Muoki

South African dialect for oak tree, Muoki is Chef Park Moo-hyun’s restaurant. The name is a nod to the chef’s cosmopolitan background as well as his straightforward attitude when it comes to cooking. Park has a knack for incorporating new cooking methods into creating a mélange of unpredictable flavors and textures. Tomatoes seven ways, five different kinds of carrot-based desserts, and his take on Jeju-style hairtail and pumpkin soup are good examples of his creativity and insight. Be sure to book ahead.

• A raised open kitchen that turns service into a kind of theatre.
• A set menu built on deliberate contrast, from classic pairings to more surprising combinations.
• Desserts treated as a main event, with a reputation for finishing the meal strongly.

• Beetroot, used in a flagship plate that leans on sweetness and earth.
• Goat’s cheese, used to add tang and creaminess against vegetables.
• Hazelnuts, used for toast and crunch in the beet course.
• Seasonal produce, rotated through the set menu to keep dishes precise and current.

Contemporary, one Michelin star, built around a set menu. A raised open kitchen puts the brigade on show, and a sharp front of house team guides the pacing. The cooking leans into contrast, pairing clean, complementary flavours with more unexpected combinations, with strong presentation and desserts that often land as the highlight.