Review

Juksunchae is the pioneer in bringing Korean fine dining to Bangkok, bursting onto the dining landscape with a tasting menu taking traditional Korean dining and elevating it with contemporary touches and an avant garde approach in presentation. The kitchen is helmed by Korean born Henry Lee who has returned to Asia from a culinary career built in Canada. The dining experience begins with refreshing yuzu octopus and dubu bugak wrapped in crispy tofu, then continues with a delicate and clever fish dumpling. Flavours become ever more pronounced with a stellar lobster porridge, with pickled lobster and a lip-smacking foam. An equally sensational Korean beef tartare is followed by a stellar one-bite candied strawberry, fermented with soybean paste. Premium ingredients are featured throughout and presentations become ever more sophisticated, personified by fish hoe of filleted raw sea bream with delicately fragrant slices of pear, compressed with pomegranate and gochujang. Sea urchin bibimbap holds a deserved position as the chef signature, however both the glistening galbi short rib and the perfectly barbecued foie gras with chestnut banchan, are worthy challengers. A faultless hotteok with vanilla ice cream completes this innovative dining experience. The beverage list is concise, with wines available by glass and a sufficient selection of around 40 labels.