Two Masters of Modern East Asian Cuisine: Chef Paul Lee and Chef Kang Minchul’s Collaborative Dinner at Giwakang, Seoul
In an extraordinary preview of what’s to come at Giwakang, Chef Kang Minchul’s soon-to-open restaurant, the Seoul culinary scene recently witnessed a remarkable collaboration between two celebrated chefs, Paul Lee of Impromptu in Taiwan and Kang Minchul, the visionary behind Restaurant Kangminchul and Giwakang in Korea. This event marked the second chapter of their shared culinary exploration, following an initial dinner in Taiwan. For Chef Kang, Giwakang was the perfect setting—a space that speaks to his philosophy of modern Korean dining, even before officially welcoming the public.
Set to open soon in Seoul, Giwakang is Chef Kang Minchul’s latest venture that blends Korean tradition with modern culinary artistry. The name “Giwakang” carries a symbolic meaning; “Gi (氣)” represents energy, while “Gang (江)” stands for river, embodying the harmony and flow of Korean nature. Additionally, it subtly recalls Chef Kang’s surname, adding a personal touch to the restaurant’s identity. Unlike his existing Restaurant Kangminchul, Giwakang is envisioned as a venue where Chef Kang will present his distinctive interpretations of Korean and broader Asian culinary techniques and ingredients.
At Giwakang, diners can anticipate innovative dishes rooted in Korean tradition yet infused with Chef Kang’s contemporary perspectives. Chef Kang’s vision is to reinterpret familiar Korean flavors with fresh nuances, challenging conventional approaches while staying true to their essence. For example, his take on Korean classics like jeyuk bokkeum (stir-fried pork) and bibim guksu (spicy mixed noodles) promises an experience that feels both comfortingly familiar and intriguingly new. Each dish will reflect a sophisticated balance of traditional elements and modern presentation, crafted to provide a unique, layered dining experience.
Collaboration Dinner
Both chefs brought their distinct styles and philosophies to this collaboration, creating a dining experience that was as much about discovery as it was about honoring their roots. Chef Paul Lee, renowned for his innovative take on Taiwanese flavors, met Chef Kang’s contemporary Korean mastery with a seamless synergy, each chef adding layers of cultural depth to the evening.
Guest Chef Paul Lee: Taiwan’s Culinary Innovator
Chef Paul Lee, the creative force behind Impromptu, has carved a name for himself as a chef with a unique talent for blending traditional Taiwanese ingredients with refined, global techniques. His background in prestigious American kitchens like Per Se in New York and Patina in Los Angeles shaped his philosophy of “thoughtful spontaneity”—an approach that gives space for both meticulous preparation and a sense of creative freedom. This delicate balance allows Chef Lee to capture the spirit of Taiwanese cuisine while infusing it with inventive, modern twists.
Impromptu has become a hallmark of modern Taiwanese dining, praised by Asia’s 50 Best Restaurants and other accolades for its commitment to seasonality and understated elegance. Chef Lee’s thoughtful, innovative creations reflect his respect for his roots and his dedication to redefining Taiwanese cuisine.
Host Chef Minchul Kang: The Modernist Visionary Behind Giwakang
Chef Kang Minchul, one of Korea’s leading culinary figures, has made his mark by reinterpreting Korean flavors through a modernist lens, earning a Michelin star at Restaurant Kangminchul for his precise, boundary-pushing approach. With the opening of Giwakang, he aims to bring a fresh take on Korean cuisine, blending time-honored techniques with a clean, contemporary presentation. His philosophy centers on capturing Korea’s culinary heritage and presenting it in a way that feels both nostalgic and bold, all while staying true to the ingredients and stories behind each dish.
Chef Kang’s use of Giwakang as the setting for this collaboration underscores his dedication to fostering cultural exchange in fine dining, providing a space that bridges his reverence for Korean ingredients with his commitment to innovative techniques.
A Dynamic Exchange of East Asian Flavors
The collaboration at Giwakang wasn’t just a shared dinner but a true meeting of philosophies, where Chef Lee’s spontaneity met Chef Kang’s refined homage to Korean flavors. Together, they created a narrative of East Asian dining that explored the balance between past and future, tradition and innovation. Each dish celebrated a harmony of Taiwanese and Korean ingredients, transforming them into compositions that were both complex and beautifully simple.
The evening featured dishes that exemplified Chef Lee’s love for Taiwan’s seasonal bounty, such as wax apple and mustard greens alongside Chef Kang’s skillful use of fermentation - Kangdoenjang 강된장 - and locally-sourced Korean produce, such as Korean Black Chicken오골계. As Giwakang prepares to open to the public, Chef Kang has already set the stage for a new era of Korean fine dining, and his partnership with Chef Paul Lee has underscored the global appeal of contemporary East Asian cuisine. Both chefs continue to push the boundaries of their respective cuisines, creating experiences that bridge cultural lines and shape the future of East Asian dining. This collaboration was a powerful reminder that the heart of modern dining lies in a shared respect for heritage, and a dedication to innovation that inspires and delights.
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