Michelin Star Chef Steve Lee's PIИK OYSTER Popup

By That's Shanghai, April 12, 2024

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Nestled in the heart of Shanghai's famed Bund, the PIИK OYSTER at Waldorf Astoria Shanghai on the Bund is currently hosting an exclusive Korean gastronomy pop up, featuring the recipient of the 2023 Michelin Guide Young Chef Award, Steve Lee.  

READ MORE: PIИK OYSTER Wows Guests with Ever-Evolving Oyster Omakase

DSC06485.jpgImage by Sophie Steiner/That's

Until April 21, the venue's coveted eight seats will all be dedicated to this exclusive culinary journey, a blend of traditional Korean cuisine with a modern twist, featuring locally-sourced Shanghai ingredients.

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Image courtesy of PIИK OYSTER

Renowned for his tenure as the former Head Chef at Michelin-starred restaurant Hansik Goo in Hong Kong, coupled with years of cooking experience in South Korea and Australia, Chef Steve brings his signature take on contemporary-meets-traditional Korean cuisine to Shanghai. 

Born in South Korea, his culinary journey began with his mother's home cooking, instilling in him a deep appreciation for ingredients and a passion for the kitchen. 

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Image by Sophie Steiner/That's

In his PIИK OYSTER debut menu, diners will have the chance to learn about the rich cultural heritage and bold flavors of Korean cuisine, presented with a lux and innovative twist.

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Image courtesy of PIИK OYSTER

The culinary experience begins with an homage to PIИK OYSTER and one of its three pillars, the Oyster Trio.

The dish features three distinct preparations of the shellfish, offering diners a first peek into the Korean flavors that set the tone for the rest of the meal: a fresh oyster topped with lemon and Korean yuzu granita, plus a pop of aromatic heat from Korean sancho chili (a cousin to the famed Sichuan peppercorn)a lightly blanched oyster with gochujang; and a deep-fried oyster with gamtae seaweed powder. 

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Image by Sophie Steiner/That's

Following the oyster tasting, silky Juk, a beloved Korean appetizer, takes center stage.

This warming blended and strained rice porridge is cooked with anchovy and dried scallop, together creating a base for a supple seared scallop and naengi, or shepherd's purse shoots – a Korean spring vegetable. 

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Image by Sophie Steiner/That's

In Korean raw food culture, a combination of beef and baby octopus tartare (yukhoe tangtangi in Korean) form a classic pairing.

The Yukhweh Tangtang-I sees a duo of these fresh ingredients (although in this case the octopus is first blanched), plus the addition of cubed pear, delicately seasoned with oil, soy sauce and honey. 

A thin sheathing of salted egg yolk jelly lends an unctuous component – akin to the more conventional tartare condiment of mayonnaise – as well as a boost of salinity.

Potato bugak, or traditional potato crisps from Korean Temple cuisine, augment the plate with a textural crunch. 

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Image courtesy of PIИK OYSTER

Juksoon-chae sits at the crossroads of spring ingredients in both South Korea and Shanghai, a combination of tender bamboo shoots with seasonal Korean vegetables like minari, plated with premium seafood  steamed abalone and snow crab – and finished with a zippy Korean mustard and pine nut dressing.

DSC08488.jpgJorim – Seabass fish maw braised in ganjang, deep-fried daikon radish, Jinhua ham, Image by Sophie Steiner/That's

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Image by Sophie Steiner/That's

Bringing casual Korean fare to an upscale setting, the Korean Fried Chicken showcases firm yet juicy flesh sheathed by skin that is immaculately crispy, slathered in a sticky sweet chili gochujang for that ideal balance of sweet and heat.

But the real kicker is in the stuffing – springy shrimp meat encased in the chicken's shmaltzy layers. 

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Image courtesy of PIИK OYSTER

The pinnacle of the meal is the Korean Feast, presented in the Korean culinary Bapsang style – a table set composed of a main dish, a warm bowl of rice, and various banchan side dishes. 

Chef Steve's version of the Bapsang features carefully marinated and grilled Australian M9 striploin and New Zealand lamb chops, seasoned with Korean soy sauce and Korean fermented bean paste, or doenjang, respectively.

It's presented alongside Jinyip Bap  rice cooked with Korean spring vegetables – along with a variety of side bites and nibbles – like dried sakura shrimp-topped spinach, marinated lotus root and homemade kimchi.

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Image by Sophie Steiner/That's

As a staple dish served at Korean celebratory banquets, Chef Steve innovates the Janchi Guksu by replacing half of the conventional noodles with squid, cut to mimic a noodle strand.

This soup, based on an anchovy and baby leek broth, is served following the main course, a palate cleanser of sorts with a lingering heat. 

Dessert sees two ice cream courses. The first, Pear, is just that but in sorbet form, plated atop pickled green plums and finished with a shaving of lime zest...

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Image by Sophie Steiner/That's

... while the second, Strawberry & Ginger, features a robustly creamy ginger ice cream flanked by pineberries (white strawberries named for their pineapple-like flavor) and strawberry compote.

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Image by Sophie Steiner/That's

Through this two-week Michelin-starred Korean culinary pop up, diners will learn about Korean food, while simultaneously acquainting themselves with Chef Steve Lee's creative interpretation of said cuisine.

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Chef Steve Lee Dining Experience Details

Date: Wednesday to Sunday, from April 10-21
Time: Two seatings daily, 5.30-7.30pm and 7.30-9.30pm
Price: RMB1,188 (plus service charge), including one glass of champagne

To reserve your spot at PIИK OYSTER, call 21 6322 9988 or scan the QR below...

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PIИK OYSTER, The Long Bar, Lobby Level, Waldorf Astoria Shanghai on the Bund, 2 Zhongshan Dong Yi Lu, by Guangdong Lu 地址 中山东一路2号, 近广东路.


[Cover image courtesy of PIИK OYSTER]

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