About Us

Now, where were we?

Born in the busy city of Seoul, Chung Jae Lee was surrounded by food from the beginning. Koreans love to eat and food must be delicious. Growing up with parents who always had businesses associated with food – restaurants, bars and greengrocers – saw his passion for food grow.

Growing up in Seoul gave Chung Jae a beautiful culture, which he has combined with his way of life here. In Seoul there are four distinctive seasons and various foods that Koreans love to eat in the unique seasons.

In summer it is cold noodles, in autumn a lot of fruit, winter, of course, a lot of soups and in spring fresh micro herbs, sprouts and anything that is fresh from the ground. One of Chung Jae’s favourite styles of eating is the barbecue.

The district where Chung Jae was born and grew up, the Mapo district, is where the Korean barbecue originated. After watching many documentaries & advertising Chung Jae decided to emigrate and has now lived in 3 different states, NSW, SA and NT.

Small beginnings to success

Chung Jae and his wife Sam, with their love of dining out, good food and wine, started off with a small 30-seater place in a little laneway where they soon learnt the do’s and do not’s of restaurant life. After 18 months, a restaurant became vacant in Gouger Street, the main eating hub of Adelaide. Chung Jae decided to get it as there had been a fire in this location and in Korean culture this means good luck for a business venture.

More from Chung Jae

Check out Chung Jae’s signature recipes below.

Mushroom Wonton

This is my version of ravioli! A lot spicier and a great vegetarian option.

A quick and easy lunch for taxi driver’s in Korea with a cup of soju. Not many brethos around in the afternoon.

Jaeyuk Gui LMK

More from Chung Jae

Check out Chung Jae’s signature recipes below.

Mushroom Wonton

This is my version of ravioli! A lot spicier and a great vegetarian option.

Jaeyuk Gui LMK

A quick and easy lunch for taxi driver’s in Korea with a cup of soju. Not many brethos around in the afternoon.