Seoul is no doubt a gastronomic gem in Asia. Centuries of rich culinary tradition and globalization has enlivened the food scenes in the capital city of South Korea. The inaugural red guide has arrived this year in Seoul, and we’ve got more Korean restaurants made it to Asia’s 50 Best Restaurants in the past 3 years: La Yeon, Jungsik, Ryunique, and Mingles. Clearly, a trend of incorporating a taste of tradition in modern western cuisine (or a sophisticated modern approach to traditional Korean cuisine) is burgeoning. And now, we have TocToc joining the scene.
Selected as “Miele One To Watch 2017” in Asia, TocToc is a Modern French restaurant nestled in the swanky Apgujung. Helmed by chef-owner Kim Dae Chun, it is an ideal place to sample dishes of what we called “living the Korean spirit”. You may find traditional Jangs (Korean sauces), long forgotten ingredients and wild veggies in your pasta, steak or salads.
A 3-course-lunch costs KRW 38,000 (SGD 42++), and it requires some patience (and some luck) to secure a table.
Marinated with Doenjang (Korean soybean paste), the succulent Hanwoo (Korean beef) was a head-turner. The chef uses the very pricy Binchōtan charcoal to grill the top notch, national-pride beef, which in return create a beautiful and even sear, locking the savoury juices and a sexy, woody flavour to the meat.
Black Truffle Pasta with Egg Yolk and Pecorino Cheese, another TocToc’s signature dish. This unassuming looking dish turns out to be a complete indulgence. The egg yolk and cheese added density to the sauce, and the handmade, thick and perfectly al dente noodles are evenly coated with the earthy, pungent scent of black truffle. Each bite was seriously that good – earth shattering and moan worthy, befitting the definition of a culinary orgasm.
You may find this dish on their lunch course selection, a la carte menu and signature dinner course. If you’re an avid truffle fan, spoil your taste buds by topping up a thick layer of fresh French summer truffles on your pasta during summer.
Chef Kim is famed for his conscientiousness in sourcing the seafood for his dishes due to his training background in Japan. We were really lucky to be the first few to try out this fried dory fish which is not on the menu. Using Kadaif noodles coating was a brilliant approach! I could still remember how the crunchy coating and the plump dory gushing into every corner of my mouth, it was a true bliss.
3F, Rodeo Bldg. 33, Dosan-daero 51-gil, Gangnam-gu, Seoul
서울시 강남구 도산대로 51길 33, 3층.
Tel. +82 2 542 3030
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