Suhyung Lee

14th – 18th January

Suhyung Lee joins us once more from contemporary Korean hot spot Boksoondoga F1963 in Busan, South Korea.

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, L’Astrance and Restaurant Andre).

His 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. The results are every bit as good as they sound…

Highlights this time round include ‘Black Cod Fritters with Grandma’s Soy’, ‘Korean Fried Chicken, Pickles and Honey Garlic Sauce’ and the epic-sounding ‘Pork Katsu, Kimchi Jigae and Icheon Rice’.