This coming spring, a special moment combining gastronomy and music will arrive. Five Michelin chefs representing Taiwan and South Korea will gather at the Fairmont Ambassador Seoul hotel overlooking the Han River to showcase their creative dishes at a gala dinner.
On the 23rd, the Michelin Gala Dinner held at the 'Mariposa' restaurant in the Fairmont in Yeouido, Seoul, will provide a unique experience where jazz and gastronomy harmonize. This dinner, limited to 40 guests starting at 6 p.m., promises a rich culinary feast showcasing the unique cooking styles of each chef.
This gala dinner, titled 'A Jazz-Fueled Evening: Five Chefs Under the Open Sky,' will feature renowned chefs holding Michelin 1 to 3 stars, led by Executive Chef Andre Lee of the Fairmont Seoul. Participating chefs include Michelin 3-star Owner Chef Jimmy Lim of JL Studio from Taiwan, Michelin 2-star Owner Chef Lee Jun of Swaniye, Michelin 1-star Owner Chef Kim Hee-eun of Soul, Chef Yoon Dae-hyun, and others, each illuminating the gala dinner with their unique dishes.
An 8-course menu will be prepared for this event, with each dish crafted to harmonize with one another. For example, the meat will be grilled by the Mariposa chef, while the sauce will be prepared by the Swaniye chef. Wine pairing will also be available for additional order.
◇ 'Harmony of tradition and modernity'... The 3-star JL Studio reinterpreting Southeast Asian cuisine
Representing Taiwan, JL Studio received the highest Michelin rating (3 stars) in 2023. Michelin 3 stars signify the highest honor a chef can achieve, representing a meal worth traveling for. JL Studio is also famous for reinventing traditional Taiwanese and Singaporean cuisine in a modern and sophisticated way. Michelin noted their selection of JL Studio for 3 stars, describing it as 'Exceptional cuisine' and stating it achieves a balance of tradition and modernity by reinterpreting local flavors. Particularly, JL Studio stands out for its ability to present both Eastern and Western charms through iconic Singaporean dishes like chicken rice and chili crab, utilizing French techniques.
◇ 'Defining Korean cuisine as an act'... Pursuing free-form Korean cuisine at the 2-star Swaniye
The 2-star Michelin restaurant Swaniye in Seoul transcends merely presenting Korean cuisine to become a space that combines traditional Korean elements with modern aesthetics to provide unique gastronomy. Chef Lee Jun defines Korean cuisine as an 'act' through Swaniye, embedding his philosophy within it. The dishes at Swaniye do not simply rely on ingredients and cooking methods, but also reexamine the essence of Korean cuisine through the ways in which the food is consumed.
Chef Lee Jun does not limit Korean cuisine to being just food. He views Korean cuisine as not only a combination of ingredients but also as its own culture and act, expressed in modern and creative ways. For example, he explains that with bibimbap, the traditional ingredients combined with the 'mixing act' complete the dish. One of Swaniye's signature dishes, 'Seorae Snail', is a prime example of Chef Lee's modern reinterpretation of Korean cuisine. This dish features domestically sourced snails atop fluffy steamed eggs, along with green onion oil, spinach, and Parmesan cheese, elegantly blending the essence of 'golbaengi muchim' and steamed eggs.
◇ The charm of contemporary Korean cuisine conveyed with 'sincerity'... 1-star Soul
The 1-star Michelin restaurant 'Soul' goes beyond just offering Korean cuisine; it is a space that sincerely conveys the heart. Operated by Chef couple Kim Hee-eun and Yoon Dae-hyun, this restaurant values the act of conveying 'heart' through its dishes, providing customers with a special experience imbued with 'soul' and 'heart'. Located in Haebangchon's Soul embodies this meaning from its name. 'Soul' offers meals that reach the hearts of its guests, conveying sincerity beyond just the taste of the food.
Soul respects the traditions of Korean cuisine while incorporating Western elements to present a modern interpretation. Soul's dishes do not end with simply using Korean ingredients. Chefs Kim Hee-eun and Yoon Dae-hyun respect each other's ideas beyond their individual realms, continuously challenging menu development that transcends Eastern and Western boundaries, for instance, offering fried potato pancakes and gnocchi cooked in pork fat, along with rice cakes made from makgeolli and three types of butter.