CORPORATE DINING
GASTRONOMER ’ S GUIDE
Ian ( Young Min ) Lee , Head Chef at Pearl Riverfront shares the delicious details of his signature dish
THE DISH
Pearl of the Sea
“ Having a venue on the water ’ s edge , a dish crafted around fresh Australian seafood felt like a must . Designed to surprise and delight , Pearl of the Sea was created to hero fresh Australian tiger prawns from Western Australia . Apart from the prawns , the best part of the dish is the balsamic pearls made in-house to replicate black caviar . The pearls add a tangy burst of flavour to complement the already smoky and sweet combinations throughout the dish from the house-smoked kale and mango-chilli salsa . Influenced by my Korean heritage , Asian spices also play a part in the dish to add a hint of freshness and heat : balanced to perfection . Delivering on the sustainability focus here at Pearl Riverfront , the menu encompasses ingredients sourced locally from Melbourne ’ s farmers markets to ensure we ’ re delivering fresh from farm to plate , wherever possible .”
THE CHEF
Ian ( Young Min ) Lee
“ With over 25 years ’ experience working in numerous 5-star hotel restaurants , my passion lies in the diversification and evolution of food in my kitchen and taking diners on a sensory experience with every morsel . Having grown up in Korea , I ’ ve intricately dedicated my craft to creating my own diverse one-of-a-kind dishes through endorsing different cuisines from around the world influenced by the multiculturalism of Melbourne ’ s food scene ” S
Our thanks to Ian and Pearl Riverfront : www . pearlriverfront . com . au
40 Chief of Staff | Issue 1 2021