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Share In 2017 Jeong Kwan, a Zen Buddhist nun revered the world over for her cooking, introduced Korean temple food to global audiences on Netflix’s award-winning documentary series Chef’s Table. From her garden at the Baekyangsa temple, in Jeolla province 270km south of Seoul, she preserves and teaches the ancient traditions that have inspired the diet of the country’s monks and nuns throughout the centuries. After years of training at the Mahayeon Temple Food Cultural Centre, chef Gu Jin Kwang has brought this rich – and largely unexplored – culinary heritage to Hong Kong at K11 Musea’s Soil to Soul. The restaurant, which adheres to the righteous natural order at the core of temple food, serves elevated plant-based dishes and abides by the ultimate monastic rule of avoiding the “five pungent vegetables” known as

Inch on gwangyoksiSouth koreaSoult ukpyolsiPusan gwangyoksiHong kongCity ofUnited kingdomAlbert rouxJeong kwanGu jin kwangMahayeon temple food cultural centreZen buddhistChef gu jin kwangKorean fried riceதெற்கு கொரியாஹாங் காங்