South Korean-born chef Lee will present a one-off six-course dinner menu for the evening, curated in collaboration with Crispin’s resident head chef, Naz Hassan. The menu is inspired by his home country - where he worked at the Boksoondoga F1963 in Busan, South Korea; as well as from experience gained at some of the world’s best restaurants; L’Astrance (Paris), and the three Michelin-starred El Celler de Can Roca in Girona, Spain ahead of him joining the team at BAO and XU in the capital.

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