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Sáng
Recipes from a Korean Family Table
Brief Description
Step inside the kitchen of Sáng, the beloved family-run Korean restaurant in Sydney’s Surry Hills, and discover 100 recipes that celebrate the bold, diverse, and comforting flavours of Korea. From crisp Korean fried chicken (best served with beer) to bubbling kimchi-jjigae, handmade banchan, and sweet, chewy...
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Format: Hardback
$6000
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Releases
21st
January 2026
(Approx. Date)
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Sáng
$6000
Unit price
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Sáng
Take a seat at the sáng (table) and join the family behind Sáng by Mabasa in this cookbook exploring Korean cuisine, its diversity and deliciousness.
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Description
Step inside the kitchen of Sáng, the beloved family-run Korean restaurant in Sydney’s Surry Hills, and discover 100 recipes that celebrate the bold, diverse, and comforting flavours of Korea. From crisp Korean fried chicken (best served with beer) to bubbling kimchi-jjigae, handmade banchan, and sweet, chewy desserts, this is homestyle Korean food at its best — generous, deeply personal, and full of soul.
Written by designer-turned-restaurateur Kenny Son, the book reflects the story of his family and their food. His father, Seung kee, brings clean, city-style dishes from Seoul, while his mother, Jin sun, draws on the hearty, seafood-rich flavours of her native Kwangwon-do province near the North Korean border. With desserts and ferments by Kenny’s partner, Youmee Jeon, Sáng captures the full Korean table — rich in regional nuance, grounded in tradition, and adapted for everyday cooking at home.
Book Details
INFORMATION
ISBN: 9781743799505
Publisher: Hardie Grant Books
Format: Hardback
Date Published: 24 February 2026
Country: Australia
Imprint: Hardie Grant Books
Illustration: Full colour throughout
DIMENSIONS
Width: 190.0mm
Height: 248.0mm
Weight: 0g
Pages: 240
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About the Author
Sáng is a family-run Korean restaurant in Sydney’s Surry Hills, led by Seung kee Son, Jin sun Lee and their son Kenny Son. Originally from Seoul, the family brings together traditional Korean flavours, regional influences and a deeply personal approach to cooking. Kenny manages the restaurant while also working as a designer, with his partner Youmee Jeon contributing desserts, ferments and creative direction
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