Chef Gu Jin Kwang of Korean temple food restaurant Soil to Soul, in at K11 Musea Tsim Sha Tsui. Photo: SCMP / Jonathan Wong Chef Gu Jin Kwang of Korean temple food restaurant Soil to Soul, in at K11 Musea Tsim Sha Tsui. Photo: SCMP / Jonathan Wong
Chef Gu Jin Kwang of Korean temple food restaurant Soil to Soul, in at K11 Musea Tsim Sha Tsui. Photo: SCMP / Jonathan Wong

Michelin-trained chef swapped foie gras for fermented foods as he learned Korean temple recipes

  • Forget your chef ways, nun Woo Kwan told Gu Jin Kwang, who’d worked with Albert and Michel Roux, when he went to her to learn how to make Korean temple food
  • ‘You have to make it slowly,’ he says of the pickled and fermented seasonal vegetables in temple cuisine, which he showcases at Soil to Soul in Hong Kong

Topic |   Food and Drinks
Chef Gu Jin Kwang of Korean temple food restaurant Soil to Soul, in at K11 Musea Tsim Sha Tsui. Photo: SCMP / Jonathan Wong Chef Gu Jin Kwang of Korean temple food restaurant Soil to Soul, in at K11 Musea Tsim Sha Tsui. Photo: SCMP / Jonathan Wong
Chef Gu Jin Kwang of Korean temple food restaurant Soil to Soul, in at K11 Musea Tsim Sha Tsui. Photo: SCMP / Jonathan Wong
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