Samhap / Chef David Lee

Samhap / Chef David Lee

Samhap directly translates to mean ‘three combinations’ or ‘three tastes,’ and in the Korean culinary world, it refers to a combination platter of braised pork, well-aged kimchi, and Hongeohoe, raw fermented skate. Chef David’s Samhap is a modern creation that rolls the three in one body.

Chef David Lee, born and raised in Korea, is an alumnus of the International Culinary Center and specializes in New American Cuisine. He has worked in the kitchens of leading restaurants in New York City including Artisanal Fromagerie and Bistro, Spitzer’s Corner, Mermaid Inn, Spotted Pig, and Barn Joo. He is currently the Executive Chef at Goggan in Hell’s Kitchen, New York City, a restaurant serving upscale Korean cuisine. Chef David Lee’s New American cooking draws from his background coming from a Korean family of restaurant professionals, as he infuses his modern culinary knowledge into his popular dishes.