Edward Lee: SHIA & Modern Korean Dining
Chef Edward Lee revolutionizes teh D.C. dining scene, introducing modern Korean cuisine at SHIA. This intimate 22-seat restaurant, which emphasizes sustainability and zero waste, offers a tasting menu that boldly showcases korean ingredients in innovative ways. Lee, a James Beard Award winner and veteran of “Top Chef,” moves beyond customary Korean barbecue, featuring dishes like the Black Sesame Gooksu – house-made noodles with Korean mugwort and black sesame. News Directory 3 is covering how Lee’s SHIA is a forward-thinking experience that blends Korean flavors with enduring practices. With dishes like doenjang and ssamjang,diners get a fresh take on Korean staples. Discover what’s next as Lee continues to push culinary boundaries.
Chef Edward Lee Reimagines Korean cuisine at SHIA in D.C.
Updated May 30, 2025
Chef Edward Lee, known for his innovative approach to food, has brought his unique vision of modern Korean cuisine to Washington, D.C., with his restaurant, SHIA. Lee, who previously lived in Brooklyn and Louisville, Kentucky, aims to create a forward-thinking dining experience that blends Korean flavors with sustainable practices.
Lee’s culinary journey includes accolades such as a James Beard Award for his book, “Buttermilk Graffiti,” and appearances on TV shows like ”Top Chef.” He also owns restaurants in Louisville and serves as culinary director for Succotash Prime locations in the D.C.area. At SHIA, lee moves away from traditional Korean fare, focusing on creating dishes that highlight the versatility of Korean ingredients.
As opening in November 2024, SHIA has garnered attention for it’s boundary-pushing and aspiring approach. Located on 4th Street NE, the intimate 22-seat restaurant offers tasting menus featuring seven courses for $185 or five courses for $90. The menu incorporates Korean staples like doenjang and ssamjang,showcasing the depth and complexity of Korean flavors.
One standout dish, “Black Sesame Gooksu,” features house-made noodles flavored with Korean mugwort, topped with black sesame and tofu sauce, and a touch of caviar. Lee emphasizes the importance of highlighting lesser-known Korean ingredients and techniques, moving beyond the typical focus on Korean barbecue.
There’s something unique about creating ingredients that just really blend well with lots of other techniques and other ingredients and other traditions.
What’s next
Chef Lee plans to continue pushing culinary boundaries at SHIA, exploring new ways to showcase Korean cuisine while maintaining a commitment to sustainability and innovation in the D.C. dining scene.