The Choi’s design strategy is the following: The restaurant was supposed to be a place that is just as homey as contemporary and has a sense for the theatrical. Hence, the Korean cook Sooyeon Choi and Berlin’s designer Vincent Kempf set on a minimalistic room structure combined with natural elements such as wooden counters, personal details like Korean linnen, antique ceramics, dried flower bouquets and 100-year old Korean school books that were converted to menus.
Up to twelve people can sit at the U-shaped bar, where they can find out about the history and context of the contemporary Korean dishes and wines.
Architecture & Design
Vincent Kempf
Interior Design
among others: custom made pieces by Korean artists