Vaasu by Atul Kochhar
"Our restaurant is a reflection of our training, stemming from European and French styles, further coloured and influenced by our memorable time spent here in London, as well as the Korean techniques and ingredients that have shaped our upbringing. We seek to showcase a uniquely personal cuisine that is deeply inspired by all these experiences," say husband and wife team, Woongchul Park and Bomee Ki.
Sollip, the Korean word for pine needle, has been understood to be the best ingredient to control flames and smoke in traditional Korean cuisine. Sollip was notably used when preparing dishes that required the most care; an ethos that is shared with all of guests in the restaurant.
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