🍽️ Revisiting NYC's 3-Star Jungsik – Still Worth the Hype? ✨
Just days after Jungsik earned its third Michelin star last December, I rushed in (booked as a 2-star, got upgraded!). Now, six months later—same menu, but still stellar execution. The Standouts 🥚 Steamed Egg Custard: The umami bomb starter—seafood essence without the "fishiness" (though boiled clams still need help…). 🐟 Salmon w/ Fish Bone Broth: A masterclass in balance—tart pickles, crispy kale, and a molecular chive-infused broth that ties it all together. (Take notes, other restaurants!) 🐙 Octopus Leg: Fried to a crisp with a charcoal-kissed crust—divisive, but the texture is impeccable. 🔥 Scallop & Galbi: The ethereal scallop atop crispy rice with reduced shell sauce is high cuisine perfection. The Letdowns 🍚 Uni Rice: Average-quality uni (think supermarket-grade) in a 3-star setting—less quantity, more quality, please! 🥕 Carrot Dessert: Cute basket, but cloyingly sweet—even the tea ice cream can’t save it. Final Verdict 🌟 Why It Deserves 3 Stars: Every dish showcases layered textures and thoughtful balance, even if some flavors miss the mark. Compared to other 2-stars, Jungsik’s creativity and consistency shine brighter. Would you trade quantity for premium uni? Sound off below! 👇 #MichelinNYC #Jungsik #FineDining #KoreanCuisine #NYCRestaurants #FoodieReview #ThreeStarWorthy
