This Is TASTE 731: 10 Years of Koreatown with Deuki Hong
Feb 16, 2026
Deuki Hong, chef-partner behind Son and bestselling author of Koreatown, and Anthony Randello-Jahn, pastry chef and viral creator Donut Daddy. They trace Koreatown’s 10-year arc, Son’s cafe concept and menu, Korean food’s global rise, pastry and fine-dining shifts, and Anthony’s path from market cart to cinematic donut videos and a new cookbook.
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Korean Food Went Deep, Not Just Broad
- Korean cuisine conversation has moved from broad categories to regional, specialized, and singular-artist restaurants.
- Audiences now seek deep, focused experiences like temple cuisine or single-dish specialists rather than just barbecue or kimchi.
Michelin Recognition Opened Doors
- Korean fine dining grew from rare recognition to a full movement after early Michelin attention opened doors for young chefs.
- Deuki credits Danji's Michelin star as a pivotal moment that encouraged Korean-American chefs to innovate in fine dining.
K-Cafe Pastry Trends Spark Global Craze
- Korean cafe and pastry trends became cultural crazes with items like salt bread and signature cookies driving long lines and global curiosity.
- Deuki notes Korean pastry culture translates well to bakery-focused hospitality and menu innovation.
