I only stayed in New York for four days, but I still don’t forget to pull the grass two Michelin restaurants, a Samsung seafood French meal, and a two-star Korean chef founded the very personalized bar restaurant Ko. His logo is like a peach. It is said that the restaurant in New York is very famous and has many chain brands. Of course, this restaurant is the most proud. It is not easy to get two Michelin stars soon after opening. However, it can be seen that Korean chefs are really good in New York, vaguely remembering that JUNGSIK was two stars in New York very early, and Seoul only got one star last year. At seven o'clock, I chose the 5-course BAR MENU. I don't need to book in advance. The dishes are less than the dinner, but I am full. The restaurant gives people a very jumping feeling from the moment they enter the door, like the atmosphere of a Korean restaurant, of course, there is no derogatory meaning here, the more such a star restaurant, can do so open-minded, it is more awesome. I am sitting at the bar. I can see that the dining table inside is actually different from the general Michelin restaurant. It is very casual. I can clearly see the refrigerator where the restaurant stores the steak. Sure enough, the last main course is steak. The quality is very ok. The overall dining experience is quite good. I can't help but think of the two equally great Michelin meals in Seoul in March. The appetizers are delicious, the crisp potato horns are sprinkled with Shanghai moss powder, as if eating a snack-like relaxed atmosphere, and the smell of crabs can be faintly eaten. In short, the taste is very wonderful. The first is the deep sea bass sashimi from the Atlantic Ocean. The creative technique is that this sashimi is not matched with traditional mustard soy sauce, but with pickled purple soy leaves wrapped in salt and with special taste. The craft is very deep! The second sea urchin is also my favorite flavor. Hokkaido sea urchins themselves are very sweet, with sweet and salty yellow ingredients similar to the taste of sled. The two are wonderful after the integration! It feels like the first two seafoods have made this dinner worth the cost. The third road still did not escape the category of seafood, a sour and sweet carp clear soup, exuding a charming apple fragrance, really delicious! Next is the main course, T-bone steak, very intimate to separate the meat, eating directly meat is very cool. It should be Australian beef, good quality, fresh and juicy, with the chef's specially made Korean pickles, making the steak better. It is interesting that Ko's butter bread is on before the dessert, but the bread seems a bit burnt, of course the quality of the butter is still very good. The last dessert once again surprised me. The shape is very artistic, the taste is rich, and the classic Korean flavor is integrated with the Western dessert elements. The aroma of grains, with the sweet cheese cream surface and salty flavor, is really like Mingle's big sauce ice cream! Although the price is more expensive than I thought, but such Michelin two stars are actually quite interesting, at least in Asia is rare, come to New York must try!