Fusion Reactor

Kendyl Kearly | November 27, 2018 | Feature Features

Hortus NYC combines Asian taste with Manhattan moxie.
Crispy sea urchin with seaweed rice paper and lardo

Suhum Jang has a vision. The general manager and partner of the new Hortus NYC imagined a restaurant where New Yorkers could discover flavors from Korea, China, Thailand, Japan and Vietnam as a part of contemporary, shareable process. However, arguably even more than a fusion of these cuisines, Hortus NYC is a fusion of Asian dining with the archetypal New York restaurant experience.

Jang, who looks every part the burgeoning restaurateur with his fade haircut and sleek suit, is a front-of-house veteran of hot spots Per Se and Daniel; later, working in Koreatown, he piqued investors’ attention with a colorfully branded churro business. His background, along with a degree from the Culinary Institute of America, made him an expert in both Southeast Asian cooking and the most beloved components of New York dining culture.


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