굴튀김 : Fried Oysters
with Squid Ink Panko, Nori Powder, Anchovy Aioli
감자옹심이 : Ongshimi
with Parmesan Cheese, Onion, Bacon
amuse-bouche
청양 고추 바게트 : Chungyang Pepper Baguette
훈제항정살 : Smoked Pork Jowl
with Pickled Ramps
바싹오리 : Crispy Duck
해물탕 : Seafood Stew
이맘때쯤 합천은… : Jang Dok
with Gochuchang mousse
키운 : Flower Pot
Art.
Culinary ‘Art’ has been fooling us for years. High end ingredients disguised as colorful paint trapped in a plate canvas… minus the true representation of flavors. It was an inevitable conclusion I drew from numerous mistrials with artful dishes produced by renowned Chefs. Sure, it is enough to captivate the diners’ attention with such beautiful presentation, but what next? I seem to have developed a cruel pattern where I lose my interest after realizing it’s just another frou-frou dish.
Cheers.
To the first milestone- I found a restaurant with seamless execution of culinary+art at its finest. Fried Oysters so crisp, Pork Jowl so succulent and crunchy, Ongshimi unexpectedly feisty, Jangdok + Flower Pot too beautiful to even touch.
The First.
JUNGSIK was named the first modern haute-Korean restaurant in all of New York City receiving star studded reviews and oh let me never forget, a Michelin star.
If you are only use to Korea Town’s generous portion with everything focused on taste with a magic called MSG, it’s time to embrace the new found world of Korean fine dining.
J U N G S I K
2 Harrison Street
New York, NY 10013
649-7 Sinsa-dong
Gangnam-gu, Seoul
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