'Solbam' Selected for Michelin Guide Seoul 2023
"The Trend in Dining Out is the MZ Generation"
"Small Restaurants, Beginning of Segmentation"
"The level of dining out in Korea can no longer survive simply by 'learning dining out from abroad.' Consumers' standards have become very sharp, demanding, and high."
On the 10th, Michelin star chef Eom Tae-jun, who met with reporters at Offcurly in Seongdong-gu, Seoul, pointed out the current status of Korea's dining out market in this way.
Chef Eom of ‘Solbam,’ selected in the Michelin Guide Seoul 2023, combines various moments and know-how he has experienced as a chef with Korean elements to develop Solbam’s cuisine. In particular, he skillfully utilizes a philosophy of respecting nature, research and understanding of Korean ingredients based on seasons and time periods, and Korean cooking techniques to present modern dishes that merge with his own culinary assets.
Chef Eom said, "The trend in the dining industry is the MZ generation (Millennials + Generation Z)," adding, "All sectors are experiencing labor shortages, and as this trend is reflected, it has become difficult for large restaurants to survive, leading to segmentation into smaller restaurants. The current trend is to create restaurants where people want to work happily if possible." He continued, "Running a restaurant is not just a matter of service but a test of stamina," and shared his management philosophy: "Even if you work only 3 or 4 hours, you need to have peace of mind to greet customers with a smile."
Solbam, led by Chef Eom, presents various dishes based on research and understanding of Korean ingredients suited to seasons and time periods. It is a place that satisfies both taste and visual appeal by, for example, burning pine needles to scent Hanwoo steak and using pine needle strands as brushes to apply sauce. It has been highly praised for its modern cuisine that skillfully utilizes Korean cooking techniques and was selected as a Michelin 1-star restaurant within one year of opening. The Michelin Guide evaluated Chef Eom for combining diverse culinary experiences and know-how with Korean elements to develop Solbam’s unique cuisine, especially highlighting his outstanding philosophy of respecting nature and research and understanding of Korean ingredients based on seasons and time periods.
Regarding his future plans, Chef Eom expressed, "After a very long period of contemplation, the answer I found is tradition. I will establish a research institute on local heritage and interpret what we have pondered together with researchers in a modern way," adding, "Only then can we create delicious food and reach the ultimate level as deeply as the masters, achieving world-class status."
When asked about critical views on expensive fine dining raised by some, he said, "If you think of delicious food as a kind of theater, it might be easier to understand that for a generation that values experience as buying a ticket to watch a play, food has crossed into the realm of art."
Meanwhile, the Michelin Guide Seoul is holding the ‘Michelin Star Heart Week’ event for five days from the 10th to the 14th at Offcurly, a cultural experiential space located in Seoul Forest, to provide special gourmet experiences and support the dreams of youth. The event consists of the ‘Michelin Star Chef Mentoring Program’ supporting youth dreams and the ‘Michelin Star Heart Week Picnic Event.’
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