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SEOUL – Seoul recently became the vibrant stage for "Janchi" (Feast), a highly anticipated collaborative dining event that brought together two leading figures in the Asian fine-dining scene: Chef Kang Min-cheol of Korea’s Giwagang and Chef Edward Chong of Singapore’s Peach Blossoms. Held on November 7th and 8th at Giwagang in Gangnam, the event was a celebration of culinary exchange, showcasing the harmonious blend of modern Korean and Cantonese gastronomy.

Chef Kang Min-cheol, whose establishment Giwagang is recognized with a Michelin 1-star rating as a Korean fine-dining destination, is celebrated for his innovative reinterpretations of classic Korean cuisine. His restaurant was recently lauded on the international stage, being named 'Restaurant of the Year' in the prestigious French gastronomic guide, La Liste 2025.

Joining him was Chef Edward Chong, helming Peach Blossoms, a Singaporean fine-dining restaurant known for its modern Cantonese fare. Peach Blossoms secured the 72nd spot on the Asia's 50 Best Restaurants list last year, earning praise for its ability to infuse traditional Chinese culinary spirit with contemporary plating and creativity.

The 'Janchi' collaboration offered diners a journey through the distinct flavors of both nations. Chef Chong introduced diners to the vibrant ritual of Singaporean cuisine with Yu Sheng, a traditional celebratory salad. This dish, where ingredients are tossed high with chopsticks to usher in good fortune for the new year, was a visual and aromatic delight, featuring diverse herbs that captured the essence of Southeast Asian flavors. His contributions to the feast also included the comforting Bak Kut Teh and delicate carp dumplings, providing a gourmet glimpse into Singaporean gastronomy.

On the Korean side, Chef Kang completed the feast with signature Giwagang creations. The menu featured his inventive Dongchimi (radish water kimchi) paired with caviar and the rich flavor of gejang (marinated raw crab) elevated with truffle, demonstrating his mastery of transforming traditional Korean dishes with a creative, modern touch.

Adding an unexpected flair to the dining experience was the inclusion of a premium spirit with the dessert course: Somos Añejo Original Tequila, widely known as 'GD Tequila' due to its association with a certain Korean icon. This exceptional tequila is crafted from 10-year-old blue agave sourced from the highlands of Jalisco, Mexico, and undergoes a unique 36-month maturation in French cognac oak barrels. Its subtle cinnamon notes provided an intriguing pairing, complementing the traditional Korean desserts ssanghwadang (herbal tea) and songpyeon (rice cakes), bringing the cross-cultural culinary feast to a memorable close.

The 'Janchi' event underscored the dynamism of Asian gastronomy, proving that traditional roots and modern innovation can converge to create a truly spectacular dining experience.

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