Where am I from?
You're the Inspiration
Allergies
What am I?
Ato-Mixed
100

Abalone

South Australia

Specifically: 

  • Narrawong, Victoria
  • Port Lincoln, South Australia
  • Bicheno, Tasmania
100

Chef JP talks about this fish as the inspiration for broadening the American palate for fish. 

What is Threeline Grunt?

100

Pork

Course 2 - Bacon

100

I am the Korean name for this flower often used as a garnish, known for a minty citrusy flavor from the perilla plant. 

Chajogi flower / shiso flower

100

Which courses and components are nuruk utilized in?

Fermented rice gel in threeline grunt sauce


Nuruk cream on kohlrabi

200

King Crab

Norway

200

This component is inspired by a traditional sauce from Hong Kong.

What is seaweed XO sauce on the Golden Eye Snapper?

200

Meat

Course 2 Bacon

Course 7 Squab, Course 7.1 Squab noodle

200

I am a pickled vegetable utilizing soy sauce, soybean paste or chili paste. 

Jangajji

200

What are the 3 types of seaweed used in our Seaweed XO?

Miyeok, Dashima, Gim

300

Golden Eye Snapper

Kanagawa, Japan

300

What traditional Korean Chinese dish is the Abalone course based off of?

Tangsuyuk

300

Crustaceans

Course 3 King Crab

Course 5 Salted Shrimp

Course 6 Lobster, Course 6.1 Lobster jeotgal

300
I am a clarified Korean rice wine utilized in many dishes from this 100 year old brewery. 

Yangchon Chungju

300

Who is our menu card artist this season? 

Yoongeun Shin - still life photographer

400

Littleneck Clams

Massachusetts

400

Chef JP talks about a collaboration located at this restaurant in Copenhagen as the inspiration for the lobster course. 

What is the Convergence event at Alchemist?

400

Nuts

C4.1 Cashews

C9. Macadamia

400

I am a bright spring growth, found on trees and featured in 2 courses this season.

Spruce Tips

400

Who are the plateware artists for Course 5?

Jaeil Shin @mugokyo                      

Hyun-Sung Cho @hyunsung_cho_glass

500

Squab

Modesto, California

500
Ipgasim card discusses that a restaurant is made of many people who contribute to the whole. What specific person and fruit are discussed?

Chef Beomju :) and Chamoe Melon

500

Dairy

S3. Dashima Tartlet - Heavy Cream, Creme Fraiche C1. Three Line Grunt - Sour Cream, Buttermilk

C2. Striped Jack - Creme Fraiche

C3. Kohlrabi - Half & Half, Brown Butter

C5. Golden Eye Snapper - Butter

C6. Lobster - Heavy Cream, Milk, Creme Fraiche

C7. Squab - Butter

C8. Chamoe - Milk, Heavy Cream

C9. Plumcot - Milk, Heavy Cream

500

I am a fibrous, nutrient-dense root widely used in Korean cuisine and traditional medicine.  

Doraji

500

I am a sauce inspired by the traditional Korean process of fermentation.  

Sourdough Jang

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