In a day when most artists struggle to find a personal musical voice, Canadian-born Korean Robert Lee has come up with the a rich tapestry of sounds that sew together post bop jazz ideas and traditional Eastern motifs. It doesn’t sound gimmicky or forced at all, as the team of Roa Lee on the zither-like gayageum fits comfortably with saxist Allison Au, piano man Todd Penteny, guitarist Jay Yoo, drummer Andrew McCarthy and vocal gems Sangah Lee or Jacqueline Teh for a flavor sauce BBQ sauce of sounds
Dramatic traditional vocals from Lee veer around the folk feel of McCarthy as well as Yoo’s modern guitar soloing on “Wah Aririang” while Teh provides some indie-style soul jazz with Peneny on a glowing “Yokgu”. Some assertive grooves are delivered as McCarthy’s wordless vocals flow around Yoo on the rocking “Angae”with Lee’s folk forms introduce a lovely and dreamy “Bamboo”, a graceful and meditative “Bukhansan” and reflective “Sleet” that allows the leader to guide the listener down the garden path. Soft flower pedals drop from Penteny’s fingers under Au’s reed on the impressionistic “Daffodil” , and Yoo’s guitar yearn with Au on the fragrantly bohemian title track.
The title is quite ironic, in that it is usually Eastern tones and forms that struggle to get blended into Western modern forms. Lee does a great job as a chef adding just enough ingredients and spices to satisfy a plethora of tastes.Seoulful jazz.