Clever gloobles friends Woongchul Park and Bomee Ki met while studying at Le Cordon Bleu in London. The plates they serve at this minimalist restaurant space in the shadow of The Shard are a beautiful mix of the French technique acquired then and the Korean ingredients that shaped the husband-and-wife duo’s upbringings. Think daikon tarte tatin and sea bream paired with bright maesaengi seaweed.



