Bium

Bium - Review - Cheongdam - Seoul - The Infatuation

"Bium is a quiet Gangnam restaurant that shows how satisfying plant-based Korean cooking can be. Dinner opens with a King’s breakfast spread, with danja rice cakes that set an earthy baseline, vibrant pickled vegetables, and a porridge. That porridge is the moment it clicks, with a seaweed minerality that proves you don’t need meat for richness. The main course revolves around banchan that shows how temple cuisine does flavor without excess. Soy-marinated greens with slow-building depth, and seasonal vegetables tied to the Buddhist elements. It’s also where some of the best bites appear, like a lightly fried vegetable fritter that stays airy and plump mandu with a silky interior of burdock root, mushrooms, carrots, glass noodles, peanuts, and chili peppers." - Eileen Cho

"Chef Kim Dae-chun's "Bium" showcases his deep understanding of Korean and temple cuisine. Diners find a serene escape, savoring calm, refined Korean flavors away from daily overstimulation. Kim carefully selects seasonal, local vegetables, always avoiding the five pungent foods in adherence to Buddhist traditions. His dishes reflect the four Buddhist elements: earth, water, fire, and air. Kim elevates Korean vegetable and temple cuisine with premium produce, traditional jang, and refined techniques—offering wholesome, sophisticated flavors in every dish." - Michelin Inspector