Indonesia Tatler - - Life -

Mingoo Kang

WHY Him? Mingoo trained un­der the Spanish star Martin Berasategui and Ja­pa­nese din­ing sen­sa­tion Nobu Mat­suhisa, and now young chefs from around the world are hop­ing to train un­der him. He is the chef-owner of Min­gles, in Seoul’s Cheong­dam-dong, which mixes (hence the name) Korean and Western flavours. Think dishes like doen­jang crème brûlée (made with fer­mented soy bean paste) or kim­chi rolls stuffed with foie gras.

THAT’S NOT AL Min­gles was named the best restau­rant in South Korea by the Asia’s 50 Best Restau­rants com­mit­tee ear­lier this year.

Jungsik Yim

WHY Him? Since he opened his epony­mous restau­rant in Seoul in 2009, Jungsik has been the face of “new Korean cui­sine,” which re­fines and el­e­vates tra­di­tional Korean dishes. In 2011, he opened the first in­ter­na­tional branch of Jungsik, in New York. THAT’S NOT AL Jungsik was the first restau­rant serv­ing South Korean cui­sine to earn two Miche­lin stars.

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