William Sitwell Reviews Dongnae - The Telegraph

William Sitwell's review of Dongnae in The Telegraph Saturday Magazine on 22 May 2025 was a brilliant reflection on our approach to seasonality. 

We’re more than pleased to take responsibility for converting a sworn kimchi-critic with our ferments that we make in-house using traditional Korean techniques. And we’ll gladly take the description of our wagyu strip loin cooked on our charcoal grill and served with our verdant salad leaves as the ‘freshest spring shower of a feast imaginable’. (We’ve yet to convince him of our salted jellyfish naengchae, though we’re proud to use this authentic Korean ingredient and promise it’s worth a try!) 

 

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