KIMME

The food here is decidedly Korean, albeit a more modern interpretation of the cuisine. The young chef serves his version of his grandmother’s white kimchi, as well as a scrumptious (though more refined) bulgogi he has chosen to make using wagyu, bell peppers and shiso, and served topped with shaved radish that just manages to cut through the rich flavours. Also a standout is the serving of king prawn, mussel and Jerusalem artichoke dressed in an original XO sauce, served as part of the tasting menu.