Jangjorim with egg yolk and abaloneBenu (San Francisco)·corey leeSan FranciscoJangjorim with its rich egg yolk and abalone.|
Stuffed mussel with vegetablesBenu (San Francisco)·corey leeSan FranciscoChef stuffs vegetables into a tiny mussel.|
Sitka gooseneck barnacle on crushed ice with a dark dipping sauceBenu (San Francisco)·corey leeSan FranciscoPristine Sitka gooseneck barnacle on crushed ice with a dark dipping sauce...|
Monterey raw milk pudding with smoked peat and kombu salt caramelBenu (San Francisco)·corey leeSan FranciscoSilky Monterey raw milk pudding boasting a mirror-like sheen accented with...|
Halved tomato structure packed with caviarBenu (San Francisco)·corey leeSan FranciscoA dramatic, halved tomato structure packed with a decadent mound of caviar...|
Crispy fried fishBenu (San Francisco)·corey leeSan FranciscoCrispy fried fish where you can eat the fins.|
Squid and cucumber ribbonsBenu (San Francisco)·corey leeSan FranciscoPristine squid and cucumber ribbons.|
Caramelized black pork lettuce wrapsBenu (San Francisco)·corey leeSan FranciscoCaramelized black pork built by hand into lettuce wrappers with preserved...|
Blossom-crowned delicacyBenu (San Francisco)·corey leeSan FranciscoA delicate blossom-crowned delicacy.|
Thousand-year-old quail egg over a vibrant green sauceBenu (San Francisco)·corey leeSan FranciscoTranslucent, amber-toned slice of a thousand-year-old quail egg over a...|
Thousand-Year-Old Quail EggBenu (San Francisco)·corey leeSan FranciscoTranslucent, amber-toned slice of a thousand-year-old quail egg over a...|
Compressed, razor-sharp slices of layered kimchiBenu (San Francisco)·corey leeSan FranciscoCompressed, razor-sharp slices of layered kimchi.|
Pheasant Gun-ManduBenu (San Francisco)·corey leeSan FranciscoFramed on brass with an impossibly thin, shattering lace lattice skirt,...|
Beef Short-Rib SoupBenu (San Francisco)·corey leeSan FranciscoCrystal-clear broth floating tender rib meat beneath a nasturtium leaf,...|
fried chickenEylan Restaurant·Srijith GopinathanFried chicken appetizer, simple but fantastic taste with aioli.|
frozen ShrikandEylan Restaurant·Srijith GopinathanSweet frozen Shrikand, taste and joy diminished by freezing.|