13 Sizzling Skewers in NYC
"Here, Sungchul Shim pairs his mother’s cooking in South Korea’s verdant coastal region of Jeollanamdo with his culinary training in top-tier NYC restaurants (Le Bernardin, Neta, Bouley). A $135 nine-course tasting menu at Michelin-starred Kochi includes agu twigim, a crunchy golden cloud of breaded and fried monkfish slathered with tomato gochujang, then layered on a bed of Korean remoulade for dipping, and the bo ssam, a slow-cooked pork tenderloin topped with cashew nut ssamjang, and served with perilla leaf kimchi." - Caroline Shin
