QB Hospitality has announced the opening of WANGBI: a fine dining restaurant, hidden within its Michelin Bib Gourmand restaurant, Antoya in New York City . This entirely immersive chef’s counter debuted on September 27th.
Leading this culinary voyage is the distinguished Executive Chef Taewoo Kim. With an impressive history of culinary excellence across South Korea, Australia, and the US, including his tenure at Michelin-starred restaurant, Jua, Chef Kim brings his mastery to WANGBI. He will personally guide his guests through the meticulous creation of each of the 7 courses.
As diners take their seats at Chef Kim’s interactive counter, they enter an intimate world where culinary craftsmanship meets an artistic flair, delivering a mesmerising interactive experience. Diners are drawn into the making of in-house Kimchi geotjeori, a traditional Korean dish made up of an array of hand-minced ingredients entwined with onions, garlic, ginger, Korean pear, and chilli peppers. QB hospitality’s restaurants, including WANGBI, are the sole importers in the US of Andong Jebiwon, traditional artisan Korean sauces and pastes. These sauces, rich in flavour and nutrition, stimulate the senses, enhancing the chef’s counter experience. Patrons will also witness the process of making noodles by hand with bone marrow broth. At the conclusion of the main dishes, diners will be met with a sweet finale—a Korean ice popsicle dessert to satisfy the palate.
No gourmet meal is complete without the perfect beverage. The wine list will be curated by Corporate Wine Director, Joo Lee. Following his tenure at Eleven Madison Park (***, Wine Spectator Grand Award) of New York City, and Saison (**, Wine Spectator Grand Award) of San Francisco, Mr Lee will be putting together an opening wine list that complements the intricate Korean flavours of WANGBI’s tasting menu, with wine from regions such as grower Champagne, Rhône Valley, Burgundy, Bordeaux, Italy, and California. Additionally, one of only 247 master sommeliers worldwide, international award-winning Kyungmoon Kim carefully created a unique list of Korean spirits to be paired with WANGBI’s dining experience. Along with his many awards, Kyungmoon Kim spent many years as wine and beverage director at JUNGSIK in South Korea before returning to the United States to open a second JUNGSIK, where his work helped the restaurant gain two Michelin stars. His career is greatly inspired by his travels through South Korea and deep appreciation for the true craftsmanship of traditional Korean alcoholic beverages such as sool. In his travels, Kyungmoon Kim visited over 1200 local breweries, choosing seven that fit his quality and expectations. Along with the quality of the product Kim focused on the artisans and their unique stories he learned.
A play on owner Tony Park’s wife Katherine Wang’s last name, and the Korean word for “Queen,” the restaurant name WANGBI not only encapsulates the restaurant’s dedication to creating a regal dining experience but also highlights familial values as the centre of Korean Culture.
With each aspect of WANGBI thoughtfully designed by the DESFA GROUP, the mezzanine’s enchanting interior transports diners to a serene haven in the heart of Koreatown. Much of WANGBI’s design is inspired by the royal palace of the Joseon Dynasty, as a miniature replica of their palace “Geunjeongjeon” floats in midair within the space. Look above the chef’s counter to find traditional Korean architecture as an elegant wooden structure blends with anti-glare ALTO lighting, creating a warm illumination to capture the pristine beauty of the space. It’s all in the details at WANGBI: Traditional ingredients and handmade tableware capture the essence of Korean culture, enhancing the authenticity of every dish.
