Where Chefs Eat: The International’s New Head Chef Knows a “Simple, Dirty, Perfect” Sydney Burger

Sol Yoon’s just arrived to the head chef post at The Grill at The International. And while it’s been a challenge, her first menu’s a goodie. Raw snapper is fresh with green apple and melon, and the coral trout is hot off the wood grill. “The menu celebrates Australian produce with a strong focus on wood-fire cooking,” Yoon says. “Smoky, charred and deeply flavoured.”

She brings experience from Sydney heavy-hitters – Quay, Lumi and the now-closed Tetsuya’s – after starting out at the Park Hyatt in Seoul, her hometown. Precision and flair are required in all these kitchens, and are now destined for the Martin Place multi-storey venue’s headline act.

Make a date at the casually elegant dining room, then hit up Yoon’s top picks around Sydney.

Quick takeaway dinner: Ichi Ban Boshi in the CBD or Mr Chen’s Dumplings at home – easy, quick, always satisfying.

Lunch on the go: Delisia Panino, in Forest Lodge, for a sandwich; or Rollers Bakehouse when I’m near the beach.

Snack: Lode Pies. Their pastry work is next level. 

Ideal date: Pellegrino 2000 – there’s dim lights, pasta, good wine and space to actually talk.

Special occasion: Lumi Dining. It’s a place that still feels special to me – the creativity, the balance, the precision. I always go for the omakase menu and just let them take the lead.

Coffee: Artificer in Surry Hills. No milk, no fluff, just perfect espresso.

Burger: Mary’s in Newtown. It’s simple, dirty, perfect.

Snack and a drink: Dear Sainte Eloise for anchovies on toast and a glass of crisp white wine.

Big group: Eaton, the Chinese restaurant in Ashfield. The food is always solid, and it feels like home when you go with a big group.

Long lunch: Fred’s in Paddington. Anything off the grill and good bread with butter.

Bucket list restaurant: Frantzen in Stockholm. The way they balance technique and emotion is incredible.

Something sweet: The Charles Grand Brasserie. I love their dessert trolley. I go for the Russian honey cake – classic and perfect.

Groceries: Carriageworks Farmers Market in Eveleigh. It’s where most chefs go for beautiful produce, great energy – and you actually get to meet the growers.

Hidden gem: Cafe Paci. It’s quietly one of the best. Always creative, never overdone.

Top late-night snack after cooking: a bowl of rice with a fried egg, soy and sesame oil. It takes two minutes and is pure comfort.

At-home kitchen hack: season earlier than you think. Salt is not just flavour, it’s structure.

@chef_solyoon
@theinternationalsydney