Meet Suhyung Lee and Yujung Kim, co-founders of contemporary Korean hot spot 'Boksoondoga F1963' in Busan, South Korea’s second city. Sharing its name with the trendy makgeolli (traditional fermented rice wine) brewery next door, the project is the culmination of years spent on the road in pursuit of inspiration from the best in the world. Lee cut his teeth at three Michelin star El Celler de Can Roca (Girona), L'Astrance (Paris) and Restaurant Andre (Singapore), while pastry chef Kim’s own stellar journey counts Mingles (Seoul) - no. 15 in Asia’s 50 Best - among its highlights. Their creative menus reinterpret classical French and European ideas using seasonal ingredients and traditional Korean products (including Lee’s secret weapon: a potent twenty-year fermented soy sauce), and the results are every bit as good as they sound.