LAB XXIV

It's an inconspicuous little shop, but the food they make is pretty good, and it's on the higher end. The soups there taste pretty good, and the French food is also pretty good.

This restaurant is off the beaten track but well worth the visit. They offer different levels of a specific set menu, I had the cheapest and couldn't find any reason to pay more as the food was very good and the portions were generous. The wine pairing was well worth the price.

A relatively famous French restaurant in Seoul. The restaurant is not big, it is in a small alley, very private, the service is very good, the recommended dishes are good, you will get these information cards for each dish, detailed introduction of the dish, the taste is good, but it is a modified and fusion taste, not the authentic French taste.

Chef Edward Kwon is a star chef in South Korea who can count on his fingers. The industry experience is mainly to work in high-end hotel restaurants around the world. I have a little bit of my resume and found that he has also worked as an executive chef at Hilton in Tianjin, China. After returning to Korea in 2011, he founded his own EK Food Company and opened the restaurant LAB XXIV. In the past 2 years, LAB24 proposed its own unique K-French concept positioning. The simple explanation is to use local specialties to integrate the fermentation and ripening methods of traditional Korean cuisine to develop French cuisine. This restaurant also received a Michelin plate list recommendation, France Laliste thousands of list recommendation, Trip.com food Lin Yu recommended. Dishes: Today I ate dinner course, the overall balance is very good, the design of the dishes is in place. The impression is that the black truffle soup is still great, not the greasy traditional French. This is also one of my favorite dishes that my wife and I used to come to her. Sometimes it may be more accurate to not understand the dishes or not the judgment of the industry, because often people like me who study professional food and beverage management will fall into some basic model concepts. She also eats a lot of top French ingredients, but she likes this black truffle soup the most. Lobster foie gras mushrooms with Korean fermented sauce bisque and coconut milk bubble are also very typical Edward Kwon style cuisine, full of color and flavor. I also like pumpkin ice cream, just see this set and level match, feel the dessert teacher so hard! Environment: Like the early Lab24, Edward Kwon may be affected by the original high-end hotel work. After moving the new address, the space configuration of the restaurant is still very good. Unlike some space configuration crowded restaurants, this restaurant guarantees the isolation and comfort of each dining area. . The open kitchen can also let customers see the process of cooking, which is also a kind of enjoyment. Recently, many Fine Dining likes to do the so-called Art Dining, This restaurant is the same. The restaurant is hung with authentic artworks of Korean and writers from around the world. Each painting is different. Interested can also consult the price to buy. Service: The service staff said that the speed of speech/tongue and expression/position/response were well-trained. Some guests who were not familiar with the use of Western food and tableware were reminded that they had skills rather than embarrassment. The sommelier's instructions for wine were also sufficient and easy to understand. No word ungrounded for professional purposes. Cost-effective: In the Korean restaurant industry is depressed, especially the cost of Fine Dining is getting higher and higher, and the price of each restaurant is crazy. The price of this restaurant "do not forget the original intention, remember the mission" must be praised, dinner 130,000 won, lunch 55,000 won. Especially recommended if you come to Seoul to play lunch, it is super suitable!

The taste is just right, not greasy at all, nutritious and healthy, can't help Amway to friends 😆😆