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Congdu is a fusion restaurant, but the gel bonding the concept together is that everything on the menu includes beans of one sort or another. So you could find green pea soup, foie gras with bean chutney or tofu ice cream on offer. The ambience is somewhere between chic and cosy, modern and traditional.
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Singaporean chefs serve Singaporean crabs in various sauces—chilli, Chinese or curry. You can even have them deep-fried. It’s much frequented by sports stars and the occasional model, but unlike some restaurants in this posh and pricey area, it has no pretensions about it.
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Often considered Seoul’s finest non- Korean restaurant, this minimalist establishment not only ignited Seoul’s fusion explosion, but also survived the aftermath when the fad faded. Executive chef Todd Nishimoto is a protégé of Californian fusion maestro Wolfgang Puck, and his efforts here equal his master’s. The menu changes frequently and the portions are substantial.
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