Jung Shik Dang: Amuse Bouche

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Jung Shik Dang: New Korean

Modern Setting, very sophisicated.

The meal starts with an array of seafood and pates intricately displayed. The teapot lets out a plume of dry ice as it arrives.

Black Raspberry Reduction over Foie Gras Pate

A teardrop of foie gras


Vegetable Flower

Jung Shik Dang
567-28 Sinsa-dong, Gangnam-gu Seoul, Korea
02-517 4654 (English Spoken)
http://jungsikdang.com/

About the Author

Daniel

Daniel Gray is a Korean adoptee that returned to Korean in 2005 because he wanted to try and find his birth mother and to learn about Korean culture. He started a restaurant review blog in 2007, www.seouleats.com, that became a local and international hit. He and his blog has been featured in the New York Times, Monocle Magazine, The Kimchi Chronicles, Bizarre Foods, Rudy Maxa, Olive Magazine, Euronews and much more. He now is a partner at O’ngo Food Communications (www.ongofood.com), which is a culinary tourism and consulting company that offers Korean cooking classes and restaurant tours to travelers. Their food tours and cooking classes are ranked as one of the top attractions in Seoul according to tripadvisor.