Chef Young-bin Kim reinterprets Korean and Asian traditions alongside Western and Nordic influences, with fermentation at the core of his cooking. By transforming ingredients through fermentation and weaving them into his dishes, he explores their flavours in nuanced and varied ways. This approach reflects his aim to balance acidity and savoury umami. In Korea, where fermented foods are part of everyday life, Mater’s thoughtful exploration of fermentation and pursuit of flavour harmony feel both distinctive and intriguing.