As spring gently unfolded in Seoul this March, a special gastronomic evening took place at the Fairmont Ambassador Seoul in Yeouido.
Celebrating the season’s essence through food, the event brought together acclaimed chefs from Singapore and Korea for a one-night-only dining experience that captivated gourmets and connoisseurs alike.
Held on March 23 at the hotel’s signature restaurant Mariposa, the event was titled A Jazz-Fueled Evening: Five Chefs Under the Open Sky. Led by Fairmont Seoul’s Executive Chef Lee Dae-geon, the gala featured a stellar lineup of chefs, including Michelin-starred talents ranging from one to three stars, each showcasing their culinary identity and philosophy in harmony with the season.
The evening began with an open-air reception on Mariposa’s terrace, where each chef presented a bespoke amuse-bouche.
Mariposa served a butterfly-shaped bite, a nod to its namesake, alongside crisp-fried baby octopus. JL Studio introduced a wrap dish of shrimp and vanilla curry, offering an exotic start. Seoul’s Soigné crafted a scorched rice-inspired appetizer, while Soul presented a refined combination of mascarpone and abalone, each dish reflecting its creator’s unique perspective.
One of the evening’s highlights was the seamless collaboration between JL Studio’s owner-chef Jimmy Lim—bringing the finesse of his Michelin three-star acclaim—and S. Korea’s top culinary talents: Chef Lee Jun of the two-starred Soigné, Chef Kim Hee-eun and Chef Yoon Dae-hyun of the one-starred Soul. Together, they crafted a distinctive culinary experience by weaving together flavors from Taiwan, Singapore, and Korea. Each dish expressed their shared sensibility for the season, offering a vibrant celebration of spring on the plate.
The eight-course menu showcased not only individual creativity but also the beauty of collaboration. Many dishes were co-created by multiple chefs, resulting in compositions that transcended borders and genres.
The first course, featuring finely shredded cuttlefish, tomato water infused with Korean bang-a (Asian basil), and white asparagus, was a joint effort by Mariposa and Soul. The dish radiated springtime—its citrusy notes evoking sunshine, while the cuttlefish’s earthy undertones lingered gently, reminiscent of fresh soil awakening after winter.
The next course paired yellowtail with starfruit sauce and perilla oil noodles. A collaboration between JL Studio and Soigné, it embodied Southeast Asian charm with a Korean twist. The starfruit sauce, enhanced with assam oil, delivered a sweet-heat complexity reminiscent of familiar yet refreshingly different.
Chef Lim’s subtle touches of Southeast Asian flavors continued throughout the meal. One standout was a lobster dish, steamed with cured kelp and kaffir lime spices. The lobster’s bouncy texture was complemented by floral, herbaceous aromas. In another co-creation with Soul, grilled tilefish was paired with doenjang and laksa sauce—an earthy-sour combination that struck a delicate balance between the familiar and the foreign. All the while, live jazz music filled the air, elevating the sensory experience.
The evening’s grand finale was a collaborative main course featuring Korean hanwoo beef. A perfectly grilled steak was topped with deodeok (lance asiabell) root sauce and accompanied by oxtail ssamjang (Korean Dipping Sauce), grilled octopus with spring greens, and a saffron arancini. The smoky octopus—Soul’s contribution—evoked memories of traditional horong-gui, a Jeolla Province specialty. The tender greens added a crisp, verdant freshness, capturing the very essence of spring.
After dinner, the chefs reflected on the night as a meaningful moment of creative connection. “We prepared for months, and if the guests enjoyed it, that’s all that matters,” said Chef Kim Hee-eun. Chef Yoon Dae-hyun added, “If everyone left with joy, there’s no greater reward.”
Guests seemed equally delighted. “I never imagined Southeast Asian cuisine could pair so beautifully with Korean flavors,” said Kim, 41, from Seoul’s Songpa District. “Everything was exceptional, but the abalone and tilefish courses were especially memorable.”
