KwonSookSoo Review

A Michelin two-star Korean food experience, traditional ingredients, a brand new experience, the ingredients, plating, service, and wine pairing are all very particular and in place! It's worth a try! The lunch price is more suitable for the general public to try it!

Come to the Michelin two-star chef Kwonsooksoo. The name of the restaurant comes from the old Korean word "sooksoo" for the chef. After sitting down, in front of me is a dining table set on a short wooden stand on top of a large dining table. The small wooden stand is slightly larger than an A4 paper. Put a bowl of rice, a bowl of soup, a few plates of pickles, and a pot of soju. It is full. A very typical small wooden platform for one person to eat in a Korean family. The height of the small wooden platform is chest level, about the height of one hand (from the large dining table), which means that one should eat with one's back straight to show respect for the food. It is also a dignity that everyone has equally when dining. Chef Quan said, "First there is the attitude of eating, and then there is the content of the food. What I want to do is to revive this feeling." I ordered the chef tasting menu, and the dishes that the chef specializes in are indeed classic. The exchange of seasonal and local ingredients shows the chef's understanding of the world, and the exquisite craftsmanship of people is the best!

A Michelin two-star Korean food experience, traditional ingredients, a brand new experience, the ingredients, plating, service, and wine pairing are all very particular and in place! It's worth a try! The lunch price is more suitable for the general public to try it!

Michelin two-star modern style top Korean restaurant near Xinshadong 권숙수 (Kwonsooksoo), In terms of the quality of the dishes, I personally have always felt that it is one of the top few restaurants in Seoul's new Korean food! The front dish "wine bed" is the highlight, and the staple bibimbap is also delicious. If you have time to go at noon, the price is very suitable! Address: Xinshadong, Gangnam District, Seoul 643-18 (서울특별시 강남구 신사동 643-18)

Seoul Michelin two stars: KWON SOOK SOO, much cheaper than another two stars, so choose to experience it. The location is in Gangnam District, close to the Yuting Rodeo subway station. Anyway, this is a rich area. Everywhere is full of design. Most of the Michelin restaurants in Seoul are also concentrated in this area. The restaurant is hidden in a small alley, not very conspicuous, on the second floor of a building. Booked about half a month in advance, so after entering, it was arranged to be seated. Since I am a person, I sit at the bar, but his family is still relatively Korean traditional cuisine, so everyone has a small high table during the meal, which is quite interesting. The advantage of sitting at the bar is that you can see the chef team closely cooperate with the whole process of creating the cuisine, and secretly took a small video. The front dish part is very amazing. Korean ingredients and practices, and the shape of the plate is completely Western, in line with Michelin's aesthetic requirements. The deep impression is the taste of Korean traditional rice fruit. I like ～ The interesting part of the pre-vegetable part is also equipped with traditional soaked wine. It is simply great and too hearty. It takes half an hour to taste the pre-vegetable. The second is tofu salad, which has the habit of eating tofu in East Asian countries such as China, Japan and South Korea. This salad breaks through the practice of Western salads, and the addition of Asian ingredients adds a lot of color. Even the green grass with the special sauce below is super delicious. After the salad appetizer, it is a kimchi pancake with fermented bean curd. The pancake is very small. The kimchi is the main noodle cake part but the setting off, full of creativity. I like this idea of cooking very much. The main dish is a ball made with Jeju black pork - seaweed soup, originally not very cold to this dish, because I don't like pork. But after the taste, I found that the ball made with black pork really did not have the disgusting taste of the lion's head in Chinese food. Very chewy and the meat is overflowing. The fresh seaweed taste of the sea is also fresh for the pork soup, which makes up for the regret that last year's trip to Jeju Island did not try black pork. There is a dessert episode in the middle of the transition from the main dish to the staple food. The dumplings are matcha and cheese mousse, which is refreshing and appetizing; The staple food is definitely the main thing today. It is also the soul of this meal. The beef vegetable soup is delicious to explode, and the beef shredded with sauce in the side dishes is super love. It was found that Koreans are particularly keen to make pickles, and they have not let go of vegetables to meat. In fact, these side dishes and soups are used to match the wild vegetable paella that needs to be cooked for 25 minutes. Korean food culture is really close to us, they also have the habit of eating leeks in spring, in fact, yesterday in Mingles has already experienced the ～ leeks and rice and seafood into one, after high temperature and pressure cooking, open the pot of the moment of spring taste is simply intoxicated. This staple food breaks through the usual practice of Korean bibimbap, eating rice grains, seafood original flavor, wild vegetables, and Spanish paella. But the bottom of the stone pot bibimbap special pot bar, absolutely the next dessert more than my expectations. The cheese shell is wrapped in a sweet and sour fruit smoothie. When the dessert is perfect, and the shape is particularly chic. The last drink is finished with a cup of American style, and the small desserts are as exquisite!

A top Michelin two-star restaurant, the price is not expensive, but it feels a bit cheap, with the mentality of trying. It is a traditional Korean restaurant that needs to be reserved in advance. We are honored to book it three days in advance! The meal is delicious and highly recommended!