Wangsimni Bunny 3

Tucked beneath a red awning in Sindang-dong Jungang Market, Gosari Express stands out among the neighbourhood’s long-established eateries. With the motto 'Vegetarian every day', it takes a playful approach to plant-based dining. Every dish features the restaurant’s signature gosari oil sauce, from spicy bibim noodles to Taiwanese pancakes topped with sweet and tangy gosari chilli sauce. This inventive spot demonstrates the boundless potential of gosari.

After honing his culinary skills in Japan, the owner-chef returned to reinterpret the beloved soba tradition using Korean buckwheat. Instead of following the typical buckwheat-to-flour ratios such as juwari or nihachi, the chef opted for sotoichi. The soba features a gentle grain aroma and a pleasantly chewy texture. You can enjoy classic zaru soba along with tasty braised dishes and crispy tempura, all great choices to pair with sake.

The name Tutoiement means 'to speak in a friendly, informal way', reflecting Chef Do-hyeon Kim’s desire to connect casually with diners through food. Interestingly, in contrast to this relaxed approach, the precisely cooked and sophisticated French cuisine engages the senses, placing the focus firmly on the food. The chef expresses the subtle flavours, textures, and nuances of each ingredient with care, plating dishes to highlight harmony between the components and their accompanying sauces. His cooking reflects a personal journey, guided by clarity of vision and a desire to create a dining ex

Located along a main road in Sindang-dong, Geumdwaeji Sikdang can be easily spotted by its gold-on-white-tile signage and the queue outside the door long after peak dining hours. The establishment used to serve fine cuts of YBD pig and has recently upgraded the meat quality by switching to premium-grade cuts. The texture of the pork is firm and meaty, with a good balance of flavourful fat that renders the meat supremely juicy. Items are cooked on a cast-iron grill over coal briquettes that help keep the temperature constant.

Joo052 is a portmanteau of 'Joo' (alcohol) and '052', the area code of the region the chefs live in. It is a Korean gastropub brimming with culinary ideas as playful as the restaurant’s name. Employing diverse fermented pastes and fermentation techniques, the basis of Korean cuisine, the chef duo offers unique dishes prepared with exceptional care and attention to detail to bring out unforgettable flavours. Additionally, the varied menu selections tend to go well together, making it easy to enjoy multiple items at once. These charms make Joo052 a perfect place to experience the exquisite harmo

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

Escondido is a space replete with Chef Jin Woo-bum’s passion for Mexican food. His infatuation with the cuisine led him to Mexico, where he steadily learned and improved his culinary skills while engrossed in Mexican culture. The restaurant offers bona fide Mexican cuisine with the chef’s unique twists. He conjures up finely nuanced flavors by making particularly nuanced use of tortilla and mole, the staples of Mexican cuisine. One last tip: pairing your dish with tequila, mezcal or a cocktail will take your gourmet experience at Escondido to a whole new level.