One of the new cuisines taking Milan by storm is Korean food. A cuisine which is worlds away from Japan's raw fish and grilled pork, or China's vast array of dumplings and dim-sum.
Each meal begins with a taste of fermented beans, lotus roots pickled in ginger and kimchi, fermented cabbage which constitutes the basis of Korean culinary culture.
We then proceeded to taste yukhoe, a tender beef tartare seasoned with sesame seeds and a lightly-preserved egg, all placed upon a crunchy Korean pear which contrasted beautifully with the soft raw meat.
We tried three different main dishes: noodles in frozen broth with pork, Japchae, possibly by favorite Korean dish of all time (even though the tartare is in close second) and Bibimbap: steamed crunchy veggies, egg yolk and smoked chicken - a wonderful discovery!