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Honored to have Shia named by as one of the Most Innovative Companies of 2026. What began as a 22-seat restaurant has become something much bigger - a living, working model for what the future of sustainable restaurants can look like. At SHIA, we'...

We're honored to be named a 2026 44th RAMMYS Semi-Finalist for the Formal Fine Dining Restaurant of the Year! We're humbled by the recognition and love our community has shared. Shoutout to the team and many people behind the scenes who make SHIA pos...

Kalbi Jjim Ravioli in Broth with Daechu, Pine Nuts, Carrot Ginger Puree, Gochugaru Oil and Parmesan Dinner menu at @ The Roof Restaurant

THEM GOOD () is a new art and lifestyle project premiering on March 25 at Hong Kong's cultural landmark AGATE at @. Supported by Hypebeast, it offers a multi-sensory experience across Culinary, Art, Mixology, Architecture, and Music. The event feat...

shares why reducing disposable plastics is one of the most urgent challenges facing restaurant kitchens—and what he's learned from going zero plastic at . Read the full reflection at the link in bio. 🌱

Edward Kyun Lee and Ryu Su Young are an unlikely pairing but the reel perfect travel duo! Catch Ed & Ryu: Mad About Seafood coming 22 March to and . 🎣

We are chefs, competitors, brothers and connected forever. Thank you for an incredible meal. This restaurant is a special experience and I feel lucky to have enjoyed this meal. So good to see you again. Let's cook together next time!

How much does it cost to go plastic-free? Many operators hesitate to make the switch out of a fear of costs and the comfort of habit. While our first paper with OpenTable identified the 31 plastic items we replaced, this year-end analysis reveals the...

Here's a wild bourbon story for the history books. I was shocked to see one of our long lost 610 Magnolia barrel pick Pappy Van Winkle 12 year old bourbon at Southeby's record breaking American Whiskey auction this January. If you look closely at t...

Kona - you are wonderful. Thank you for an amazing time and a warm thank you to all the guests who dined with us at Ulu Restaurant. I took the food pics - my daughter took all the nature pics. I like her photos better than mine. Until next time Ha...

Since Chef Edward Lee opened SHIA in Washington, D.C., the team has removed single- and limited-use plastic from both the kitchen and dining room. In the process, they replaced 31 everyday items, measuring the impact along the way. We spoke to Edwar...

Gimbap is a versatile Korean rice and seaweed roll, that can be filled with endless flavors. I've always thought of it as a quick snack but these beautiful variations have made me rethink them as works of culinary art - these were all in Seoul 1 - Je...

Scenes from a Saturday night service Every weekend is our Super Bowl. Cheers!

Thank you to everyone who joined us for an early Lunar New Year Dinner Celebration @ It is an honor and a joy to share my cooking with people in Seoul. I will remember these nights forever. Thank you to the talented team who executed every course w...

So honored to be ranked in the Beli Top 25 Restaurants in 2025 for DC (). Huge thanks to everyone who supported us this year! ✨ We look forward to growing and sharing the SHIA experience with you in the year ahead.

Snow day whiskey with An easy cocktail you can make yourself at home. Stay warm! Stay hydrated! Cheers!

Thank you, Washingtonian (), for this humbling recognition. We are deeply honored to be named one of the 100 Very Best Restaurants for 2026. 🥂 At SHIA, we remain committed to rethinking sustainability and the future of the restaurant industry throug...