Opening a pop-up restaurant involves much more than a strong idea. Before his Aussie-fied, Chinese cuisine concept came to life the Broadsheet Kitchen’s current resident, Matti Fallon, had to present his dishes to a panel of industry experts – including Scott Pickett, owner of Saint Crispin – for refining.
Although Fallon says working with Pickett is a “dream come true” he admits he was daunted by the menu-testing stage. In the video above we see the panel taste and critique his sweet and sour lamb ribs (which Pickett suggests pairing with a “creamy, slightly bitter beer” like Estrella Damm), special fried rice and beef brisket and black bean.
With only a few days until the Kitchen opens, Fallon must incorporate his mentor’s feedback in order to take the dishes to the “next level”.
This article was produced by Broadsheet in partnership with Estrella Damm.
