Korean Chefs Expand 'Taste Territory' Across Greater China
Creatrip Team
21 days ago
Korean chefs are opening restaurants in Taiwan, Hong Kong and mainland China, adapting Korean flavors for local palates while introducing traditional techniques like fermentation and aged sauces. Chef Jung Ji-seon opened 'Tian Mimi' in Taipei, blending home-style Korean dishes with Cantonese dim sum and even adding Korean-style jajangmyeon (black bean noodles) and jjamppong (spicy seafood noodle soup). Chef Kim Dae-chun brought his Michelin-starred 7th Door to Hangzhou, presenting multi-course dinners that highlight Korean fermentation and a final banchan (side-dish) set with rice, soup, kimchi and ganjang gejang (soy-marinated crab). In Hong Kong, Mingles’ Chef Kang Min-gu’s restaurant Hansikgo—Hong Kong’s only Michelin-starred Korean spot—focuses on refined traditional dishes and signature desserts using traditional jang (fermented sauces such as soy paste and chili paste). These chefs tailor techniques and menus to local tastes while using Korean culinary identity to win new audiences across the Chinese-speaking region.
