Figure 1. A snapshot of the restaurant review history of Deokhee Kang.

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A) Oyster and Pearls at The French Laundry. Tapioca pearls provided a pleasant chewy contrast to the chawanmushi-like sabayon [1].
B) Grilled sourdough topped with sea urchin at Saison. The dish beautifully captured the essence of “French-Japanese” cuisine [2].
C) Shiroebi nigiri at Hasira. The neta and shari were seamlessly united in texture. A paired rosé from Kenzo Estate made the finely chopped shiroebi feel like delicate grapefruit pulp [3].
D) Sea urchin tostada at La Guerrerense. The tomato-based spread, with its intense oceanic aroma, paired perfectly with the sturdy tostada base [4].
E) A full spread from a Korean food and drink gathering I hosted. The diversity of ingredients and culinary techniques from South Korea was on display [5].