SWEET SURRENDER
Eunji Lee, pastry chef at Jungsik, reinvents Korean desserts with a French approach. By Emmilyn Yeoh.
How did your odyssey Busan of Jungsik begin? I started from home baking, and watching a show on the life of a pastry chef to falling in love with the intricate art of pastry making in France. I graduated from the prestigious Ferrandi Paris, before making my way to Michelin-starred Ze Kitchen Galerie where I worked with chef William Ledeuil. I got to work under Cédric Grolet at Le Meurice for four years after that, before coming to New York as a pastry chef at Jungsik. Are the desserts at Jungsik your works of art? y dessert style is sweet and simple, and I take a very proach to it. One of my signatures, Baby mpe-l’oeil presentation to a banana dessert Guests can pick an Andy Warholhe basket, and be surprised. It’s a anana crémeux, Dulcey cream, and a white chocolate shell. ry behind the dessert tasting menu? tasting menu lets me showcase my d skills through several forms of pastry. I ople to see dessert as an equal, if not a star. also allows us to cater to people with a sweet ooth, and for us to interact with guests on a more personal level. king this season? dessert. I was inspired by a to the farmers’ market in San Francisco’s Union Square, where I got to taste and smell the seasonal fruits, herbs, and flowers. From the different pear varieties, I added a Korean touch in the way of a traditional drink called Su Jung Gwa which is made with ginger, cinnamon, and honey. So I tried t bring that flavour with pear on my dessert— nice autumn touch. Which three ingredients are you cu experimenting with? The fusion of savoury and sweet is always a good idea. Dwenjang—fermented soy bean paste—and red pepper go well on my corn dessert, while soy sauce gives my sesame dessert a hint of umami. Cilantro o Thai basil are also refreshing. Top three citrus fruit calamansi, Buddha’s hand, and yuzu. Tell us more about the perfect ending of Jungsik dessert tasting menu. The Truffle Ice Cream uses the truffle in multiple ways, and is sheer indulgence. Truffle Chantilly is piped inside the cone, truffles are incorporated in the ice cream, before finished off with fresh slices of tr This concludes a fabulous, intelligent men showcases uniqueness in both taste and d What makes a dessert memorable? The first impression—how visually it is. The taste comes secondary. and aesthetic are the “art”. A components make the des superstar. Jungsik, 2 Harri Street, New York, US. Tel: +1 212 219 0900. www. jungsik.com