Evett

Easily one of the best Michelin dining experiences I’ve had recently! The food presentation was beautiful, and the staff gave fantastic, detailed introductions for each dish. Overall, the food was delicious with a lot of creative Korean influences woven throughout. The kitchen tour at the end was definitely the highlight of the night - getting to sample a course inside, interact with the team, and take photos with the chef made it such a memorable, fun, and delicious experience! My only minor feedback is that the dish profiles lean quite rich and heavily seasoned overall. A couple of lighter, more refreshing courses would have been a great touch for a summer menu. That said, everything was executed exceptionally well. Highly recommended!

The evening opens with a carrot and hallabong juice — startlingly clear, yet delivering the pure concentrated essence of carrot unlike anything I've tasted before. A tuna amuse-bouche adorned with edible flowers on an actual branch followed — revelatory even for someone who doesn't ordinarily favour tuna. A fermented rice cracker concealing a warm umami ooze of caramelised onion and fermented soybean was, simply, one of the best single bites of the evening. The cold brew anchovy broth offered one mouthful of such precise saltiness it lingered long after the bowl was cleared. The sea bream cooked in chicken fat — crowned with its own crisped scales — managed to taste like the finest fried chicken imaginable, without a trace of grease. The steamed abalone beneath shatteringly crisp perilla chips, bound in a golden makgeolli sauce, arrived in a vessel echoing a traditional Korean hat. The duck breast and lacquered beef that followed were both executed with quiet assurance. Then came the rice — a native variety from Woobo Farm, 30km away, seasoned with a jang crystal aged seven years in Korean soy sauce. It needed nothing else. It was, improbably, the most moving thing on the table. Desserts were equally extraordinary: a cherry blossom foam dome in a hand-carved ice bowl; a jade seaweed mochi simultaneously savoury and sweet; mugwort ice cream in green soy milk; marshmallows grilled on tree branches in the kitchen. The finale — sesame caramel in a handcrafted octagonal wooden box with Korean tea — was so good I asked for more. EVETT argues, course by course, that Korean cuisine is among the most sophisticated in the world. After a meal like this, the argument feels irrefutable.

Most disappointing Michelin-star dining experience I've ever had. I would not recommend it. From the moment we sat down, the experience was underwhelming. The sommelier came across as dismissive after we declined the wine pairing and alcoholic drinks. Considering that a single glass started at around $40, we simply chose not to drink, but the interaction made us feel unwelcome. Unfortunately, the food itself was equally disappointing. None of the dishes were memorable. While some components were well prepared, many plates were finished with excessive vinegar, lemon, or unusual powders that overwhelmed the flavours rather than complemented them. The service also fell well below what I would expect from a two-Michelin-star restaurant. Many of the dish explanations were difficult to understand, making it hard to appreciate what was being served. Service was inconsistent throughout the meal—our table was not always cleared promptly, staff frequently reached across us to clear plates or place cutlery, and the overall experience lacked the polish expected at this level. The dessert was the most disappointing part of the evening. We were asked to toast our own marshmallows, which were served with pear jam and chocolate crumble. Before my marshmallow had even caramelised, the chef told me it was ready. The dessert was paired with Korean soju that, to me, tasted more like hand sanitiser than a thoughtfully selected pairing. What made the experience especially uncomfortable was that the chef remained standing beside us, watching us eat, and immediately asked whether we liked it. I have never felt so pressured to enjoy a dish or give feedback while the chef stood over me. Rather than creating a memorable interaction, it made the experience awkward and uncomfortable. Overall, I genuinely do not understand how this restaurant has earned two Michelin stars based on the experience I had. There are far better fine dining options in Seoul. If you're interested in restaurants featured on Culinary Wars, I would recommend Soigné instead, where I found both the food and service to be on an entirely different level.

Evett is by far the best restaurant in my Michelin journey in Korea. The flavor is bold, the taste is special and full of surprise. The most special appetizers was the fish with fried scales. It’s crunchy! The sauce is perfectly blended and makes the fish taste outstanding. The Korean beef is outstanding with special made rice. But the most amazing part is the desert. I really like the Korea Melon! The melon is filled with cake and ice cream on top. After I finish the cake, I ate the entire melon with skin too. If I were to revisit a two star restaurant, it’s EVETT for sure. It’s better than Alla Prima. It’s full of creativity and flavor. When I compare with Mingles and MOSU, there are some differences in direction. I feel Mingles and MOSU both spend a lot of effort on expressing their intent through the dish clearly. EVETT focus more on giving customer the most memorable experience but did not clearly convey the same type of intent, and provides a broader sense of taste across many themes. But that said, I like EVETT more than MOSU because i love creativity and EVETT left me a deeper impression than MOSU and Mingles.

They deserved the 2 Michelin star. Love the course we had. Every course brings surprises to taste and experience. Definitely worth recommending. We also had the Korean wine pairing. It was perfect! The experience is suprising and yet brings out the authenticity of taste of Korean and yet refreshing. The food was definitely at top notch taste. I will definitely be back!