Why foodies are ‘obsessed’ with this hidden restaurant in Sydney: ‘I’ve never seen anything like it’

Vivid isn’t the only light show electrifying Sydney at the moment, with a DJ music-driven dazzling show drawing crowds of foodies every night.

Those in the know are already visiting restaurant group Firestone’s neon-clad Korean fusion venue Funda on Sydney’s Pitt Street, with one reviewer making four visits in just a month.

And that’s during a cost-of-living crisis.

Funda’s approach is simple: fun, immersive dining with a more upbeat approach to Korean fusion food, wine and cocktails in a setting that one restaurant described as “LED cave-like.”

Chef Dongha Kim, who comes to Funda from his restaurant success in Melbourne in the famous kitchens Gimlet and Supernormal, does not shy away from bold and unique flavor combinations.

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There’s nothing understated about Funda’s technicolor interiors, which reflect their bold and bright approach to dining.

The ramyun cradles a fried egg in crumbled beef bulgogi with no shortage of scallion.

There are Pacific oysters with fermented honey and lime and a remarkable dish of grilled leeks with Vanella stracciatella cheese, pistachio sauce and “Korean master soy sauce,” which one reviewer called “delicious.”

Italians may want to turn a blind eye, but if you still eat your burrata with olive oil and basil (it might be time to try it with soy-cured shrimp, ginger and micro-dill) then you only live once.

The Bibimmyun, a tangle of dry rice noodles, soy-cured bluefin tuna, mushroom sauce and cucumber, was “beautifully presented,” according to one cheerful diner.

Bibimmyun is a dry noodle with soy-salted tuna mushroom and cucumber

The fried seaweed roll filled with prawns and scallop mousse was a ‘must’ if you ask Sydney food blogger Lorraine Elliot, known for Not-Quite-Nigella.

You need to save room for dessert.

The jujube cake with butterscotch caramel and jujube mousse is also a hit with guests, but others prefer the ‘yeast meringue’ pavlova with makgeol-li ice cream and injeolmi rice cake.

The famous yeast meringue pavlova is a swoon-worthy finish.

Fresh oysters and fried seaweed rolls with dipping sauce are ideal for sharing.

That particular pavlova prompted one foodie (perhaps on a bit of a sugar high) to exclaim, ‘OMGSH!… soooo delicious!! One of the best desserts I’ve had in my life’.

Funda, the sister restaurant of Allta Omakase, also does not drop the creative bar when it comes to cocktails.

The Gochu-Chang cocktail is a sublime blend of Jinzu gin with mango, lime and mango leaf oils and there’s even a Soju happy hour, for those curious about distilled vodka-like Korean spirits.

Reviewers rave about the great service, with staff happy to recommend dishes and suitable drink combinations.

Although some diners complained that the portions could be a little larger for the price, if you have “great lively atmosphere” and are looking for something new and fun, then the answer is (obviously) Funda.