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Molecular Gastronomy with Chef Jungsik Yim

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by J.D.Wen (subscribe)
I'm based in Singapore with interests in classical music, art & culture related talks, art fairs, ceramics, walking tour, food, travel, photography, pet dogs, fashion, sustainability and urban farming. Contact me at culturedcreaturelover@gmail.com
Event: -
Discover Haute Korean Cuisine at Cassia Capella
Savour haute Korean cuisine this weekend only at Cassia. In collaboration with Executive Chinese Chef Lee Hiu Ngai, Two Michelin starred Chef Jungsik Yim will be whipping his finest creations up at the Capella Singapore's Cantonese fine dining restaurant during an exclusive five-course dinner from 19 to 20 May.

Chef Jungsik Yim, Jungsik Dang, Capella Sentosa, Capella Singapore, Cassia Cantonese Restaurant, Cassia Capella, Capella Hotel
Chef Jungsik Yim. Photo courtesy of Capella


Guest Chef Yim is renowned for his eponymous "New Korean Cuisine". The South Korean-born chef broke gastronomic boundaries by combining Western techniques with an Eastern sensibility for a fine dining experience. After graduating from the Culinary Institute of America in New York and working for world-famous restaurants like Aquavit and Bouley in NYC, Zuberoa and Akelare in Spain, he opened Jungsik in Seoul in 2009. It was heralded as the first restaurant applying molecular gastronomy to Korean cuisine.

Spicy, crispy, sour, sweet and soft are the five senses that inspired the award-winning chef to create his signature dishes. His unique and creative cooking required great skills in pairing it with suitable wines and it had earned him Two Michelin Stars. His flagship Seoul restaurant has also earned a spot on Asia's 50 Best Restaurants for four years in a row as well as some other accolades.

Chef Jungsik Yim, Korean Cuisine, Branzino, Jungsik Dang, Capella Sentosa, Capella Singapore, Cassia Cantonese Restaurant, Cassia Capella, Capella Hotel
Branzino. Photo courtesy of Capella


Highlights include sea urchin rice, oysters breaded with squid ink and truffle-flavoured beef tenderloin, braised abalone with seaweed-anchovy dressing, charcoal-grilled branzino served with aged kimchi and Mexican-inspired corn-based dessert served with caramelised pecan and cayenne pepper.

The five-course menu costs $190 per person and S$325 inclusive of wine pairing. These are the selection of wines specially matched with the contemporary dishes: 2015 St Hallett Poacher's Semillion Sauvignon Blanc, 2015 M.Chapoutier Tavel "Beaurevoir", 2011 Ridge Chardonnay Estate Chardonnay, 2013 Le Serre Nuove Dell' Ornellaia Bolgheri Rosso DOC , 2012 Louis Jadot Gevrey-Chambertin, and 2012 Domaine Nigri Toute Une Histoir.

Kimbap, Chef Jungsik Yim, Jungsik Dang, Capella Sentosa, Capella Singapore, Cassia Cantonese Restaurant, Cassia Capella, Capella Hotel
Gimbap. Photo Courtesy of Capella


The world-renowned Korean Chef Yim is here for the first time in Singapore and taking part in Fine Dining Lovers Guest Chef Series - a collaboration between Capella and S.Pellegrino and Acqua Panna to bring the best culinary experiences in the world.

Chef Jungsik Yim, Jungsik Dang, Capella Sentosa, Capella Singapore, Cassia Cantonese Restaurant, Cassia Capella, Capella Hotel
Cassia Cantonese Restaurant. Photo courtesy of Capella


Do not miss an exceptional opportunity to intrigue your taste buds with two exclusive five-course dinners by Chef Yim and enjoy the intimate ambience designed by acclaimed interior designer Andre Fu housed in the Colonial heritage building situated on Sentosa Island!
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When: 19-20 May 2017 6:30pm - 10:00pm
Phone: 65 65915045
Where: Cassia, Capella Singapore, 1 The Knolls, Sentosa Island, Singapore 098297
Cost: S$190 per person; S$325 inclusive of wine pairing
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