Served at
RaonA highly anticipated new fine dining concept in New York, focusing on Korean ferments and kimchi pairings, led by Chef Soogil Lim and Sasook Youn.
Pescatarian substitution for foie gras mandu. Lobster remained perfectly tender while the pastry emerged golden, flaky, and crisp.
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A highly anticipated new fine dining concept in New York, focusing on Korean ferments and kimchi pairings, led by Chef Soogil Lim and Sasook Youn.
The head chef and owner of Soogil, known for blending Korean culinary roots with French techniques.
Similar dishes to "Lobster Wellington Wrapped In Shiso Leaf"