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"Chefs Jongwook Lee and WonGoo Joun are channeling technical skills honed at Maison Boulud, Pastel, Cadet and Otto into a bistro-like, “modern Korean” project that will both experiment with traditional dishes such as galbi-gui (barbecue short ribs) and gyeranjjim (steamed eggs) and infuse European classics with Korean flavours — for example, beef tartare with seaweed crostini." - Valerie Silva