5 minutes with Kyung Soo Moon, culinary director of SUSHISAMBA Dubai

5 minutes with Kyung Soo Moon, culinary director of SUSHISAMBA Dubai

Kyung Soo Moon, culinary director of SUSHISAMBA Dubai

Award-winning chef Kyung Soo Moon has over 22 years of restaurant experience at some of the most prestigious restaurants in Asia, UAE and Australia. In this interview, we discover how he earned such a distinguished reputation in the gastronomy world and what he has planned for SUSHISAMBA Dubai, where he has been appointed the new culinary director.

What is your culinary philosophy?

My culinary philosophy is always the same regardless of the cuisine. Furthermore, I believe that each dish needs to awaken the senses and taste palate of a guest. Notably, I’m fortunate to work at SUSHISAMBA, exploring three distinct cuisines rich in flavors and diverse ingredients. SUSHISAMBA is a celebration of Japan, Brazil and Peru. Therefore, our menu showcases the best of these three cultures. We focus not just on taste but also on the presentation of each dish. After all, people first fall in love with their eyes and the rest follows.

 How does SUSHISAMBA approach sourcing ingredients, especially considering the diverse culinary influences?

We bring our ingredients from abroad. As sushi plays a massive role at SUSHISAMBA, all our seafood and fish come from Japan. We work with certain fish dealers to ensure we get the best catch. We source Brazilian and Peruvian ingredients directly from Latin America, as these regions exclusively provide most spices and peppers.. I also try to support local farms whenever I can.

 What are the distinctive features of Japanese, Brazilian and Peruvian cuisines and how do you ensure authenticity while adapting to the tastes of UAE residents?

Looking back at history, many Japanese migrated to Latin America in the mid-1900s. Consequently, the largest Japanese communities are found in Brazil and Peru, so Brazilian and Peruvian cuisines have greatly been influenced by Japanese cooking techniques and ingredients. When it comes to pleasing UAE residents, I believe that everyone is looking for unique flavors and experiences. Thus, they seek an overall dining experience that is not limited to food — where service, interior and lifestyle play an important role in ensuring an unforgettable dining experience.

 Are there any new culinary trends that you are eager to implement?

The offering at SUSHISAMBA is comprehensive, so we are not seeking to implement any new trends. For now, I am focusing on enhancing our current recipes. Furthermore, I am preparing for further expansion, as Sunset Hospitality Group is set to open SUSHISAMBA in Abu Dhabi, Singapore and Milan.


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About author

Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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