Uh kwang

kwang uh serves innovative fermentation-focused elaborations on classic korean fare

his tiny restaurant baroo located in an east side los angeles strip mall
is more discreet than one might expect from a michelin-starred chef

there’s only a few dishes one table and no sign

photography and interview by OLIVIER ZAHM

OLIVIER ZAHM — How would you describe your cooking? Do you have a name for it?

KWANG UH — I cannot describe it. Baroo is our first restaurant. I’m still in the process of defining — defining myself, defining my color of cooking or style of cooking. Right now, it’s going somewhere.

OLIVIER ZAHM — But for artists like you, everything is a process. [Laughs]

KWANG UH — It’s not…

OLIVIER ZAHM — You don’t think you’re an artist?

KWANG UH — No, because cooking is a bit different. We need to define art first….