I enjoyed my meal at Jung Sik Dang in early November 2013. I had read rave reviews on the internet, with people touting the restaurant as one of Seoul's best for molecular gastronomy and modern fine dining. Summary: go for the great combination of textures, the subtle flavors, and the modern, artful presentation of classic Korean dishes. Don't go to be overwhelmed by new flavors or anticipating a well-crafted, well-valued wine list.
The chef's six course tasting focused on texture pairings and beautiful presentation. This restaurant is the kind of place where you want to take pictures of the food, not just because you're an insufferable hipster, but because what you're eating is truly art that needs to be appreciated. Traversing from inventions such as the Jungsik Salad and fried oysters to modern takes on classic Korean dishes like bibimbap, I was impressed by the perfect crunch they granted the oysters, the grainy goodness of the red bean cube (dessert amuse-bouche), and the wholesome cure-all-that-ails-you quality of their broths. i finished the meal satisfied and a little overwhelmed.
The wine service has much room for improvement. The white we selected came to the table in a bucket of ice; I had to request an additional glass (my friend who ordered the bottle - was he going to drink the whole thing himself? Or should I have ordered my own bottle?); we repeatedly had to ask for our glasses to be refilled once drained. Value for the wines was low - the wine list contained good bottles and choices by the glass, but they were marked up an extra 100% to 200% from what I typically anticipate in a restaurant. My recommendation? Order by the glass or pass up their alcohol entirely.
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