So as I mentioned previous post, the pics showing above are from the event "Taste of star chefs". The dinner is Uncef charity event and hosted by chef Edward Kwon. 8 chefs made special menus using Korean ingredients for this dinner and the speical menus run at chef Kwon's the mixed one restaurant from Nov 17th to 21st and also at LabXXIV restaurant from Nov 17 to Dec 16th.... yes, people still can try this menu in Seoul!!
During my stay in Seoul, I helped Mise en place for chef Ekkebus (of Amber) and did one lunch service for media plus one dinner service on 17th, first night of this consecutive event. I was very happy to participate this event and having the opportunity to work with all other great chefs.
The following are the courses chefs made for this special dinner menu as pics showing above
Crispy barley with root vegetables, Doeun Jang ketchup sauce
(chef Tam Kwok Fung / executive chef of city of dream in Macau)
Slow cooked salmon, celeriac puree,daikon slaw, burgundy truffles, ginger
(chef Peter Rudolph / executive chef of Madera at Rosewood hotels & resorts in California, U.S.A.)
Bibimbap pizza / puffed rice, cornichon mayo,dol na mul, bean sprouts, baby spinach, cho gochu jang with flour tortilla
(chef Edward Kwon / chef owner of Lab XXIV and the mixed one in Seoul, Korea)
Pumpkin veloute / ricotta and black truffle gnocchi, candied pumpkin and parmesan
(chef Xavier Salomon / executive chef of the ritz carlton half moon bay in California, U.S.A.)
Autumn shade - Jin gan jang braised pork belly, scallop
(chef Luigi Gerosa / culinary director of Mira Hong Kong)
Seabream yuan yaki, deep fried kaki, spinach, carrot, go chu jang seasame sauce
(chef Shinichiro Takagi / owner chef of Zeniya in Kanazawa, Japan)
Sous vide Wagyu tenderloin, puree of "forgotten shallots" with Korean soy ravioli of 36hrs braised ox tail
(chef Richard Ekkebus / Culinary director at Landmark Mandarin oriental in Hong Kong)
White chocolate & pine cremeux, bay leaf sable, Yuza powder, Lllohyang ice cream
(chef Chad Yamagata / Pastry chef of the Mixed one in Seoul, Korea)
Here again, I'd like to say thank you for all the chefs I met through this event. Especially chef Kwon and all the people from the mixed one, helped me during my stay. Like I said, I'm looking forward to seeing again somewhere around the globe!! Kamsahamnida!!!
Labels: CJWDT: ASIA, CJWDT'11
