Princess Hotel

Chef Joseph Lidgerwood turns foraging into an art form, handcrafting traditional meju and brewing his own sauces. For him, there is no such thing as an ordinary or overused ingredient. His signature meju doughnut, filled with cream, anchovy dalgona, and black garlic, elevates umami and fermented depth to new heights. The menu at Evett is a canvas of innovation, featuring bold reinterpretations of Korean culinary heritage, such as house-made pine needle oil and floral-infused medicinal liquor. By seamlessly blending tradition with a global vision, the chef’s creations shine even brighter when p

Bathed in warm tones and accented with contemporary artworks and refined tableware, Mingles embodies an elegant minimalism, its windows framing calm green views. Chef Mingoo Kang seamlessly weaves Korean culinary philosophy into a modern tasting format, using seasonal ingredients to build layered, nuanced flavors rather than overt showiness. Signature elements such as the long-simmered “Mingling Pot,” rich with concentrated umami from dried seafood, vegetables, and fruit, and the “Jang Trio,” a French-inspired dessert reinterpreting doenjang, ganjang, and gochujang, highlight the chef’s innova

y'east is home to unlimited culinary possibilities, just as the name suggests. Chef Young-dong Cho delights diners with familiar dishes reimagined via his singular aesthetics. He channels his passion into creating novel flavours by artfully blending ingredients that are hard to come by in Korea. From the signature amuse bouche inspired by kaya toast to galbi stone, each dish embodies the balance between novelty and familiarity, providing out-of-the-box gastronomic pleasures while retaining the essence of the original flavour.

SAN blends modern cuisine with a creative flair. The flavours of seasonal ingredients are highlighted and paired with sauces to create a balance of complexity and restraint. Lobster jeotgal and chamoe dongchimi are fine examples of Chef Seong-hyun Jo's imagination. Milmyeon and dweji-gukbap deliver the robust flavours of Korean cuisine, elevated by the chef’s unique interpretation. Quiet service and thoughtful wine pairings add to the dining experience, which is further enhanced by the forest ambience of the space.

Set in a minimalist space where modern technique meets Korean tradition, this restaurant offers a quietly compelling dining experience. The chef draws on two decades of experience to highlight the pure, delicate flavours of seasonal Korean ingredients. The meal begins with finely crafted small bites paired with traditional Korean spirits, followed by a main course served in a refined ‘doksang’ style. A dessert trolley appears at the end, bringing the experience to an elegant close. During the day, natural light fills the serene room, making it an ideal setting for business meetings or intimate

Chef-Owner Kim Do-yun is someone clearly passionate about ingredients, and he holds a particular fascination for noodles. The counter allows those lucky enough to have secured reservations a front-row seat to witness the dishes’ creation and hear the detailed explanations of the aging, fermenting and drying techniques that are used to add such depth of flavor and contrasting textures to the fish and meats that make up the multi-course set menu. This is cooking from a chef who never stops learning or developing his skills.

This intimate setting, with the main bar seating only eight, allows patrons to watch the chef's every movement. While preserving its unassuming façade on the second floor of the premises, Chef Kim Geon showcases highly seasonal ingredients in creations inspired by the freshness of the produce and his own creative intuition. Consistency and care are things Kim takes very seriously when serving his customers. The drinks menu features an impressive variety of sake produced by small Japanese breweries.