Time is an ingredient in Korean food
#12 in the series – challenges & innovations for Korean restaurants abroad
A conversation with owner and chef Sa Yong Kim at Bibimbab Cafe, London
Any creative process starts with observing. That’s precisely what Sa Yong Kim, chef and owner of Korean restaurant Bibimbab Cafe did. It’s how he drew his own conclusions about the essence of Korean food. And how he made decisions as to how he presents and introduces Korean cuisine to people from all over the world. It’s a heavy load to carry, but Mr. Kim sees it as his duty, and one he enjoys carrying every single day.