Step inside the kitchen of Sáng, the beloved family-run Korean restaurant in Sydney’s Surry Hills, and discover 100 recipes that celebrate the bold, diverse and comforting flavours of Korea. From crisp Korean fried chicken (best served with beer) to bubbling kimchi-jjigae, handmade banchan and sweet, chewy desserts, this is homestyle Korean food at its best — generous, deeply personal, and full of soul.

Written by designer-turned-restaurateur Kenny Son, the book reflects the story of his family and their food. His father, Seung kee, brings clean, city-style dishes from Seoul, while his mother, Jin sun, draws on the hearty, seafood-rich flavours of her native Kwangwon-do province near the North Korean border. With desserts and ferments by Kenny’s partner, Youmee Jeon, Sáng captures the full Korean table — rich in regional nuance, grounded in tradition, and adapted for everyday cooking at home.