▲ Italy Dahong / CEO Lee Min-seob

Slow food started from Italy. It reflects people’s sentiment against fast food and fast eating. It means eating slow but at the same time easting healthy. Where to have this slow food then? Itaewon and Sinsa-dong certainly have it. What about others? Well, if you live in Daejeon or happen to swing by, Italy Dahong certainly is the one to try. What makes it different? CEO chef Lee Min-sup adds charming Korean edges on Italian-themed food. The proof of the slow food is in the eating!

Lee has two principles: fresh and tasty. No preparation is made but every single dish is made to order. “The sous vide steak, for example, is added with Korean ova leaf to give a hint of unique Koreaness as it catches the unique smell of the meat. All ingredients used are seasonal and of course the freshest possible” says Lee. 

* Sous-vide, also known as low temperature long time (LTLT) cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature (Wikipedia). 

How to best enjoy sous vide steak? Book the day before or at least 2 hours earlier. What make sous vide steak at Italy Dahong great? It is great because the handmade source is melted with Lee’s years of expertise in the field. 

Schweinshaxe - German cuisine, a roasted ham hock – also cannot be missed to try. Any accompaniment to recommend? Try black tea, lemon tea or coffee to wash it down. 

Apart from being a chef, Lee has 10 years of experience working in restaurants as a staff and a manager. 

“Having that experience helps running the restaurant business-wise but as a chef I feel happiest when diners give compliments to my food.”