The chef and founder of SoGoodK shares her favourite places to visit when she's back home
South Korean celebrity chef Olivia Lee's love for food and delicious things started at an early age, leading her to study at Switzerland’s DCT International Hotel & Business Management School (now known as the Culinary Arts Academy Switzerland).
Afterwards, she earned her stripes working at established restaurants across the world, including two-Michelin-starred establishment Le Meurice by Yannick Alléno in Paris, France. In fact, one of the many highlights in her career is the title of South Korea's first female chef at Dubai's iconic Burj Al Arab.
Now based in Singapore with her husband, Sebastian Lepinoy of three-Michelin-starred Les Amis, Lee runs SoGoodK, an online purveyor of premium Korean products ranging from fresh produce, ingredients and Korean tipples such as makgeolli and soju.
Part of her job includes travelling to her home country regularly, meeting with farmers and producers and bringing their best harvest to Singapore. But that proved to be difficult during the last two years because of the Covid-19 travel restrictions.
Now that the vaccinated travel lane (VTL) to South Korea will open up on November 14, Lee can't help but share with Tatler Dining Singapore her best dining experiences in South Korea.
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When was your last trip to Korea? How did you spend your holiday there
Olivia Lee (OL): My last trip was in October last year. I went to South Korea for a business trip, as I hadn’t been there for over two years due to Covid-19. I had not seen my family for such a long time, so I decided to bring my daughter along.
I spent most of my days visiting farms all over Korea—Dam-yang for strawberries, Sang-ju for shine muscat grapes, Chung-do for dried persimmons, Busan for Kimchi, and Ha-nam to visit our Ganjang Gejang factory. In between work commitments, I planned a winter beach trip for my daughter and my family at Muchang-po.
What do you miss most on the food/drink front when you are away from home or haven’t been back for a while?
OL: Before I launched my ganjang gejang (fresh raw crabs), this was one of the dishes I craved most when I was away from home. I also missed the selection of yak-ju (Korean rice wine) that was not easily accessible in Singapore. Hence, I collaborated with Anju restaurant to bring in a curation of my favourite Korean liquors, so my customers have easy access to these delicacies.
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