Meaning “dressed very elegantly” in French, SOIGNE is 1-Michelin Star restaurant serving modern French/Korean Cuisine adopting to local ingredients fused with Korean culinary philosophy.
The décor is elegant and refined, with a view of an open kitchen.
Let’s take a look at the 13 course menu prepared by Chef Jun Lee.
PURE TASTE: (Japan) Tomato, basil and burrata cheese. As Chef Jun said, “Sometimes, the best seasoning is to season nothing but let the ingredients shine itself”
DANISH LUXURY: (Denmark) Pollack roe and caviar.- Cream tart and black caviar on fermented rice cake. A balance of sweet and soft texture.
FERMENTATION: (Denmark) Grilled romain kimchi paired with aged sashimi of a snapper.
UNEXPECTED: (Denmark)Beet Square and scallop. Roasted and grilled beet paired with a scallop “jang” and a sesame leaf.
VIVID ELEGANCE: (Spain) Neungi Mushroom Bun. Soft steamed bun with a crispy touch.
SOUTH: (Singapore) Seasoned vegetables paired with basil pesto from the oil of fish fat.
EFFERVESCE LOCAL: (Japan) Cabbage slowly cooked with butter and dashiki and caramelized. Nutmeg and sprinkles with sunflower seed sauce.
STREET FOOD: (Singapore) Rice cake shaped into bucatini and paired with watercress sauce and abalone.
MODERN TRADITION: (Italy) Nan-myun, which is a yolk noodle flavored with beef, mushroom ad chili. Finished with chicken-buckwheat tea.
WITTY CLASSIC: (Italy) Slow roasted beef tongue and cut potatoes.
PERFECTION: (Denmark) Pine ice-cream and with green pine needle oil.
NO WASTE: (Denmark). An entire apple was made without waste for his dessert. Thinly sliced apple, the core is made into powder and accompanied by hazelnut ice cream.
Petit Four. Canele, Lemon Choux and Avocado Macaron
The dinner was very pleasant, incorporating many different ingredients and unfamiliar and adventurous food pairings.
The service was attentive and several of the chefs come out to describe the dishes, which was a nice touch.
However, although they had a couple of solid courses, the meal was not incredible from start to finish.
The whole experience ended on a high note and it was a memorable experience!