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With the focus on fermentation, Chef Kim Yeong-bin brings together the Korean and Asian cuisines he grew up with and the Western and Nordic cuisines he has been exploring as a chef, creating dishes bursting with unbridled imagination. Through the process of fermentation, the chef adds a unique twist to the flavor and texture of his ingredients, which are then exploited, sometimes subtly and at other times vigorously, for resonant and diverse expressions of fermented flavors. Such attempts reveal the kitchen’s intent and efforts to balance sour and umami taste profiles. Since Korea is where fermented foods are regular staples, it is all the more intriguing to witness Mater’s series of gastronomic experiments aimed at balancing the tastes and expressing the varied flavors of fermented dishes.