- I am so excited about this.
It's because it's my first ever
Michelin Star restaurant experience.
I feel extremely grown up.
If you're not familiar with the Michelin Guide
well you'll be very surprised to know they were created
by the same guys who do the tires.
The reason being, back in the day, I believe in the 30's,
when driving a car was a great luxury,
the Michelin brothers were like,
"Hey, were French, how do we make that sure people have
a great time driving around" and wink wink
use more of our tires.
Well, we're gonna create a guide where we're
gonna list all of the good places to eat, wine, and sleep.
So that's how the Michelin Guide started out.
Now a days, acquiring a Michelin Star is one of the
top prizes and recognition you can get.
It has to do with how you host people,
what kind of food you serve,
and what kind of overall experience you provide
to your patrons and your guests.
So, what's this place? Let me show you.
It's page 94 on the guide.
It's an institution that's been around since 2014
specializing in really making traditional Korean cuisine.
So they take all the traditional, and give it an edge.
They do have two lunch menus,
you can go all swanky and totally out,
or you can go for a mini version, which I'm sure
will give you the taste of the amazing experience
and still be on a budget.
So yeah
So extremely exciting to have my first ever
Michelin Star experience.
There is an order to eat them, the first one is the fish.
Oh wow. It goes here, you can just feel the
freshness up in your nasal.
Oh s***
It just evaporates in your mouth.
Wait, wait ,wait! There's stuff at the bottom!
I'm so excited I'm shaking!
You have the tar tar
that is slightly spicy once you swallow it
and then the eel just comes
and neutralizes all of that
so you can continue eating your tar tar
without choking to death
It's not that spicy, it's just a little bit,
I'm a sensitive person.
Okay, appetizer is out.
It looks very pretty, like who wants to touch this?
I was expecting, I don't know why, something very smooth,
but it's super crunchy.
It's deliciously chestnut-ey.
If I was a thief I would totally take them home,
but I won't.
This is where we're at.
I love mushroom.
There's something very unique about eating foam.
It's a sensation, it's an experience,
you're not eating foam, you're just
tasting it, and then it evaporates and disappears.
It's such a tease.
That's what it is
Foam is a tease.
A beautiful tease though.
And a texture that contrasts so well with
the chewiness of the mushroom.
I'm totally improvising myself as a food critic,
but I'm just telling you how it feels in my mouth
and it feels delicious.
Oh wow.
This works.
I wonder how they do it so that the foam doesn't get so
watery and flattens out.
Because you know, when you take a foam bath
at a certain point, there's no more foam.
But here, it's forever mushroom foam.
Did you see the lovely flower at the bottom of the dish?
Details, all about details.
Send me flowers, I love flowers.
My precious
Oh wow! It is big.
Thank you.
- Yep, Korean Banchan with our side dish.
- Caramelized lovely, with a hint of garlic.
So you have vanilla meringue, and then on top
you have peach and, hold on,
kimchi sherbet.
So I do taste the kimchi, and I like it.
It's like a sweet pungent, very delicate pungent taste.
Oh, thank you.
I'm feeling decently full.
Like it looked small, but because it was well paced,
and because there were many of them,
I am quite satisfied.
If ever you want to replicate this experience,
I would highly recommend you go for lunch
you would get, I think, I don't know,
I've never been for a dinner Michelin Star,
but I think, you would get at least 85% of
the experience you would get for dinner.
If I compared the menu, the menu for lunch was perhaps
two thirds of what it looked like for dinner,
in terms of ambiance, maybe there was just
a little bit less people, I prefer when there's less people
but maybe if you wanted the
full hustling and bustling feeling
then you get perhaps just a little bit of that,
but still, the price is a fraction.
Completely worth it.
I tell you, lunch is where it's at.
Plus, the lighting is better for pictures.