Greatly inspired by time spent with master chefs, Kang has instilled in him a pride and passion for cuisine and culinary philosophy. This has also helped him find his own direction, and the fare at his namesake restaurant genuinely reflects his attitude towards gastronomy. According to our MICHELIN Guide inspectors, the restaurant’s menu comprises a kaleidoscope of flavors, while highlighting the diversity of refined French cuisine.
Kang is proud to put his name on the restaurant, as he expresses his attitude and direction as a chef. In collaboration with Genesis, Kang introduces a special menu that reflects his culinary philosophy.
I want to present an overwhelming experience — irreplaceable and distinctive in its existence.
Kang explains that he wants to give anyone who visits his restaurant the experience of being the main character. The fact that all the tables in the restaurant are prepared as round tables is also part of the chef's careful consideration to create an experience in which everyone becomes “the one” without the so-called “preferred seat”. "I wanted to give our guests the feeling that each person has become a very special being, not only through the food, but also through the music and visual elements that fill the space, so that their day can be fun and memorable. Is there any greater pleasure for a chef to give his guests a good experience?"
He cites leadership as the most important virtue of a chef. The belief is that the ability to build a positive and healthy organization eventually becomes a strong foundation for completing a restaurant. Rather than having excellent cooking skills and knowledge, Kang works hard to find a team member with honest and bright energy. "An employee with a good personality and a healthy mind can integrate well into the team and eventually convey that feeling to cooking. I think the technical part is secondary."
Meanwhile, how does Kang, who is pioneering his own cooking, get inspiration? He says that he doesn't put much meaning to special acts, and that he gets constant ideas from every moment of his daily life. "I just wake up and go to work, and I don't stop thinking. When I think about what to cook today, I suddenly come up with an idea and plan a new menu. Nevertheless, travel seems to teach you all the time. So, I always want to travel around the world as much as I can. Wherever I go, there's always a lot to learn when I jump into the local area. No matter how much I learn, there are so many things I don't know. Then, I feel a greater thirst. I want to know, see, and experience more.”
A Gourmet Journey Prepared by Genesis X MICHELIN Guide
Under the theme of “A Gourmet Journey” presented by Genesis and the MICHELIN Guide, Kang unfolds his original travelogue to customers throughout his long journey.
When one dines at KANG MINCHUL Restaurant, the colorful and beautiful amuse-bouche, cannot be forgotten. Kang's first course starts with savory black sesame grissini and pastry sticks that are served in a long cup, resembling candlesticks, followed by refreshing tomato water strawberry jelly. Black truffle jamon choux, which embraces the beauty of the land, and fresh shrimp and lemon tarts are served on a wide wooden plate, catching the eye. Various dishes, including the scallops, caviar tarts, champagne mousse, and cauliflower fries, express Korea’s spectacular natural scenery.
"I wanted to show you a dish that entertains your first impression, in line with the original meaning of amuse-bouche (amuse mouth). Instead of preparing one or two snacks for each season, I thought about something that could make one smile with both taste and style. I wanted to provide fun and variety in terms of sight, taste, smell, and the various senses. The objects that contain food are also organized to showcase a range of shapes, colors, and textures. We sometimes work with local artists, or carefully selected artisanal goods to use. This time, I wanted to express the scenery of nature such as the sea, mountains, and fields on the table," Kang explains.
The second dish is “Eggs and Caviar”, made with fromage blanc, fresh lemons, herbs, salmon, and spinach purée. Kang says that the dish was conceived from a very classic French combination of the same name. The free-range eggs are boiled, aged for a day in kelp stock to add flavor, and then, spinach purée and brown butter are added for a smoky yet rich layer of taste. On top of that, the caviar sublimates the dish with a classic and modern sense.
The third dish is Bone Marrow and Quail. Quail is an ingredient that is rich in flavor, without a lot of fat. Kang gives it a softer flavor by baking bone morrow and carrots together to provide a variation of tastes. The carrots, which are baked with the bone marrow’s flavorful fat, complement the quail, while fresh strawberries add fun to the dish.
“Challenges are always appealing to me. Creating my own unique genre — that is what I aim for.
My personal journey,
As the way I am.”
