A new premium beef is set to make waves in Malaysia’s culinary scene – the exceptionally rare Migyeongsan Hanwoo beef from Korea. This coveted meat, sourced exclusively from young female cattle that have never given birth or milked, represents over 2,000 years of Korean agricultural heritage and was once reserved for nobility. While Wagyu is celebrated for its intense marbling of up to 70 per cent fat content, Migyeongsan Hanwoo offers a more balanced profile with 40-50 per cent marbling, delivering an exquisite combination of tenderness and robust beef flavor.
The event was orchestrated by Olivia Lee Lepinoy, a distinguished chef with a career punctuated by milestones: Korea’s first female chef at Dubai’s Burj Al Arab and stints at Michelin-starred establishments in Paris. Through her company, Plan New, Lepinoy champions Korea’s finest produce, bringing them to a discerning international audience. For this occasion, she enlisted culinary titans Chef Jun Lee of Soigné and Chef Allen Suh of Restaurant Allen—both helming two Michelin-starred kitchens in Seoul.
Discover more of the exquisite dishes showcased at the event.
Next, Chef Jun Lee’s banchan array brought an evocative symphony of Korea’s time-honoured side dishes, each bite a revelation. The centrepiece—Beef Tartare Yuk Hoe—was a masterclass in minimalism, with diced chuck tender, a touch of grilled scallion, and the umami of fish sauce, topped by a vibrant egg yolk. A toasted brioche added buttery crispness.
The tasting crescendoed with dishes like the Braised Beef Jjim, where the ribeye’s melt-in-your-mouth quality played against grilled shiitakes and a bright consommé gel. In a nod to Korea’s affinity for surf-and-turf, the shoulder clod in the Mul Hoe mingled with abalone and scallops, crowned with a delicate chamomile gel and a whisper of doenjang dashi.
Explore the meticulously crafted dishes
To cleanse the palate, a chilled punch of seasonal Korean fruits set the stage for the grand finale—K-BBQ prepared in two distinctive ways. The simple seasoning of the striploin allowed the beef’s intrinsic flavour to shine, while the oyster blade, steeped in Korean spices, delivered a complex, multi-layered finish.
The experience offered food lovers, a rare glimpse into the artistry and talents of two exceptional chefs from two Michelin-starred restairants but also illuminated the timeless appeal of Migyeongsan Hanwoo.
Those wishing to recreate a taste of the evening could find limited cuts at Culina, Four Seasons Shoppes, Kuala Lumpur—a fleeting opportunity to savour Korea’s culinary crown jewel.
