Soigné x Le Du x Wing x Kwonsooksoo Special Meal under 50 Best Signature Sessions Seoul
Chef Ton invites us to his 50 Best Signature Sessions for an extraordinary dining experience alongside Chef Jun Lee from Soigné restaurant in Seoul, who has gained recognition in the 50 Best Discovery list. This year, Chef Kwon Woo Joong from Kwonsooksoo, ranked at number 89, and Chef Vicky Cheng from Wing, ranked at number 5, also received the Highest Climber Award from Asia's 50 Best Restaurants 2024.
This meal was a fusion of Asian cuisines, blending Korean, Thai, and Chinese ingredients, held on March 24th.
To start, we indulged in two amuse-bouche bites: Gamtae by Kwonsooksoo, crispy seaweed with Korean salmon eggs, and Crab by Le Du, a creative take on cabbage snacks made with fried crab. Moving on to Herbs "Bibim," a reinterpretation of the traditional Korean dish, featuring seasonal herbs and caviar topped with milk cream, offering a delightful mix of flavors.
The Golden Crystal Egg from Wing presented Golden Century Egg with Mala Noodles, incorporating a touch of Korean essence inspired by Korean cold noodles. Acorn Jelly & Bitter Melon from Le Du x Soigné showcased the shared love for Cold Seafood between Koreans and Thais, with Chef Jun explaining the significance of Acorn Jelly in Korean cuisine.
Next, we savored Yukhoe & Moo from Kwonsooksoo x Wing, featuring Korean wild mushrooms, chestnuts, radishes, and Eel & Curry, a collaborative dish by Kwonsooksoo x Le Du, offering grilled eel with gochujang sauce infused with Thai fermented fish and bamboo shoots.
Abalone & Barley from Wing x Soigné delighted us with two types of abalone from Japan and Korea, paired with a unique pork and chicken sauce enhanced with fish, barley, pine nuts, barley soup, and saffron.
For the main course, the chefs joined forces to prepare Hanwoo Beef, Korean beef with Thai-Chinese banchan, Korean zucchini with Szechuan chili, Roasted red ant eggs in banana leaves with purée and insect sauce, Tomato Kimchi, and local muscle.
Dessert from Soigné featured Soybean & Camembert, bean ice cream with white asparagus sauce and camembert cheese, accompanied by white asparagus and Szechuan pepper, followed by Petit Four, concluding our culinary journey on a sweet note.
By combining traditional and contemporary Korean hangsik with elements of Thai and Chinese cuisine, this dining experience will offer diners a journey through the rich and vibrant flavors of East Asia, celebrating the interconnectedness of these diverse culinary traditions.