Chef Kim Tae-min of Boyer, above, in Seongsu-dong, eastern Seoul, grinds cheese to finish his pasta dish before serving to the customers. On the rights are some of the popular dishes available at Boyer, a sister restaurant to French style l’enfance steps away in the same neighborhood. [PARK SANG-MOON]Now one of the trendiest culinary destinations in Seoul, Seongsu-dong was the place chef Kim Tae-min discovered with his first ever restaurant l’enfance in 2016 before the tide fully came in. The chef, who has dreams of opening his own neo bistro style spot in Seoul in the next few years, is now leading two kitchens in the area, making his presence in the neighborhood sturdier. l’enfance has been popular since the opening a few years back, and the new Boyer is also filling up the seats fast everyday in the area where the competition is fierce to attract visitors from outside and the nearby residents. “Food isn’t everything when you make restaurant,” said chef Kim, who had experienced setting up a new restaurant before he started his own thing while working under other chefs. “Finding the balance between what a chef wants to do and what customers wants to experience while… Read full this story
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Dreaming up new ways to serve inspired dishes: Chef Tae-min looks beyond Seongsu-dong for his next project have 354 words, post on koreajoongangdaily.joins.com at February 21, 2020. This is cached page on Konitono. If you want remove this page, please contact us.