After various stints in kitchens in Australia and France, Korean chef Esu Lee opened Jip – which means "home". In his tiny restaurant with minimalist decor, diners sit cheek to jowl at the counter. He creates a nuanced dialogue between France and Korea: eryngii mushrooms with jalapeño and sauce Béarnaise; duxelles mandu with gochujang; octopus stew with sambal and spring onion sabayon. This signature French-Korean cuisine is a reflection of the chef's intelligence and personality.