Chef Allen Suh has opened a restaurant named after his name. The chef and his veteran culinary team create dishes, based on seasonal ingredients, that illustrate the beauty of Korea’s four seasons. His mastery in utilizing a wide variety of tableware for the art of plating adds visual delight to the restaurant’s delicate flavors. In particular, diverse amuse-bouches served on a wooden tray, such as a small pie topped with caviar and smoked sturgeon, beetroot hardened with gelatin, and flavorful horse mackerel aged with kelp, are amongst the gastronomic wonders that change seasonally. Ice cream made with 24 month-aged Parmigiano-Reggiano, blue cheese puree, and other scrumptious dishes are dinner-only specialties. Chef Suh’s new culinary venue is roomier than his previous one, has a wine bar, and offers a pasta menu. Be sure to check it out!