伦敦人酒店 Gwangan

With successful businesses built around traditional liquor and noodle soup, the owner-chef now ventures into tteokgalbi at Songheonjip. Thick, charcoal-grilled patties are smoky and juicy, served with rice, delicate banchan, and a rich doenjang jjigae. Set in a renovated two-storey house, the restaurant evokes the cosy atmosphere of a 1990s home. Dishes are served on low tables for a homey yet hearty dining experience. Shoe-off required when entering the room.

A bowl of gomtang at Hanwolgwan is served with generous helpings of their pride in the ingredients and a deep commitment to bring out the best flavors. Hanwolgwan exclusively uses heifer hanwoo beef, which imparts a delicate beef aroma to the broth. Diners can select either a clear meat broth or a rich bone broth, topped with various cuts of beef like brisket, chuck, and knee joint to ensure that they experience a wide selection of hanwoo flavors from one single bowl of gomtang. The elegantly plated kimchi and side dishes in bangjja yugi, or hand-forged bronze tableware, complement the gomtang

PILI PILI may seem a bit rough around the edges, but its unmistakable Thai restaurant aesthetic is hard to resist. The menu presents Thai classics reinterpreted for local palates while staying true to their roots. Its signature pu phat phong curry features creamy crab meat folded into a rich, aromatic curry sauce that pairs wonderfully with warm white rice. The vividly acidic and spicy tom yum soup is tasty, but the khao pad tom yum fried rice steals the show. The deliberately vintage interior recreates the feel of a local Thai dining eatery in Busan. Now, add a cocktail, and you have a miniat

Using 100% Korean buckwheat and milling the noodles in-house, this restaurant invites you to appreciate the pure flavour and chewy texture of freshly made buckwheat noodles. While the bibim buckwheat noodles focus on a spicy bite, the perilla-oil and cold buckwheat noodles showcase the delicate aroma of buckwheat that the restaurant aims to highlight. The bouncy, tender slices of boiled pork also pair well with the noodles.

By the time you reach Tokyo Babsang, the lively atmosphere of Gwangalli Beach has given way to a sense of calm. The restaurant specialises in two classic Japanese eel dishes: unaju and hitsumabushi. The fare mirrors Chef Tae-woo Kim's dedication to authenticity. Each bite of the thick and chewy eel, which stands out with its inherent flavour, goes perfectly with the accompanying sauce brimming with umami. Its harmony with the glossy steamed rice further heightens the appetite. The chef's respect for authentic recipes, coupled with his sensitive culinary creativity, is what keeps the joint's fa

100.1.Pyeongnaeng was a naengmyeon restaurant that ran for exactly 100 days and grabbed the attention of foodies in the latter half of 2023. With a strong passion for cold noodle flavors, Kwak Dong-hoon officially opened the Pyongyang-style naengmyeon restaurant on March 3, 2024. Kwak developed his own Pyongyang naengmyeon recipe after touring naengmyeon restaurants all over Korean in search for the bowl of noodles. A single sip of the delicate, subtle broth is all you need to see the restaurant's mastery in crafting naengmyeon. They also offer various Korean dishes like bulgogi, eobokjaengban

Co-owned by a Korean chef trained in Japan and his Japanese wife, Mori offers nicely presented authentic Japanese kaiseki dining that will delight both your eyes and palate. Chef Kim Wan-gyu crafts delicate dishes using the fresh seafood and seasonal produce of Busan. He has an unmatched sense of culinary balance as manifested by the perfect harmony of ingredients and a well-controlled sense of rhythm that characterizes Mori’s course meals. Enjoy authentic Japanese cuisine in this cozy space, where the chef’s sincerely crafted cuisine is complemented by the smooth and attentive service of his