Beautiful chefs' lunch yesterday @jang.london, hosted by @dan.a.choi. The guests included @apriljjackson @asmakhanlondon @haughser @nieves_barragan1 @nokxmajozi and @shukooda. The menu started with the Jang Trio of amuse bouche: Yuk hew steak tartare with gochujang, Korean fried chicken with sweet ganjang, and hamachi with truffle doenjang; then starter of baby squid & prawn sundae with yuzu-soy sauce, lovage chilli oil, yuzu mayo; main course of Korean barbecue: Dry-aged ribeye, bone marrow, galbi sauce, with ssam lettuce, bibimpap and wagyu gochujang on the side; plus condiments of Maldon salt in perilla oil, chilli butter, Jang chimichurri, beetroot jangajji,shimeji jangjorim; dessert of yuzu & pear hwachae, with yuzu, pear, yuzu jelly, pear lime sorbet, finger lime. It was excellent! Big thanks to Chef Choi, to all the chefs, and to Des Gunewardenta, @kim_sintae28 and the team @jang.london. #koreanfood #rvinesdines