Base is Nice is a Michelin-Starred Restaurant
Base is Nice is a Michelin-starred restaurant, based in Seoul, South Korea, that is owned and run by Jinah Chang. Described as a "one-man" business endeavor, Chang oversees everything—from the interior design of her space and the store operations to the menu planning and cooking.
Base is Nice is vegetarian and plant-based. To take advantage of the freshest seasonal produce and availability, Chang changes the menu on a monthly basis. The owner reminisces on her rediscovery of Korean vegetables upon returning to Korea from the West. In her cooking practice, Chang prepares the vegetables "in a simple manner to present their original colors as they are."
About Base is Nice, Chang shares: "I hope people seek out vegetables in order to enjoy good food rather than just for health reasons. No one is excluded or favored here."
Image Credit: Hypebeast, hypebeast, instagram
Base is Nice is vegetarian and plant-based. To take advantage of the freshest seasonal produce and availability, Chang changes the menu on a monthly basis. The owner reminisces on her rediscovery of Korean vegetables upon returning to Korea from the West. In her cooking practice, Chang prepares the vegetables "in a simple manner to present their original colors as they are."
About Base is Nice, Chang shares: "I hope people seek out vegetables in order to enjoy good food rather than just for health reasons. No one is excluded or favored here."
Image Credit: Hypebeast, hypebeast, instagram
Trend Themes
1. Vegetarian and Plant-based Restaurants - Opportunity to create more vegetarian and plant-based restaurants that change their menu monthly using freshest seasonal produce and simple preparation techniques.
2. One-man Business Endeavors - Opportunity to create more one-man business endeavors where a single owner oversees everything from design and operations to menu planning and cooking.
3. Rediscovering Local Produce - Opportunity to rediscover local produce and present it in a simple manner to showcase their original colors and flavors in dishes.
Industry Implications
1. Restaurant Industry - Restaurants that focus on creating vegetarian and plant-based dishes using local seasonal produce have the potential to disrupt the traditional restaurant industry.
2. Small Business Industry - One-man business endeavors have the potential to disrupt the traditional corporate structure, creating more opportunities for entrepreneurial individuals.
3. Agriculture Industry - Rediscovering local produce presents an opportunity for the agriculture industry to create more sustainable and eco-friendly farming methods.
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