With its London-inspired décor and charming treats – from bear-shaped shortbread to Portuguese egg tart affogato – G Bear Cafe has quickly captured hearts at Londoner Grand after opening on 9 June. And this summer, the playful new cafe is serving up something extra special: a limited-time trio of dishes by Korean American celebrity chef Edward Lee.
Best known for fusing southern American spice with Korean cuisine – not to mention his appearances on star-studded shows like Top Chef, Iron Chef America and Culinary Class Wars – the renowned chef has brought a few of his signature dishes to G Bear Cafe.
Available for three months only, Lee’s three-dish series spotlights key ingredients from Korean cooking – gochujang, ginseng, kimchi, and rice cakes – reimagined through the lens of his creative, cross-cultural approach.
“It’s kind of the greatest hits of my menus,” says Lee. “With the G Bear Cafe collab, I wanted customers to get a real sense of my cuisine – how I love to root Korean flavours but in an innovative way. Not too different from what I do at my restaurants, but I want it to be friendly and accessible.”
G Bear Cafe has only just debuted inside Londoner Grand, bringing with it a casually elegant atmosphere that would be right at home in Mayfair. Inspired by the integrated resort’s new #1 Ambassador – the dapper and eminently lovable G Bear – the charming cafe brings together a mix of pastries, cookies, coffees, and teas, alongside culinary collaborations with top chefs.
As the debut collaboration, Chef Lee’s summer menu launched on 8 June as part of Londoner Grand’s “Grand Celebration,” with his Kalbi Jjim dish served at the gala dinner.
Here’s a closer look at Lee’s exclusive menu – and why you’ll want to stop by as soon as possible.
Tofu takes the lead: Spicy pan-tossed noodles in a baked tofu basket
This eye-catching noodle dish is a true standout. A tower of ramen noodles sits atop a pedestal of baked tofu coated in sweet and spicy gochujang – a fermented red chili paste commonly found in dishes like bibimbap. Crisp on the outside and silky smooth within, the tofu forms the perfect base.
Thinly sliced red bell peppers, cucumbers and scallions crown the noodles, which have also been tossed in gochujang sauce, add a cooling element and a nice crunch. Meanwhile, a sprinkling of sesame seeds lend a nutty finish.
“If you watched Culinary Class Wars, there was a very intense tofu challenge where we had to continually make more and more tofu dishes,” says Lee. “After a while, you start running out of ideas. I saw this big block of tofu and I got this inspiration to use it like you would a block of cheese and hollow it out and throw noodles in there.”
A gala-worthy entrée: Kalbi jjim with ginseng pommes Anna, kimchi juice and perilla powder
The centrepiece of the menu, Lee’s take on kalbi jjim (or galbi-jjim, braised short ribs) is hearty and rich, striking a perfect balance between refined and comforting.
Served at the integrated resort’s Grand Celebration dinner on 8 June, the dish features ultra-tender beef short ribs glazed in a sweet, glossy reduction sauce made with soy, honey, garlic and lots of spices. The beef is so tender, in fact, that you can slice it with a fork.
“This is a very delicious and luxurious main course. It’s based on Korean braised beef,” says Lee. “It’s very unctuous. It’s decadent. It’s lovely.”
To offset the beef’s richness, Lee pairs it with a delicate ginseng pommes Anna – giving the classic French dish a clever twist. Razor-thin slices of potato are layered with butter and ginseng, then shaped into a rectangle and baked until they’re nice and crispy on the outside and tender on the inside.
To tie it all together, there’s a silky parsnip and daechu (jujube) purée, a hit of spice from kimchi juice, and an earthy dusting of perilla powder.
“The kimchi is so bright. It harmonises the dish,” says Lee.
On a roll: Frozen “dukbokki” mousse with gochujang caramel, sesame oil and melon
For dessert, Lee leans into the whimsical spirit of G Bear Cafe with another signature (also served at the Grand Celebration dinner): a rice cake mousse that looks like dukbokki (or tteokbokki, meaning Korean rice rolls) but tastes totally original and unexpected.
Made from a base of puréed Korean rice cakes blended with white chocolate, Italian meringue and whipped cream, the mousse is shaped into small cylinders and frozen until it reaches an ice cream-like consistency. The flavour is subtle – more rice than sugary cream – while the accompaniments add layers of intrigue.
Sesame seeds provide a nutty crunch, minari (a peppery herb similar to parsley) adds an herby aroma and lime zest, fresh melon cubes, and dots of plum extract brighten the plate. At the center is the most unexpected touch: a slightly spicy, smoky-sweet caramel made with gochujang.
“Korean desserts tend to be really fruit-forward, and there’s not a lot of diversity,” says Lee. “I wanted to do something that felt Korean that really had the flavours and riffed off a popular dish, but obviously I wanted it to be original and different, so I came up with this – and it’s been quite a hit.”
A summer of surprises at Londoner Grand
Lee’s culinary creations are just one part of what G Bear Cafe – and Londoner Grand – is serving up. If you’re craving more sweets, you’re in the right place. On the menu, find crispy chocolate-covered hazelnut pralines, raspberry-filled choux, bite-sized Dubai chocolates and delicious lemon tea cakes.
Whether you’re stopping by for a playful afternoon treat like the signature egg tart affogato or planning to savour Lee’s inventive take on Korean flavours, the cafe delivers an experience that’s both imaginative and delicious.
His limited-time menu is available at G Bear Cafe, tucked inside the Londoner Grand at The Londoner Macao – a new addition to the Cotai Strip that continues to surprise and delight, one new experience at a time.
