What makes it stand out: Jungsik is New Hansik with flair. The restaurant combines Korean culinary techniques with those from all over the world, adding in local, seasonal ingredients and flavours.
About the chef: Jungsik 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, the heart of Korean luxury and style. He is credited for introducing New Korean cuisine to his home country.
Typical dishes: The amuse bouche here is quite unique. It reinterprets Korean banchan (side dishes served with plain rice) with five to six finger foods. While expressing Korea’s rice or bap culture, it enhances the diner’s expectations of the coming meal. Main dishes include hoedeopbap or rice topped with fresh raw fish, and sea urchin bibimbap made with rice mixed with popped millet and dried laver, topped with a generous serving of sea urchin. The Bossamdeopbap is made with pork belly and grilled to ‘crispy on the outside, tender on the inside’ perfection.
What else? At Jungsik, the wine pairing stands out as much as the food, led by head sommelier Eunsik Choi, winner of Korea’s sommelier competition. On the first floor, guests of Jungsik Bar can enjoy an excellent selection of wine alongside the restaurant’s best-selling dishes à la carte.