SOT Opens FOODYYC with a Balanced, Seoul-Inspired Tasting Menu

SOT’s five-course offering for YYC Food and Drink Experience 2026 presents a composed and thoughtfully executed introduction to the festival.

Drawing from Seoul-inspired flavours, the menu emphasizes balance and restraint. Each course is constructed with clarity, allowing individual elements to stand without competing for attention.

The progression begins with lighter, well-executed dishes, including a grilled broccolini that delivers clean seasoning and texture. A prawn risotto follows, offering richness while maintaining control in both flavour and weight.

The BC salmon, paired with gim butter, kimchi, and spinach, introduces a deeper savoury profile. The combination is cohesive, with each component contributing to a layered but controlled finish.

The Rougie duck breast is the most defined course. Cooked with precision, it is complemented by a honey garlic dressing that adds contrast without excess. Supporting elements, including roasted cauliflower, provide subtle depth to the overall composition.

The dessert—a roasted rice crème brûlée finished with soy puffed rice—offers a restrained conclusion, focusing on texture and light sweetness rather than intensity.

As a festival entry, SOT’s menu succeeds through consistency and structure, favouring balance over spectacle. To experience this one-of-a-kind contemporary Korean dining experience, check SOT at the heart of Inglewood from March 13 - 29.