Bium

Bium is where Korea’s temple cuisine receives a new voice. This Seoul restaurant draws inspiration from the thousand-year-old culinary tradition to create menus rooted in mindfulness, sustainability and Korean terroir. The kitchen avoids artificial additives and pungent seasonings like garlic and onions, focusing instead on long-term natural fermentation, wild-foraged mountain herbs, heirloom grains and peak-season botanical harvests. Each tasting menu uses house-made jang (fermented soybean pastes and soy sauces), aged vinegars and sun-dried vegetables to craft each course. The setting mirrors the tranquillity of a traditional Buddhist monastery, where wooden accents, muted tones and clean lines create a calming environment removed from the capital city’s rush. 

Tatler Tip

Seasonal harvests and wild forage dictate each iteration of the menu, ensuring no two experiences will be the same.