In 2024, VINHO has reaped the rewards of its relentless pursuit of excellence, emerging as an up-and-comer in the culinary world. Nestled in the alleyways of Nonhyeon-dong, Seoul, VINHO is more than just a restaurant—it’s a special place where haute cuisine and wine blend in perfect harmony. Honored with a MICHELIN 1-star and with sommelier Kim Jin-ho recognized with the 'MICHELIN Sommelier Award,' sponsored by RSRV, these accolades are testaments to the unwavering passion and innovation of chef Jeon Seong-bin and sommelier Kim Jin-ho, solidifying VINHO’s unique standing in the world of fine dining.
VINHO’s signature dish, Quail Samgyetang, is a brilliant showcase of the restaurant’s creativity and originality. Chef Jeon Seong-bin explains the inspiration behind merging quail with the traditional chicken-based Samgyetang: “Quail offers a texture that’s heartier than chicken yet more refined in flavor than duck, allowing it to pair beautifully with a variety of iingredients to create a truly unique taste.” This innovative combination brings together lightness and depth, reinterpreting traditional Korean cuisine with a modern twist. It reflects the chef’s desire to offer both locals and international diners a fresh and exciting culinary experience.
To perfect this one-of-a-kind dish, chef Jeon carefully simmers the broth for eight hours, extracting deep, rich flavors that become the heart and soul of the Quail Samgyetang. The result is a broth so rich and flavorful, it stands as the true star of the dish.
Pair this with the perfect champagne, and the result is nothing short of a magical dining experience. Maison Mumm’s RSRV, which debuted in 1827, is built on the philosophy of 'Only the Best.' Carefully selected cuvées, crafted by Maison Mumm’s cellar masters for the most special occasions, inspire the brand. As a nod to tradition, the unique design of the champagne bottle, with its folded label displaying the recipient’s name, adds a touch of
elegance and history to the experience.
Together, VINHO’s Quail Samgyetang and the RSRV Cuvée Lalou 2013 create a symphony of flavors. The champagne’s complex aromas and creamy, buttery notes perfectly elevate the deep, rich broth of the Samgyetang. Delicate herbal notes from ingredients like jujube, astragalus, and garlic blend seamlessly with the champagne’s nutty nuances, striking a harmonious balance. The chestnut stuffing inside the quail also interacts with the champagne’s aromatic profile, enhancing the dish’s flavor and complementing any subtle sweetness that may have been lacking. In the end, VINHO delivers nothing short of a gastronomic masterpiece.
“Aiming for Perfect Harmony in Every Corner”
At VINHO, the focus is on breaking down the boundaries between the kitchen and dining area. This is why VINHO’s space is designed with an open kitchen and bar table. The most important aspect is creating an atmosphere where barriers are removed, fostering mutual interaction. Chef Jeon Seong-bin explains, "Cooking is not just about food; it’s a bridge that connects people," and strives to offer an experience where guests feel as if they are part of the cooking process. This setup allows diners to naturally engage with the chef, leading to a
deeper and more enriching culinary journey.
Guests at VINHO can enjoy their meals in a lively atmosphere filled with dynamic rock music. In this space where food, wine, and service blend effortlessly, chef Jeon emphasizes, "The goal is to have the entire restaurant experience naturally seep into the guests." VINHO offers more than just delicious food—it’s a comprehensive gastronomic experience that satisfies all the senses.
Sommelier Kim Jin-ho, who began his journey as a chef before transitioning to a sommelier, has opened new horizons in the art of wine pairing. Drawing from his experience at Denmark’s Michelin 3-star restaurant Geranium, he has deepened his insights into wine and honed his meticulous service skills at Vinho. Kim views wine pairing not merely as a beverage selection but as an art, akin to how a chef breathes life into a dish. He treats wine as an ingredient in its own right, emphasizing that "It’s not just about matching flavors; it’s about considering the quantity, vintage, and unique characteristics of the wine." His dedication to experimenting with over ten different wines for each new menu reflects his passion for delivering the ultimate culinary experience. The pairings he creates are not just intuitive matches—they strive for perfection.
Warning: Excessive alcohol consumption can result in adverse health effects such as stroke, memory loss, or dementia. Consumption of alcohol during pregnancy may increase the risk of birth defects in newborns.
Drink Responsibly: This content is intended for individuals over the legal drinking age of 19. Product: Maison Mumm RSRV, Country: France, Distributor: Pernod Ricard Korea, restricted under 19 for sale
