SAN HO WON
Buckwheat Tea
Gamja Bokkeum – Potatoes, Sweet Soy
Musaengchae – Radish, Salted Shrimp, Sesame, Ginger
Dubu Jorim – Soy, Sesame Oil, Tofu, Red Pepper
Galbi Mandu – Griddled Beef Dumplings, Mustard Sauce
Sanma Pajeon – Mountain Yam, Green Onion, Soy
Baechu Kimchi – Fermented Cabbage, Shrimp, Seaweed, 1000-Day Sea Salt
Sesame Leaf Kimchi
House Double-Cut Galbi
Chungang-Glazed Pork Ribs
Scallion Salad
Grilled Tteok – Homemade Rice Cakes, Maple-Soy Sauce
Sweet Corn – Honey Butter, Chili
Kimchi Jjigae Pozole – Pork Belly, Hominy, Avocado, Radish, Cilantro, Charred Lime
Chestnut Soft Serve – Red Bean, Rice Cake
Makgeolli Soft Serve – Yogurt, Strawberry, Crispy Rice
As the World’s first Korean Chef to be awarded three Michelin Stars Cory Lee needs no introduction to experienced diners, his time at The French Laundry yielding some of the Restaurant’s best plates before earning his own accolades at benu. Now partnered with Jeong-In Hwang, fresh from his own tenure at Pierre Gagnaire’s three-star Sketch, SAN HO WON elevates the “Korean Barbeque” genre by way of refined technique plus premium Ingredients cooked over wood more carefully sourced than the Beef at most places.
Intended to “offer familiar and homey dishes cooked with all the care of a serious Restaurant” and still a hot ticket, online reservations gone within minutes of becoming available, it was with the minimalist Mission space filled that three diners sat down at 6:30pm with Buckwheat Tea soon delivered alongside three complimentary Banchan.
Embracing the California melting-pot with a “KBBQ” backbone but no shortage of global influence, Kimchi Jjigae Pozole but one example as Korean flavors surround Hominy ready to be garnished to taste, more traditional dishes include latticed Galbi Dumplings juicy as XLB and a medium-thick Mountain Yam-Green Onion Pancake.
Making several styles of Kimchi on-site, the version created from Sesame Leaves highly recommended by staff, Proteins are high quality and cooked in the kitchen with House Double-Cut Galbi tender as A5 Wagyu and bone-in Pork Ribs predictably fatty but delicious.
Not letting off the gas with Sauces or a la carte Banchan, Maple-soaked Rice Cakes and glistening Corn vying for the spotlight, Dessert looks casual but dials up taste and texture whether one chooses Chestnut Soft Serve with Red Beans and Rice Cakes or Sparkling Rice Wine with Berries and Yogurt.
www.sanhowon.com