She also spoke highly of Onjium. “It was fantastic. More like a cultural centre than just a restaurant,” she says.
Coffee was also a priority, and Siy recommended Fritz Coffee Company (multiple branches, including 83 Yulgok-ro, Jongno-gu, Seoul) and Four Stones Coffee Roasters (5 Teheran-ro 103-gil, Gangnam-gu, Seoul).
What she brought back in her suitcase: “Premium sesame oil, perilla oil, dried anchovies, ceramics and brassware!”
2. May Chow, Little Bao (Hong Kong)
The chef-founder of Little Bao in Hong Kong did a guest shift during her visit to Seoul, collaborating with chef Dae-chun Kim of Toc Toc. After that, it was all about enjoying what the city had to offer.
Chow discovered the joys of Vinho (38 Hakdong-ro, 43-gil, Gangnam-gu, Seoul), a contemporary restaurant helmed by chef Jeon Seong-bin and sommelier Kim Jin-ho in Gangnam district.
The open kitchen allows diners to interact with chef Jeon, who crafts local Korean produce (grilled tilefish from Jeju island, pumpkin from Chungcheong province, garlic-fed quail from Uiryeong, Gyeongsang province) into meticulously presented plates.
She also recommends Camel Cafe (6 Seongdeokjeong 19-gil, Seongdong-gu, Seoul) for its eponymous signature drink, which is inspired by the dirty (very cold milk or cream topped with espresso) and the dalgona coffee (whipped sugar and instant coffee served over milk).
“The dirty [coffee] is raving across Shanghai to Korea,” she says, and Camel’s version has a caramel note and uses chilled cream.
What she brought back in her suitcase: Salt bread, financiers and canelés from Flink (23 Eonju-ro 173-gil, Gangnam-gu, Seoul).
3. Thitid ‘Ton’ Tassanakajohn, Le Du (Bangkok)
Ton helms Le Du and Nusara in Bangkok; the former was celebrated as Asia’s Best Restaurant in 2023. On his trip, the affable chef was seen eating his way around town with a small camera crew, capturing content for his social media channels.
His favourite find was Ilmi Ganjang Gejang (367-3 Jangan 2-dong, Dongdaemun-gu, Seoul), known for its soy sauce marinated raw crabs that are full of sweet, buttery roe.
Another restaurant he’s itching to revisit is Sancheong Sutbul Garden (114-6 Eulji-ro, Jung-gu, Seoul), a barbecue restaurant which opened in late 2023 that specialises in Korean black pork from the Jirisan region cooked over charcoal pits.
Also on his list was three-Michelin-star Mosu (41 on Asia’s 50 Best Restaurants list this year), which was unfortunately closed for relocation – its head chef, Sung Anh, revealed after the awards ceremony that he would likely reopen by the summer not too far from its original location in Yongsan-gu.
What he brought back in his suitcase: Lots of freshly roasted sesame oil.
4. David Lai, Neighborhood (Hong Kong)
The chef-owner of Neighborhood restaurant in Hong Kong – which this year placed 16th on the Asia’s 50 Best Restaurants list – wasted no time eating his way around Seoul.
“Almost everything was new to me,” he says. “It is indeed a dilemma when in Seoul whether to visit the panoply of modern gastronomic restaurants, or to visit local dives serving soulful traditional fare.”
Two Korean barbecue restaurants he enjoyed and returned to twice during his stay were cult favourites Geumdwaeji Sikdang, also known as Gold Pig (149 Dasan-ro, Jung-gu, Seoul) and Ujeong (23 Dosan-daero 55-gil, Gangnam-gu, Seoul).
“I would have gone back to other places such as Hansung Kalguksu and Onjium but I ran out of time!” he says.
For a hotel, Lai highly recommends Andaz Seoul Gangnam (854 Nonhyeon-ro, Gangnam-gu, Seoul) for its excellent location just south of the river.
“So many places I wanted to visit happened to be within walking distance and there is a choice of three different bridges when I needed to cross the river,” he says.
What he brought back in his suitcase: “Shinsegae department store (63 Sogong-ro, Jung-gu, Seoul) has a most excellent food market full of high-end Korean foods. They also have excellent packaging service for people who are flying.
“I brought back marinated crabs, but the kimchi was sadly confiscated,” he laments.
5. Daniel Calvert, Sézanne (Tokyo)
The British chef behind Tokyo’s Sézanne, freshly crowned Asia’s Best Restaurant for 2024, almost didn’t make it to Seoul for the awards because his wife has just given birth to their first child.
While his trip was short, it was fruitful in more ways than one, with excellent culinary experiences as well as the top honours – Best Restaurant in Asia and Best Restaurant in Japan – for his team back home.
The same as for many chefs, Onjium (49 Hyoja-ro, Jongno-gu, Seoul) was his best new dining experience – helmed by chef Cho Eun-hee and researcher Park Seong-bae, this cerebral restaurant celebrates age-old Korean recipes with meticulously crafted cuisine. It is 21st on the Asia’s 50 Best Restaurants list.
For coffee, Calvert was charmed by Cafe Smallthing (16 Dosan-daero 46-gil, Gangnam-gu, Seoul) near Dosan Park, which roasts its own beans and serves excellent chocolate cookies.
He also dropped by Charles H. (Four Seasons Hotel Seoul, 97 Saemunan-ro, Jongno-gu, Seoul) to support bartender Keith Motsi by ordering, naturally, the classic Charles martini.
What he brought back in his suitcase: Some Korean snacks, but “I don’t remember as I ate them so fast … Oh, and two trophies,” he laughs.
6. Kevin Wong, Seroja (Singapore)
Kevin Wong’s ode to the Malay Archipelago in the form of Seroja, his restaurant in Singapore, has earned him legions of fans, and Seroja made a stratospheric debut on the 2024 Asia’s 50 Best Restaurants list in 31st spot.
He ate at Eatanic Garden (Josun Palace, 231 Teheran-ro, Gangnam-gu, Seoul) for the first time. This one-Michelin-star restaurant, helmed by chef Son Jong-won, is possibly one of Seoul’s most beautiful restaurants – with food to match.
Two restaurants Wong would gladly go back to after this trip would be Pro Soy Crab (multiple branches, including 9 Gangnam-daero 97-gil, Seocho-gu, Seoul) and two-Michelin-star restaurant Jungsik (11 Seolleung-ro 158-gil, Gangnam-gu, Seoul).
Four other fine- dining restaurants he would have loved to see but didn’t have the time for were Mingles (2F, 19 Dosan-daero 67-gil, Gangnam-gu, Seoul), Mosu, Born & Bred (1 Majang-ro 42-gil, Seongdong-gu, Seoul) and Solbam (2F, 231 Hakdong-ro, Gangnam-gu, Seoul).
What he brought back in his suitcase: “We got so many souvenirs from chefs!” he says. “Yakgwa [Korean wheat and honey confectionery], porcelain plates and cups, and snacks.”
