Oma korean windows#

Department stores have traditionally been built as closed structures with no windows so that customers lose their sense of time and focus on shopping. What distinguishes the building from other department stores is that the Galleria Gwanggyo is the first department store in Korea to allow light to enter the building from all corners through the ‘Public Loop’. They leave with a unique retail experience blended with pleasant surprises after each visit,’ says OMA partner Chris van Duijn who led the project. ‘With a public loop deliberately designed for cultural offerings, Galleria in Gwanggyo is a place where visitors engage with architecture and culture as they shop. For passersby, this is a fascinating element to observe, while for visitors inside, this transparent passage offers alternative vantage points to explore and enjoy the city while moving up the escalators.

Totuma, the latest Venezuelan street-food restaurantĪs for desserts, no need to choose: there were only two that night: a lemon pie (€11) but without Thai basil (so sad!) and chocolate ganache timidly spiced up with chili pepper.Ī sassy restaurant carried out by chef Ji-Hye Park’s good-heartedness worthy of being more known.A public route has been excavated from the stone volume as a multifaceted glass façade facing out, twirling up towards the rooftop garden.

Riv’K, the hearty Israeli-inspired restaurant in Montmartre.

Baci Baci: Italian eatery, cocktails, aperitivo and karaoke.Requiring about two days of preparation, this wonderful work of meat is both smooth and crunchy and is served on cream based on honey, thyme, onions and pairs with sucrine salad braised to order with gochujang – the traditional Korean fermented red chili pepper paste. On the other hand, an exquisite cut of pork belly (€28) made with love, patience and devotion by chef Jo-Hye Park in three steps. On one hand, fried monkfish tail (€25), very light although a bit under-seasoned, served with pulled leeks served cold, and bittersweet onion and soy sauce. Still enjoying the last stretches of summer, the menu is likely to change in the coming weeks – for instance, when we came, there were no longer peaches on the dessert menu – but the day we discovered OMA, we found an incredible fried artichoke, lemony and parmesan vinaigrette (€16), as creamy, hearty, comforting as can be, we could not recommend it enough, as well as some duck breast topped with wasabi sprouts, crunchy and sour pickled cauliflower, and wrapping curry yuzukoshu sauce (€14), served cold and very thinly sliced deliciously smooth.Īs night falls, and our delicious wasabi cocktail runs low, dishes are served to our table. It features 4 staters, 6 main courses and 3 desserts, that is all and it is more than enough. On OMA’s menu, homemade cuisine based on French produces, very-well sourced, and meat or fish, or plant-based recipes twisted here and there with ingredients and condiments from chef Ji-Hye Park’s both cultures. Coming from South-Korea and living in Paris, this self-taught cook – inspired by culinary discoveries made with her father when she was a child – has been improving her love for food with passion and generosity like an “ oma” (“mother” in Korean).

Korean neo-gastronomy is first and foremost sophisticated cuisine, delicately seasoned with herbs and condiments occidental people are not familiar with and often expressed through minimalist plating.Īnd this is what modern French-Korean bistro OMA serves us in the heart of Paris 9 th arrondissement, managed by female chef Ji-Hye Park.

Korean cuisine is not just bibimbap or barbecue with banchan and pajeon, as tasty as these dishes can be.

Oma korean