Wooyoungmi’s Seoul Fashion Week Highlight
No success without a connection to one's own culture: Korea
March 26, 2016
The tenderloin of Han-woo steak with pungent spring onion roots and a light purée was so smooth that it didn’t need to be cut with a knife but one could take it apart with a fork. The flavor of the beef has a slightly nutty finish. To enhance the beef aspect, the chef then brought out a classic French beef tartar with more Han-Woo meat but it was served as a Bi-bim-bap, the national Korean dish, so we were all busy mixing the egg yolk with the beef and the greens. The beef was cut thick and had wonderful texture.
Madame Woo’s kitchen team then brought out cardamom ice cream with fresh strawberries with coffee and Korean petit fours, which steeled our stomachs for a long night of Karaoke.