The first bomee bowl The group with the wife and wife interacted with menu and things that Sollip, today’s Korean restaurant is open to London in 2020. The park has a heavy food obligation while desserts, but they usually share ideas.
“What I was, ‘Oops, darling, I want to make a tarta tathin, but the park version,'” The park tells the beginning in late July. “We started thinking about what kind of ingredient can use. We have decided to Daikon or Korean cabbage. We have tried both of us, and Daikon was a winner.”
“It was our signature meal,” said Ki. “Korea, Daikon is one of the most famous and most popular vegetable.”
“It’s different now,” Notes in the park in a bowl. “He has been refined. But it began as a simple vision.”
Sollip includes influences in South Africa with South Africa with their French Trench Training and interested interest in British home gains. The park was raised in Cheonan-Si, not far from Seoul, while Uki was shot at the guitar. The couple met in London in 2009 while staying in Cordon Bleu, even though their first encounter was short. “A friend introduced,” said Park. “Nothing happened at that time.”
After finishing his course in Cordon Bleu, the park returned to South Korea to work in Milieu, French Restaurant in Juju Island. He had followed his blog, where he sent photos of his career, thought soon when Milie needed a cook for the pastry.
“He wasn’t working at that time, so he was thankful according to YES, and went down to our restaurant to help us improve the menu menu,” said the park. “Thus we started with it.”
Kizi, smiling, added, “started.”
The couple were married in 2013 and soon decided to return to London, one metals at such dousing restaurants, Koffmann and Arts Club. They returned to South Korea for a few years later, but they failed to move their love in the British city. “When I was in high school, I often enjoyed Jamie Liver show,” says Ki. “You are very attractive, and I love that to see. At that time, I thought, ‘Maybe one day I like to go to the UK'”
Very much, he saw in London as a place that accepts different cultures. “We hear that we have been a space here to show our stories about food without need to describe excessive,” Ki notes. “Such an initiality gave us confidence in irritation and unknown.”
In 2019, Uki and Park, who were young parents then, decided to take the pens to London permanently, to open their restaurant. Earlier, the park thought he as a headpiece in someone else’s kitchen. But he realized that having your dining room requires teens and strength, and they still have now at the beginning of his 30s. He did not want to delay the dream. “How did I, ‘say,’ we couldn’t do it because we couldn’t do it physically, ‘did you wait until 40 or 50 years old to pursue that dream? What’s the point?
The park went to the UK alone in June 2019 with two goals: Finding a place to live and finding a restaurant. He volunteered for three months to do both. He traveled thousands of the stairs, and finally found a nearby restaurant in Bermondsey, not far from London Bridge station. He says: “Sometimes I know nothing.” When someone would ask me what kind of place we wanted, I knew wisdom just for size and size. Besides, I had a very open mind. “
The family moved legally in London 2019. They spend the following months planning a restaurant, promoting the menu and creating a business plan, usually two or three hours on night. The inner beauty was important, no matter how much budget problems did not allow Kuki to recognize his view.
“We were looking for space to produce the same amounts of our calm, easy, and communication,” he explains. “Instead of taking the traditional or decorative approach, we found inspiration in the Koro-Baek’s imagination – empty space beauty.” Hope, this Ki, that visitors feel “both warmth and calm when they come in, not for good fun but thought.”
Since Sollip was about to pull back to the beginning of 2020, the epidemic beats. It was not up to August 29, 2020, that the restaurant could not be open. They started with the à La Carte, but the UK quickly entered the second time and the third time. With the following spring, Ki and Park has been able to introduce their first view: The thoughtful pathological modeling menu (lunch solup solup school (while seven dinner work at £ 72).
Focus on Sollip is not good Korean. Instead, the inclusion of ingredients such as Kimchi, GOchujang and Daikon is a natural expansion of Ki and Park. “Our ID to Korea, whether we have knowledge and education with French strategies,” says Ki. “We love our countries and know our solid point is Korea, but we do not try to make every one minute influence Korea.”
“You have your experience from your health experiences and meet your meals, and get your food memories,” Parking. “Therefore like a cook, your food comes from all that.”
Current menu’s menu stands with Korean Noodles of Korean Korean, made of handmade flour found in Italy and Sourdough-fuel created from burnt rice. It is well exposed to the seeds that is seed that is seeds in Perilla. It is an unusual container for a restaurant with one stone in England, but one hears a single only way. Sollip used to work for the study of bread, but the cooks eventually did.
“Korea,” she says, “can be eaten rice or noodles. That is how we got to the seed oil in Perrilla, so we can’t get right to my mom. “So we find it directly to my mother.” It is very expensive! “
The sweet dishes usually add a tradenger’s traditional madeleine, growing flavors as basil. He describes his way in dessert “and says he hopes to leave a visitor from memorable vision. “I care deeply about the clarification of taste and form, so I often focus on what I have to take away from what I should be at least,” he said. “Each thing must have the reason for being there and feel important. I pass through many exams and taste until I hear my absolute loyalty.”
One of his favorites is the Black Pain Perdu, visible from the menu at the time of winter. Using SeoOritae, the type of Korean beans, creating ice cream and bring and carmalized pecans, Sert vanilla and Charcoor Brioche. He says: “I have been like painful pain and I want to repeat it with Korean lens.” Something right – something that sounds like a solip. “
The entire Sollip experience shows integrated purposes of both chefs. Each focuses on different facilities, but DO is always working as a group, especially when it comes to balance home life.
“While our obligations are separated, we share thoughts about every detail and make decisions,” said Park. “We also rely on the answer to each other when we get to the menu and we usually develop visions separately. [And] When one of us kneels or starts to lose energy, some steps on base or push. “
“We shared the same prices and direction, but we are very different from personality,” said Ki Add. “That difference is actually working on our actions [because] He is natural and courageous, while I’m being driven by many details and showing. From the beginning, we were clear for one thing: To reduce the challenges of working as a couple and increase power. “
They always leave their feelings at home and have never imported the kitchen, is the law that they received from the first day. Kiya says: “It may sound so good to be true, but I actually get work with her.
Often feel like the masturbate, responsible challenges caused by the epidemic, swinging, and commodities once they can open, raise young children and their parents. And it is a war, because of the rising cost of life. But to risk everything is worthless. Sollip found its first Michelin star in 2022 and found success as both Korean restaurants are looking for in London. “The people of Korea have pleased us [on] So much and they continued saying, ‘We are very proud of you,’ “said Park.” It makes us happy, but humbly humble. “
By the end of August, the solip will celebrate its Friday birthday – Milestone Ki was sure to reach it. He calls it “deeply to the feelings,” especially as he and Park shown on their journeys to get here.
“I feel more love by solip now than what I did in the first days. And I feel the same way about London. This type of nature is leading to better perform and build a space where both of our guests and our team can feel fulfilled. “