Sollip to collaborate with New York restaurant Jua

A Michelin-starred restaurant in London will host an exclusive dinner, delivered in partnership with an award-winning Korean restaurant in New York, for one night only in April. 

Sollip chef Woongchuk Park will welcome his friend, Jua chef Hoyoung Kim, to the kitchen for a four-hand dinner on 4 April, celebrating the shared culinary heritage that runs through their dishes. 

Throughout the evening, Londoners will be offered a glimpse of each venue's respective Michelin-starred menu, which blend classic and forward-thinking techniques with the distinct flavours and ingredients found in Korean cuisine. 

The nine-course tasting menu will include signature dishes from both concepts, with highlights including the Gamtae Sandwich, Caviar Kim, Jook (squab, smoked eel, morel), Daikon Tarte Tatin (pictured), Black Pain Perdu and Sweet Potato Jooak. 

A bespoke wine pairing will also be available, showcasing some of Sollip's carefully curated cuvées, mostly sourced from France with some originating from greater Europe. A signature soft pairing will be offered as an alternative, which can be ordered on its own or combined with the wine pairing,.

Celebrating friendship

Kim and Park met when they first moved to Europe from their native Korea. Kim settled in Paris while Park made his home in London. Blending international approaches with Korean ingredients, their shared perspective of modern Korean cuisine has evolved through their times spent in prestigious kitchens, with Kim spearheading the rise of Jugsik in New York and Park honing his skills at The Ledbury and Koffmanns. 

"With this collaboration, Kim and I will come together in showcasing how we approach Korean cuisine in our own way," says Park. "With this dinner, we'll aim to show the vision we share of Korean culinary culture through dishes we believe best represent the cuisine of our country. It is with immense honour that we welcome Jua to London and also look forward to going to New York later this August to repeat the experience."

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