Jeong Kwan 2022 Amsterdam Jeong Kwan Seunim17th century Gemeenlandshuis in Amsterdamseaweed vessel by Jeannet Leendertsegiant bowls made by Cengiz Hartmann from a 100 year old storm fallen oak treesoil glasses by Fabienne Schneider and flax sculptures by Marieke van Mieghemseaweed and potato bugak served on a fluid bowl by Etienne Bailleulwalking bowls made by Etienne Bailleulkorean cherry tomato and green tomato jangazzi served on a burnt ash bowl by Sebastien Kriereating with a wild spoon by Cornelia Peterson from a burnt ash bowl by Sebastien Krierwild forks and spoons by Cornelia Petersonsusam, local beet tuigim, fried fresh ginseng served on a deep shell bowl by Aurore Piettedubujang salad with fermented tofu paste served on an invert plate by Cengiz Hartmannnever be apart chopsticks by Joo Hyung Parkpyogo mushrooms with malt syrup, steamed pumpkin with tofu served on a knot plate by Sho Otaeating with a wild spoon by Cornelia Petersonbibimbab with chinamul, korean wild green, new zealand spinach, glasswort hamcho. sun-dried zucchini, bakbakjang fermented soy paste served in a traditional korean baru bowlJeong Kwan Seunim stirring bibimbab with long ukiyo chopsticks by Katrien Domsburnt wood chopsticks by Lukas Coberneungi mushroom soup with root vegetables served in a burnt ash bowl by Sebastien Kriereating with a wild spoon by Cornelia Petersonstrained and on display spoon necklaces by Jessica Andersenjtaechilgi bowls by Namgwon Lyudeep-fried korean pastry with whole perilla seeds served on a kori plate by Pam Sufigs, peach, tomato, korean wild berry sauce served on a tension bowl by Steven Salestension bowls by Steven Sales