Latest news with #Shim
Eater
9 hours ago
- Entertainment
- Eater
The Korean Fare Is the Star of This Times Square Steakhouse
Sungchul Shim quietly opened Gui Steakhouse inside the Times Square William Vale Hotel this past winter. And while steakhouses aren't usually my thing, the food here is too good to ignore: dishes are precise and balanced, reflecting the skills of the chef. Shim, after all, is behind Kochi, the Korean tasting menu spot he opened in Hell's Kitchen in 2019, and Mari, the inventive hand roll counter that followed two years later. Both have Michelin stars. Following that duo, Shim opened in 2023, a more casual Mari spinoff, and DonDon, a buzzy Korean barbecue joint. Gui marks a stylistic pivot: For a chef whose restaurants are definitively modern Korean, an American steakhouse in Midtown's most touristy neighborhood feels, at first, like an outlier. Much like Daniel Boulud's new (showier) Flatiron steakhouse, La Tête d'Or, peppered in French influences, Gui – with its three separate spaces, the first floor bar, the second floor main dining room, and the not-yet-open omakase room – is rooted in an American steakhouse tradition, woven with Korean accents. On the menu, the mignonette is made with makgeolli for the raw bar. The brioche comes with a jocheong-seasoned butter. There's galbi as well as a porterhouse among the meat cuts. Dishes reflect Shim's precise, technique-driven style, which was honed at some of the city's most acclaimed fine dining restaurants (he cooked under Thomas Keller at Per Se, at Le Bernardin with Eric Ripert, and later at Neta). While Times Square gets a bad rap — even though there are good restaurants all over the neighborhood — Gui's food is a draw: particularly when you're with a group that includes a range of conservative to adventurous diners. The vibe: The setting wears an anywhere-in-the-world anonymity with its neutral dining room and private, dimly lit seating. Jazz plays softly. The bar on the far wall glows. It's not scene-y, nor is it a design marvel, which reinforces why you're here: to get out of the mayhem that is Times Square and to eat very good food. The service is tight, too, with pacing that's closer to fine dining, but less officious. The food: Gui runs on a choose-your-own-adventure setup. You could settle in at Bar 92 downstairs for cocktails and a brief menu of oysters, hamachi, and burgers (beef or shrimp: $26, $23). Upstairs, it's a mix of steakhouse hits and Korean dishes that feel dialed up and personal. But the crown jewel might end up being Hwaro, the omakase-style counter set to open this fall. Picture a 22-seat circle around a custom grill and oven, with course-by-course ceramicware and mother-of-pearl inlay accents flown in from Korea. If what Shim's doing now at Gui is any hint, it's going to be something special. On the steakhouse side, Gui delivers the classics with polish, showcasing meat from Creekstone Farm in the dry-age case behind the host stand. The bone-in rib-eye arrives nicely charred, deeply savory, and sliced tableside ($89). The prime rib marinates in shio kombu with a koji crust. Sides include two potato options — mashed with Comte or rosti with yuzu creme fraiche ($12). The eggplant katsu is a good pick, with celery root and tomato ragout ($12). Creamed corn is mac-and-cheese-like with a cheddar-miso mornay ($12). And a common side, pea leaves ($18), was recommended by the server as a dish she eats as often as she can, for good reason. Skip the steak, and you're still in for a great meal. Shim's mom ships him meju (fermented soybean blocks), gochugaru (chile powder), and yeotgireum (malted barley) so he can make his own soy sauce, doenjang, and gochujang from scratch: That attention comes through in every dish. In that vein, Korean offerings read like comfort food for the fine-dining crowd. There's the crispy-edged dolsot bibim bap with the extra umami of seaweed ($21) or a creamy uni add-on ($25). Thin-sliced chadol wagyu brisket is another option ($23). (This was the dish I was most thrilled to eat the next day for leftovers.) The doenjang jjigae with clams and fermented soybeans is elegant, stocked with clams ($15). If you're here with a friend, also order the sundubu jjigae, with chadol brisket and soft tofu and a chile kick ($15). Shim's version of the humble dan dan noodles, dressed with roasted peanuts and Sichuan chile pork, is arguably better than most around town. And while the kimchi waygu fried rice topped with bacon and fried egg might be a bit redundant ($32), the kimchi is so terrific that it makes the dish. For dessert, there's a wild coconut pineapple gochujang panna cotta, a yuzu baked Alaska, and a mousse with ssamjang caramel that's truly a black and white dish ($17 to $19). Gui feels less like a Times Square steakhouse and more like a proving ground for one of New York's standout Korean chefs: that it happens to be located in one of the city's most notoriously touristy neighborhoods might just be part of the trick. Good to know: If you're solo or with just one other person, head to the upstairs bar and order all the Korean dishes toward the bottom of the menu. The prices are fair, the flavors are memorable, and — if you're anything like me — you'll walk away quite pleased.
Business Times
3 days ago
- Business
- Business Times
Renewable energy source important factor in location of IBM data centres
[SINGAPORE] South-east Asian markets that have a renewable energy source might have a leg up in attracting American tech giant IBM to set up data centres. While having renewable energy is not the only determining factor, it is an important criteria that the technology company considers when assessing where to locate its data centres, said its chief sustainability officer Christina Shim in an interview with The Business Times. When asked whether South-east Asian markets would be more attractive as a location for IBM to set up its data centres if it were to green its energy mix, Shim said: 'Could it help? Absolutely. I think we're all aligned, and making sure that this is an important factor as part of the decision. But it would have to be balanced out with all the other factors.' Shim noted that renewable energy is more accessible in some regions than in others. This is partly why the technology company had set a target of sourcing 90 per cent of the electricity it consumes worldwide from renewable sources by 2030, though it would like to push past 90 per cent if possible. It has an interim goal of 75 per cent by this year, which Shim said it is 'on track, if not a little early' in meeting. IBM has also set a target of achieving net zero greenhouse gas emissions by 2030, with an interim goal of reducing its emissions by 65 per cent by this year against its 2010 levels. A NEWSLETTER FOR YOU Friday, 12.30 pm ESG Insights An exclusive weekly report on the latest environmental, social and governance issues. Sign Up Sign Up If the company does decide to set up a data centre in a location where there are no renewable energy sources, then it would have to balance that out with the rest of its portfolio of data centres, Shim added. The company currently operates more than 60 data centres across the globe, out of which about 10 are in Asia-Pacific. 'If the region here is able to diversify its energy mix more by that point, and we are trying to keep in touch with our global real estate, (as well as) what's happening with government and regulatory affairs regionally... we are keeping on top of any sort of planned investment in those areas to see how we can better shift and evolve with what's happening on the ground,' Shim added. Besides whether a location has renewable energy source, Shim said, data centre management efficiency is also important. 'Can you also improve the optimisation of the data centre itself, and using the right technology internally to be able to do that? That's also pretty powerful,' she added. Shim also said that IBM will continue to embed sustainability into its business, even though climate change has been deprioritised by the current United States administration under President Donald Trump. Integrating sustainability is not just about being a good corporate citizen, but is 'fundamentally good economics for the business and its foundation for growth', Shim added. 'It shows increased innovation. It's additional revenue generation. It's good for talent attraction... Regardless of all the changes, we are focused on maximising long-term value for our clients, for our partners, for us.' For example, with more businesses looking at incorporating artificial intelligence (AI) into their business operations, there is more work looking at how AI models can be trained more efficiently, so that it is more cost-efficient for companies to use such technologies. Shim sees opportunities for AI and sustainability in the area of improving ESG data in Asia. Besides helping to collate and make sense of hundreds of data points that large companies would have, it could also help support language challenges in the region. Besides sustainability reporting, AI can also be used to identify per- and polyfluoroalkyl substances – which are chemicals that are extremely persistent in the environment and human bodies – in a company's supply chain. 'How do you identify where they are in your supply chain, in your manufacturing, in your products, and then how do you make sure that you have the right sustainable replacements to make it safer for your consumers, for your customers – not just from a regulatory perspective, which is increasingly going to be enforced, but also from a consumer safety perspective,' she said. 'That is something that will also be very relevant in this region just because of how much manufacturing happens here that goes globally.'
Time Out
24-06-2025
- Entertainment
- Time Out
Gui Steakhouse
Nearly everything chef Sungchul Shim touches turns to gold. Or, in this case, Michelin gold, as Mari and Kochi have consistently ranked in the Guide (as well as achieving high marks on ours). He hopes his latest, Gui Steakhouse, will follow suit. Debuting in the Theater District in February of 2025, Gui Steakhouse feels like a classic steakhouse imbued with chef Shim's Korean heritage. The experience starts in the basement with Bar 92. With its oolong-infused and baijiu-based cocktail menu, the bar serves as its own standalone hang, pre- or post-theater, or an adequate middle ground if members of your party are running late. The host will shoot you up to the second floor via elevator once your entire party has arrived, and then, once the bell dings, the doors will open to a row of fridges that glow with steaks of various ages—signaling your arrival to the main event. The interior channels sophistication over stuffiness, pleasing the eye with curved blue-ish green leather banquettes, shoji screens and a soft glow of hovering globe lights. Found in touches around the main room and a fixture of the bar downstairs, the iridescent mother-of-pearl inlays sourced from Korea add an elegance to it all. If you happen to sit near the open kitchen, it's easy to catch the steady figure of chef Shim in the stark white light, hard at work. Classic fixtures of the steakhouse experience remain here, be it oyster towers, caviar service and, naturally, steak. But unlike the others who simply hawk butter and meat, Shim's steakhouse adds a touch of Korean flair. Mignonette is stirred with makgeolli and head-on shrimps in the Mala Gambas are baked in a Sichuan peppercorn sauce. The USDA prime rib is rubbed in shio kombu and koji before being grilled over wood and Bijangtan (traditional Korean charcoal), resulting in a crust with a tell-tale bit of funk. Fill the table with a few shareables, such as the bubbling Sundubu Jjigae with brisket in a chili-slicked sauce, or the kimchi Wagyu fried rice, featuring a fried egg that begs to be stirred alongside juicy cuts of prime beef. Coming off of an afternoon matinee? The steakhouse offers a killer lunch special: unlimited charcoal-grilled steak, fries and a salad that will only run you $23. If your hunger extends beyond meat and potatoes, the three-course Power Lunch Menu, priced at $37, includes a dry-aged burger made with prime beef as the main course, along with a choice of starter and dessert. Speaking of dessert, we'd highly recommend the black and white mousse. Dusted with cocoa powder, the incredibly airy mousse hides ribbons of gooey jang caramel, making it that much harder to share.
Business Insider
14-06-2025
- Business Insider
Economic anxiety or not, Americans are still prioritizing Euro summer travel
Happy Saturday! Apparently, some people are looking up at the stars for help in deciding where to move. It's called astrocartography, a form of astrology. Would you try it? On the agenda: Cancer doctors say exercise is better at preventing colon cancer recurrence than drugs. Sunglasses are the "it" accessory of the summer. Seven men shared their favorites. The millennial obsession with longevity is making compression socks cool. A top chef shares red flags to watch out for at seafood restaurants. But first: Vive la Europe! If this was forwarded to you, sign up here. Download Business Insider's app here. This week's dispatch The American Euro summer dream Despite very real economic anxiety, some American travelers aren't giving up their dreams of climbing the Eiffel Tower, sitting on the Spanish Steps, or sipping an Aperol spritz in the Italian sunlight. "Traveling is very important to me," Jimin Shim, a millennial living in Denver, told BI's senior reporter Kelsey Vlamis. "And because I know that that is a priority for me, it's something that I budget for and am saving up for all year round." Shim plans to travel with her mom to Portugal later this month. She's part of a larger trend of Americans who are still traveling to Europe despite a laundry list of potential issues: an uncertain economy, a weakened US dollar, and a changing perception of America partly due to Trump's tariff policies. In fact, Vlamis reports that Allianz Partners, a travel insurance and assistance company, found that summer travel from the US to Europe is set to increase by 10% this year, according to a recent data analysis. Still, many travelers are waiting longer to book to score the best deals. They're also choosing budget-friendly accommodations once they arrive. Others are swapping their itineraries altogether to save money. Travel content creator Meredith Pierce said she's noticed that travelers who intended to take trips to Italy and Paris are now opting to travel to Albania or Poland, countries with similar climates and vistas. Despite rising costs, Shim said her trip to Portugal is worth it for the reprieve alone. "Traveling and spending quality time with family who loves you is a great way to just take care of your mental and emotional health too," she added. Exercise is actually a drug A randomized controlled trial of exercise as a cancer treatment found brisk walking prevented recurrent colon cancer. Eight years out, 90% of patients in the exercise program were alive compared to 83% in the control group. Results of the study were presented at the biggest annual cancer conference. It shows that exercise is more than just a way to boost quality of life — it's a treatment. . Four grocery store items colon cancer doctors avoid — and three they love I attended the world's biggest cancer conference. Doctors gave standing ovations to two major breakthroughs. Throwing shades Sunglasses are the go-to accessory this summer, more for fashion than functionality. (Want to wear them at night? Go for it.) Seven men shared their favorite pairs with BI, from luxe brands like Cartier and Gentle Monster to the Gen Z-forward Crap Eyewear. Tinted lenses are also trending. Sock it to 'em Millennials can still dictate cool. They're a big reason why compression socks are becoming increasingly popular among young people, including their Gen Z counterparts. Compression socks are designed to reduce inflammation and increase blood flow, making them a great fit for millennials' love for products that boost longevity. They can also be a game changer for people who are pregnant or do a lot of exercise. Plus, there are some pretty cute designs. Seafood red flags Aidan Owens is the executive chef at Herb & Sea, a top restaurant in Encinitas, California. His menus exclusively feature ingredients sourced by local farms and independent fishermen, so he knows how to find good seafood. That said, Owens also knows how to spot when a restaurant may not have good seafood. Do the oysters smell like the ocean? Does your server know where the fish came from? If no, it might be a sign the restaurant isn't sourcing its ingredients sustainably. What to watch out for. What we're watching this weekend "Snow White": See what all the fuss is about as the live-action version of Disney's beloved classic is now available on Disney+. "Echo Valley": In this new thriller on Apple TV+, Julianne Moore plays a Pennsylvania farmer whose life turns upside down when her daughter (Sydney Sweeney) comes home in an alarming state. "Titan: The Oceangate Submersible Disaster": This chilling documentary on Netflix delves into what led to the horrific 2023 implosion of the Titan submersible during its voyage to the Titanic wreckage. Deals we love Men's dress shoes: Step up your style game in and out of the office with these expert-approved dress shoes for men that are polished, comfortable, and actually worth the investment. Tangled necklaces? Not on our watch: These travel jewelry cases tested by a pro travel writer will keep your favorite pieces safe, organized, and knot-free. Swimsuits that won't let you down: Supportive, stylish, and made to move — we tested tons of styles to find the swimsuits that actually work for bigger busts (and still look amazing). More of this week's top reads: Danny Boyle made sure "28 Years Later" was worth the wait. The sneaky new friendship divide between millennials and Gen Z. This summer, people aren't just eating hot dogs — they're wearing them. The Labubus got me — and I learned a trick to finally buy one. Millennials who don't want kids explain their choice to be child-free, prioritize travel, and pursue their "dream life." I love weddings, but I leave them early — even if I adore the couple. It's not so wrong, especially if you do it right. A man proposed to his partner with a stunning engagement ring. She returned the favor with his dream Rolex. A 41-year-old longevity doctor says his "biological age" is 24. He takes three supplements daily. Want a baby this year? Brace yourself. How Patrick Schwarzenegger spends his 5 to 9 — from getting 10,000 steps to eating Japanese sweet potatoes. The BI Today team: Dan DeFrancesco, deputy editor and anchor, in New York City. Grace Lett, editor, in New York. Lisa Ryan, executive editor, in New York. Akin Oyedele, deputy editor, in New York. Amanda Yen, associate editor, in New York. Elizabeth Casolo, fellow, in Chicago.
Cision Canada
21-05-2025
- Business
- Cision Canada
Capital Group Canada Appoints Two New Executives to Key Leadership Roles Français
Shim brings nearly 25 years of experience in both institutional and retail asset management to her new position. Most recently, she served as vice president of corporate initiatives for Guardian Capital Group. She holds a master of finance degree and a bachelor's degree in commerce from the University of Toronto and is a CFA charterholder. Tuira joins Capital Group with over 20 years of experience, having most recently led Invesco Canada's Institutional Distribution business, where he oversaw sales, client servicing and consultant relations across Canada. He holds a bachelor's degree in commerce with a minor in economics from McMaster University and holds the CFA and CAIA charters. "Angela's extensive experience in both retail and institutional product strategy, management and development, combined with Mike's experience and network across the Canadian institutional market, will be incredibly valuable as we aim to become the partner of choice for our clients, offering a comprehensive suite of investment solutions to assist them in achieving their investment objectives amid an evolving industry landscape," said Rick Headrick, president of Capital Group Canada. Capital Group manages portfolios using a distinctive investing approach, The Capital System™, which combines independent decisions with collaboration and diverse perspectives. It seeks to deliver long-term results across market cycles with less volatility. In Canada, the Capital Group organization's institutional investment strategies are offered as separate accounts and are used by a variety of corporations (for defined benefit plans) and public funds as well as endowments, foundations and other institutional investors. Capital Group's Canadian mutual funds are also offered for use in defined contribution plans. Both Shim and Tuira will be based in Capital Group's Toronto office. About Capital Group Capital International Asset Management (Canada), Inc. is part of Capital Group, a global investment management firm originating in Los Angeles, California. Since 1931, the Capital Group organization has been singularly focused on delivering superior results for long-term investors using high-conviction portfolios, rigorous research and individual accountability. As of March 31, 2025, Capital Group manages approximately US$2.8 trillion in equity and fixed income assets for millions of individual and institutional investors around the world. Capital Group manages equity assets through three investment groups. These groups make investment and proxy voting decisions independently. Fixed income investment professionals provide fixed income research and investment management across the Capital Group organization; however, for securities with equity characteristics, they act solely on behalf of one of the three equity investment groups.
