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The best things we tasted in Seoul in 2025

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<div><br/></div><p>SEOUL -- Planning a trip to South Korea ? Here’s a Seoul fine dining guide to help you narrow down your choices. Perfect break from all the street food that you’re bound to try, while ‘Seoul’ searching.</p><div><br/></div><div><strong>Bom Namul Gimbap from Jungsik Seoul</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:633px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/174790958855520250522080512_KOREA 1.jpg" style="width:633px" class="fr-fic fr-dib"/><span class="fr-inner" style="text-align:left"><em>Photo by Cyrene de la Rosa </em></span></span></span></div><p>Nestled in the hip side of Gangnam is Jungsik Seoul, a two Michelin stars rated establishment that was opened in 2009, by Chef Jungsik Yim – who is now widely known as the pioneer of modern ‘New Korean’ cuisine. Its New York sibling, Jungsik New York  just made history last year when it earned  the much coveted third Michelin star making it not only the first Korean restaurant in the United States to join this elite tier but, also the first ever Korean restaurant in the world to earn a three Michelin stars rating.</p><p>Thus, I wasn’t surprised to get various strong recommendations from a handful of top Korean chefs based outside of Korea to try it. So I did, and loved the restaurant’s elevated takes on some traditional Korean dishes that I’m very familiar with like its signature gimbap dish. As its version — enhanced by the use of crispy seaweed wrap — was the best gimbap I’ve tried so far.  So good and memorable that it made me dream/crave for it for days long after my Jungsik dinner.</p><p>Insider tip: Fellow wine lovers must check-out the restaurant’s well-curated wine list that also carries a fine selection of hard to find premium Korean spirits.  While Champagne lovers may want to take a special trip to Jungsik Seoul’s Dom Perignon champagne bar located on the restaurant’s third floor that’s well stocked with some rare vintages.<em> <strong>— Cyrene de la Rosa</strong></em></p><div><br/></div><div><strong>Snacks from Eatanic Garden</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:633px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/174790956229220250522080512_KOREA 2.jpg" style="width:633px" class="fr-fic fr-dib"/><span class="fr-inner" style="text-align:left"><em>Photo by JC Cailles Lo </em></span></span></span></div><p>Asia’s 50 Best Restaurants’ highest entry awardee for 2025 is Eatanic Garden by Chef Son Jong-won. Located on the 36th floor of the luxury property Joseon Palace, it offers every diner a majestic view of Soeul’s skyline coupled with an urban garden theme. First impressions are lasting impressions, as they say. And this is precisely what this restaurant made me feel. </p><p>The exceptionally polished execution of Korea’s humble traditional dishes left me wanting more. There was a piece of Gimbap marinated with caviar and radish, then wrapped in seaweed; a bite-sized sweet potato noodle dish called Japchae, mixed with mussel soy sauce wrapped in charcoal mushroom; and a rice puff pillow with raw beef mixed with oyster sauce. Brilliant! <strong><em>— JC Cailles Lo</em></strong></p><div> </div><div><strong>Squid Dumpling with Prawn from GiwaKang</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:633px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/174790952501320250522080512_KOREA 3.jpg" style="width:633px" class="fr-fic fr-dib"/><span class="fr-inner" style="text-align:left"><em>Photo by JC Cailles Lo </em></span></span></span></div><p>GiwaKang is an underrated new restaurant from Chef Minchul Kang, also known for his one-Michelin-starred namesake restaurant. The fine dining restaurant, located in the upscale Gangnam district, was very inviting and featured a unique layout, where all guests had to pass through their open kitchen before reaching the dining area.</p><p>The standout dish for me was the Korean squid dumpling and prawn, served with a pine nut cream sauce and Yuzu soy sauce. A notable feature here is that the dumpling wrapper is made entirely from squid with no flour used at all. I’ve tasted squid noodles many times, but never a dumpling made of squid! The dish was so delicately refined yet packed with so many flavors. <strong><em>— JC Cailles Lo</em></strong></p><div> </div><div><strong>Hanwoo Beef at Born and Bred Original</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:633px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/174790949945220250522080512_KOREA 4.jpg" style="width:633px" class="fr-fic fr-dib"/><span class="fr-inner" style="text-align:left"><em>Photo by Cyrene de la Rosa </em></span></span></span></div><p>Born and Bred, reputedly known as the best restaurant for Hanwoo Korean beef  goes back to its roots (where it all began) with the opening of a new outpost early this month at the same exact spot inside Seoul’s famous Majang Meat Market where its CEO/founder Jung Sang-Won, used to run a one-table restaurant operation several years ago.</p><p>At this beautifully refreshed bi-level space, Born and Bred now offers two new ways to enjoy their premium Hanwoo. The first level “Born and Bred Wood Fire” that’s open for both lunch and dinner service, offers a wood-fire ala carte menu that features Spanish-style grilled dishes cooked directly over wood fire, while the second floor “Born and Bred Original” will be serving a Hanwoo centric beef tasting menu for one dinner seating only per night.  </p><p>I highly recommend for first time visitors to try the tasting menu first, to not only try the different cuts of Hanwoo, but to also learn more about Hanwoo in general. </p><p>Insider tip: Born and Bred is one of the toughest restaurants to book in Seoul. But, because Born and Bred Original and Wood Fire just opened a few weeks ago, it’s easier to book a seat there now. But, I suspect not for long so reserve asap if, you are bound for Seoul soon. Reservations for Born and Bred Original and Wood Fire can be made via the Korean booking platform Catch Table. <strong><em>— Cyrene de la Rosa</em></strong></p><div> </div><div><strong>21-Day Dry-Aged Duck from Restaurant Allen</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:633px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/174790947433320250522080512_KOREA 5.jpg" style="width:633px" class="fr-fic fr-dib"/><span class="fr-inner" style="text-align:left"><em>Photo by Cyrene de la Rosa </em></span></span></span></div><p>I discovered two Michelin stars rated Restaurant Allen last March, when I attended an 8-Hands Dinner event it hosted as part of the Asia’s 50 Best Restaurants awards festivities that included other highly-rated restaurants in Asia like Crony and Respiracion from Japan together with Ando from Hong Kong. The dinner turned out to be a celebration of different culinary philosophies and ideologies that made each dish served more interesting.</p><p>Despite the presence of at least four other award winning chefs in the house, Seoul’s Restaurant Allen, helmed by Chef Allen Suh, still managed to impress with his signature 21-day dry-aged duck, mini cos lettuce, duck jus, which showed his mastery of the basics. With a straightforward perfectly cooked duck complemented by just the freshest seasonal produce available on the side, the duck dish was brilliantly paired with an extra brut NV Pinot noir champagne, which had a slight jammy finish that complemented the duck’s au jus so well.</p><p>Insider tip: Restaurant Allen has an award-winning wine list with over 500 wines to choose from and has one of the best champagne lists in South Korea that recently earned the restaurant a Silver badge accolade from The Star Wine List. <strong><em>— Cyrene de la Rosa</em></strong></p><div> </div><div><strong>Galbi Stones at Y’east</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:633px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/174790944655520250522080512_KOREA 6 (1).jpg" style="width:633px" class="fr-fic fr-dib"/><span class="fr-inner" style="text-align:left"><em>Photo by Cyrene de la Rosa </em></span></span></span></div><p>Last March, I got invited to attend a brunch event that was hosted by Y’east, a newly awarded one Michelin star restaurant in Seoul led by one of Seoul’s most promising young chefs Jay Cho, who is known for his distinct ways of presenting the culinary culture and riches of the East through modern lens.</p><p>For the special brunch, he had invited two dessert chefs: Dej Kewkacha from Thailand (who ended-up being awarded the Asia’s 50 Best Restaurants Best Pastry Chef award a few days later); and the former pastry chef of Florilege, Horio Miho, who is now chef owner of the famous Japanese kakigori bar Azuki to Kouri to collaborate with him to create a gastronomic dining experience that I (wrongly) thought would be only featuring kakigoris. They did end up serving at least three different kakigori flavors (Korean, Japanese and Thai inspired) together with some of Y’east signature dishes that really made the whole dining experience extra special. It was one of my favorites among the many collaboration events I attended in Seoul. </p><p>My favorite amongst the kakigoris (yes, I got to try all flavors) was the Chocolate Thai inspired one and my favorite savory dish was the Y’east signature Galbi Stones, their take on the galbi jim or Korean beef stew (a personal favorite Korean dish) that was presented in bomboloni (donut) like stone form. Ugly delicious!</p><p>Insider Tip: Use naver map to find Y’east as the Uber and Kakao pin doesn’t drop you off at the building’s entrance.<strong><em> — Cyrene de la Rosa</em></strong></p><div> </div><div><strong>Jang Trio Dessert from Mingles</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:633px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/174790930099620250522080512_KOREA 7.jpg" style="width:633px" class="fr-fic fr-dib"/><span class="fr-inner" style="text-align:left"><em>Photo by JC Cailles Lo </em></span></span></span></div><p>Another personal bucket list item has been checked off: meeting Chef Mingoo Kang of Mingles, Korea’s only three Michelin-starred restaurant for 2025. I was very much looking forward to trying their signature dessert with savory elements, and I was fortunate that it was part of the lunch tasting menu.</p><p>At the heart of Korean cuisine are three Jangs (fermented sauces), which are staples in almost all dishes. These are Doenjang (soybean paste), Ganjang (soy sauce), and Gochujang (chili paste).</p><p>What an ingenious way to incorporate these to create a single dish where the three foundational ingredients were combined to form a crème brûlée-based dessert with rice puffs and pecan nuts. This was legendary!<strong><em> — JC Cailles Lo</em></strong></p><div><br/></div><p>Finally, here’s a suggestion for the cocktail crowd:</p><div><br/></div><div><strong>Aperitif with Nibble from Carbonic Bar</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:633px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/174790922889220250522080512_KOREA 8.jpg" style="width:633px" class="fr-fic fr-dib"/><span class="fr-inner" style="text-align:left"><em>Photo by JC Cailles Lo </em></span></span></span> The “if you know, you know” and the bartender’s bar, Carbonic, is located in an obscure location inside the affluent Yongsan District. I had a very unique cocktail that easily became one of my all-time favorites! There was a strong personal affinity to it, as it reminded me of my past life living in France, and it is something deeply sacred to that country as well. It is called Apero or apéritif, where drinks and light snacks are served before dinner and enjoyed with family and friends. At Carbonic, they drew inspiration from this cultural activity and created a drink inspired by it. Aperitif with Nibble has Botanist gin, Bianco Ambrato vermouth, Grana Padano cheese, lemon, soda water, and topped with tomato on a skewer.<strong> <em>— JC Cailles Lo</em></strong></div>

<p>Planning a trip to South Korea? Here’s a Seoul fine dining guide to help you narrow down your choices.</p>

Planning a trip to South Korea? Here’s a Seoul fine dining guide to help you narrow down your choices.

The best things we tasted in Seoul in 2025

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The best things we tasted in Seoul in 2025

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Cyrene de la Rosa and JC Cailles Lo

Published May 22, 2025 06:27 PM PHT

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