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”.

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This article was produced by Broadsheet in partnership with Estrella Damm.