Korean Young Chef, Kyu Lyn Kim Discovers the Art of Kimchi sauce at Contemporary Portugues Restaurant, “Mesa by José Avillez” of Grand Lisboa Palace Resort Macau

A unique Culinary Experience of Korea's Young Chef, Kyu Lyn Kim

Kyu Lyn Kim(Korea Young Chef Team), a rising young chef from Korea, had a brief but impactful experience at Mesa by José Avillez, one of Macau’s most celebrated destinations for Contemporary Portuguese cuisine.
 

[Head Chef Herlander Fernandes and young chef Kyu Lyn Kim preparing a kimchi emulsion together.”(Courtesy of KYCT / Reported by student correspondent, Munsu Kim.”)]

The Korea Young Chef Team (KYCT) is a student-led culinary volunteer NGO founded by Kyu Lyn Kim with the mission of promoting the excellence of Korean cuisine to the world while fostering diverse culinary experiences and the joy of cooking.  With the support and mentorship of many senior chefs, KYCT brings together passionate middle and high school students who operate the organization autonomously, sharing their skills, creativity, and love for food through meaningful culinary and community-focused activities.
 
Mesa by José Avillez is located on Level 3 of the world’s only THE KARL LAGERFELD MACAU. The restaurant centers on the concept of “Casual Fine Dining” under the global gastronomy leader SJM Resorts, S.A. It carries forward the culinary philosophy and legacy of renowned Portuguese chef José Avillez, who is widely celebrated as the first chef in Portugal to earn two MICHELIN stars in Lisbon.
 
Under his vision, the restaurant has established itself as one of the Macau’s leading fine-dining destinations, earning numerous prestigious accolades, including the 2025 Forbes Travel Guide Five-Star Restaurant award.
 

On this day, Kyu Lyn Kim, a member of Korea’s Junior National Culinary Team and captain of the Korea Young Chef Team(KYCT), visited Mesa by Jose Avillez, where Head Chef Herlander Fernandes graciously offered her a casual walkthrough of the kitchen as a courtesy. During her visit, Kim was able to learn how to make a special emulsion recipe incorporating kimchi, Korea’s iconic fermented dish, for the restaurant's signature dish, "Tuna Tartare Cone."
 
José Avillez spoke about the essence and defining characteristics of Portuguese cuisine: “Portuguese cuisine is deeply rooted in simplicity, memory, and the quality of its products. Its defining characteristics include purity of flavor, respect for ingredients and an emotional connection to food. Essential elements are olive oil, garlic, herbs, acidity from vinegar or citrus, the sea, and time. Authentic Portuguese dining is about honesty, not excess.”
 
Herlander Fernandes also shared his perspective:
Portuguese cuisine is incredibly diverse, varying from region to region and reflecting a strong sense of place. In the interior and north, you will find bolder, comforting flavors from long simmered stews, preserved or cured meats, and hearty roasts. Along the coast, the cuisine is more delicate and vibrant, featuring fresh seafood, summer vegetables, herbs, and bright citrus notes… Overall, it’s deeply rooted in the Mediterranean tradition, utilizing olive oil, garlic, onions, herbs like coriander, bay leaf, and parsley, while also enriched by global influences from Portugal explorations, including spices like piri-piri, cinnamon, clove, and paprika.
 
Junwoo Lee, Team Director of Korea Young Chef Team, says:
“This meeting between chefs from two different countries holds great significance, as it highlights the potential harmony between Portuguese cuisine and Korean kimchi.”
 
Chef José Avillez shared a heartfelt message:  
“My advice to young aspiring chefs is simple: Be patient, be disciplined, and stay curious. Respect the craft, the people you work with, and the ingredients you touch. Success takes time, and there are no shortcuts worth taking. Cook with honesty, and never forget why you started.”
 

[(upper)Tuna tartare cone accented with kimchi emulsion, (lower)From left: Chef Jose Avillez, Head Chef Herlander Fernandes.”(Courtesy of KYCT / Reported by student correspondent, Munsu Kim.”)]

Chef Avillez also shared invaluable insights from his own experience, offering guidance to young chefs on topics such as accommodating guests with allergies, the characteristics and traditions of Portuguese cuisine, and the mindset young chefs should cultivate.
 
Head Chef Herlander Fernandes added his own words of encouragement:  
“Stay focused on your objectives, don’t rush, or skip essential steps. Respect tradition while remaining open to innovation. Choose your mentors wisely, as they shape your path more than anything else. This industry rewards patience, persistence, and consistency. Take your time to climb, build real skills in the field, and the results will be rewarding. Keep the passion alive, and enjoy every stage of the journey - we only live once.”  
 
Reflecting on the experience, Kyu Lyn Kim shared:  
“Through the teachings of these two chefs, my dream has changed—from becoming a ‘great master chef’ to becoming a ‘chef worthy of respect.’ I am sincerely grateful for their invaluable guidance and for their encouragement of young Korean chefs.”
 
She added that she plans to continue seeking wisdom from outstanding chefs around the world together with fellow members of the Korea Young Chef Team.
 
The full and detailed interview in which the two master chefs share their insights with Korea’s young chefs can be found on the official website of the Korean Young Chefs Team, at www.kyct.co.kr
 
This remarkable moment— sparked by a single heartfelt letter written by a young and sincere Korean chef—has evolved into a meaningful connection uniting world-renowned culinary masters.  
 
It is being recognized as an exemplary moment within the culinary world, and global attention is now focused on whether this meeting will further amplify international interest in K-Food and K-Chefs.
  

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