"First, Lee breaks down a fatty cut of hamachi that will stand up to bold fermented flavors in a crudo dish. That fish is cured for a few hours in a metal tray covered in a muslin wrap instead of plastic, which is part of the restaurant's commitment to being plastic-free. Everything at the restaurant is powered by clean energy and they are also researching ways to reduce waste at Shia."
"Executive chef Chaelin Lin starts the next dish, mugwort noodles that use the aromatic plant that is very culturally significant to Korea. A slightly bitter mugwort dough is rested in an air-tight metal container before being rolled out, pulled through a pasta machine, and thinly cut by Lin. The cooked noodles are tossed in soy sauce before being plated on top of creamy uni and topped with an aerated black sesame and soft tofu sauce, plus pickled cucumber and Hackleback caviar."
Edward Lee operates Shia, a nonprofit fine-dining Korean restaurant focused on sustainability and seasonal techniques. The kitchen prepares a seven-course tasting menu that reinterprets traditional Korean ingredients like ssamjang, perilla, gamtae seaweed, kimchi, and mugwort. Staff cure hamachi in muslin to avoid plastic and power the restaurant with clean energy while researching waste-reduction methods. Dishes include a yellowtail crudo finished with hand-harvested roasted gamtae seaweed, mugwort noodles served over creamy uni with aerated black sesame and soft tofu sauce, and a duck course accompanied by black garlic puree, Job's tears rice, and foraged Korean herbs.
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