Yong Min Kim
Lower East Side, Manhattan
Kisa sits on the corner of Allen and Houston, right above the F train. From the owners and chefs behind C as in Charlie, Kisa is a cozy diner reminiscent of Kisa Sikdang, a laid-back "driver restaurant" in Korea that has been catering to taxi drivers since the 1980s. The menu is small but mighty, serving Baek Ban, home-cooked style meals made up of a bowl of rice and accompanied by soups, sides, and other dishes. Simply choose your protein and await the arrival of seven banchan, hot soup, and rice. For dessert, there’s a coffee and hot chocolate dispenser by the door that takes quarters, ready to send you off happier and fuller than before.
Full name, age, where are you from?
Yong Min Kim, 36, born in Seoul, Korea, raised in Atlanta, GA
What is your title and where do you work?
Co-Owner & Director of operation at KISA.
What inspired you to work in the food industry?
I never planned on working in the food industry, but while in college, a friend encouraged me to take a part-time job at a restaurant in Georgia. Working there sparked my interest in the restaurant business, so I moved to New York to explore the diverse culinary scene, which ultimately shaped my journey and led me to where I am today.
What is your most blissful food moment?
One of my most blissful food moments was when my friends and I grilled samgyeopsal (pork belly) in my friend’s backyard. We sipped soju and hot sake while our pork cooked on the grill and then we wrapped the pork in fresh lettuce with garlic and ssamjang–it was just perfect. It was one of those rare, simple moments in my life where I was completely content.
What dish do you want to perfect in the kitchen?
If I could perfect one dish in the kitchen, it would be a Southern Sweet Potato Casserole. When I first moved to the U.S., I lived with my aunt and uncle in Florida, and my uncle, who was American, would often make this dish. The first time I tasted it, the flavor was unforgettable. He made it regularly while I lived with them, and I was lucky to enjoy it often. After we moved apart, I could never quite recreate that same taste. Now that my uncle has passed away, I regret not learning the recipe from him, but I hope to perfect this dish, so I can honor his memory and make it just the way he did.
If you could shout out a colleague or friend in the industry who would it be and why?
It would be Bernard Kim, whom I worked with as a partner manager at my first restaurant, 'Thursday Kitchen,' after moving from Georgia to New York. He’s now an operating partner at Yoon Haeundae Galbi. Bernard was incredibly helpful when I was learning and adapting to the restaurant business in New York. He’s extremely talented and skilled and I’m grateful to have learned so much from him.
What is the best food city?
I would say New York is the best food city. It's a melting pot of cuisines from all over the world, so no matter what you're craving, you can find it here. From street food to Michelin-starred restaurants, the variety and quality are incredible. There’s always something new to try, and the food scene is constantly evolving.
How do you relax outside of work?
On my days off, I try to completely disconnect from work and find ways to clear my mind and relax. Since my job involves meeting a lot of people, on my days off, I usually stay home and relax by cooking the foods I’ve been craving and watching Netflix or YouTube, or I just catch up on sleep. On nice days, I buy bread and coffee and go to the park to sit on a bench, relax, and enjoy the fresh air.
What is your astrology sign (including moon and rising)?
I’m not very familiar with horoscopes but I’m a Capricorn!
