The MICHELIN Guide Young Chef Award recognises young chefs working in a restaurant of the MICHELIN Guide selection, with exceptional talent and creat potential that have impressed the inspectors.
This edition of Citi ULTIMA Gastronomic Dining Collection, features two budding Korean chefs, Chef Louis Han (NAE:UM) from Singapore and Chef Steve Lee (Hansik GOO) from Hong Kong, presenting a 4-hands showcasing Chef Louis' take on contemporary Seoul cuisine with modern Western techniques and Chef Steve's bold interpretation of the diverse Korean culinary culture ranging from home-cooked fare, royal inspired cuisine to innovative creations with a creative flair.
Chef Louis Han was born and bred in Gangnam, a Seoul district famed for setting trends. Since young, he has lived with a juxtaposition of Western cultures and Korean traditions, influencing his style of cooking. His adventurous heart took him to the exotic locations Lebanon and Abu Dhabi before he settled down in Singapore. His natural curiosity and relentless enquiring spirit made him reconnect with Korean food culture and traditions.
Growing up in a Korean household, Steve Lee's passion for cooking stems from watching his mother cook from a young age. Following his instinct, he chose culinary arts as his major at Kyonggi University the same university chef Mingoo Kang graduated from. With traditional Korean cooking at its core, Hansik Goo impressed the MICHELIN inspectors with reimagined classics such as the samgye risotto, a deconstructed version of samgye-tang, or ginseng chicken soup.
Note that menu is subjected to changes without prior notice. Any dietary restrictions must be highlighted during booking. While restaurant will do their best to accommodate dietary requirements, there is no guarantee all requests can be met.
