The Future of Fine Dining: Imposter Kitchen’s Branch on Koko Killing Island


In November 2022, the fine-dining restaurant, Imposter Kitchen, opened a branch on Koko Killing Island, a tourist destination that combines history, art, and sustainability. The restaurant, known for its unique approach to cooking and experimentation with microbiomes, found a fitting home on the island, which was designed to address climate change and minimize waste.

Koko Killing Island, modeled after the real Coco Keeling Island situated in the Indian Ocean, serves as a unique location for the restaurant’s latest culinary creations. This article will explore the restaurant’s origins, its menu offerings, and its impact on the island’s tourism industry which has been materialized as <Tour d’Epicure> service in the island.

A panoramic view of the Koko Killing Island branch of Imposter Kitchen.

The History of Imposter Kitchen

Imposter Kitchen was founded in 2022, South Korea, during a period of intense research into organoids and microbiomes. Originally, the restaurant imported fruits from Koko Killing Island for use in desserts. However, as the climate crisis worsened, the restaurant relocated to the island permanently — that is, a few centuries from now.

The restaurant’s approach to cooking is highly scientific, with a focus on microbiological techniques. The Chef, who has been cooking for over 300 years (by the time they move to Koko Killing Island), uses a unique anti-aging routine that cultivates and ages microbes in cell-by-cell units. The steak aging technique is also highly microbiological, with the Chef using microbiomes to age the meat.

The Imposter Kitchen Branch on Koko Killing Island

The Imposter Kitchen branch on Koko Killing Island offers a dining experience unlike any other. The restaurant is located on a semi-submerged rock formation, providing breathtaking views of the surrounding ocean. The interior of the restaurant is designed to be both luxurious and environmentally friendly, with a focus on sustainable materials.

The entrance of the Imposter Kitchen’s Coco Killing Island branch.

The menu at the Imposter Kitchen branch on Koko Killing Island is highly experimental, with dishes that incorporate microbiomes in creative and unexpected ways. The restaurant’s signature dish is a steak aged using microbiomes cultivated on the island. Other dishes include desserts made with fruits grown on the island and infused with unique microbiomes.

The Menu Offerings

The menu offerings at Imposter Kitchen on Koko Killing Island are unique and experimental, with a heavy focus on using local ingredients and sustainable cooking methods. The restaurant’s signature dish is a seafood platter, featuring fresh fish caught from the surrounding waters and paired with a variety of unique sauces and toppings. Other notable dishes include a mushroom tartare made with locally foraged mushrooms, and a dessert course featuring a coconut and pandan ice cream.

3-course meal of Imposter Kitchen served to tourists of <Tour d’Epicure> at Koko Killing Island

One of the most intriguing aspects of Imposter Kitchen’s menu is its use of organoids and microbiomes. These microscopic objects are used to create unique flavors and textures in the restaurant’s dishes. The restaurant’s chef has spent over 100 years honing their culinary skills, and the resulting dishes are both innovative and delicious.

The restaurant’s steak aging technique is now heavily influenced by microbiological processes, with the chef’s anti-aging routine even involving the cultivation and aging of microbes in cell-by-cell units.

Sustainability and Waste Reduction

The Imposter Kitchen branch on Koko Killing Island is committed to sustainability and minimizing waste. The restaurant sources ingredients locally whenever possible, with many fruits and vegetables grown on the island itself. The restaurant also has its own composting system and uses biodegradable packaging and utensils.

The restaurant’s commitment to sustainability extends to its design as well. The interior of the restaurant is designed to be energy efficient, with the use of natural lighting and ventilation. The restaurant also utilizes rainwater harvesting and wastewater treatment systems to minimize its impact on the environment.

Tourist Experience at Imposter Kitchen

Visitors to Koko Killing Island can experience the unique dining experience at Imposter Kitchen through the Tour d’Epicure, a 3D performative apparatus-environment that allows visitors to virtually explore the island and its attractions. The Tour d’Epicure provides visitors with a glimpse into the future of fine dining and sustainable practices.

Imposter Kitchen’s branch on Koko Killing Island has had a significant impact on the island’s tourism industry. The restaurant’s unique menu offerings and innovative cooking techniques have attracted food enthusiasts from around the world. Additionally, the restaurant’s location on the island has helped to promote tourism to the area. Visitors to the island can now enjoy a unique culinary experience while also exploring the island’s history and natural beauty.

The tourist guide of <Tour d’Epicure> at Koko Killing Island put into their words about Imposter Kitchen, its course meal, and the chef like this:

The steak aging technique here is… very…microbiological!

The Chef’s already 300+ years old, and their anti-aging beauty routine would cultivate and age the microbes in cell-by-cell units.

But…who’s gut were they from and how were they collected.. hmm… a secret!

Aigo, don’t worry. They probably would’t want to use any fishy ingredients.

As unlikely as they do seem, the Chef dropped out from S-Uni’s Dept. of Bioengineering and spent 100+ years on cooking, so they are very picky and acute.

Tourist Guide of <Tour d’Epicure> at Koko Killing Island

The tourist guide of <Tour d’Epicure>, as they speak K-Koko Killing Island language, i.e., a language combining Korean and Cocos malay, English and more, also performed their thoughts on “Non-Locality of Languages” at 《Entangled Transparency 3.0》 Conference hosted by ZKM with supports from Hyundai Art Lab and Goethe-Institut Korea

Likewise, the restaurant has also had a positive impact on the local economy, providing jobs for island residents and supporting local farmers and fishermen. The restaurant’s focus on sustainability has also helped to promote environmental conservation efforts on the island.


The Imposter Kitchen branch on Koko Killing Island is a testament to the future of fine dining and sustainable practices. The restaurant’s focus on microbiological techniques and sustainable sourcing sets it apart from other restaurants, while its commitment to minimizing waste and environmental impact makes it a model for sustainable tourism. As the world continues to grapple with the effects of climate change, Imposter Kitchen offers a glimpse into a more sustainable and environmentally conscious future.

Imposter Kitchen’s branch on Koko Killing Island is a unique and innovative addition to the island’s tourism industry. The restaurant’s focus on using local ingredients and sustainable cooking methods, as well as its use of organoids and microbiomes, has helped to create a culinary experience unlike any other. The restaurant’s impact on the island’s economy and environment is also notable, making it a valuable addition to the island’s community.

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  • Imposter Kitchen’s branch on Koko Killing Island is a part of <Tour d’Epicure>(2022), a 3D performative apparatus-environement exhibited at curatorial collective Crypton‘s 《PROJECT HASHTAG: Koko Killing Island》 of MMCA Korea.
  • 2022 PROJECT HASHTAG was organized by MMCA Korea and sponsored by Hyundai Motor Car.
Inhwa Yeom
Inhwa Yeom
Research Director at BiOVE | CPO at Imposter Kitchen

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