True luxury is always in the details. 1 Michelin Star Muoki’s seasonal menu based on the best premium produce at various times of the year have created a dining experience where every element is carefully customized to each guest’s preferences, creating a level of bespoke service to befit royalty.

Private dining guests can savor the privilege of dining amidst gorgeous artworks in an exclusive room that can take up to six persons or optimally four for more comfort on the second floor of the restaurant. This prize spot overlooks the main dining area with elegant interior and lighting as well as the acclaimed open kitchen where guests can watch chefs in action.

Much though has been given to construct the specially devised menu featuring seasonal flavors to evolve your five senses. The Snack, a crispy bread chip, caramelised onion and mushroom in the middle, topped with smoked beef tartare, sits on a based of popcorn made from black rice, finished with hazelnut and chives. A brilliant start to rivet your taste sensation and elevate your dining experience to another level even from the start.

With a concept that focuses on food quality and freshness, one of the restaurant’s signature dish the Tomato ver.3 is not to be missed. With only one ingredient, the tomato prepared in a number of ways, yielding various textures such as pickled, burnt, confit, fresh, powder and cracker with lemon cream cheese sauce drizzled over. All ingredients in this dish are from Korea with lovely acidity well balanced by the natural sweetness from the tomatoes. On the menu almost 80% or more are local produce and ingredients while the rest like foie gras are imported.

The Yellowtail is made of the fresh raw fish and variation of winter citrus, again in a masterful play on acidity. The buttery fish goes well with a glass of Chateau Pierre-Bise Anjou vintage 2015 white wine that has citrus notes and touches of honey well matched with the yuzu sauce drops made from Jeju Hallabong (a winter seasonal fruit similar to mandarin orange). This dish also consist of traditionally made Korean seaweed chip, deep fried eggplant with miso sauce and mandarin fruit powder. Highly recommended to have all elements together in one mouthful where you can enjoy a good contrast between the chip’s crunch and softness of the eggplant.

Enjoy your starters with home made bread, Normandy unsalted butter and salt on the side from England, while soaking in the warm colours and intimate seating options also found on the main dining area, guests are indeed treated to a variety of settings in one beautiful location.

A sublime course to remember is Cutlassfish with broth made from the fish bones and vegetables. This is a classic food from Jeju Island  reinterpreted by chef. The butternut squash is first smoked then pickled with drops of parsley oil, a combination that yields aromatic delight. The pan fried fish skin has nice crispiness and the meat is well cooked complimented with the very flavourful broth which is light and very tasty.

At this stage of your gastronomy comes a choice of foie gras or carabinero depending on your mood and fancies. The Foie Gras with fig compote and home made brioche is pan fried and completed with caramelised hazelnut, poached apple, fig sauce with pistachio crumble. Equally good is Carabinero from Spain, lovingly charcoal grilled paired with crab bisque sauce. The prawn is so flavourful there is no need for any additional salt of pepper.

The making of a legend is Quail done three ways with lentil. The breast is fried, leg confit, quail egg poached with truffle, artichoke purée and lentils. Flavours abound and lingers long after the last bite.

Also a popular favourite is Duck, breast pan seared to perfection, sou vie then butter sheared (extra hot butter cooking technique), served with almond stuffing on the bottom, side of winter vegetables such as charcoal grilled, butter cooked, pickled and purée carrrots, smoked sweet potatoes with beetroot sauce.

Beef (at additional cost), the strip loin and tongue of a pure Korean cattle is used, best eaten with Jerusalem artichokes, burdock jus and charcoal chip. A must try for all beef lovers and fans.

The Saint-Joseph Offerus vintage 2015 wine that is fruity and medium bodied is good with the beef where as a Poderi Colla Langhe pinot nero with good body and tannin matches the game meats.

Two outstanding desserts are Peanut, scoop of peanut ice cream, crystalised/sugared peanut, black sesame sponge cake, white chocolate moose, lemon gel and orange tuile as well as Strawberry, a sweet ending that is all about strawberries, sorbet, fresh, gel, stock, powder. Only naturally sweet Korean strawberries are used with sweet vanilla cream and crispy mille-feuille almond biscuit. Enjoy these treats with coffee or tea that is included in the course.

---

ADDRESS:
12-12 Hakdong-ro 55-gil, Cheongdam-dong, Gangnam-gu, Seoul, South Korea
PHONE:
+82 10-2948-4171
WEBSITE:
www.muoki.kr/