My name is Hasung Lee, I'm a chef from South Korea who came to Copenhagen to learn about Nordic fermentation. Fermentation has been a part of my culture for centuries but I was curious as to how the techniques were used in Scandinavia. I have had a great time in Denmark, made many friends and had the honor to work Restaurant Geranium, soon I will return to South Korea. But before leaving I would like to prepare my interpretation of a Sura, one of the first tasting menus which was originally served only to the King and Queen. Sura 1.0 was my first pop-up in New York City and I am pleased to do my next one here. You will experience a modern adaptation of dishes from my childhood using ingredients from the area such as elderflower, sea buckthorn, pine and more. Most of the dishes can be traced back to recipes from my family. I learned to make Kimchi at the age of 18 by my Mother's side and can remember watching my grandmother prepare fried chicken for a late night snack. The cost includes the tasting menu (approximately 10 courses with snacks) and a wine pairing.

*Please note, due to the fact that this is a one-time event, allergies or dietary reqeusts cannot be honored.

12 seats available.

The menu is served as I cook with the heart to precious guests, I hope you will join me.

Snacks

Langoustine in Korean crepe

Korean white kimchi

Chicken feet terrine

Koji fried chicken, soy sauce, pine

Chicken liver parfait, brown butter, summer berries

Dishes

Charred razor clam, anchovy dashi, seabuckthorn

Roasted grain panna cotta, Belgium caviar, corn

Rice wine fermented bread with skyr

King crab, rice and pickled elderflower

Dubu stuffed onion & aged sauce based on Korean and Danish flavors

Lamb ribs Ssam, lettuce, condiments

Cleanser

Dongchimi granite, Söl

Desserts

Smoked hay, currants, rye

Gochujang, Jerusalem artichoke, chocolate

Truffle Hoddeock

Hasung Lee