Visiting Chef Edward Lee’s restaurant at The Roof in Capella Residences offers an extraordinary blend of Korean and American culinary influences, making it a unique dining experience in Seoul’s vibrant food scene. The menu highlights are a testament to Chef Lee's innovative approach, combining traditional Korean ingredients with modern techniques. For example, the gim (Korean seaweed) Parker House rolls are enriched with gim butter, providing a rich yet delicate flavor that perfectly balances the familiar and the exotic. The lobster tail paired with fried calamari and golbengi served with doenjang butter sauce and lemon aioli showcases a sophisticated seafood offering, emphasizing the depth of Korean fermented flavors alongside Western textures. Another standout is the tomahawk pork chop, enhanced with brown butter mustard and gochu jangajji, which offers a spicy and savory punch reflecting Korean palate preferences. One of the most remarkable dishes is the spring namul risotto, featuring perilla oil, wild chive, and shepherd's purse. Available only in spring, this dish delivers an unforgettable balance of freshness and umami from indigenous Korean greens integrated into an Italian classic. To finish, the barley soft serve ice cream with maesil cheong (plum extract) is a refreshing and subtly sweet dessert that cleanses the palate. This attention to seasonality and the use of traditional ingredients like doenjang, gochu, and maesil cheong illustrate the restaurant's commitment to showcasing Korean flavors in innovative contexts. From personal experience, dining here feels like an exclusive adventure — the chef’s presence is intermittent but the carefully crafted menu speaks volumes about his vision and passion. Whether you’re a local or a traveler craving authentic yet refined Korean dining, Chef Edward Lee’s menu at The Roof promises a memorable culinary journey that’s absolutely worth exploring.