SOOGIL
Chef Soogil Lim draws on his Korean upbringing and French training at Daniel to present cuisine that places technique at its center. Dishes range from monkfish gently poached and sliced in fermented chili, to glass noodles topped with bulgogi, seared foie gras on crispy rice finished tableside with soy, and a tower of fried-dough sticks with honey chestnut ice cream.
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