Lowe and and the Lyle’s kitchen team to create a different menu for each day. The front-of-house team, led by John Ogier, will be joined on the floor by Ruiz.
“We’re incredibly excited to welcome the stellar duo of the iconic East Village restaurant to Lyle’s,” a spokesperson said. Ko is the flagship fine-dining restaurant of David Chang’s Momofuku group, which originally earned its reputation serving first class ramen and pork buns at Noodle Bar in 2004.
Ko, the 14-seater serves a multi-course Asian-American tasting menu, and, in the same way as Lyle’s, eschews the traditional hallmarks of fine dining. It is thus “relaxed and casual rather than stuffy, and service is warm and casual.”
The restaurant is currently at number 56 in The World’s Best Restaurants and it has maintained its two Michelin stars since 2009.
Lowe, who has long hoped to get Gray to London said: “The idea was cemented last year when I finally got to eat at Ko. What Sean has done with Ko is incredible, it’s redefined what modern American food is.”
Ruiz started her career as a chef in New Mexico before moving to New York, where she transitioned to the front-of-house role in restaurants.
The menu won’t be announced until the evening itself, but guests have been told to expect some Momofuku Ko classics on the menu, including sea urchin, chickpea and hozon (a Momofuku proprietary seasoning made from fermented nuts, grains, or seeds); razor clams, pineapple and basil; wild rice kombu; and Ko egg and caviar. Su will create a special drinks list based to accompany the two evening’s menus.
Timings: Tuesday 24 and Wednesday 25 April. 6.30pm to 9.30pm. Tickets: £77 for a set menu, excluding drinks and service. Tickets go on general release on Friday 20 April at 4pm and can be purchased here.