Last week I was invited back to Normal in Sinsa to try their new quick and simple menu by Ryunique. If you read this blog religiously you will know that I enjoyed a sumptuous 16 course meal at Ryunique earlier this year, then another fabulous but slightly less grand meal at new sister restaurant Normal. The team behind the two restaurants are now offering patrons the chance to experience the magic of the food you’d enjoy at Ryunique at Normal, for those who have neither the time or money for the 16 or 22 course extravaganza at the original location.
The new menu offers a Quick Ryunique for 60,000 per person which includes 7 different courses, or a Keep Ryuinque for 80,000 that is 9 courses. As we were a pair, we decided to get one version of each. Personally I felt the quick menu was filling enough by itself and after enjoying all 7 courses I was stuffed. On the back of the menu is the list of ingredients used in each dish and where in Korea they can be sourced. I really appreciated this extra level of care, and it clear that Chef Ryu and his team are incredibly passionate about what they do. Since it was a special occasion and the meal was on the house we split a bottle of Biblia Chora (60,000), a Greek sauvignon blanc. I’m not really an oenophile but I know what I like and this was delicious and paired perfectly with the first five courses.
We started off as you do with any classy dinner with an amuse bouche, or three in the case of the larger meal. The first of which was my favourite a Jerusalem artichoke soup with a sous vide egg, artichoke chips, shavings of aged chicken breast and beetroot powder. As well as looking stunning and incredibly beautiful, the soup itself was like silk running down my throat, and it got even more lustrous when we found a sous vide egg yolk in the middle of the bowl. The shavings of chicken added a saltiness while the artichoke chips provided the crunch. All in all an incredible dish and a wonderful way to use the in season and overlooked ‘pig potatoes’.
After one or two more amuse dishes we moved on to the Fois Gras Blini. It was described to us as a mini take on the BLT sandwich. Fois gras was piled upon prosciutto, tomato, cucumber and a sweet brioche style bread and served with a lemon sour cream. This was such a delightful and playful dish, that was as tasty as it was cute and was one of the extra courses we received on the larger 80,000 menu.
One of the main draws of eating at Ryunique is the fact that every dish has a theatrical element that is administered by your server. One of the dishes that stood out most to me was the Butternut Squash soup with Confit Duck Leg. We were brought our bowls while our server told us what we were eating then she then poured out our rich and creamy soup, then added a few drops of anti ageing oil (toasted duck fat). This gave the dish a wonderful nuttiness, which balanced with the salty and gamey flavour of the duck, and the richness of the cream cheese filled ravioli was just heavenly. Personally I couldn’t get enough of this soup and would eat it for the rest of my days. However my companion said it could be considered to be a bit on the sweet side by some but we both enjoyed it immensely.
The first and star player of our main courses was the Pork Jowl with Apple and Dashi. Pork and apple is such a classic combination but this version was elevated by the peppery and slightly bitter mustard leaves, and the addition of dashi and crushed peanuts. The pork itself was was raised in Jirisan, and had the most wonderful flavour. It was in some ways a very simple dish that let the ingredients speak for themselves without adding any extra bells and whistles.
If I talked about every dish we enjoyed that night, we would be here all night but here is a little amalgamation of the best of the rest. From top left Roast duck with orange sauce, Tomatoes bubble salad, beef tartar and cream cheese ravioli, all of which I ate and wrote about on my last visit. So please take a look at that review if you would like to know more about those courses.
For dessert we were presented an enchanting woodland scene. The star of which was a chocolate ball filled with the most sumptuous raspberry sorbet. A small chocolate log, and candy floss cloud were also served on a specially made wood like plate. After dessert came a round of tea and coffee which is included in the set meal, along with a chocolate truffle which I’m not sure how we finished after eating so much but I guess we found room somewhere.
Once again I was bowled over by the tastes and flavours that Chef Ryu presented in the most fabulous way. Some of the dishes I’d tried before but they still astounded me and I always feel in awe by the Chef and his team’s talent. I also want to mention that the service was attentive and knowledgeable from the outset and throughout. Good service in this city is a rarity, at least in the places I can afford to eat in. Personally I’ve always though that good service is the easiest way to turn a good meal into a great one so they deserve some recognition for that too. If you are looking for a place to eat that is going to impress without breaking the bank you’d be hard pushed to find better than Normal and if you really want to dazzle your date for a one off experience that could only be described as magical then head to Ryuinque.
Normal is located at 520-8, Sinsa-dong, Gangnam-gu, Seoul. To get there take a train to Sinsa Station (line 3) and come out of exit 8. Walk straight then take the second left, walk to the end then take the next left street which is diagonal and runs parallel to Garosugil. normal is about half way down just before the 4th left turn. For more information you can call them on 02-6405-9279 or check out their facebook page.