Through innovative Korean dishes, bibigo impressed experts and fostered connections, signaling a bright future for Korean cuisine’s global expansion
CJ CheilJedang’s bibigo elevated their status in the K-food industry by participating in Asia’s most prestigious culinary event with young chefs from its promising Korean chef discovery project, Cuisine.K.
Showcasing K-food as the Official Partner of the “Asia’s 50 Best Restaurants 2024” Awards
CJ CheilJedang announced on March 27 that bibigo participated in the “Asia’s 50 Best Restaurants 2024” awards ceremony as an official partner with Cuisine.K chefs. The event was held at the Grand InterContinental Seoul Parnas Hotel.
“Asia’s 50 Best Restaurants 2024” is an awards ceremony likened to an Academy Award show in the culinary industry, where around 300 experts including world-renowned star chefs, food journalists and restaurateurs vote to announce the top 50 restaurants in Asia. This is the first time the event has been held in Seoul since its inception in 2013, with around 800 food industry professionals participating.
CJ CheilJedang’s bibigo introduced Korean culinary trends by operating a booth to celebrate the start of the awards ceremony. Young chefs from Cuisine.K presented four K-food menu items created using bibigo’s signature products, receiving high praise onsite. The menu featured a variety of items, including tofu made from chickpeas served with bibigo kimchi, bibigo seaweed snacks paired with salmon roe and seaweed tenax, dongchimi (radish water kimchi), kohlrabi (turnip cabbage), watermelon radish, and beets accompanied by chicken, and bibigo whole shrimp dumplings topped with zucchini and pine nut mustard sauce. These are all reinterpretations of popular Korean dishes specially made for global appeal.
“Both the ingredients and cooking methods applied a creative approach that encompasses both the tradition and modernity of Korean food culture,” a famous Hong Kong restaurant chef who won an award at the ceremony said while praising the dish. The dish “successfully embodied the taste and elegance of Korean cuisine in bite-sized dishes.”
Not only did Cuisine.K young chefs participate in menu development, but they also had the opportunity to network with world-class chefs, set global dining trends and broaden their horizons regarding the current and future state of the culinary world. This event was particularly meaningful as it demonstrated the significant rise in Korea’s restaurant prestige as well as the excellent performance by Korean restaurants operating abroad, serving as a motivation for young chefs to embrace their passion for the globalization and gourmet development of K-food.
Will Foster Professionals and Enhance Global Status for Korean Foods
In addition to operating a booth, bibigo also held a special award ceremony for “The Best Restaurant in Korea 2024.” As a global representative for K-food, bibigo plans to spread Korean food culture around the world and act as a catalyst in nurturing young Korean chefs, in line with the brand’s reputation.
“It is meaningful to participate in this significant event as an official partner. Especially since it is the first international culinary event held in Seoul,” a bibigo brand representative stated. “Based on our expertise in gastronomy and Korean cuisine, bibigo aims to approach global consumers and support the elevation of Korean cuisine’s status by cultivating talented professionals.”
