Makati Leads - - Urban Bites -

Ac­cord­ing to Yoree CEO Oh Jin-Kwon, who was inspired by lack­lus­ter Korean food served in Malaysia, “In Korean cui­sine, it is the guest who com­pletes the dish. This is be­cause of the way in which Korean food is eaten . . . It is in the mouth where the fla­vors of each food are mixed to­gether and the true har­mony of its fla­vor is cre­ated.” This is the un­der­ly­ing phi­los­o­phy he has built Yoree's suc­cess on.

What to ex­pect: Le­git­i­mate Korean food that top chefs cook right in front of you. “Korean food is like a ‘ fu­sion' food,” ac­cord­ing to Oh. “It is this ba­sic char­ac­ter­is­tic of Korean food that gives it its unique fla­vor−one that must be fully un­der­stood in or­der for lo­cal­iza­tion to be suc­cess­ful.”

Rec­om­mended: There's some­thing com­fort­ing about grab­bing your reg­u­lar Jap chae (P200), and pair­ing it with your fa­vorite Hae Mool pa jeon (P200). For the meat lovers, sam­gyup­sal (P380) is the real way to go.

Newspapers in English

Newspapers from Philippines

© PressReader. All rights reserved.