Chef Yim Jung-sik,with his Seoul and New York restaurants ,is credited with introducing Korean cuisine to the world with an innovative flair that is entirely his own. What he does best is draw inspiration from the familiar, like gimbap and bibimbap, to create something innovative yet entirely authentic. Primary ingredients, from abalone to duck, make up his set menu which begins with impressive banchan; there's also the option of adding supplementary courses. There's an extensive wine list but the suggested pairings are also well-judged. Jungsik was the first Korean restaurant to ever appear on Asia's 50 Best, debuting at No. 20 with the Highest New Entry award.