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Nemo Partners brings Michelin-starred Korean gastronomy to Hanoi

By Pham Van   November 16, 2021 | 12:30 am PT
Culinary guide So Yeon Kim, director at Nemo Partners, has introduced the second Korean Gastronomy Week in Hanoi, in collaboration with one-star Michelin Chef Joseph Lidgerwood of Evett Seoul, and Sofitel Legend Metropole Hanoi.
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The event takes place at Sofitel Legend Metropole Hanoi, from Nov. 15-30. Photo to by Nemo Partners

A two-week Korean Gastronomy Week featuring upscale Michelin Korean cuisine is taking place in Sofitel Legend Metropole Hanoi, from Nov. 15-30.

The Korean culinary event offers a unique opportunity to taste Michelin-starred contemporary Korean cuisine from Seoul, which has one of the most dynamic and vibrant dining cultures. Korean cuisine has been celebrated around the world, from its colorful street food to its innovative and creative contemporary dining.

Chef Joseph Lidgerwood, head chef of this year’s Korean Gastronomy Week, is an Australian living in Seoul whose restaurant Evett holds one Michelin Star (2020 and 2021) and who personally won the Michelin Young Chef Award 2021. He has showcased an innovative menu based on Korean ingredients and traditional food, taking a fresh perspective, with ideas and techniques gathered from around the world, which includes his experience in operating pop-ups in Vietnam during his culinary tour across the country, from Sa Pa to Saigon, back in 2016.

Chef Lidgerwood has created an extraordinary menu for this year’s Korean Gastronomy Week, inspired by traditional Korean folktales. These include Liver Parfait with Assorted Namul Muchim, a Foie gras parfait inspired by the tale of a smart rabbit that makes use of a variety of mountain herbs found in Korea. Stuffed Persimmon with Creamy Halibut Tartar and Citrus is inspired by the humorous folktale known as the Tiger and Persimmon.

Drawing from the Fairy and the Woodsman, Velvety Lobster on Gondre Jook & Paprika Leathers features lobster brushed with seaweed butter, congee and paprika leathers. Inspired by the same story, Gochujang Glazed Wagyu Beef & Paprika Crisps features a dish covered in fallen "autumn leaves" of sweet potato and paprika crisps atop Wagyu beef glazed with gochujang sauce on a bed of sweet potato mash.

So Yeon Kim, director at Nemo Partners and the Culinary Guide of Korean Gastronomy Week, expects the event to be a great platform for future gastronomic exchanges between Vietnam and Korea.

Korean Gastronomy Week 2021 is hosted by the Ministry of Agriculture, Food and Rural Affairs Korea, Korea Forest Service, aT- Korea Agro-Fisheries & Food trade corporation, and Sofitel Legend Metropole Hanoi with organization by Nemo Partners.

For more information on this event, or to make a reservation, contact the Metropole’s food and beverage department at Tel: 024 3826 6919, ext. 8200 or email: H1555-fb3@sofitel.com.

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