Chef
forward to the judging of the Menu of the Year Catey
All Menuwatches go
Squab, charcoaled breast, barbecued leg, parsley root
Sollip
A pinch of Korea, a dash of France, and a glug of London – Sollip’s menu is based on its chefs’ own life experiences. Maria Mellor takes a seat at a Michelin-starred table
S
ollip’s menu is like looking at Woong- chul Park and Bomee Ki’s collection of souvenirs from their travels across the
globe. But instead of snowglobes and nov- elty shot glasses, the husband and wife duo’s experiences are reflected in ingredients, cook- ing techniques and flavour combinations. “Food shows your experience, not just as
a chef but as a person,” says Park, a fact he upholds with each dish. But don’t be tempted to call this a Korean restaurant, despite its South Korean owners and Korean name (meaning “pine needle”). It’s natural that Park and Ki grew up with the flavours of traditional Korean cook- ing and so each course is flecked with elements from home – but their cooking is grounded in their education at Le Cordon Bleu (where they first met) and combined experiences across the globe. Classic French techniques and British ingredients are as much a part of the menu as any, creating a unique dining experience. “In our backgrounds as chefs, 90% is
French technique, but at the same time we are Korean so we want to show our Korean ingredients here,” says Park.
34 | The Caterer | 28 April 2023 “Food Park says the pair have travelled the globe,
shows your experience, not just as a chef but as a person” Woongchul Park
living in the UK, the US and Korea, before finally landing back in London to open the restaurant of their dreams. “We knew what we wanted. We have passion and ambitions as well,” adds Park. Ki is Sollip’s pastry chef, while Park acts as
head chef – it’s a dance they’ve perfected as a way to both look after the restaurant and their two children. They work collaboratively on the menu, asking each other “should that go there?” or “would this work with that ingredient?” Take for example the daikon tarte tatin, part
of the nine-course tasting menu. Park wanted to take this classic French dessert and use a Korean vegetable to give it his own spin, land- ing eventually on the daikon radish. “It’s a famous Korean vegetable we eat every
day,” says Park. It was his wife’s suggestion to slice the daikon thinly to create delicate layers. The tart has been paired with a toasted bar-
ley and roast potato purée: “It’s based on bland – but not bad bland, good bland – with oatiness and a little bit of nuttiness, rather than it being heavy or fresh,” explains Park. The roasted
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