Michelin-starred Korean chef Kisu Bang headlined a pop-up event at Balmori Suites in Rockwell on April 27, part of an effort by Tasteless Food Group to introduce Southeast Asia’s top culinary talents to the Philippines.
Known for blending Korean tradition with modern techniques, Bang first rose to international prominence through the Netflix series Culinary Class Wars. He holds the distinction of being Korea’s first Michelin-starred chef.
At the Manila event, Bang showcased reinterpretations of classic Korean dishes, including shrimp and corn gangjeong and grilled pork belly with saeujeot. Each dish reflected his signature style of balancing traditional flavors with contemporary presentation.
Local chef Pat Go of Your Local also participated, contributing dishes that blended Filipino flavors with Japanese techniques. His palabok rice with dashi palabok sauce and Choco na Gatas dessert — featuring burnt milk ice cream and crispy rice — complemented Bang’s menu.
Following the meal, Bang spoke about the significance of earning a Michelin star. He described the moment as surreal and emphasized the importance of teamwork in achieving such recognition.
A memorable culinary experience that celebrates the fusion of rich traditions and innovative techniques in every dish.
“It felt unreal,” Bang said. “But I knew I had to thank the team first. No one gets there alone. It’s never just one person in the kitchen.”
He also offered advice to aspiring chefs, highlighting the importance of discipline and hard work behind the scenes.
“Do the work — the boring stuff,” he said. “People see the glamour, not the hours of peeling, chopping, cleaning. But that’s what makes you better.”
Tasteless Food Group said it plans to continue hosting similar events to expose Filipino diners to diverse regional cuisines and top culinary figures from across Asia.
