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We speak to Olivia Lee, chef and founder of Plan New, the driving force behind this ambitious venture
In 2024, Plan New made headlines by introducing halal-certified MiGyeongSan Hanwoo beef to Malaysia—a bold step in its mission to bring Korea’s finest produce to local tables. This year, the company is expanding its portfolio to include premium Korean seafood, now available both to chefs and home cooks via Culina at The Shoppes at Four Seasons Kuala Lumpur.
To celebrate this milestone, Seoul’s Eatanic Garden collaborated with Potager for an exclusive one-night-only dinner to present the array of produce, offering guests a first taste of the exceptional ingredients soon to be available. Lee shares more about her vision for Plan New—and why Korean produce stands out on the global stage.
Read more: Skillet: Where tradition meets tomorrow
Above Olivia Lee, the founder of Plan New
Olivia Lee, the founder of Plan New
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What sets Korean seafood apart?
“South Korea is surrounded by three seas, so we’re lucky to have access to such a wide range of seafood—everything from tender shellfish to all kinds of seaweed. The way we prepare it is usually very simple. It’s not about doing too much, it’s about letting the natural flavors shine through the dishes. And of course, it’s always paired with our fermented condiments, like gochujang or jeotgal. It brings out that deep, bold umami flavor that’s so unique to Korean cuisine. It’s not just food, but it’s part of our culture, deeply rooted in each region’s traditions.”
Above The selection of Korean seafood presented at the event
The selection of Korean seafood presented at the event
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How does Plan New plan to introduce the seafood to Malaysia?
“At Plan New, our goal is simple: to bring the best of Korean seafood to Malaysia. We work directly with trusted fisheries across Korea, so we know exactly where every product comes from. It’s all about quality and trust. From careful sourcing to cold-chain logistics and consistent shipments, we handle every step with care to ensure the seafood arrives in Malaysia incredibly fresh, safe, and full of natural flavor, just the way it should be.
We’re proud to make premium Korean seafood more accessible here, whether for chefs, restaurants or home cooks looking to bring something special to the table. You can find our seafood at gourmet retailer Culina at The Shoppes at Four Seasons Kuala Lumpur, where it's available for everyday shoppers who want to enjoy the best Korean seafood at home, or restaurant owners and chefs who want to serve it at their establishments. Alternatively, customers can also select from the seafood and have it cooked at Culina Bistro.”
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Above Eatanic Garden showcased snow crab through this dish inspired by naengchae, paired with a sauce made from pine nuts
Eatanic Garden showcased snow crab through this dish inspired by naengchae, paired with a sauce made from pine nuts
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What are some of the most prized Korean seafood?
“Dried sea cucumber is really special. It’s known for its rich texture and health benefits, and the drying process actually concentrates all that umami. It’s considered a delicacy, especially in premium dishes.
Silver belt fish, on the other hand, is a bit lesser-known outside Korea, but it’s highly valued for its delicate flavor and soft, clean flesh. It’s often enjoyed grilled or braised, and when it’s fresh, it just melts in your mouth. These aren’t everyday seafood but the kind you bring out for something truly special.”
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Above Hanwoo beef layered with abalone
Hanwoo beef layered with abalone
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What are some things that most consumers do not know about Korean produce?
“A lot of people don’t realize just how much care goes into Korean produce. Most of it is actually grown on small, family-run farms, and the farmers really take pride in what they do. They follow strict quality standards, often using traditional and eco-friendly methods passed down through generations. And when it comes to seasonal crops, like Korean pears, perilla leaves or chili peppers, they’re on a whole different level. The flavor is bold, the freshness is incredible, and they’re packed with nutrients. It’s not just about how it looks but also it’s also about how it’s grown and the story behind it.”
What is your favourite way to eat Korean seafood?
“One really unique pairing I love is abalone with black garlic butter. Abalone on its own is already such a delicacy. It has that firm texture and subtle, ocean-sweet flavor. But when you pair it with black garlic butter? It completely transforms. The butter adds richness, and the black garlic brings this deep, almost sweet umami that really enhances the abalone without overpowering it.”
Above Consumers are able to purchase the produce for home use at Culina
Consumers are able to purchase the produce for home use at Culina
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What made you want to introduce it to the Malaysian market?
“We’ve seen how much Malaysia has embraced Korean culture from food to music to lifestyle and people here are really open to trying new things. On top of that, there’s already a strong love for seafood in Malaysia, so we thought, why not bring in something that combines both? It’s about introducing quality Korean seafood in a way that feels exciting but also familiar to local tastes.”
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Images: Potager
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
