this is why.

Someone asked me the other day why I write this blog and what I am gaining from by sharing the stories that may seem a little too personal.

I started this blog just over a year and a half ago, over a glass of wine. 

Toby, my partner of 8 years encouraged me into it as I have been forever talking about wanting to write a cookbook. 

Living in London, which is regarded as one of the most multi-cultural cosmopolitan city in the world, I have been naturally exposed to the vast varieties of ingredients that I have not been able to experience properly when I was growing up back in South Korea. 

Having been with the partner, whose field of expertise is food/drink and still life photography, I was hugely influenced and inspired by his passion for all things edible and beautiful.

Our love of food and drink soon took off in our, then, very little kitchen and we were constantly experimenting with different ingredients and cooking methods from both of our heritage, of which eventually became our very own home food.

I wanted to remember who I am and where I came from. 

By revisiting my childhood memories of food, I was able to recognise my troubles and treasures. I've been able to welcome those issues from the past without fear by learning who I am though this blog. 

What started off as a humble exercise of jotting down the recipes to keep, has in fact been an invaluable sessions of self-counselling that has made me help myself to become a better person. 

And that is why I write my stories. 

Through those stories, I have met so many people of good heart that I'd love to share a big hug if only it wasn't through the computer screen. So those of you who has been in this journey with me, I owe you a huge hug!

And through those dishes from my humble kitchen, I have been given a great opportunity to write a column for the 'Cookand'.

It is a monthly issued food and drinks magazine that is loved by many foodies in South Korea.

My column is titled as 'Letter From London' and is an echo of my blog but mainly focused on my life in London and the recipes that are quintessentially British.

It is written in Korean which I found very hard to get back into. But I hope in time, with the greatest supports from my dear readers, I will be able to improve.

Beer Batter Fish and Chips with Minted Peas
serves 2

for the beer batter fish
2*175g cod fillets
35g corn flour
100g plan flour + 2tbsp for dusting the fish
1tsp baking powder
150ml beer or ale
1/2 lemon juice
salt and pepper
some oil for frying

for the triple cooked chips
see here

for the minted peas
handful of frozen peas
1 garlic clove, crushed
some lemon juice
some mint
some olive oil
salt and pepper

I understand if you think that I am missing the point of this, what is meant to be quick and easy, nation's Friday night's favourite take away 'Fish and Chips' by making it at home. But please bear with me, and give it a go if your anticipated result of this beloved take away is something of crispy, light and fresh.
I have done my version of triple cooked chips before, which I think, is relatively easy and well worth of the time and effort you invest in.

So, start by dusting your white fish fillets with plain flour with little season of salt. This will help the batter to stick to the fish. I used cod but you can use haddock or any sort of white fish that has firm flesh.
In a large mixing bowl, sieve the flour, cornflour and baking powder and stir in the beer. Whisk well until it forms a smooth batter but do not over work the batter. 
Add the lemon juice with a good seasoning of salt and pepper. 
What you must make sure at this stage is to ensure that your choice of beer/ale is super cold. This will keep the batter extra crispy whilst sieving of the dry ingredients will ensure lightness of the batter.
Dip the fish into the batter and fry them in hot oil for 5-6mins or until the fish is cooked through.

Meanwhile, prepare the minted peas by blitzing all the ingredients into the food processor or hand held blender.
This is very simple side dish that takes no time to make but super tasty.

All you need now is a glass of cold beer to wash it down with.
Hope you enjoy!

And I want you to know, that you are the better half of my world that made everything possible. 

So, Thank you.

how are you doing baby?

Changing season delivers a lot of surprises, mostly expected of course.

And then, occasionally, you might taste the little glimpse of unexpected. 
Some good. Some bad...

Things are turning pretty hectic now. 
Unexpected... 
Just like that.

Couple of images from the latest collection I put together for my salon, have gone through to the regional final of industry's prestigious competition. 
Toby's new found moving image adventures have finally taken off the ground safely. 
So many birthday wishes to be fulfilled with different people and places. 

And in the middle of all this, we've got this MOVING business to deal with. 
Every weekends are completely booked up for the catching ups with friends and family.
This weekend, we ticked off V and Y off the list.


Funny thing about life is the irony of its ability to bring people together.


V had already gone through this serious illness three times. 
Through that battle, he also had gone through few relationships, discoveries of friendships, highs of hopes and lows of realities, loss of job, loss of home and the brutal truth of surviving.


Y's been trying to get rid off that bitter taste in her mouth. 
Going through such a hell of being let down and having to fight against this monster, she is trying to spit it all out.


She has never met someone so kind, she says.
He says he has finally found his soul mate and he doesn't mind, doesn't mind at all.


For change, V is looking after Y.
He knows what she is going through. 
He knows the one thing and the only thing she needs right now is a shelter.
I hope it passes. 
I hope for the bright future of these beautiful people at the other end of this gloomy tunnel.


Just because...
And if there is anyone..., they deserve little unexpected deliveries of happiness of this changing season.


''How are you doing, baby?''
''I am okay. I'm good.''

Grilled clams with miso 




1kg clams
1 1/2tbsp white miso
2tbsp soy
1/2tsp sugar
4tbsp sake
1tbsp sesame oil
8tbsp water
2 garlic cloves, chopped
1 tbsp ginger, grated
2 spring onions, chopped
1 red chilli, slices
some pepper




to garnish
few thyme leaves, picked
few handful of China radish sprouts




This is very simple and easy dish that is so effective if you are a shellfish lover. Its Miso marinade can be used for all sort of shellfish, so don't be limited to clams. Obviously, cooking time will have to be altered depending on what you are cooking.
All you need to do is to mix all ingredients with the clams in a large baking tray or dish. If you can leave them for anything between 10-30mins, great!
Preheat the grill on high and cook them under the grill for 10 mins max.
I tend to put them not too close to the grill. Just because it could burn the shells if the tray is placed too close to the grill.


When the clams start to open and sizzle, it is time for you to enjoy them. 
Maybe with some rice noodles or on its own with nice cold glass of white.

We often forget that someone is actually fighting for the matter of life and death.
We often forget how lucky we are to be able to take it for granted.


Love to you both, V and Y.

I wished not to steal my heart.

Our table was dressed just right.
Crisp white, not too small, not too big, little salt and pepper mills lined with silver, beautifully designed Robert Welch cutleries (this happens to be exact ones that we've been longed to own). 
Now, there was only one type of wine glasses that can possibly complete this table with effortless grace. It is not because any others won't function well but it might cause a little difficulty in understanding and appreciating such an establishment with perfection.
And I was relieved to witness the one and only, Riedel.


This was The Ledbury.


It was an amazing place to be in all accounts.
The dinning room was comfortably open and warm with an understated charm.
Their team was welcoming and caring with such an exceptional knowledge about everything I put in my mouth.


We started with a glass of Champagne and a little mouthful of buttery ginger.
Selections of bread and a bar of butter on a piece of slate (I say 'a bar' because when the butter appeared on our table it resembled a beautifully handmade bar of soap you might find from JoMalone or some posh little shop in the corner of Champs-elysees) was served by sweet young man.
Quails egg and hazelnut was our pre starter.
Toby adventured on clay and salt baked vegetables while I was beaming with the joy of subtle delight of Shiso with mackerel.
It was followed by roasted (and smoked in some parts) pigeon for Toby and slowly braised milk fed shoulder of lamb for me.
There was a little pot of apple crumble to cleanse out palate.
Superbly raised blood orange soufflé and the best of the best, Tokaji told me it was coming to an end. Toby enjoyed every mouthful of pear panna cotta with beautiful sips from 1950's.


But what stole my heart amongst everything else, and I genuinely think this was a lovely touch, was the last plate came to our table unexpected. 
Creme caramel presented to us with a little message saying 'happy anniversary'

The Ledbury inspired mackerel with oven baked rhubarb


for mackerel
1-2 mackerel fillets
salt and some white pepper


for rhubarb
200g rhubarb, chopped
3 thin slices of ginger, chopped like match sticks
1-2 small pieces of star anise
2tsp sugar
1 orange zest and 1/2 juice


for garnish
China radish sprouts
lemons




This dish really depends on quality of mackerel you can source. Try going to your good fish mongers and get thickest piece of fillets you can get.


Prepare the dish by criss cross the skin. Salt them lightly and good crack of white pepper would add a good kick. Let it soak the salt for, if you can, over 24 hours, if you can't, at least for 30mins.


In the mean time, get your rhubarb ready by placing all ingredients into the dish and stick it in pre heated oven at 180º for 15-20mins.


About 10mins before rhubarb is due to come out, and this will also depends on the thickness of the mackerel, cook your mackerel under the hot grill starting from belly side up for 4mins and skin side up for 6mins.


Plate the dish by assembling the mackerel and rhubarb with China radish sprouts and a squeeze of lemon.

The Ledbury didn't impose on being two Micheline starred establishment. 
It simply celebrated with us.