Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1104799
107 Below, TWK chef Dongkyu "DK"Jung treats his cutting board as a canvas. Right, French cake roll media has furthered that goal. "We want to present dishes that people want to take pictures of," he says. "We depend on our customers to get the word out." One dish people love to take pictures of is the Angry Dragon Roll, a dramatic creation consisting of shrimp tempura, spicy tuna, and papaya, topped with spicy king crab. Just as pretty, but with more umami, is the Torched Wagyu Beef Maki—layers of tender high-quality beef stuffed with spicy tuna, basil, and apple and topped with slivers of jalapeno, like a dare to spice lovers. Crafting those tiny slivers of pepper, or perfectly uniform slices of anything from cucumber to mango, requires extraordinary knife skills—and an extraordinarily sharp knife, notes Dongkyu "DK" Jung, sushi chef at TWK [e Waterfield Kitchen] in Winchester, whose beautiful Yanagi knives are stored in an equally attractive case. Jung says his cutting board is like a canvas—an apt metaphor, since he is an artist as well, who paints colorful, joyful works in his spare time. At work, he has an array of seven different sauces to dress his creations, alongside glistening fish and delicate greens. All of those components are on display in the French Cake roll, a riot of color from different kinds of salmon and tobiko, as well as avocado, yellowtail, and three sauces. Shaped like a heart and frilled with microgreens, it's as pretty as a picture. And it tastes as good as it looks. gofengshui.com, jadenorthandover.com, twk-winchester.com