The China Post
Date: November 7, 2016
By: Dimitri Bruyas
From Nov. 3 to 6, critically-acclaimed South Korean chefs Yim Jungsik and Kang Mingoo collaborated in
Foie gras rolled with baek kimchi, Doen jang, Korean plum, roasted grains by Chef Kang Mingoo
Taiwan for the first time to present “Korean Masterchefs X2 Collaborative Guest Chef Event,” a gourmet feast combining classic Korean ingredients with Western culinary techniques.
Taking place at Regent Taipei’s Robin’s Grill between Thursday and Saturday and then at Tainan Silks Place’s Robin’s Grill on Sunday, the six-course lunch and eight-course dinner were accompanied by complimentary wines.
Highlights of the presentation included a “Mi Yeok” soup with abalone, “Doen-Jang” cured foie gras, king crab and seasonal fruits, as well as steamed Chilean sea bass with “Jang” béarnaise sauce and “Namul,” which formed an amazing link between the West and traditional Korean cuisine.
New Korean Cuisine Pioneers
Yim Jung-sik is the founder of two restaurants, both named Jungsik, one of which is the first Korean restaurant to earn two Michelin stars. Although “Jungsik” is indeed part of his name, in Korean it’s also the name of a formal dinner. [FULL STORY]
