Edward Kwon, Celebrity, Actor, Chef, Korean.

To those of you who still subscribe to the mainstream media, The Star, in particular, might notice these lavish full page ads, which if read quickly, might be misread as He has cooked Tiger....and a US President. And there's this boyish figure, who looks like someone out of a Korean drama, that is all the rage....so, who is he?



Well, basically he's a Korean celebrity chef who has cooked for Madonna, Tiger and a US President. And, now, he's ahem, cooked for me. And a few hundred thousand others.

A glitterati press event held at the KL Hilton, in midday, was a lovely distraction from the dull humdrum office life. As usual, we were given an insight into the celebrity's life. He is brought in by Li TV, to highlight his new series, Edventures in Asia; in case you're wondering, its about culinary adventures in Asia. To this end, we discovered that his most amazing meal, which he diplomatically declined to say was in our beloved country, was in Mongolia, where they made a lamb stew out of nothing.

Also, he must have told this story a million times, but apparently when he was young, he wanted to become a priest. He didn't elaborate what kind of priest, but I am guessing most priesthoods insist on a certain kind of celibacy. Well, from celibacy to celebrity, that I call a quantum step.




Above, a collage of the various faces of Edward Kwon. Interviewed by some chick with a foreign accent, and also a brief cooking demo with the Li TV Director and a Maybank fella, he whips up a Galbi Jjim, Soy Braised Wagyu shortribs. Of course, such things can only happen on TV, when one can whip up a dish like this in 10 minutes.

Lunch was VERY good!








Sam Gye Tang - Chilled Chicken Roulade, Ginseng Espuma and Jujubes. It's totally unique, and I can't say I've ever had anything remotely close to this before. It kind of reminds me of the chinese chilled chicken in gelatine dish, only much more refined.


Foie Gras and Douen Jang - Which according to google translate is Foie Gras, Korean Bean Paste and Chervil. It was so good, everyone on the table wanted seconds. It's kinda like a soup, but not quite a soup, but not sickly thick either. So yeah, I guess it's like a soup. Again, very unique tastes, with subtle hints of foie gras, complementing rather than stealing the show.


Galbi Jjim (interesting to have two consecutive Js in a word) - Soy braised wagyu shortribs in Romme Puree, Apple Chilli Salad and Root Vegetables. Seriously good stuff. The meat was tender, and must have fallen off the bone, and you can taste the results of the long slow cooking that is involved. The juices and sauces have seeped into the meat, enhancing the taste even more than I thought possible. The tangy apple helps neutralize any heaviness that might be potentially derived from the meat.





Yuza and Bokbunja - Yuza and Yoghurt Mousse, White Chocolate Crispy Rice, Vanilla Plum Wine Jelly, Bokbunja Sorbet. Bokbunja is a korean fruit wine, to the uninformed. Yuza is an expression of delight, YUZAHHHH, korean for yahoo. Okay, I kid. I don't know what it is, as google did not help.

A lovely end to a fabulous lunch. Loved loved LOVED the sorbet.

Well, if you are salivating, (if you are salivating over the man, forget it, he's married, and his wife makes the kimchi), then pay heed to the NUMEROUS FULL PAGE ADS in the papers, offering you numerous ways to win a chance to dine with Edward Kwon.

Thanks Roots Asia for the invite. That was one pleasant surprise.