Chef Sun Kim hails from Korea's Busan, and his refined modern cooking combines Korean traditions and bold flavours with contemporary minimalist aesthetics. The dining room shares the same space as the kitchen, for a chef's table feel. The steamed Jeju abalone with gochujang seaweed risotto is a hit, with its contrasting textures – the tender mollusc, creamy rice and crunchy lily bulbs. The seafood-heavy single set menu will also appeal to meat lovers.