Review

Minimalist design defines the space, leaving the sophistication of the cuisine to unfold with each dish. Juksunchae tells the story of Korean comfort foods through inventive techniques and fine dining expressions. Situated at Town Hall 49, Chef Henry Lee guides guests through each creation. The tasting menu changes seasonally. This 11-course progression is layered, guiding diners from refreshing to creamy flavours. The opening bites highlight Korean classics, from shrimp with perilla jang-a-ji and kim tart to potato pancake and preserved beetroot. Followed by seasonal raw fish paired with chojang; the way Koreans enjoy this meal. Next comes truffle mandu inspired by jajangmyeon: dumplings with black bean sauce and slices of fresh truffle. Bibimbap transforms local crab roe into a sauce to mix with toasted rice, crab meat and Chiang Mai rice. The sequence continues with spicy clear soup with chargrilled octopus tentacle and five mushrooms, offering contrasting textures. Gomtang, pays homage to the heart of Korean tradition. Guests are encouraged to sip the soup lightly to cleanse the palate before enjoying the meat topped with fried fat, paired with rice. Finish the remaining soup for a hearty conclusion. For dessert, tofu is reimagined: layers of crisped tofu skin form a mille-feuille, paired with tofu ice cream and caramelised banana. Cocktails draw inspiration from Korea, with some incorporating soju.