Bangkok: The Art of Korean Gastronomy Reimagined at I-Sang

Minimalist Elegance: The I-Sang Signature

Designed by PAVA Architects, I-Sang embodies a harmonious fusion between modernity and traditional Korean heritage. Inspired by the Han-ok, this space subtly plays with contrasts of light and shadow, offering an immersive experience from the moment guests arrive. Welcomed by Chef Steve in his open kitchen, guests experience a delicate transition between the bright exterior and an intimate, dimly lit interior. The main dining room, enhanced with artisanal tiles from Lampang and natural textures, is elevated by the works of renowned Thai ceramicist Aor Sutthiprapha. The light woodwork and furniture, created in collaboration with artisans from Chiang Mai, create a warm and comfortable atmosphere conducive to tasting. In this setting where clean lines and taupe tones predominate, minimalist elegance and contemporary charm blend to offer a unique and refined culinary experience.

A New Dimension of Korean Gastronomy

Named after the first two words of Chef Steve's Korean first name, "Lee Sang"gun, which also means "Ideal (이상, 理想)," the I-Sang restaurant embodies the Chef's bold vision for Korean cuisine. This unique venue reflects his rich international culinary journey, where he pushes the infinite limits of this cuisine by integrating creativity and innovation. I-Sang presents a new perspective on Korean gastronomy, while humbly respecting seasonality and local ingredients, with a touch of youthfulness and dynamism characteristic of the chef.

Chef Steve sees I-Sang as a platform to express his ideals and culinary philosophy. Inspired by his travels, he constantly seeks to marry new ingredients with traditional Korean flavors. For him, it is essential to discover local products and combine them with his culinary heritage to create dishes that surprise and delight the palate. The tasting menu illustrates this vision, with the use of superior quality ingredients and traditional Korean techniques, enriched by artisanal "Jang" and innovative ideas that add a unique dimension to each dish.

From Korean Roots to Gastronomic Heights

Chef Steve Sanggun Lee's culinary journey is a true odyssey marked by a deep love for gastronomy, inherited from his childhood in South Korea. From his earliest memories, he was transported by the warmth and flavors of family meals, orchestrated by his mother, which sparked in him an unwavering passion for cooking. Pursuing this childhood dream, he trained in culinary arts at Kyonggi University, before diving into the professional world in Australia. There, within the Bentley Restaurant Group, he spent more than seven years perfecting his skills in varied environments, ranging from casual settings to fine dining, acquiring expertise that would shape his future ventures.

In 2020, a new adventure opened for Chef Steve in Hong Kong, where he became head chef at Hansik Goo, a modern Korean restaurant founded by the famous Chef Mingoo Kang. With an innovative approach, he elevated traditional Korean dishes through a contemporary vision, while respecting the authentic flavors of his culinary culture. Success came in 2022, when Hansik Goo received its first Michelin star, a first for a Korean restaurant in Hong Kong. This recognition only amplified Chef Steve's momentum, crowned in 2023 by the Michelin Guide Hong Kong & Macao Young Chef Award. In 2025, he begins a new chapter with the opening of the I-Sang restaurant in Bangkok, a venue that embodies his unique identity and culinary philosophy, enriched with his personal signature.

A Sensory Journey Through Chef's Tasting Menu

The menu begins with a selection of refined amuse-bouches, including a modern interpretation of Samgye-tang and Gyeoja-seon Hweh. The soup, traditionally made with chicken, uses local guinea fowl here to enrich the flavor with a gamey touch, combined with oriental medicinal herbs such as goji berries and hwang-gui. This blend of flavors is complemented by a geyoja-seon, where delicate layers of vegetables, wrapped in seaweed, are accompanied by a Korean mustard sauce. The colorful and textured vegetable ingredients, such as carrots and cucumbers, are carefully arranged, offering a unique visual and gustatory sensation. To top it all off, a warm beverage inspired by Samgye-tang completes this dish, adding a comforting dimension to the entire culinary experience.

Moving to the sophistication of Yukhweh, this dish is a Korean beef tartare served with a contemporary touch. Slices of Australian beef marinated in a gochujang and plum sauce are carefully threaded on a skewer, accompanied by grilled shishito pepper. A fried Jerusalem artichoke chip rests on the plate, adding a crispy texture that contrasts with the smoked egg yolk purée below. This Yukhweh offers a perfect balance between sweet and spicy flavors, enhancing the umami and richness of the raw beef, and is beautifully presented for a refined culinary experience.

The JJIN-BBANG with winter black truffle is a delicious modern interpretation of a traditional Korean steamed bun. This culinary creation is generously filled with local mushrooms expertly prepared bulgogi-style, offering an explosion of umami flavors. Topped with truffles and truffle oil, the dish reaches an unparalleled level of sophistication and richness. The soft texture of the bun harmoniously contrasts with the complex layers of mushrooms, while the addition of parmesan and Jerusalem artichoke pickles adds a touch of depth.

Exploring further into marine flavors, the Naengchae, a traditional Korean dish, presents itself with remarkable elegance, blending marine flavors with an exotic touch. At first glance, one is seduced by the colorful composition of octopus and squid, harmoniously arranged with pieces of green mango and kaffir lime, which bring an acidic freshness. A seafood ball fried and tinted black with squid ink adds a crunchy texture and depth of flavor. The whole is elevated by a chogochujang sauce, which delicately envelops the ingredients with its sweet spiciness. This dish is a true invitation to a sensory journey, where each bite reveals unique textures and flavors, typical of Korean gastronomy.

The signature dish, Kal-Guksu with perilla oil, is a culinary marvel that delicately marries fresh homemade noodles enriched with local shrimp mousse with a roll of Korean zucchini noodles. This masterpiece is elevated by perilla seeds, offering a subtle texture and exquisite taste. The artisanal perilla oil, imported directly from Hwacheon, envelops the dish with an enchanting and authentic aroma, highlighting the importance of this ingredient in Korean cuisine. Each bite is an invitation to savor the perfect harmony between marine and vegetable flavors, enhanced by the delicate essence of this unique ingredient.

The culinary journey continues with Maeun-tang, a refined interpretation of the traditional Korean spicy fish stew. Local wild catfish rests in a vibrant, reddish broth, infused with mussels and anchovy stock, which brings umami depth. The blend of Korean and Thai chilis imparts an ardent warmth, softened by herbaceous touches of coriander. A delicate jeon made with coriander root and handmade sujebi add a soft texture, while water spinach brings a vegetable freshness. It is a taste experience that celebrates the richness and spiciness of Asian flavors.

The KFC reimagined by I-Sang offers a bold culinary experience with blue swimmer crab as the star, offering generous meat and a sweet, clean flavor. This dish features crab coated in a classic Korean fried chicken sauce and breadcrumbs cooked in aromatic crab oil. The addition of garlic, shallots, Sichuan pepper, and local holy basil gives the dish an extra-crispy texture and savory fragrance. The garlic and shallot-scented crumble adds even more crunch and aroma, while the diced marinated coconut tips bring a refreshing touch to the palate.

The following dish, a sumptuous Galbi, features pork cheek marinated in ganjang. This meat is grilled to perfection, revealing its natural sweetness and rich texture. It is accompanied by marinated shallots that add a slight acidity, and a black garlic purée that brings an unctuous depth to the palate. To complete this main course, a freshly prepared geotjeori, a light and unfermented version of kimchi, completes the dish with a vivifying freshness. This kimchi is subtly perfumed with Thai basil and mint, creating a harmonious fusion between Korean and Thai flavors, offering a unique and refined culinary experience.

The I-Sang Gukbap is an elegant interpretation of the traditional Korean dish, elevated by the use of Chiang Rai rice and pork tenderloin. The broth, deep and pure, results from slow-cooking pork bones and meat for more than 10 hours, then is poured over the steamed rice. The delicacy of the sous-vide cooked pork tenderloin enhances the dish, while condiments such as sautéed kimchi, squid jeot-gal, and salted shrimp with garlic and chili allow the flavor to be adjusted according to individual preferences.

As a sweet and surprising conclusion, the dish titled "The Earth" is a culinary creation that closes the gastronomic journey with a touch of savory dessert. At the center of the plate, an orange curd rests on a papaya cake crumble and a butter and cashew nut crumble. This savory blend is enhanced by a drizzle of Thai Regency brandy sauce, which releases a subtle vanilla aroma, balancing notes of cocoa and cinnamon. On top, a creamy doenjang ice cream ball is elevated by a touch of vanilla oil, creating a taste experience as intriguing as it is delicious.

Dagwa, a Korean delicacy, is presented as the final touch of a refined tasting menu. Composed of gochujang caramel and burnt goguma, this dessert offers a two-part experience: a first sweet bite of sweet potato followed by a spicy caramel, subtly balanced by a peppermint jasmine tea. The white tea, from I-Sang's original blend, is served in a minimalist ceramic teapot and accompanied by artisanal coasters, the fruit of a collaboration with Korean artist Sungmi Kim. This marriage of Korean flavors and traditions invites an experience as elegant as it is memorable.

My Opinion

I-Sang stands out for its ability to transform Korean cuisine into a contemporary adventure. Under the impulse of Chef Steve Sanggun Lee, each culinary creation marries tradition and innovation, offering a symphony of flavors that awaken the senses. In an elegant setting, the culinary experience becomes a refined exploration, enriched by seasonal ingredients and a touch of modernity. I-Sang is nothing less than an invitation to rediscover Korean gastronomy from a new angle, vibrant and authentic.