{"id":14719,"date":"2023-01-30T15:41:12","date_gmt":"2023-01-30T06:41:12","guid":{"rendered":"http:\/\/dev.stories.amorepacific.com\/en\/?p=14719"},"modified":"2023-07-25T15:03:29","modified_gmt":"2023-07-25T06:03:29","slug":"interview-with-chef-nam","status":"publish","type":"post","link":"https:\/\/dev.stories.amorepacific.com\/en\/interview-with-chef-nam\/","title":{"rendered":"Interview with Chef Nam Joon-young Who Launched Hieutu, Gege, and Keebo"},"content":{"rendered":"<div class=\"wp-post-series-box series-403 wp-post-series-box--expandable\">\n\t\t\t<input id=\"collapsible-series-40369e67387a7092\" class=\"wp-post-series-box__toggle_checkbox\" type=\"checkbox\">\n\t\n\t<label\n\t\tclass=\"wp-post-series-box__label\"\n\t\t\t\t\tfor=\"collapsible-series-40369e67387a7092\"\n\t\t\ttabindex=\"0\"\n\t\t\t\t>\n\t\t<p class=\"wp-post-series-box__name wp-post-series-name\">\n\t\t\tThis is post 1 of 8 in the series <em>&ldquo;100 Hangang-daero&rdquo;<\/em>\t\t<\/p>\n\t\t\t<\/label>\n\n\t\t\t<div class=\"wp-post-series-box__posts\">\n\t\t\t<ol>\n\t\t\t\t\t\t\t\t\t<li><span class=\"wp-post-series-box__current\">Interview with Chef Nam Joon-young Who Launched Hieutu, Gege, and Keebo<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><a href=\"https:\/\/dev.stories.amorepacific.com\/en\/from-pho-to-hamburger-p\/\">From pho to hamburger, Park Jae-hyun, CEO of MIMIOK and Sinyongsan\u2019s Midas touch<\/a><\/li>\n\t\t\t\t\t\t\t\t\t<li><a href=\"https:\/\/dev.stories.amorepacific.com\/en\/interview-with-linda-lee\/\">Interview with Linda Lee, CEO of Approach, an English-style brunch place<\/a><\/li>\n\t\t\t\t\t\t\t\t\t<li><a href=\"https:\/\/dev.stories.amorepacific.com\/en\/meet-jeong-jaebeom-own\/\">Meet Jeong Jae-beom, owner of Yongsan-based Namyeongdon, one of Seoul&#8217;s top 3 meat restaurants<\/a><\/li>\n\t\t\t\t\t\t\t\t\t<li><a href=\"https:\/\/dev.stories.amorepacific.com\/en\/30-years-in-sinyongsan-a-chat-with-gil-jong-gwan-the-owner-of-delta-store\/\">30 Years in Sinyongsan: a Chat with Gil Jong-Gwan, the Owner of Delta Store<\/a><\/li>\n\t\t\t\t\t\t\t\t\t<li><a href=\"https:\/\/dev.stories.amorepacific.com\/en\/meet-kim-ji-hoon-the-pioneer-of-ojeje\/\">Meet Kim Ji-hoon, the Pioneer of \u2018Ojeje\u2019<\/a><\/li>\n\t\t\t\t\t\t\t\t\t<li><a href=\"https:\/\/dev.stories.amorepacific.com\/en\/amorepacific-meeting-seungmok-lee-and-jongwon-kim-of-travertine\/\">Meeting Seungmok Lee and Jongwon Kim of &#8216;Travertine&#8217;<\/a><\/li>\n\t\t\t\t\t\t\t\t\t<li><a href=\"https:\/\/dev.stories.amorepacific.com\/en\/amorepacific-meeting-seongja-moon-and-seongchun-son-the-owners-of-sungkwang-restaurant\/\">Meeting Seongja Moon and Seongchun Son, the owners of &#8216;Sungkwang Restaurant&#8217;<\/a><\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t<\/div>\n<style type=\"text\/css\"> body { font-family: NanumGothic, \"Malgun Gothic\", Dotum; } .responsive_imgarea { margin: 0 auto; } .responsive_column_wrap { max-width: 900px; margin: 0 auto !important; } .responsive_column_wrap.full_wrap { max-width: 100%; } .responsive_txt { color: #555; font-size: 17px !important; margin: 0 50px; } .responsive_txt.tit { font-size: 34px !important; color: #8c5a37; font-weight: 600; line-height: 1.1; } .responsive_txt.left_border_box { padding-left: 20px; border-left: 2px solid #ccc; font-size: 18px !important; color: #444; font-weight: 500; line-height: 1.5 !important; } .responsive_txt.outter_box { padding: 0 9px 9px 0; border-right: 1px solid #8c5a37; border-bottom: 1px solid #8c5a37; } .responsive_txt.outter_box .inner_box { padding: 35px 35px; border: 1px solid #8c5a37; } .responsive_txt.outter_box .inner_box .tit { font-size: 22px !important; color: #8c5a37; } .responsive_txt.outter_box .inner_box p { color: #8c5a37; line-height: 1.5 !important; } .responsive_column_wrap.full_wrap { max-width: 100%; padding: 50px 0; background: #f2f2f2; } .responsive_column_wrap.full_wrap .responsive_txt { max-width: 790px; margin: 0px auto; padding: 0 20px; line-height: 1.5 !important; color: #888; } .img_box img { width: 100%; } .img_box>div { margin: 0 auto; } .img_box>div>p { margin-top: 12px; color: #888 !important; font-size: 12px !important; text-align: center !important; line-height: 1.5 !important; } .pd4 { padding: 4px 0; } .fw500 { font-weight: 500; } @media (max-width:768px) { .responsive_txt { margin: 0; } } @media (max-width:500px) {}<\/style>\n<div class=\"responsive_column_wrap\">\n<div class=\"responsive_txt\"> From the Vietnamese bistro Hieutu, the rice noodle eatery Nampark, the Hong Kong-style stir-fry restaurant Gege, the Japanese-style standing bar Keebo, and the Vietnamese franchise Goodson, to the fusion Korean-style wine bar SAD CLUB, all these \u2018must visit\u2019 places in Yongrindan-gil have two things in common. One, they became the talk of the town as soon as they opened, and two, they were all born at the hands of one person: Chef Nam Joon-young. Is he a young chef with a large inheritance? Is he an old and experienced entrepreneur? We interviewed the mysterious chef at his newly opened wine bar, SAD CLUB. <\/div>\n<\/div>\n<div class=\"responsive_column_wrap\">\n<div style=\"width:100%; height:1px; background:rgba(0,0,0,0.2);\"><\/div>\n<\/div>\n<div class=\"responsive_column_wrap\">\n<div class=\"img_box\">\n<div style=\"max-width:584px;\"> <img decoding=\"async\" src=\"http:\/\/dev.stories.amorepacific.com\/wp-content\/uploads\/contents\/904055ca-719a-4dbf-b1f4-97e40e06dd98.jpg\"> <\/p>\n<p>\u25b2 Chef Nam Joon-young, at his wine bar \u2018SAD CLUB\u2019 \u24d2goldenimageshouse<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<div class=\"responsive_column_wrap\">\n<div class=\"responsive_txt tit\"> #1 All I did was do what I had been doing, and <br \/> people started calling it \u2018branding\u2019 <\/div>\n<div class=\"responsive_txt left_border_box\"> You have six brands in Sinyongsan alone. <br \/> And every one of them has been a success. <br \/> When and where did this journey begin? <\/div>\n<div class=\"responsive_txt\"> Initially, I went to college to study public administration because I wanted to be a public official. After my freshman year, I went to serve in the military. After I was done with military service, I went to Australia on a working holiday visa, instead of going back to school. I was 23 years old then, and I couldn\u2019t picture myself working as a public servant. The first restaurant I worked at in Australia was a Chinese restaurant on the first floor of Sydney Tower. The owner of the restaurant, who owned several restaurants, had recently opened a new Asian eatery so I started working there after a while. I think I fell in love with Asian cuisine right about then. Ever since, I had always wanted to open a place of my own. <\/p>\n<p> After I came back to Korea, I continued working at Southeast Asian restaurants. Luckily, I was given the opportunity to teach a Southeast Asian cooking class at Shinsegae Department Store. At that time, there were not many chefs who preferred Asian cuisine. Being an instructor, I studied and researched food more in depth, and my name began to be known around the country. <\/p><\/div>\n<\/div>\n<div class=\"responsive_column_wrap\">\n<div class=\"img_box\">\n<div style=\"max-width:800px;\"> <img decoding=\"async\" src=\"http:\/\/dev.stories.amorepacific.com\/wp-content\/uploads\/contents\/9dcee9b9-96cb-4869-b61c-28d4623561b4.jpg\"> <\/p>\n<p>\u25b2 Chef Nam Joon-young is teaching &#8216;cooking class&#8217; \u24d2Nam Joon-young<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<div class=\"responsive_column_wrap\">\n<div class=\"responsive_txt left_border_box\"> You continued to work as a chef before opening Hieutu 2019. <br \/> Why Sinyongsan? <\/div>\n<div class=\"responsive_txt\"> Back when I first opened Hieutu, Sinyongsan was not nearly as populated as it is now. Hardly anyone called the area by the name it is often called now: \u2018Yongridan-gil\u2019. Nonetheless, there was something charming about the area, mainly because there were quite a few large companies nearby, including Amorepacific. Even if an area becomes quite popular, the trend can diminish in the blink of an eye. This is not so much the case with areas where there are a lot of office buildings. Office workers have no choice but to eat a meal or two near where they work. I saw that as an opportunity. I was looking for a restaurant that I could run for years, and it made sense. So, I\u2019m constantly trying my best to impress my target customers, namely the office workers around the area. Also, Yongsan has been a part of my life ever since I was young. I\u2019ve lived in Yongsan, my first job that I had for years was in Yongsan, and our first ever home together \u2013 my wife and I \u2013 was in Yongsan. Oh, not to mention I was born in the year of Yong (\uf9c4, Dragon). <\/div>\n<\/div>\n<div class=\"responsive_column_wrap\">\n<div class=\"img_box\">\n<div style=\"max-width:800px;\"> <img decoding=\"async\" src=\"http:\/\/dev.stories.amorepacific.com\/wp-content\/uploads\/contents\/66fe11fa-50e1-4f41-81a7-b770be75b0d8.jpg\"> <\/p>\n<p>\u25b2 Hieutu, the first restaurant opened by Chef Nam Joon-young \u24d2Nam Joon-young<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<div class=\"responsive_column_wrap\">\n<div class=\"responsive_txt left_border_box\"> It has been over 3 years since you first opened Hieutu in Sinyongsan. <br \/> Is there a \u2018secret go-to\u2019 in this area that you hold dear? <\/div>\n<div class=\"responsive_txt\"> There is this noodle place named \u2018Yetjip Noodles\u2019. It has been here for 30 years. I usually get to work very early in the morning, and I often miss lunch because of all the meetings. This place is perfect because it opens at 7 in the morning, so I can go to work on a full stomach. An old lady makes the noodles here, and there\u2019s something very hearty about them. The taste isn\u2019t anything special, but it always gives me such comfort whenever I eat them. It\u2019s one of my favorite places. <\/p>\n<p> I also like \u2018Milk+Honey\u2019, which is located on the first floor of Taesung Building, where \u2018SAD CLUB\u2019 recently opened. I get my coffee to go and drink it on the bench outside, where I can admire the astonishing view of Amorepacific building. I very much enjoy sitting there to meditate in the morning sun. <\/p><\/div>\n<\/div>\n<div class=\"responsive_column_wrap\">\n<div class=\"responsive_txt left_border_box\"> You\u2019ve launched quite a few brands since Hieutu, <br \/> and every one of them became the talk of the town. <br \/> When did you first realize you were talented? <\/div>\n<div class=\"responsive_txt\"> I\u2019ve never considered myself talented. All I wanted was to open my own restaurant, and this is where it brought me. After I opened my third brand, Gege, people started calling me an \u2018entrepreneur with great branding skills\u2019. I didn\u2019t know what \u2018branding\u2019 was then, let alone thinking of myself as an \u2018entrepreneur\u2019. I\u2019ve never meant to \u2018brand\u2019 anything. I just did what I had been doing. Working as a chef, welcoming customers, making food, taking care of customer complaints; those are all the things I had been doing. It\u2019s those repeated efforts that gave rise to Hieutu. To me, branding and planning took place only after that. <\/div>\n<\/div>\n<div class=\"responsive_column_wrap\">\n<div class=\"responsive_txt tit\"> #2 Every tired soul needs a bowl of rice noodles <\/div>\n<div class=\"responsive_txt left_border_box\"> Each of your brands has its own color. <br \/> Which of those would you recommend to someone feeling burned out? <\/div>\n<div class=\"responsive_txt\"> If you are feeling burned out, I would recommend \u2018Nampark\u2019, which is a Vietnamese rice noodle venue in a quiet setting. <br \/> \u2018Meals\u2019 are very important in our lives. Sitting down and eating something gives you the time to tend to yourself when you are feeling tired or hurt. In Korea, we say \u2018eat something and cheer up\u2019 to someone when they seem exhausted or burned out. Most of them don\u2019t have the time to eat a proper meal. Nampark is for people like them. I opened the place hoping that it would become a haven where anyone can come by themselves and thoroughly enjoy a good bowl of rice noodles. There are a lot of people eating by themselves in Nampark. I hope the food gives those who are feeling burned out some time to heal and recover. <\/div>\n<\/div>\n<div class=\"responsive_column_wrap\">\n<div class=\"img_box\">\n<div style=\"max-width:800px;\"> <img decoding=\"async\" src=\"http:\/\/dev.stories.amorepacific.com\/wp-content\/uploads\/contents\/227d23ca-5eb7-4dc0-8caf-430a04789889.jpg\"> <\/p>\n<p>\u25b2 Nampark, a casual restaurant specializing in rice noodles \u24d2Nam Joon-young<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<div class=\"responsive_column_wrap\">\n<div class=\"responsive_txt left_border_box pd4\"> What about for someone who just had their heart broken? <\/div>\n<div class=\"responsive_txt\"> SAD CLUB, of course. The place has an alias, which is \u2018sadness clinic\u2019. You can request songs of your choice to be played at SAD CLUB. Only sad songs, though. I think the reason why we tend to look for sad melodies when we are depressed or heart broken is because we feel heard: \u2018Oh, this can happen to anyone\u2019, \u2018everyone gets their hearts broken\u2019. If you\u2019ve recently got out of a relationship, come to SAD CLUB, cry your eyes out, and feel comforted. <\/div>\n<\/div>\n<div class=\"responsive_column_wrap\">\n<div class=\"img_box\">\n<div style=\"max-width:800px;\"> <img decoding=\"async\" src=\"http:\/\/dev.stories.amorepacific.com\/wp-content\/uploads\/contents\/748d52c9-9085-4126-8454-d6daf84344a4.jpg\"> <\/p>\n<p>\u25b2 \u2018SAD CLUB\u2019 a fusion Korean-style wine bar that recently opened \u24d2Nam Joon-young<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<div class=\"responsive_column_wrap\">\n<div class=\"responsive_txt left_border_box pd4\"> What if you\u2019ve just fallen in love? <\/div>\n<div class=\"responsive_txt\"> Definitely Gege, which is a Hong Kong-style restaurant. The atmosphere and vibe will make you feel like you are in a back alley somewhere in Hong Kong. I recommend pairing your food with Baijiu, which has a unique flavor of its own. Chinese cuisine is strong in flavor, so pairing the dishes with Baijiu will make the dining experience more memorable. Having an interesting conversation over good food and drinks at a lively restaurant sounds more fun than a basic Italian restaurant date, right? <\/div>\n<\/div>\n<div class=\"responsive_column_wrap\">\n<div class=\"img_box\">\n<div style=\"max-width:800px;\"> <img decoding=\"async\" src=\"http:\/\/dev.stories.amorepacific.com\/wp-content\/uploads\/contents\/6414202c-e49b-460f-b1ca-355822ac6dca.jpg\"> <\/p>\n<p>\u25b2 Gege and its hip and chic atmosphere. \u24d2Nam Joon-young<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<div class=\"responsive_column_wrap\">\n<div class=\"responsive_txt left_border_box\"> What about someone who had an exhausting day, <br \/> almost to the extent that they want to quit? <\/div>\n<div class=\"responsive_txt\"> Come to Keebo. Keebo is a Japanese-style standing bar. It\u2019s a place I designed for \u2018laborers\u2019, hence the signboard with a laborer standing with a glass of beer. There are a few theories as to how the standing bar culture originated, and one of them says it started from Japanese laborers enjoying a light drink on their way home from work. That story reminded me of the office workers in Yongsan. \u2018How would they relieve stress?\u2019 \u2018Where do I go to relieve work stress?\u2019 And it wasn\u2019t anything grand. It was a glass of cold draft beer with something good to nibble on. So I wanted to create a space that people can come to after a hard day at work to blow off some steam. I named it \u2018Keebo\u2019 to mean \u2018hope\u2019 because I wanted the place to ignite \u2018hope\u2019 for anything or anyone. <\/div>\n<\/div>\n<div class=\"responsive_column_wrap\">\n<div class=\"img_box\">\n<div style=\"max-width:800px;\"> <img decoding=\"async\" src=\"http:\/\/dev.stories.amorepacific.com\/wp-content\/uploads\/contents\/2b616cbc-261b-4a38-b381-accbd489212c.jpg\"> <\/p>\n<p>\u25b2 If you are looking for that one after-work drink, Keebo is it. \u24d2Nam Joon-young <\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<div class=\"responsive_column_wrap\">\n<div class=\"responsive_txt tit\"> #3 Life is always bitter and happy <\/div>\n<div class=\"responsive_txt left_border_box\"> Running 6 brands must be mentally and physically exhausting. <br \/> Is there a routine you stick to? <\/div>\n<div class=\"responsive_txt\"> I wake up everyday at 5 in the morning. I take part in all stages of branding, from planning, and menu design, all the way down to buying furniture and supplies. There are so many decisions I have to make, and working on site often requires so much energy that I feel drained after 3 in the afternoon. This means I should refrain from making important decisions after that time. So, I try to fill the late afternoon and evening hours with tasks I can do mechanically. I try to put things that require more thought and deliberation in the early morning hours, usually between 5 and 10. This is a routine I always stick to. <\/div>\n<\/div>\n<div class=\"responsive_column_wrap\">\n<div class=\"responsive_txt left_border_box\"> It seems like life has been success after success ever since you launched Hieutu. <br \/> Do you also go through slumps? <\/div>\n<div class=\"responsive_txt\"> Of course. I still do from time to time. Sometimes, I don\u2019t feel like doing anything, I\u2019m unmotivated, and all I want to do is sleep. The restaurant business these days is tough. The price of ingredients is soaring, and we are short on labor. Many of us used to think the \u2018YOLO (You Only Live Once)\u2019 lifestyle was cool. To me, the \u2018cool\u2019 ones are the ones who endure, those who just do it and ride it out even against burn-outs and tough situations. <\/div>\n<\/div>\n<div class=\"responsive_column_wrap\">\n<div class=\"responsive_txt left_border_box pd4\"> And how do you \u2018endure\u2019? <\/div>\n<div class=\"responsive_txt\"> I\u2019ve had many small successes. I consider even the smallest achievements as successes. And throughout those small but meaningful successes, I\u2019ve come to have faith: \u2018this too shall pass\u2019, and \u2018this will make me a better person\u2019. There is this spell that I cast on myself whenever I need it, and it\u2019s \u2018life is always bitter and happy\u2019. Looking back, my life has been full of bitter memories and happy memories, each always happening around the same time as the other. I keep telling myself that spell when life gets a little difficult. <\/p>\n<p> I also read a lot. I consider myself to be more resilient than others, but that doesn\u2019t mean I never get hurt. What I\u2019m good at is changing my train of thought, and books help a lot. I read all kinds of books, covering all kinds of topics. Not to brag, but I read about 260 books while serving in the military. The service was 97 weeks long, so that translates to at least 2 books a week. I had the time because I was an administrative clerk. Also, I had always wanted to read more because I never had the chance in high school as a school athlete. Reading has become a habit since, so I look to books whenever I need answers. <\/p><\/div>\n<\/div>\n<div class=\"responsive_column_wrap\">\n<div class=\"img_box\">\n<div style=\"max-width:800px;\"> <img decoding=\"async\" src=\"http:\/\/dev.stories.amorepacific.com\/wp-content\/uploads\/contents\/4b63a004-9a34-4ca0-a0e3-7b4b38a1b133.jpg\"> <\/p>\n<p>\u25b2 Books piled up on Chef Nam\u2019s desk \u24d2Nam Joon-young <\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<div class=\"responsive_column_wrap\">\n<div class=\"responsive_txt left_border_box pd4\"> Could you recommend a good read for someone experiencing a slump? <\/div>\n<div class=\"responsive_txt\"> I recommend \u2018The old man and the sea\u2019 by Ernest Hemingway. I\u2019ve read it three times now, and the third time I read it, I saw answers to my worries and difficulties that I was then going through in my business. The book offers so much wisdom that comes in handy not just in life but also in doing business. <\/div>\n<\/div>\n<div class=\"responsive_column_wrap\">\n<div class=\"responsive_txt left_border_box\"> For someone with so much stress, your skin glows. <br \/> Do you have a skincare routine? <\/div>\n<div class=\"responsive_txt\"> I\u2019ve been a huge fan of LANEIGE ever since I was in high school. I have dry skin, and I used to have atopic dermatitis when I was younger. I first started using LANEIGE products because a friend of mine recommended the brand to me. It\u2019s been 15 years, and the brand is still my favorite. My skin is bright-toned and it rarely breaks out, so I don\u2019t have a routine per se. Sometimes, when I\u2019m drunk, I even go to bed without washing my face. I have strong faith that LANEIGE will take care of my skin. <\/div>\n<\/div>\n<div class=\"responsive_column_wrap\">\n<div class=\"img_box\">\n<div style=\"max-width:440px;\"> <img decoding=\"async\" src=\"http:\/\/dev.stories.amorepacific.com\/wp-content\/uploads\/contents\/52f2428c-e749-420f-8856-60f307430a00.jpg\"> <\/p>\n<p>\u25b2 The LANEIGE products Chef Nam uses daily \u24d2Nam Joon-young<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<div class=\"responsive_column_wrap\">\n<div class=\"responsive_txt left_border_box\"> There was an interview where you said you hope to run restaurants even <br \/> when you become an old man. <br \/> Where do you see yourself as an old man? <\/div>\n<div class=\"responsive_txt\"> I see myself running a few businesses. I wouldn\u2019t retire. I\u2019ve realized that my views change with time, just as how I wanted to make a family-friendly brand after realizing there aren\u2019t that many restaurants I can take my kids to. Even as an old man, I would still be making my dreams come true. <\/div>\n<\/div>\n<div class=\"responsive_column_wrap\">\n<div class=\"img_box\">\n<div style=\"max-width:440px;\"> <img decoding=\"async\" src=\"http:\/\/dev.stories.amorepacific.com\/wp-content\/uploads\/contents\/53ce575a-e319-48ac-9025-644d990a0abb.jpg\"> <\/div>\n<\/p><\/div>\n<\/div>\n<div class=\"responsive_column_wrap\">\n<div style=\"width:100%; height:1px; background:rgba(0,0,0,0.2);\"><\/div>\n<\/div>\n<div class=\"responsive_column_wrap\">\n<div class=\"responsive_txt\"> A young boy just out of the military went to Australia full of hopes and worries. That boy is now a star chef in Sinyongsan. Chef Nam credits his success to the office workers in the area, who are his muses and inspirations whenever he designs his brands. We can\u2019t wait to be surprised by his seventh venture. <\/div>\n<\/div>\n<div class=\"responsive_column_wrap full_wrap\">\n<div class=\"responsive_txt\"> <span class=\"fw500\">Interview<\/span> Hyewon Shin <br \/> <span class=\"fw500\">Photos<\/span> goldenimageshouse <br \/> <span class=\"fw500\">Design <\/span> DD <\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>This is post 1 of 8 in the series &ldquo;100 Hangang-daero&rdquo; Interview with Chef Nam Joon-young Who Launched Hieutu, Gege, and Keebo From pho to hamburger, Park Jae-hyun, CEO of MIMIOK and Sinyongsan\u2019s Midas touch Interview with Linda Lee, CEO of Approach, an English-style brunch place Meet Jeong Jae-beom, owner of Yongsan-based Namyeongdon, one of [&hellip;]<\/p>\n","protected":false},"author":31,"featured_media":14721,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"post_list_apon":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1252],"tags":[],"post_series":[136],"class_list":["post-14719","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-trend","post_series-136"],"aioseo_notices":[],"acf":[],"jetpack_featured_media_url":"https:\/\/dev.stories.amorepacific.com\/en\/wp-content\/uploads\/sites\/2\/\/contents\/a01ed650-22a4-4ec2-9ca9-9d21459d1d65.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/dev.stories.amorepacific.com\/en\/wp-json\/wp\/v2\/posts\/14719","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.stories.amorepacific.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.stories.amorepacific.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.stories.amorepacific.com\/en\/wp-json\/wp\/v2\/users\/31"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.stories.amorepacific.com\/en\/wp-json\/wp\/v2\/comments?post=14719"}],"version-history":[{"count":1,"href":"https:\/\/dev.stories.amorepacific.com\/en\/wp-json\/wp\/v2\/posts\/14719\/revisions"}],"predecessor-version":[{"id":14720,"href":"https:\/\/dev.stories.amorepacific.com\/en\/wp-json\/wp\/v2\/posts\/14719\/revisions\/14720"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.stories.amorepacific.com\/en\/wp-json\/wp\/v2\/media\/14721"}],"wp:attachment":[{"href":"https:\/\/dev.stories.amorepacific.com\/en\/wp-json\/wp\/v2\/media?parent=14719"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.stories.amorepacific.com\/en\/wp-json\/wp\/v2\/categories?post=14719"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.stories.amorepacific.com\/en\/wp-json\/wp\/v2\/tags?post=14719"},{"taxonomy":"post_series","embeddable":true,"href":"https:\/\/dev.stories.amorepacific.com\/en\/wp-json\/wp\/v2\/post_series?post=14719"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}