A dessert created by chef Yim Jung-sik for a recent “four-hands” dinner in Hong Kong – sweetcorn with sweetcorn ice cream. A dessert created by chef Yim Jung-sik for a recent “four-hands” dinner in Hong Kong – sweetcorn with sweetcorn ice cream.
A dessert created by chef Yim Jung-sik for a recent “four-hands” dinner in Hong Kong – sweetcorn with sweetcorn ice cream.
Post Magazine /  Food & Drink

How army life gave Korean chef behind Jungsik brand his passion for food

Yim Jung-sik, of Michelin-starred restaurants Jungsik Seoul and Jungsik New York, reveals how he found his calling in the unlikeliest of places

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Priscilla Ng

Updated: 6:54am, 11 Aug, 2017

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A dessert created by chef Yim Jung-sik for a recent “four-hands” dinner in Hong Kong – sweetcorn with sweetcorn ice cream. A dessert created by chef Yim Jung-sik for a recent “four-hands” dinner in Hong Kong – sweetcorn with sweetcorn ice cream.
A dessert created by chef Yim Jung-sik for a recent “four-hands” dinner in Hong Kong – sweetcorn with sweetcorn ice cream.
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