Book by 15 March 2023 to get 10% early bird discount.
Chef Young Cheol Park
Head Chef of ONMI
Chef Young Cheol Park, the head chef of ONMI, was born and raised in Ulsan, a South Korean city along the coast of East Sea, where the fresh seafood offers a gourmet experience and also where he has decided to pursue his culinary career. Prior to joining ONMI, Chef Park was the Sous chef of Thevar, a Michelin-starred restaurant in Singapore, where he was able to expand his culinary horizon. He was also at the Corner House, another Michelin-starred venue, from which he learned the savoir-faire of contemporary cuisine. Chef Park strives to serve his guests through a menu of sophisticated tastes and techniques, hence creating ONMI’s traditional yet trendy flavours of Korea.
ONMI blends the dining experience of Korean traditional cuisine together with the hallmarks of a modern Korean art pieces and interior design. ONMI has respected traditional Korean cuisine as the foundation for its cooking but it keeps striving to explore new techniques, humors, and sensibilities. ONMI strives to serve its guests through a menu of sophisticated tastes and techniques, hence creating its traditional yet trendy flavours of Korea.
Menu:
Korean Traditional Braised Beef Short Ribs
Galbi-jjim 갈비찜
Galbi-jjim is one of the most popular Korean dishes. It is made with beef short ribs and is often prepared for special occasions. To make a spectacular galbi-jim can be challenging but the result will be amazing! The meat is almost falling off the rib bones and is tender, sweet, savoury, and irresistible.
Korean Seaweed Soup
Miyeokguk
Miyeokguk is a soup made of edible seaweed and is traditionally eaten on birthdays or after giving birth, although you can eat anytime you like. Miyeok is rich in iodine, iron, and calcium and many people eat it to lower their cholesterol.
Korean Stir-Fried Noodle
Japchae
Japchae, sweet potato starch noodles stir fried with vegetables and meat, is one of Korea’s best-loved dishes. Stir frying each ingredient separately seems like a lot of labour, but each one requires a different cooking time and care, and keeping the colour and freshness of each ingredient intact makes for a stunning final presentation. Learn from Head Chef Park to create all these stunning dishes!
Maximum of 20 participants
Chef Young Cheol Park
