Wagyu beef? King crab? Yes please! Hilda Hoy checked out the sleek and stylish Dae Mon, where Korean cui­sine and fine dining come to­gether in per­fect union.

Where Berlin - - CONTENTS -

Surf & turf Dae Mon style, where Korean cui­sine comes to­gether with fine dining.

"Pre­mium meat and seafood is Dae Mon's call­ing card."

F or­get ev­ery­thing you thought you knew about Korean food. At Dae

Mon the menu may take its in­spi­ra­tion from this Asian cui­sine, but de­parts from there to take din­ers on a wild gas­tro­nomic adventure that ex­em­pli­fies the ex­cit­ing po­ten­tial of con­tem­po­rary fu­sion cooking.

One step into this hy­per-stylish spot in Mitte and you know you’re in for an up­scale treat. With dra­matic dark walls, min­i­mal­ist light­ing, and meals art­fully plated on shards of dark slate, no vis­ual de­tail has been left ne­glected. The open kitchen lets din­ers watch chef Song Lee, who left his po­si­tion as

chef de cui­sine at Ber­lin’s Grand Hy­att to help launch Dae Mon, work his magic.

The menu is a study in am­bi­tious, care­fully con­sid­ered pair­ings, plumb­ing the depths of the ocean and butch­ers from the far cor­ners of the world for the pre­mium meat and seafood that is Dae Mon’s call­ing card. Su­per-fresh mack­erel sashimi is served with pure grated wasabi root, king crab legs are paired with a shrimp tartare, and richly fla­vored duck is matched with tangy shiso leaves. But for meat lovers at least, the star of the show will be the beef. Though the clas­sic op­tion of Black An­gus is noth­ing to sneeze at, gour­mands can splurge on an up­grade to a Ja­panese Wagyu steak, ei­ther of which chef Lee mas­ter­fully serves up in not merely one but three dif­fer­ent ways: as a fine tartare, a Korean-style bul­gogi cro­quette, and rosy-pink strips of filet, served with a vivid smear of sweet potato puree. Af­ter all, this is clearly a restau­rant that has set its cre­ative and culi­nary stan­dards sky high.

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