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Kabawa

New York

New York energy with Caribbean soul

Island-inspired fine dining: Kabawa may only have been around since 2025, but it's fast become one of New York's most talked-about restaurants. A circus of joyful Caribbean cuisine, it's a collaboration between Momofuku and Paul Carmichael, a Barbados-born chef known for crafting deeply personal, nostalgic dishes with bold spices, slow cooking and a sense of community around the table.

Big Down Under: Carmichael trained under Marcus Samuelsson at Manhattan's Aquavit before joining Momofuku and rising through the ranks. After a stint as executive chef at the now-closed Má Pêche, he moved to Australia to lead the (also now-closed) Sydney restaurant Momofuku Seiōbo – and slowly evolved the menu to reflect his Caribbean roots. It went down a storm; during his tenure, he raked in a number of prestigious awards and became an Aussie household name.

Tropical temptations: The three-course prix-fixe menu features starters such as pepper shrimp, and cassava dumplings with Creole sauce; mains like black bass with curry, and jerk duck sausage with poblano peppers; and desserts including a coconut turnover for two to share, and a birthday flan topped with caramel and sprinkles. Wash your choices down with a cocktail or two from Kathryn 'Pepper' Stashek – perhaps a sorrel daiquiri (rum, hibiscus, lime and spices) or a Swanky Panky (mezcal blanco, pineapple amaro and limewash).

A new lease of life: Kabawa sits on the very premises where Momofuku Ko used to be – and though the open kitchen and horseshoe-shaped counter afford diners the same up-close views as ever, the overall vibe is noticeably different. Bright paint and sunny mosaics bring a splash of Caribbean warmth to the space and, in a subtle homage to his heritage, the playlist even features original instrumentals from Carmichael's cousin in Barbados.

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