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"On a mid-July afternoon in Cheongdam, I stepped into the big black building stenciled “JUNGSIK,” threading past crews re-lining stairs and polishing ceilings; for the first time since the pandemic, the 16-year-old restaurant had closed for a facelift. It’s also where he first showed that fine dining could be gochujang, kimbap, and banchan, and last year Michelin awarded the Seoul location two stars." - Caroline Shin