At Allen, Chef Seo Hyun-min’s sensibility and expertise come through naturally in contemporary dishes accented with light French touches. The elegant yet comfortable dining room is paired with carefully selected tableware, while the orderly movement of the kitchen visible through glass adds to the experience. The cuisine is delicately constructed, centered on seasonal local ingredients and reinterpreted each season. A sourcing map at the back of the menu visually highlights the origins and seasonality of the products featured throughout the course. The sourdough, made with makgeolli yeast, has a crisp crust and elastic crumb with balanced acidity and nuttiness. Warm, polished service completes a dining experience that feels both seamless and refined.