TAIPEI (Taiwan News) – Taipei's Xinyi District is abuzz with the recent opening of boon, a Korean bistro offering a fresh, contemporary take on Korean cuisine.
Perched high above the city, boon promises a unique dining experience that transcends traditional expectations, blending the diverse background of Korean-American Executive Chef Hansang Cho (趙韓淞) with authentic Korean culinary heritage.
TheLOOP Group, tapping into the global surge of Korean culture, partnered with Chef Han and Pastry Chef Cathy Shih (施柔安). The restaurant's design subtly incorporates hanok (traditional Korean house) features with a walnut wood framework, seamlessly connecting to walls adorned with deep red patterns and rich timber.
Chef Han, born in Korea but raised in the US, emphasized that his cooking goes beyond mere tradition. It is about transforming culinary techniques, ingredients, and experiences into a personal expression of how he enjoys and creates flavors.
Chef Shih, raised in Canada, further enhances this fusion, expertly blending Eastern and Western flavors and infusing childhood memories into her creations.
"Food tastes better when shared," Han noted, designing most dishes for two to three people, though he assures that solo diners will also find flexible and enjoyable portions.
Boon's extensive menu features distinct day and night offerings.
Highlights include the spicy tteokbokki gnocchi, a creative take on the classic using Italian gnocchi, smoked bacon, and a rich, spicy cream sauce. The Korean beef tartare surprises with Grana Padano cheese and anchovies, adding depth and texture.
Desserts by Chef Shih draw inspiration from traditional Korean sweets, weaving in nostalgic elements like banana milk. The unique Doenjang caramel pop bar combines Korean fermented soybean paste with milk and mascarpone for an unexpectedly delightful sweet and savory flavor.
Boon. (Taiwan News, Lyla Liu video)
