SEOUL, South Korea (AP) — When South Korean chef Jun Lee opened his restaurant SOIGNÉ in Seoul 13 years ago, explaining what fine dining meant was part of the job. Customers would ask for à la carte items at his “modern Seoul cuisine” restaurant, which only serves a tasting menu, or question why a meal took so long. Today Lee finds himself answering different questions — queries about flavor combinations, cooking techniques, and the philosophy behind his dishes. “Many people either...