Masterfully executed molecular Korean food is on the menu at chef Jung Sik Yim's elegant eatery, which debuted in 2009. He has since garnered fans across the South Korean capital as well as in New York City, where the chef has since opened a second outpost. Dishes – including sous-vide black pork belly, sea urchin and, of course, kimchi – are fine works of art, delicate creations that are as delicious as they are aesthetically pleasing. Its rich selection of wines only serve to enhance the exquisite flavours of Yim’s cuisine.

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