The cuisine of Korean Sang-Hoon Degeimbre assembles the culinary cultures of France and the Far East in a highly interesting fashion while impregnating them with a distinct identity all their own. Supported by discipline as well as personal and professional seriousness, this project is so particular it has been admitted into the highest circles of Belgian cuisine, a place that the most advanced press in the country has awarded it, with such reputable colleagues as Pieter Van Doveresn, Willem Asaert y Jan Scheidtweiler.
