Chef SK introduces the new menu at Namu

| June 20, 2013

Visionary and innovative, W Retreat Koh Samui’s signature dining venue Namu has always been ahead when it comes to ultimate dining experience. Embodied the concept of “Asia Tomorrow,” Namu, which means wood in Korean, incorporates a diversity of Asian culinary arts and innovative techniques while the decor sees an interpretation of natural elements into cutting–edge designs. Namu has just welcomed the new crew, Chef Sin Keun Choi, whose vision is well fitted the W’s identity, infusing his global background, unique techniques and distinct character.


Young. Energetic. Dynamic. Chef Sin Keun Choi, also known as “SK,” embraces the best of both Asian and Western worlds. Born in South Korea, the Korean chef went to Tokyo, Japan, to pursue his dream of being the best Japanese chef at the renowned Japan Hottori Culinary School. After graduated, he earned experiences working at several established Japanese restaurants in South Korea, Japan and the United States. Before joining W Retreat Koh Samui, Chef SK worked side by side with the award-winning Chef Akira Back at Yellowtail Restaurant in Las Vegas. Just like his mentor Back who joined the Iron Chef America, SK also participated in Iron Chef Thailand, of which his creations were favored by Thailand’s top food critics and food gurus.


Aiming to maintain the spirit of Namu, Chef SK’s new menu involves traditional Japanese culinary rituals, innovative techniques and finest ingredients sourced from around the world. The Ice Sushi Roll of octopus, tuna, cream cheese, Mozzarella cheese and Bonito tempura is inspired by a traditional Japanese octopus pie Takoyaki, with complements of crispiness from fried rolls and spiciness from traditional Korean spicy sauce Gochujang. Seafood lovers will enjoy an unexpected twist of the Maine lobster with stir-fried udon noodles and chili. Udon, which is traditionally served with soup, is stir-fried with a special sauce made of Jalapeno chili and topped with torched Maine lobster in flavorful chili bean sauce.


At Namu, even sashimi (raw fish) is conceptual. One of the chef’s favorites himself, Hamachi Mint boasts a perfect combination of melt-in-the-mouth fresh Hamachi fish, boiled leeks and mint dressing—especially when pair with dry sake. Chef SK also prepares menus for guests who are not familiar with raw ingredients, such as Fired Ocean Trout. Torched trout is perfectly paired with house-special lemon dressing and gives marvelous taste.

Explore beyond the limits of Asian-fusion cuisine amid fashionable ambiance at Namu and bring back an unforgettable dining experience like nowhere else.


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