Solbam (Gangnam, Seoul), a Michelin-starred fine dining restaurant offers a masterfully curated tasting course that reinterprets traditional Korean cuisine with innovative twists.

Here’s a glimpse into the memorable journey through their 350,000 KRW tasting dinner course (+250,000 KRW for wine pairing) that is sure to delight any gastronome.

To find this hidden gem, take Exit 10 from Hakdong Station and walk a short distance toward the police station.

 

Menu

Solbam Tasting Dinner Course  350,000 won (+ 7 glasses Wine Paring 250,000 won)

​The tasting course can be customized to accommodate dietary restrictions. For example, I informed them in advance that I do not eat duck, goose, or liver, and the menu was thoughtfully adjusted to suit my preferences.

 

​Drawing Room

Upon entering, guests are ushered into the Drawing Room, a welcome area where the meal begins with delicate amuse-bouche bites.

Hangjeongsal (pork), Chicken liver (replaced with avocado for me)

Pâté de Campagne (left): A delightful combination of bacon stuffed with hangjeongsal, samgyeopsal (pork belly), and pistachios, coated with powdered homemade jerky.

Onion Chips: Crispy chips filled with chicken liver mousse (or avocado mousse) and almonds, topped with maple syrup.

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Dom Perignon (Millesime Brut 2013)

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​​Caviar, Corn, Jamón

A sweet, chewy rice cake mimicking corn, paired with Fromage blanc and a luscious bavarois sauce, topped with Dauricus caviar and Jamón.

 

Tomato, Tuna, Orange, Clam

A refreshing mulhoe (raw fish soup) appetizer.

Lightly seasoned tuna fillets marinated in lemon-soy sauce, paired with local sea urchin and blanched clams. Tomato-orange broth with drops of perilla leaf oil added a vibrant, tangy touch.

Ephemere (013 Blanc de Blancs, Extra Brut 2015)

 

​Scallops, Dill, Fennel

A marriage of raw scallops, fennel, and dill-infused sauces. Brioche chips served as a delightful vessel for the creamy, oceanic flavors.

 

Dr. Burklin-Wolf (Ruppertsberg 2021)

 

Fish (Pomfret), Shrimp, Zucchini

A rich, creamy dish featuring raw scallops and fennel, topped with dill cream sauce, cream cheese bavarois, and dill oil.

Served with kelp, lime, fish roe, and quail egg whites to mix with brioche chips for an elevated experience.

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Pierre Boisson (Auxey Duresses 2020)

 

Lobster, Baby cabbage, Hapjajang

Charcoal-grilled lobster delicately glazed with hapjajang sauce (made from locally sourced mussels). Accompanied by baby cabbage and finely chopped lobster garnish.

 

​Tangerine, Grape, Lemon verbena

A refreshing citrus sorbet to cleanse the palate.

 

La Vaeni Naoussa (Grande Reserve 2016)

 

Duck, Tofu, Chives, Potatoes (or Geumtae Fish, Tofu, Chives, Potatoes)

Roasted duck filled with tofu and chicken mousse, or, in my case, grilled geumtae fish served with pickled potatoes.

Duck’s potato dish featured duck leg meat, broth, and oil, while mine included vegetables, beurre blanc sauce, and chive oil.

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Casanova di Neri (Tenuta Nuova 2017)

 

Yu Kurosaki knife notifies you that Hanwoo (Korean beef) is the following course.

 

Hanwoo (Korean beef sirloin), Eggplant, Basil, Buckwheat

A 6-week wet-aged sirloin steak infused with smoky applewood flavor. Served with anchovy-water parsley steak sauce, smoked mushrooms, boiled buckwheat, and eggplant, topped with dried eggplant. 

The sauce was brushed onto the steak using pine needles, enhancing its unique flavor.

 

Choosing chopsticks

After choosing wooden chopsticks (which were later gifted, cleaned, and packaged), a noodle dish topped with thinly sliced Korean melon and scallops was presented.

 

Dessert Wine​

 

Watermelon, Elderberry, Green peppers

Elderberry sorbet with watermelon slices and green pepper oil.

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Chateau Raymond Lafon (Sauternes 2003)

Doenjang, Soy sauce, Vanilla

Charcoal-flavored vanilla ice cream topped with cocoa chips, paired with doenjang and soy sauce mousse.

 

4 kinds of Dessert

Financier with cinnamon powder / Omija jelly / Matcha choux / Caramel glazed rice puffs

 

Tea or Coffee

Choose from espresso, Americano, or herbal tea crafted with a variety of spices. For special occasions, a dessert lettering service is available. Inform the staff in advance to make your celebration even more memorable.

Solbam delivers a meticulously curated fine dining experience, blending traditional Korean flavors with innovative techniques. Whether you’re celebrating a special occasion or simply indulging, Solbam is sure to leave a lasting impression.

 

Address : 2F, 231 Hakdong-ro, Nonhyeon-dong, Gangnam-gu, Seoul  OPEN GOOGLE MAP

Phone : +82-0507-1385-7308

Operation Hours : Monday-Saturday : 17:30 - 22:30 (Sunday closed)

Instagram : Click for more images

 

Source : https://blog.naver.com/bbomshin/223504491944

Writer : bbomshin

Special thanks to bbomshin

 

solbam 1star michelin fine dining seoul restaurant

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