What Happened
The South China Morning Post on March 19 profiled Sol, the contemporary Korean restaurant at Solstice Culinary Space on Lyndhurst Terrace, focusing on a dish titled “Jeonbok at Sol.” The piece highlights head chef GwanJu Kim and how his training and background inform the restaurant’s poised menu.
Background
According to the article, Kim grew up on a family farm outside Seoul, raised by his mother and grandmother—an upbringing the report says laid the foundations for his ingredient-driven cooking. He later trained at one-Michelin-starred L’Amant Secret in Seoul and at three-Michelin-starred Odette in Singapore.
The review notes that Kim’s French training and Korean roots come together in Sol’s menu, blending Western methods with Korean sensibilities. Sol is located within Solstice Culinary Space on Lyndhurst Terrace.
What This Means
The profile of Jeonbok at Sol underscores ongoing international interest in contemporary Korean cuisine and chefs who fuse classical Western technique with traditional Korean foundations. For readers in Panama and Latin America, the piece is a reminder of how global culinary trends circulate: chefs with transnational training continue to shape how national cuisines are presented on the world stage.
While the South China Morning Post article centers on Kim and the dish at Sol, it also points to broader currents in fine dining where provenance, family foodways and formal technique intersect. Diners and industry observers in Panama may watch similar conversations as Korean dining concepts gain visibility in international food media.
For full details on the dish and the review, see the South China Morning Post’s coverage titled “Dish in focus: Jeonbok at Sol” (March 19, 2026).