Chef Kim’s story on Saturday Advertiser

Chef Kim’s story on Saturday Advertiser

Chef Kim’s story on Saturday Advertiser.

There are 11 questions and answers abo
ut chef Kim.


Reference to www.adelaidenow.com.au and published by Dianne

Hyun Ji Kim, Head Chef/Owner of Chef Kim Korean Restaurant.

Saturday Magazine ArticleChef Kim is returning this suburban nook into a popular dining corner. She is all about freshness and authenticity, bringing Korean traditions she learned as a young girl to our attention.

My favourite SA restaurant (not my own) is…
Hard to say. My dining experience is too short assess. I am still on a journey for the wow.

The best meal I have ever experienced was…
Soy sauce-marinated crab my mother-in-law cooked. It takes four days to cook. It demands elaborate care raw materials to ripening.

The worst meal ever…
Had gone stale, and looked like it was prepared with no passion, and served by one unhappy person.

The most embarrassing item in my fridge/pantry is…
Baby octopus. I have tried but have not yet found the way to best cook it while keeping the flavour and texture.

An ingredient I can’t live without is…
Spring onion. It removes bad smells and improves the taste, smell and colour of most dishes.

A kitchen tool I can’t live without is…
My magic cooking spoon for all uses including measuring quantities, stirring and tasting.

My bucket-list restaurant/food experience is…
The poom restaurant (meaning hug), which is in Seoul. It is run by Mrs Hwang, the first expert of Korean royal cuisine.

My quilty pleasure is…
dicing food materials and erecting a tower display.
The cookbook I love is…
The Korean Royal Court Cuisine by Hyesun Hwang.

My choice of a last supper would be…
simple Korean dishes of soybean paste stew, salted grilled mackerel, soy sauce-marinated crab, marinated grilled beef slices, kimchi and diced radish kimchi. These are the favourite dishes my mum used to cook for us.

To me, food is…
Hope, The food I complete contains my wish and hope for that customer to love it as much as myself.

 

Here is Chef Kim’s secret recipe and her story on SA Weekend with whole of the page. Thanks for your great support Dianne

Saturday Magazine Article_ 2

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