Chapter Text
Appetizers:
to begin we have prepared a sampling of dishes that may or may not be pleasant. They are not necessarily things that one would eat at the start of the meal, but they, in their own sense, function as starters should. In their fullness, these dishes lay down a backdrop upon which we shall build our tapestry. These small fragments of flavors work together to form a first glimpse into what is to come, of what our meal will aspire to achieve by the end.
But we shall busy ourselves with that when the time comes, for now we tuck in.
Right now, it’s bon appetit.
For appetizers we have prepared the following:
MOM’S CABBAGE KIMCHI WITH OYSTERS, NOT SHRIMP
fresh napa cabbage kimchi flavored with salted oysters and served with soy bean braised pork shoulder
THE PERFECT FRIED CHICKEN
chicken battered in vodka and fried till crispy
KATSUDON FOR TWO
two chicken cutlets dredged in panko and served with soy-mirin sauce, onions and egg
FRENCH ONION SOUP
the classic french soup inspired by Julia Child’s recipe, but made with a few korean alterations