Solbam

Solbam, under the expert direction of chef Eom Taejun, provides an extraordinary dining experience that reinterprets traditional Korean flavours with an innovative approach, such as using the local southern hapjajang sauce, which most Koreans don’t know about, with aged abalone. The restaurant is renowned for its meticulous attention to detail and exceptional service, which includes unique elements like tableside tofu preparation and menus tailored to individual preferences. Highlights include mulhoe (cold raw fish soup), aged Hanwoo beef with jeotjang fish sauce, and caviar and sweet shrimp with dill. The experience is enriched with artful decor and thoughtfully selected wine pairings. The adjacent Drawing Room is the ideal spot to indulge in caviar or post-dinner drinks.

Tatler Tip

After your meal, head over to the adjacent "Drawing Room" to indulge in a selection of wine, whiskey, champagne, and caviar.