The Chef Who Took Korean Food to Michelin Heights Has Bigger Plans | Eater NY

"Set in Tribeca’s old Chanterelle space, this is where Yim blended Korean ingredients and techniques with the framework of Michelin-starred restaurants—seaweed-rimmed cocktails, sous vide pork belly with pickled perilla, and a tomato jelly caprese salad mixed at the table like bibimbap. It was my birthday splurge through the 2010s, and that kimbap—perfectly cylindrical and smaller, one end wrapped in white parchment clipped with a mini wooden clothespin—crunched when I bit in, its flavors blanketed by the umami of sesame oil (a concept created by Hoyoung Kim). The relentless, late-night experimentation in this kitchen paid off: a Michelin star in 2013 and, last year, the first-ever three-star rating for a Korean restaurant." - Caroline Shin