Just wondering.. With the departure of Chef Louis Han @seokhyunhan_louis from Kimme, would food still be as good?
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Pictured in his creation of Hokkaido scallops, with yuzu vinaigrette and sea mustard. These are fresh scallops in a sauce that's refreshingly acidic, with a tinge of sweetness.
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I thought that under Chef Louis, Kimme progressively got better and better, with pronounced Korean flavours towards the end.
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KIMME
47 Amoy Street
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12pm to 230pm Monday to Friday
6pm to 11pm Monday to Saturday
Closed Sunday
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65141588
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