Jungsik

"At the end of the tasting menu at the two-starred Jungsik, diners are presented with a “main dessert,” a signature, tour-de-force. A best kept secret is that, space permitting, the attentive staff will allow sweet-toothed guests to order the same dessert a la carte at the bar.  For her debut as the Jungsik’s latest pastry chef, Grace Kim has created a small marvel: At first glance, Kim’s Dolhareubang is an optical illusion, not a dessert but a miniature scene, inspired by spring time on Jeju Island, her favorite place in South Korea. A small, smiling stone statue, the dessert’s namesake and popular island god, reveals itself to be a black bean cream confection with a hazelnut and cocoa nib heart, sprayed with white chocolate and sesame to create the basalt rock-like exterior.  The field is a light crumble dyed yellow with geranium petals. The boulders are airy, crunchy sesame cookies, while grass is made from redolent matcha, and so on.  In lesser hands, this might come across as style over substance, but Kim’s flavors are well considered, each element filled with meaning and representing Korean notes like toasted rice and barley, that Dolhareubang conjures a wonderful sense of place and memory." - Eater Staff, John Tsung

"Where Ellen Hunter learned to love uni (sea urchin)." - Michael He

"The cuisine describes itself as 'New Korean,' which means it does lean westwards quite considerably." - Le Guide MICHELIN

"This Korean fine dining restaurant has two stars. The signature dinner menu is $295 per person, with a la carte at the bar for $25 to $75 items." - Eater Staff

"Jungsik's "New Korean" cuisine leans westwards. Indeed, some of this kitchen's wonderful sauces wouldn’t be out of place at a grand French table, but what is most impressive here is that the Korean elements of the dishes seem to raise them to another level. Bibimbap composed with gochujang, crispy quinoa and tender Wagyu beef tartare will live long in the memory; while the branzino served simply with white kimchi shows that this is also a kitchen with the utmost confidence in the quality of its ingredients.This is cooking that is original, impeccably executed and enormously satisfying. It’s the sort of food that makes you involuntarily nod to yourself while you’re eating. The space is cool, crisp and elegant; the service team sharp, keen and organized." - Michelin Inspector