Marvellous wagyu ramyun (the Korean version of Japan’s ramen), mouthwatering fried chicken with a delicious yogurt dip and a caviar quenelle, Ja Jang style pork ribs with cucumber kimchi and potatoes, fresh scallops with cucumber salsa, sesame seeds, radish and kafir lime.
There are many reasons why I make a point of visiting @jejunoodlebar every time I come to New York, having learned of this little West Village gem almost by accident years ago. It has since earned a Michelin star (America's first Michelin-starred noodle shop in 2019 New York Guide) and is a regular on nytimes critic Pete Well's 100 Best Restaurants is NYC list (this year at #16).
@chefdouglaskim , who cooked at Bouley, Per Se and Chef's Table in Brooklyn before opening Jeju, shows tremendous sensitivity and skill in presenting traditional Korean food with a modern approach and technique that elevates the word comfort to a whole new level. Great to be back.