Solbam

An evening at Solbam begins with drinks and snacks in the atmospherically lit drawing room before you’re led into the bright, spacious dining area with its open kitchen. Chef-Owner Eom Tae-jun’s considerable culinary experience and expertise are used to good effect, especially when coupled with the best of Korea’s seasonal larder. Whether snow crab with cauliflower, abalone with bamboo shoots, or Hanwoo with dallae, his dishes are attractive and often original constructions, presented with a touch of theatrics by the very formal service team. For the full experience, go for the three or seven glass wine pairing.

Culinary Lineage

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