From the Press

June 24, 2025 7 Korean Restaurants Abroad
You'll Definitely Want to Visit “‘씨앗’의 발음에서 착안한 이름 시아는 업계의
새로운 변화를 빚는 씨앗이 되겠다는 포부를
지다...” Read more arrow_right_alt June 18, 2025 Edward Lee's restaurant SHIA
did the hard work on reducing
plastic, so you don't have to “This fine-dining spot in Washington, D.C.,
is a nonprofit think tank designed to tackle
tough issues in a real restaurant
environment. First up: finding alternatives
for 31 common plastic items," Read more arrow_right_alt June 16, 2025 Supporting aspiring female
chefs “Empowering the Next Generation of
Female Chefs in the DMV.” Read more arrow_right_alt May 12, 2025 Should you toss your plastic
kitchen tools for health reasons?
Here's the scoop “Chef Edward Lee ditched plastic at his
nonprofit restaurant Shia in Washington,
D.C., to test out more sustainable business
practices that could be adopted by other
eateries...”  Read more arrow_right_alt April 21, 2025 10 Q&As with Chef Edward Lee “《黑白大廚》愛德華李 Edward Lee,
一個講故事的廚師，從童年的
到對美食哲學的探索，每道菜都是情
的延伸，ELLE以10個問答深入
解他的世界...” Read more arrow_right_alt April 11, 2025 The Rise of Mission-Driven
Restaurants “Restaurants are no longer merely places to
dine. They are innovation labs, philosophical
propositions, and changemakers. In D.C., a
new generation of mission-driven
restaurants is rising to focus on everything
from eliminating plastic and reducing
waste...” Read more arrow_right_alt “There’s more than meets the eye at
celebrity chef Edward Lee’s new boundary-
pushing Korean restaurant that joined D.C.’s
booming Union Market neighborhood...” November 14, 2024 D.C.’s New Shia Serves Korean
Food With a Side of
Sustainability Read more arrow_right_alt July 3, 2025 What Fine Dining Looks Like
With Absolutely No Plastic “The modern fine-dining plate is enabled
by plastic. The artful sauce squiggles?
They’re delivered via plastic squeeze
bottles. Those otherworldly food shapes?
Crafted by silicone molds. And that’s not
counting the many...” Read more arrow_right_alt

July 3, 2025 What Fine Dining Looks Like
With Absolutely No Plastic “The modern fine-dining plate is enabled
by plastic. The artful sauce squiggles?
They’re delivered via plastic squeeze
bottles. Those otherworldly food shapes?
Crafted by silicone molds. And that’s not
counting the many...” Read more arrow_right_alt June 24, 2025 7 Korean Restaurants Abroad
You'll Definitely Want to Visit “‘씨앗’의 발음에서 착안한 이름 시아는 업계의
새로운 변화를 빚는 씨앗이 되겠다는 포부를
지다...” Read more arrow_right_alt June 18, 2025 Edward Lee's restaurant SHIA
did the hard work on reducing
plastic, so you don't have to “This fine-dining spot in Washington, D.C.,
is a nonprofit think tank designed to tackle
tough issues in a real restaurant
environment. First up: finding alternatives
for 31 common plastic items," Read more arrow_right_alt June 16, 2025 Supporting aspiring female
chefs “Empowering the Next Generation of
Female Chefs in the DMV.” Read more arrow_right_alt May 12, 2025 Should you toss your plastic
kitchen tools for health reasons?
Here's the scoop “Chef Edward Lee ditched plastic at his
nonprofit restaurant Shia in Washington,
D.C., to test out more sustainable business
practices that could be adopted by other
eateries...”  Read more arrow_right_alt April 21, 2025 10 Q&As with Chef Edward Lee “《黑白大廚》愛德華李 Edward Lee,
一個講故事的廚師，從童年的
到對美食哲學的探索，每道菜都是情
的延伸，ELLE以10個問答深入
解他的世界...” Read more arrow_right_alt April 11, 2025 The Rise of Mission-Driven
Restaurants “Restaurants are no longer merely places to
dine. They are innovation labs, philosophical
propositions, and changemakers. In D.C., a
new generation of mission-driven
restaurants is rising to focus on everything
from eliminating plastic and reducing
waste...” Read more arrow_right_alt “There’s more than meets the eye at
celebrity chef Edward Lee’s new boundary-
pushing Korean restaurant that joined D.C.’s
booming Union Market neighborhood...” November 14, 2024 D.C.’s New Shia Serves Korean
Food With a Side of
Sustainability Read more arrow_right_alt

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