Forbes Five-star resort Capella Singapore, together with Fine Dining Lovers by leading still mineral water Acqua Panna and sparkling mineral water S.Pellegrino, is excited to host two Michelin-starred Chef Jungsik Yim on his first culinary visit to Singapore on 19 and 20 May. Only in town for two days, Chef Yim will present his “New Korean Cuisine” with two five-course dinners at the hotel’s fine-dining restaurant, Cassia.
“Capella Singapore is dedicated to bringing some of the finest epicurean experiences around the world to our well-travelled diners. We are honoured to be able to work with culinary change-maker, Chef Jungsik Yim on his first visit to Singapore. Together with our premium partners, Acqua Panna and S.Pellegrino, Cassia looks forward to introducing his cuisine to our diners on 19 and 20 May,” said Dennis Laubenstein, Director of Food and Beverage of Capella Singapore.
As ambassadors of fine taste around the world, Acqua Panna and S.Pellegrino are bridging the best of the best in the culinary world and encouraging the fine enjoyment of water, wine and cuisine as part of its ‘Fine Dining Lovers Guest Chef Series’. Finedininglovers.com by S.Pellegrino and Acqua Panna is the globally renowned virtual platform and one-stop destination dedicated to exploring the finest taste and culinary culture from around the world.
Two Michelin-starred Chef Jungsik Yim
Korean-born Chef Yim made his culinary debut during his army days, where he was made a personal chef to his commanding officer. The experience inspired Chef Yim to go into professional cooking at Culinary Institute of America in New York. He continued to hone his skills in leading New York restaurants, Aquavit and Bouley before relocating to Spain in 2007. During his time there, he apprenticed at winning restaurants including the two Michelin-starred Zuberoa and the three Michelin-starred Akelarre before moving back home in 2009.
Chef Yim’s first restaurant in Seoul, Jungsik, broke gastronomic boundaries by being the first to introduce modern interpretations to the traditional Korean cuisine. He modifies elements such as temperature and texture to recreate the classic Korean dishes.
Jungsik’s remarkable culinary creativity has earned him several international accolades, including the one-and two-Michelin star ratings in both his restaurants in Seoul and New York, as well as ranking top in Korea on Asia’s 50 Best Restaurants, sponsored by S.Pellegrino & Acqua Panna, for four consecutive years. His contribution to Korea’s fine dining scene also includes lending his experience to young rising chefs as a chef-judge of S.Pellegrino Young Chef Northeast Asia in both 2015 and 2016.
New Korean Cuisine: Korean dishes prepared in modern style at Cassia
His first Singapore visit marks a precious opportunity for food connoisseurs to savour his innovative Korean delicacies exclusively at Cassia.
Alongside Cassia’s Executive Chinese Chef Lee Hiu Ngai on 19 and 20 May, Chef Yim will present a five-course dinner menu featuring his signature dishes such as oysters breaded with squid ink and truffle-flavoured beef tenderloin wrapped with seaweed. Other creative specialities include braised abalone with seaweed-anchovy dressing, charcoal-grilled branzino served with aged kimchi, as well as a Mexican-inspired corn-based dessert with caramelised pecan and cayenne pepper.
Chef Yim’s special menu will be available for two nights only at Cassia from 6:30pm to 10:00pm on Friday and Saturday. With a maximum of 60 persons each evening, the menu will be priced at SGD190++ per person or SGD325++ with wine pairing.