Marinated black cod with doenjang shellfish stock.
Chef Reif Othman's Hoe Lee Kow will serve Korean dishes including mandu dumplings with Wagyu, and sizzling mozzarella and Monterey Jack. All photos: Panna Munyal / The National
Bluefin tuna tartare in a crispy nori roll with kimchi melon.
KFO, or Korean fried octopus, with gochujang mayo and pickled pomelo.
Warm tofu with uni, caviar and seaweed foam.
Hokkaido scallop with burnt butter and fennel confit.
Marinated black cod with doenjang shellfish stock.
Chef Reif Othman's Hoe Lee Kow will serve Korean dishes including mandu dumplings with Wagyu, and sizzling mozzarella and Monterey Jack. All photos: Panna Munyal / The National
Bluefin tuna tartare in a crispy nori roll with kimchi melon.
KFO, or Korean fried octopus, with gochujang mayo and pickled pomelo.
Warm tofu with uni, caviar and seaweed foam.
Hokkaido scallop with burnt butter and fennel confit.
Marinated black cod with doenjang shellfish stock.
Dishes at Reif Othman's Korean restaurant Hoe Lee Kow – in pictures
