To beef or not to beef.

At&nbsp;Kikyo at The Troika, we were treated to a rare and refined afternoon&mdash;a four-course lunch crafted by none other than&nbsp;Chef Son Jong Won, one of Seoul&rsquo;s most sought-after culinary talents. Titled &ldquo;Food From My Heart,&rdquo; <a href="https://www.lofficielmalaysia.com/travel/marina-bay-sands-is-and-will-always-be-singapore-s-ultimate-flex">the intimate experience</a> placed the spotlight on MiGyeongSan Hanwoo, Korea&rsquo;s most prized and richly marbled beef. Through the lens of Chef Son&rsquo;s personal taste memories, this exceptional ingredient was elevated into a heartfelt culinary narrative. With roots grounded in tradition and technique honed at the one-MICHELIN-starred Eatanic Garden (ranked No. 25 on Asia&rsquo;s 50 Best) and L&rsquo;Amant Secret, Chef Son delivered a meal that was as emotional as it was exquisite&mdash;a love letter to his heritage, plated with the finesse of modern Korean fine dining.

(Image credit: press)

The journey began with&nbsp;Small Hanwoo Bites&mdash;<a href="https://www.lofficielmalaysia.com/dining/3-michelin-restaurants-in-taiwan-bucket-list-guide-taichung-kaohsiung">a playful study in texture, technique, and flavour.</a> A generous spoonful of Hanwoo tartare, nestled in briny parae seaweed, gleamed like a gem; japchae was reimagined as a delicate sphere crowned with Hanwoo bulgogi; while a crisp yugwa carried a creamy spoonful of braised Hanwoo. Each bite offered contrast and balance&mdash;at once rich and refined, bold and delicate. Then came the centrepiece:&nbsp;a show-stopping platter of medium-rare grilled Hanwoo. Chef Son showcased his signature precision across three standout cuts&mdash;roasted tenderloin, doenjang-marinated ribeye, and chargrilled ribeye cap&mdash;each paired with a sauce calibrated to its character. To pick a favourite is an impossible task, but if pressed, the chargrilled ribeye cap steals the show: meltingly tender, laced with smoky char, and lifted by a sweet-sour glaze that lingers like a fond memory.

Vegetables took centre stage next, with&nbsp;a modern riff on bibimbap&mdash;warm, soulful, and composed with finesse. Saut&eacute;ed cucumber and ground Hanwoo brought depth, while red and white kimchi delivered acidity and crunch. It was all tied together with a comforting Hanwoo broth&mdash;rustic yet elevated, like a homespun classic viewed through a MICHELIN-starred lens. To end, Chef Son presented&nbsp;his whimsical interpretation of Gaesung yakgwa&mdash;the traditional Korean honey cookie. Crisp yet tender, <a href="https://www.lofficielmalaysia.com/travel/a-taste-of-paradise-the-st-regis-langkawi-knows-the-way-to-the-heart-and-belly-marriott-bonvoy-resort-island-malaysia">familiar yet quietly revelatory</a>, it was a dessert laced with nostalgia and finished with just the right touch of magic. A quiet, perfect close to a story you didn&rsquo;t want to end.

In 2024, chef and entrepreneur Olivia Lee Lepinoy made culinary history. Through her company, Plan New, she became the first to bring halal-certified MiGyeongSan Hanwoo to Malaysia&mdash;marking not just a regional debut, but a global first. This extraordinarily rare Korean beef, celebrated for its intense marbling and melt-in-your-mouth tenderness, had never before left its homeland.

Sourced exclusively from young Hanwoo heifers,&nbsp;MiGyeongSan Hanwoo&nbsp;represents the pinnacle of Korean beef&mdash;a delicacy so rare, it&rsquo;s a luxury even within Korea&rsquo;s borders. With this landmark introduction, Malaysia now holds the singular distinction of being the first country in the world to serve it beyond Korea. A milestone for gourmands, and a bold new chapter in cross-cultural dining.

We're obsessed with Chef Son Jong Won’s “Food From My Heart” MiGyeongSan Hanwoo beef menu

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