{"id":37915,"date":"2016-01-03T08:32:09","date_gmt":"2016-01-03T00:32:09","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=37915"},"modified":"2016-01-07T07:39:56","modified_gmt":"2016-01-06T23:39:56","slug":"ryunique-seoul-review","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2016\/01\/03\/ryunique-seoul-review\/","title":{"rendered":"Best Restaurants in Seoul Korea: Ryunique at Sinsa-dong, 50 Best Restaurants in Asia #27"},"content":{"rendered":"

\"ryunique-seoul-review\"What art! What triumph!\u00a0Ryunique<\/b> is a combination of Chef Tae Hwan Ryu<\/b>‘s name and the word “unique.” It sits at a fashionable area of Seoul, Garosu-sil, and serves Modern Korean cuisine, <\/b>that is, the \u00a0chef uses Korean ingredients <\/b>by\u00a0Japanese and Western culinary techniques <\/b>from his past apprenticeship experience in other countries like UK (Gordon Ramsay) and Japan.<\/p>\n

\"ryunique-best-restaurants-in-seoul\"<\/p>\n

\"ryunique-seoul-menu\"The set lunch <\/b>(\u20a960K) is good value and delicious. Unlike Andre (#5)<\/a><\/b> which food is innovative but not delicious, the food at this ranked 27th restaurant is artistic without sacrificing the taste. The running theme of nature, forest and ocean, is inspired by the chef’s childhood.<\/p>\n

\"ryunique-seoul-price\"<\/p>\n

\"ryunique-set-lunch\"First, Chef Tae gave me driftwood, decomposing wood, fungi-ed leaf, and moss to eat. Then he gave me a lump of “coal” to butter my bread. Why do you hate me, chef?\u00a0<\/em><\/p>\n

The amuse bouche is particularly eye catching. A raw shrimp <\/b>marinated in soy soy sauce—intensely sweet on its own—is made creamy with a pink garlic mayo. Two pieces of translucent kimchi <\/b>sandwiched\u00a0a sour cream on a driftwood; a bay leaf lathered with cream cheese<\/b> (you lick the leaf, not eat it); spices and sweet gelatin in starch “plastic” <\/b>(you eat everything, including the “plastic”); and a very thin, crispy slice of mushroom <\/b>laced with mayo, peppered with kimchi powder.<\/p>\n

\"what-to-eat-in-seoul-ryunique\"How could the chef expect to top his out-of-the-world amuse bouche? He did. The 4 layers<\/strong>—tapioca crisp, pork trotter terrine, braised shiitake, dived scallop, with green chilli salsa—is so Korean yet so Western. The terrine is not at all gamy, the mushroom is intensely sweet. You can take any combination of the 4 layers, and it still tastes good.<\/p>\n

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