The first official Michelin Guide dining event in Seoul will take place over two days on July 21 and 22nd. Organized by Robert Parker Wine Advocate and Michelin Guide as part of the biennial International Michelin Chef Showcase, the two-day event will bring together the celebrated culinary minds of Chef Yim Jung-sik of ‘Jungsik’ Seoul (and New York) and Chef Malcolm Lee of ‘Candlenut’ in Singapore. The four hands event will offer local diners an exclusive chance to experience a collaboration between the two chefs who are masters of their craft in two distinctly different genres of food: contemporary Korean and Peranakan cuisine.
Touted as a pioneer of modern Korean fine dining, Chef Jungsik Yim is the head chef and owner of Jungsik Seoul and New York. Since it opened in 2009, Jungsik, Yim’s first restaurant in Seoul, broke gastronomic boundaries with his modern interpretations of traditional Korean flavors. The chef, who garnered two Michelin stars for Jungsik New York—which opened in 2011–has since gone on to add another star under his name for his Seoul restaurant in the 2017 Seoul guide.
Chef Yim trained at Aquavit and Bouley in New York and at Zuberoa and Akelarre in Spain before returning to Seoul in 2009 to open his eponymous restaurant in Cheongdam-dong, which moved to its current location in 2014.
Chef Malcolm Lee is the head chef and owner of Candlenut. As the first Singaporean recipient of the Miele Guide Scholarship, he was accepted into the At-Sunrice Globalchef Academy where he explored his Asian culinary roots.
A Peranakan, Chef Lee seeks to serve his heritage through the food he creates that showcases refined flavors and techniques that make up Candlenut’s authentic yet innovative Peranakan menu.
[Jungsik x Candlenut Four Hands Dining 2017]
Ticket Price: ₩250,000 (includes wine pairings)
Date : 2017. 7. 21 (Fri) – 7. 22 (Sat)
Lunch : 12:00 ~ 15:00 (L.O. 13:30)
Dinner : 17:30 ~ 22:00 (L.O. 20:30)
Venue : Jungsik (Seoul)
*Lunch service is only available on July 22.
Chef Yim Jung-sik
2017 JUNGSIK Seoul receives 1 Michelin star
2015 JUNGSIK BAR Seoul opens
2015 JUNGSIK Seoul ranks No.93 in World’s 50 Best Restaurants
2013 JUNGSIK New York receives 2 Michelin stars
2011 JUNGSIK New York opens
2009 JUNGSIK Seoul opens
Akelare & Zuberoa (San Sebastian, Spain)
Graduated from the Culinary Institute of America (New York)
Chef Malcolm Lee
2017 Candlenut 1 Michelin star
2016 Candlenut receives 1 Michelin star
2012 Candlenut opens
2008 Recipient of Miele Guide-At-Sunrice Scholarship
[Jungsik x Candlenut Four Hands Lunch Menu]
2 Kinds of Banchan
by Jungsik & Candlenut
Yukhoe (Seasoned Beef Tartare)
by Jungsik
Rice Noodles with Coconut Curry & Seafood
by Candlenut
Charcoal-Grilled 48 Hours Beef Short Ribs with Ikan Bilis (Dried Anchovies) & Green Mango Sambal
by Candlenut
Dessert
by Jungsik
[Jungsik x Candlenut Four Hands Dinner Menu]
4 Kinds of Banchan (Amuse-bouches)
by Jungsik & Candlenut
Yukhoe (Seasoned Beef Tartare)
by Jungsik
Rice Noodles with Coconut Curry & Seafood
by Candlenut
Sea Urchin Rice
by Jungsik
Okdom (Crispy Til Fish with Assorted Korean Herb Salad)
by Jungsik
Charcoal-Grilled 48 Hours Beef Short Ribs with Ikan Bilis (Dried Anchovies) & Green Mango Sambal
by Candlenut
Pre Dessert
by Jungsik
Buah Keluak Ice Cream with Chocolate & Salted Caramel
by Candlenut
This event is sponsored by Genesis.
This event has now ended. Check back shortly for updates on upcoming events.
Published 2017.07.05
