Esther Choi, owner and chef of Mŏkbar , will share her remarkable and entrepreneurial journey from pharmacy student to restaurant owner. Winning the Village Voice Readers’ Choice Best New Restaurant in 2014, Mŏkbar has become one of New York’s go-to Korean noodle shops since opening in Chelsea Market a year ago.
Chef Esther is a young and talented chef on a mission to popularize Korean food. She fuses authentic Korean ingredients and old family recipes with an American twist to create her own unique style of Korean soul food! The result is Korean flavored ramen noodles inspired by traditional dishes such as kimchijigae, bibimbap, naengmyeon, and miyeokgook. Renowned for her homemade kimchis, she even coined the term “kimchify” as she can ferment almost any vegetable in the Korean style. Chef Esther’s kimchi is essential to many of the menu items offered at Mŏkbar, providing the “soul” in her cuisine.
She will be joined by moderator Leiti Hsu, the producer and host of WORD OF MOUTH with Leiti Hsu on Heritage Radio Network, who eats and networks for a living. Chef Esther will also demonstrate how to make her version of tteobokki (spicy rice cake), followed by a tasting. A not-to-be-missed event for young professional foodies!
Thursday, June 11, 2015 | 6:30 PM
Culinary programs are generously sponsored by SK.
Serving beer by Tiger Beer
Esther Choi, the chef and owner of mŏkbar, grew up cooking traditional Korean food with her grandmother. Born in New Jersey and having spent part of her younger years in Korea, Esther further received professional training as a chef at the Institute of Culinary Education (ICE) as well as at ilili, La Esquina and Food Network in New York. Her diverse experiences across continents and cuisines, and strong Korean roots, drive Esther’s unique approach to sharing her passion for food.
Esther: “I grew up cooking with my grandma. She taught me everything I know about food – how to love every ingredient, appreciate and respect the process and making of every dish. That is what Korean food is about: dedication and passing on that kind of love to people. I think that is where my passion derived from. To me, Korean food is not just about cooking and being a chef, it is really about my family, culture and who I am. I have been working in restaurants since I was 14 years old and since then have always been in love with the industry. I probably worked every job there is in a restaurant, whether it be front-of-house or back-of-house. Over the years I realized that it was not just a job anymore, my love and passion for food grew everyday. Opening my own restaurant is not a coincidence. It has been in my blood and bones forever. Being able to show my food to New York has always been a dream.“
Leiti Hsu hosts the weekly live show WORD OF MOUTH with Leiti Hsu on Heritage Radio Network, where she gets real with star-studded chefs, sommeliers and restaurateurs from around the world about what really matters in life: love, fear, business, pleasure. Guests have included: Sirio Maccioni (Le Cirque), Mark Rosati (Shake Shack), Anita Lo (Annisa), Christopher Kostow (The Restaurant at Meadowood), Paul Liebrandt (Corton, The Elm), Charles Phan (The Slanted Door), Nick Anderer (Marta, Maialino), Stuart Brioza and Nicole Krasinski (State Bird Provisions).
This Kevin Bacon of the dining world works with big brands and tech startups–those doing what’s most innovative and delicious. Clients have included the likes of Twitter, Unilever, Cover, Sosh David Rosengarten, Plated, and Thrillist.
You may have seen her in Forbes, Eater, NYMag Grubstreet, Cosmopolitan, Town & Country, and First We Feast. Connect with Leiti on social media at @leitihsu #WOMshow. Meanwhile, we hope to see you at one of her Taiwanese beef noodle soup popups #HsuSoup soon!
Choong Supim builds bridges between different worlds. He combines sculpture, painting, and found objects to assert a harmony among contrasting concepts, such as the regimentation of modern civilization and a chaotic universe, urban and rural life, and the West and Korea. To Lim, the emphasis on distinctions conceals a deeper truth, which he seeks to uncover through an “emptying of self” and a patching of the “in-betweens.”
