Hortus NYC has named SangMin “Lenny” Moon (Jungsik, The Bari, Pado) its new Executive Chef. Chef Moon grew up in the restaurant industry in South Korea, and studied at The French Culinary Institute in New York. He also worked under Chef Jung Sik Yim at two-Michelin starred Jungsik where he honed his skills. At Hortus, he intends to offer modern Asian cuisine inspired by the flavors of China, Japan, Korea and Southeast Asia.
Photos: Hortus NYC
Chef Lenny’s new spring menu includes coconut carrot soup, yellowtail crudo and crispy octopus served with pickled beet and wasabi aioli. A new arrival to the menu, Kumamoto oysters, which will be paired with two sauces; gochujang, a spicy red chili paste, and lightly sweet and tart plum mignonette. A Royal Platter is also available including chilled lobster tail, tuna tataki, four pieces of chilled, shrimp cocktail, and an option to include a dozen oysters. Dry-aged Duck Breast in dong pa sauce, an Asian soy glaze, is also on the menu, along with Branzino with a Yuzu miso glaze and cilantro polenta; and a Truffle Donabe with wild mushrooms, cured egg yolk, and black truffles topped with an option of hanger steak or sea urchin.
Desserts include Monaka Ice Cream, an ice cream sandwich with chocolate mochi and choices of black sesame, matcha, or vanilla ice and Thai Tea pudding with blueberry compote.
Diners also have the option to order the Hortus Tasting Menu, which includes the Royal platter for two, as well as a choice of an appetizer, main course, and dessert for each person, with an option for a wine pairing.
Hortus NYC is located at 271 Fifth Avenue, New York, NY (646) 858-3784
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