sea foie
This is the story of Luke Jang, a Korean chef who started out peeling onions in Korea, worked at elBulli and Mugaritz and now owns his own restaurant. Welcome to ** Soma de Arrando **.
Luke's life has been like a movie, or at least a documentary. In fact, it was about to be narrated in a film about elBulli. Although he finally did not see the light, you have to know that everything they say about him is true.
His beginnings were humble. In his native Korea he worked in a restaurant peeling onions, and between layers and tears he knew that he was destined to do something greater.
He got into studying the basics of Korean cuisine, to later do the same with the French and specialize. Already in high school he got an award for excellence in cooking and several medals for his work.
Luke Jang started peeling onions in Korea, worked at elBulli and Mugaritz and now has his own restaurant
After leaving his country, he traveled to Australia where he spent time working in a slaughterhouse and he finally set his sights on Spain, just in the years when we were experiencing a culinary revolution unparalleled in any other part of the world.
He got it between his eyebrows that he had to work at elBulli, so, neither short nor lazy, he camped at the entrance of the restaurant for a few days, until Ferrán Adrià – or some say his wife – took pity on him and hired him as a stagier. Unequivocal proof that 'he who follows it, he gets it'.
After spending two seasons in the Mecca of modern cuisine, he did an internship at Mugaritz. He later returned to Korea and in recent years has been working at the Madrid restaurant Urrechu. Until now, it was his turn to undertake.
At the end of this story we arrive at General Arrando Street, where Luke has opened his restaurant, Soma of Arrando. The concept is structured around a large shared table, with capacity for about 16 people. Everyone eats at the same time and everything is done in front of the diner.
Korean style braised quail
And the mere fact of sitting down to share a table with 15 other people you don't know at all, He predicts that the experience will be fun.
Starting with the table, which is presented with a large white tablecloth and some golden underplates with history. They are made by craftsmen in Seoul, from the KwangJuYo company and can boast that only he, and another restaurant in San Francisco have them in the whole world.
As for the gastronomic proposal, we will say that it is a party in the mouth, a roller coaster ride of flavours, from here and there, of what has been lived and experienced, that will not leave you indifferent.
They work under pre-established menus, a midday option to eat more than daily and the most interesting option, the tasting menu of the night for 65 euros. It is here that Jang puts all his machinery to work. oh! This menu can also be enjoyed at midday on request.
Luke Jang's Unique Table
Whether you go to lunch or dinner, they meet you at 2:15 p.m. or 9:15 p.m. and a quarter of an hour later, the feast begins. That yes, they ask for punctuality, because as in the theaters, at the established time they close the doors of the restaurant to dedicate themselves body and soul to their guests.
The menu consists of 11 passes divided into welcome snacks, starters, fish, meat and two desserts. In the time you spend there, you will see Luke and his assistant Sungkyun Kim, work with a meticulousness worthy of the best restaurants in the world and sing and explain each dish with attention to each ingredient and preparation.
Creations like sea foie prepared with monkfish liver, as if it were a duck micuit and to which they add candied sesame, wasabi cream and ponzu to lighten the potency of the dish, a sea and mountain of pork tail, shrimp in Korean tempura and a sour cream, the Hake from Cantabria with a delicate point a burnt milk skin or an old beef steak matured between 40 and 50 days, ending with a bulgogi sauce and black garlic vinaigrette.
Without forgetting the kimchi, quintessential Korean preparation that they ferment themselves and some more than surprising desserts.
Old cow steak
If you have been lucky enough to know the restaurants that Luke has passed through, you will see how well he learned his lesson and how he captures each of the assimilated techniques. El Bulli and Mugaritz created a school and up to here, we see that their wake is elongated...
ADDITIONAL FEATURES
Although the wine offer is scarce, they wanted to choose those that they believe best pair with their food. In addition, they offer the service of bottle uncorking for 10 euros, in case you prefer to take your own wine.
WHY GO
Because you are going to try new things, you are going to have fun and you are going to enjoy eating. Luke Jang's ingenuity, creativity and self-confidence will make you fall at his feet.
Iberian bacon ssam
Address: Calle del General Arrando, 16, 28010 Madrid See map
Telephone: 910 22 76 30
Schedule: From Monday to Saturday from 8:30 a.m. to 3:30 p.m. and from 8:30 p.m. to 11:30 p.m.