Dined last December (2025). Walked away super impressed and content. Perfectly choreographed and warm staff — all of our curiosity driven questions were answered indepth with patience. The experience also starts in the kitchen where you get the chance to meet the team. A couple favorites:
• Gwail dessert course – inspired by Chef Edward Lee's childhood and involved with Yuja, Orange, and Juicyfruit. It evoked nostalgic memories myself personally and I have never seen a chewing gum turned into a dessert. The temptation to lick the plate was extremely difficult to resist.
• Hobak Juk (Kabocha, Chili crisp, and chestnut cream) paired with an additional white truffle seasonal supplement. Warm hug in the mouth – I'm not sure how they made it but it definitely was slightly aerated yet it didn't lose any richness.
Most impressive was the fact that they don't use a single piece of single use plastic (or the like) in the restaurant.
The restaurant overall was warm and non-pretentious, the food was moving and unique.
by ElectricalSeaweed320