NOW OPEN: GAYEON - A Beautiful Korean Encounter - Food & Beverage Magazine

NOW OPEN: GAYEON – A Beautiful Korean Encounter

Artful Korean Tradition In Beautiful Modern Setting

“Ga yeon”, translated from the Korean, means “beautiful encounter”: a phrase that very aptly describes a
diner’s experience at Fort Lee’s new Gayeon,
from the owner of Manhattan’s Gaonnuri.
Gayeon offers truly authentic Korean dining, with an
extensive and delicious menu, prepared expertly,
with respect to tradition, in a beautifully
designed, sleek, modern space.

The Menu: Traditional, Contemporary

Gayeon’s menu offers an array of tempting choices, for
those who know Korean cuisine well, or for newbies to explore.
The 7-course seasonal Tasting Menu
is a faithful sampling of the entire menu: cold and hot,
vegetarian, seafood, and meat dishes. The
4-course Lunch Tasting Menu makes a perfect midday retreat.
A must-try highlight of the Gayeon experience is Barbecue,
where guests can sear their own delicate slices of
prime meats over a custom-designed grill in each table.
Repeat visits to Gayeon will reward diners with a world of flavor…from incredible appetizers like Haemul Pajun
(seafood and scallion pancake) to Chef’s flawless
presentation of classics like Bibimbap.

A Distinctive Beverage Program

Gayeon’s bar offers specialty cocktails, a substantial selection of Japanese whiskies, as well as sake, soju, and shochu.
Their impressive cellar and reserve wine list was created by Sommelier Peter Joung (Toqueville). This well curated list of wines is available by the glass or bottle, to pair perfectly
with the full breadth of the Gayeon menu. 

The Gayeon Team

Seung Jae Choi, Executive Chef
(5-star Korean hotels, The Royal Ascot Hotel Dubai,
Executive Chef at Samingok, Paris)
 It was love at first bite when owner Andy Sung first experienced
Chef Choi’s traditional Korean cooking. That meal made
Sung’s decision to hire him as Executive Chef for Gayeon an easy one.
Chef Choi is excited to serve his native
cuisine to knowledgeable and curious diners alike.
 
Kim Sun Keum, Pastry Chef 
(Bouchon Bakery, Restaurant Daniel, and DB Bistro Modern)
At Gayeon, she is pleased to offer patrons playful,
contemporary desserts that also pay respect to traditional
Korean ingredients and fresh seasonal flavors.
Her Deconstructed Snickers Bar is a favorite.

Design: Where Fine Art Meets Fine Food

Designed by owner Andy Sung, an architect
by trade. The spacious, modern room enhances the
communal dining experience, and provides a subtle backdrop
for several specially commissioned artworks
by world-renowned Korean artists,
including Seungmo Park and Minha Yang.
The restaurant offers 4 private dining rooms
that range in capacity from 14 to 70 guests.