One-MICHELIN-star, MICHELIN Guide Seoul 2019
Perched on the 81st floor of Signiel Seoul Hotel, STAY takes ‘dining with a view’ to a whole new level with its sweeping vistas of the metropolis. STAY is celebrated French Chef Yannick Alléno’s modern casual French restaurant, a young and vibrant space accented with yellow and gold. The live Pastry Library is its signature feature that offers a tantalising assortment of sweets and confections that guests can help themselves to.
Yu Yuan
One-MICHELIN-star, MICHELIN Guide Seoul 2019
Inspired by the glitz and glamour of 1920s Shanghai, interior designer André Fu's dining room is drop-dead gorgeous with its alluring jade-colored walls, marbled floors, lavish furniture and refined tableware. The menu features mostly Cantonese dishes, but also offers recipes from other Chinese regions. Highlights include Peking Duck, crispy pork belly and Cantonese-style steamed sea bream. Their weekend dim sum brunch is extremely popular.
Jin Jin
One-MICHELIN-star, MICHELIN Guide Seoul 2019
For over 40 years, Chef Wang Yuk-sung has been committed to popularizing Chinese cuisine in Korea. Unlike most generic Korean-style Chinese restaurants ubiquitous to Seoul, Chef Wang offers a limited menu of just 10 dishes to ensure that the quality of the food he serves is consistently high. Some of the most requested dishes include shrimp toast, stir-fried king crab, mapo tofu and stir-fried beef with gai lan. There are three locations of Jin Jin in Seoul. The original location in Seogyo-dong is only open for dinner.
MICHELIN Plate, MICHELIN Guide Seoul 2019
Earth, land, terrain; the name 'Terreno' itself clearly sums up what Chef Shin Seung-hwan aims to deliver on a plate - the flavors that Mother Nature intended. In fact, he personally grows and harvests many of the herbs and vegetables he uses in his dishes. Shin's menu is also a reflection of all the years he spent living and traveling abroad, honing his skills and exposing his taste buds to world cuisines. Recommended dishes include the lobster paella and bacalao.
Soie et Épice
MICHELIN Plate, MICHELIN Guide Seoul 2019
Soie et Épice is the first Seoul outpost of the Paris-based Thai restaurant which opened in 2003. Attention to authenticity and detail begins with the sauces, a crucial component of Thai cuisine, which are made fresh in the restaurant. Delivering the perfect balance of Thai cuisine's four essential flavors - sweet, sour, salty and spicy - is another factor the restaurant pays careful attention to. All of the fresh produce, including the exotic herbs, are procured directly from local farms.
O Mangia
MICHELIN Plate, MICHELIN Guide Seoul 2019
At O Mangia, Chef Hwang Dong-hwi believes in making everything from scratch. From the dry-curing chamber of house-made salumi to the wood-fired pizza oven, the establishment has all the essential elements you would expect to find at an authentic Italian restaurant. The menu offers a wide selection of pastas and pizzas as well as steaks and a grilled catch of the day. One of the chef's top recommendations is the mixed seafood platter prepared with fresh seafood from Goseong, Uljin and Tongyeong.
Kunsomchai
MICHELIN Plate, MICHELIN Guide Seoul 2019
Chef Kim Nam-seong's passion for Thai cuisine can be traced back to a time when Thai cuisine was virtually unknown in Seoul. His goal has always been consistent - to serve up tasty Thai food to the local diners. At Kunsomchai, Kim offers a menu that is a good mix of dishes whose flavors range from the more familiar, like his 'Somchai Gukbap,' to the more complex and exotic such as his 'Boo Paht Pong Curry' and 'Massaman Curry.'
Try all of these restaurants in one venue from 4-6 October during the MICHELIN Guide Gourmet Festival in Seoul, South Korea. Book your tickets here.
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