Soho House Food Festival: Top Chef’s Katiana and John Hong at Soho Warehouse

If this year had a theme, it would be this: Kimberly loves to watch and listen to chefs from Bravo’s Top Chef cook and speak – in real life.

From the Culinary Demo: Nini Nguyen’s “Dac Biet” at the Ojai Food + Wine Festival – where I watched Top Chef alumni Nini Nguyen and Mei Lin bring dishes from Nguyen’s cookbook to life –  to In Conversation: Top Chef’s Kristen Kish and Alyse Whitney at Now Serving Bookstore, where Kristen spoke candidly about her new book Accidentally on Purpose, my calendar has been full of moments spent listening, learning, and loving chefs who are masters in their craft.

My partner can attest: every time Kristen Kish appeared on screen during Top Chef: Destination Canada, I’d inevitably say, “She’s so cool.” And when Katiana Hong competed earlier this year, I was cheering her on episode after episode from my couch – even searching online (several times, I’ll admit) to see if her restaurant, Yangban, had reopened in sync with her TV comeback. To my disappointment, it hadn’t.

Beyond my television and culinary obsessions, one of my most rewarding investments within the past two years has been joining Soho House – specifically Soho Warehouse in downtown Los Angeles. My friend Amanda first introduced me to the Houses, and I joined Soho Holloway in West Hollywood as my first local spot. But during an all-access week earlier this year, I decided to visit Soho Warehouse with my friend Sefora, hoping to lift her spirits after a tough breakup. That visit changed everything. The atmosphere, the people, the conversations –  something about it just clicked. I switched my membership soon after, and since then, my social life has flourished in ways I hadn’t expected.

So when I received a notification that the Soho Houses of Los Angeles were hosting a Food Festival I was excited. But, when I saw Katiana’s face and that she would be hosting a dinner at Soho Warehouse, I didn’t hesitate. The moment I saw her name on the lineup, I hit “purchase ticket” on Tock without a second thought.

 

The Menu

STARTER

Jyan Isaac City Sourdough & Baguette, toasted nori and shallot butter

FIRST

Fermented Tea Leaf Salad, cabbage and romaine, Persian cucumber, sungold tomato, snap pea, shaved radish, lemon and crispy lentils

PAIRED WITH SUMMER COLLINS

evian Sparkling, vodka, lemon, cucumber Non-alcoholic: evian
Sparkling, Pentire Adrift, lemon, cucumber

MAINS

Tteokbokki, crushed late summertomatoes, basil, gochujang, harissa,
Boont Corners Reserve sheep’s milk cheese
Yangban Twice Fried Wings, seasonal accompaniments

PAIRED WITH BASIL RICKEY

evian Sparkling, gin, Seedlip Garden, lime, basil Non-
alconolic evian soarkline. seedio Garden, Ime. Dasi

PALATE CLEANSER

evian Sparkling | lemon peel, lime peel, or basil sprig

DESSERT

Whipped Coconut Cheesecake Cremeux, chia apple berry jam.
brown butter coconut crumble, marigold

PAIRED WITH ESPRESSONADA

evian Sparkling, Mr Black coffee liqueur, espresso, demerara

Reflections

Walking into the gorgeously appointed dining room, I felt an immediate rush of anticipation. The space radiated warmth and intention. It felt like a perfect balance of sophistication and comfort.

As I check in and then found my seat, I secretly hoped to be placed next to someone with strong opinions and a talent for conversation. Still, I was open to whatever the night might bring.

The table design set the tone: intimate yet inviting. Every detail spoke to thoughtful curation – from the soft candlelight glinting off the glassware to the fragrant basil sprig tucked into the evening’s cocktail recipe card.

Then came dinner. Each course unfolded with intention, a showcase of flavors building upon one another in seamless progression. The dishes reflected a balance of technical mastery and emotional storytelling of Korean cuisine. This was the gift of Yangban’s distinct identity. With every bite, the line between food and art blurred deliciously.

Karl – seated beside me – and I traded travel notes and I told him what I loved about Bruges, Belgium, as he was traveling there soon. Later, over another course, a conversation with Karl’s friend Renee evolved into an unexpectedly poignant exchange about male loneliness, the search for human connection, and what it means to truly listen in a world dominated by social media noise. This – was exactly what I’d hoped for.

My favorite course of the dinner? The Yangban Twice Fried Wings.

When Katiana and John Hong appeared to thank their guests, we applauded. Watching Katiana speak while remembering her appearance on Top Chef: Canada brought so much full circle to me.  Her sharing so passionately about her cooking reminded me why artistry in food matters.

In that moment, it was clear: this wasn’t just a dinner, but a celebration of creativity, culture, and connection. It was a reminder that in a world spinning with chaos and distraction, choosing to celebrate art – and one another – remains a radical act of joy.

Plus, I loved the complimentary cocktail token we all received, to enjoy a nightcap cocktail at the rooftop at the House Diner Powered By Porsche – with cocktails designed by HAWK.

I ended up getting the APPLE PIE (Rye whiskey, apple brandy, apple, vanilla Angostura bitters, cinnamon Peychaud’s bitters, absinthe) and I enjoyed it at the front hall, as I conversed and laughed with the front desk staff. It was perfect.

As I left that night, one thought stayed with me: within the next three years, it is my deepest desire to be a guest judge on an episode of Bravo’s Top Chef.

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