Immerse yourself in a culinary tour of American contemporary cuisine at 플라워차일드 Flower Child! Located in a quaint two story house-like property with kitchen on the lower level and main dining area upstairs liken to fine dining in a cosy house, unpretentious with wholesome food and beverage. The white wash walls, wooden tables and chairs with luxurious canvases in a dimly lit environment oozes an air of romance and charm unique to 플라워차일드 Flower Child. The venue can accommodate up to 26-28 diners inclusive of a private room subjected to advance booking with minimum 4 to maximum 10 persons.

With culinary maestro and owner Chef Jaime Jo at the helm, the experienced and talented team delights and surprise diners with signature dishes featuring delicacies like Korean Hanwoo beef and Oradong blue eggs from the famed island of Jeju, as well as innovative creations unavailable anywhere else.

Chef owner studied and horn her skills in New York whereas the GM/Sommelier spent many years in famous restaurants of Japan. Both compliment each other in paring the best possible food and drinks available, brilliant minds in this symbiotic relationship of gastronomic proportions.

For the Spring menu, focus is on mountain spring vegetables to “detox” from the food eaten during winter, almost all produce and ingredients used are from Korea. One example is The Onset Of Spring made of maesangi, Jeju langoustine, pear, Jeju Oradong blue egg, uni-jang. Korean seaweed is mix into the chawanmushi made from blue eggs (which can only be found in Jeju from free range chickens) and the essences from the langoustine head is made into a flavourful foamy sauce on top of the super smooth chawanmushi served in an egg shell on a bed of rice.

Sparkling sake from Morioka (Prefecture north of Tokyo) is a good start, slightly sweet and perfect beginning to open one’s palate for the courses to come.

Cooking with a lot of love can be tasted from the dishes and much care is given to the beverages served. Every day bread is freshly made with olive, sesame and super food chia seed served hot with butter.

Jeju okdom, saebal, hallabong, saffron, jalapeño, wild sesame oil are key ingredients for Spring Breeze. Jeju okdom fish, a sea bream (the word okdom signify top level sea bream) is topped with Korean mountain herb and wild sesame oil. The flesh from the uber fresh fish is nice and tart, complimented with acidity from Jeju mandarin sauce and aromas from the wild sesame oil which is slightly milder then the normal sesame oil.

Bringing together authentic dining experiences that pays respect to produce and ingredients comes Awaiting Summer, Dol octopus is grilled to perfection then placed over strawberry tatare with chorizo, plum, kimchi oil, potato and drizzle of dallae pesto. The delicious charred taste to the octopus instantly light up your taste buds.

Kkaebara is a must order, indulge in a sizzling combination of high quality hanwoo+, pickled honshimeji, radish and Parmesan.  Only Korean top grade beef from the cow’s bum area is made into a carpaccio, tender with slight marbling yet lots of flavour complimented with premium olive oil and rustic brown butter. Presented in a pair of rolled sliced beef, an awesome choice for beef lovers, so good that you can almost kiss the cow.

A glass of Alfaro family vinyeyards & winery Chardonnay from USA vintage 2016 goes well with the Kkaebara and Dallae due to its buttery nature and additional flavours from the oak.

A perfect balance of taste, the Dallae is carefully constructed with squid, barley, shishito, tiny bacon cubes, cabbage, white kimchi. A delectable creamy risotto full of treasures from the sea such as shrimp and scallop surrounded with white kimchi and cabbage foam. All elements to mix well together before eating, where each spoonful boast an array of textures. Acidity from the kimchi well balances the richness of the dish with delightful chewy barely risotto and a touch of saltiness from the bacon. This is the way the ocean should taste like.

Dessert lover’s paradise, Perfume is a delicate marriage of lychee, rose, almond, sake, pomegranate, white chocolate, champagne vinegar. This dish is inspired by the movie “Perfume” by a scene where the actress opens the window with roses on the ledge. Almond cake soaked in sake topped with raspberry and black current paired with fragrant rose jelly and lychee ice cream. Edible rose petals made of chocolate enhances this already pretty sweet ending.

플라워차일드 Flower Child is one of Savour BlackBookAsia magazine’s most favourite restaurant in the whole of Seoul. The world class food, most excellent beverages, top notch service and brilliant atmosphere makes this much beloved restaurant one to return to over and over again.

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ADDRESS:
95 Donggwang-ro, Bangbae-dong, Seocho-gu, Seoul, South Korea
PHONE:
+82 2-553-2574
WEBSITE:
https://www.flowerchildkorea.com/