Evett

At Evett, Chef Joseph Lidgerwood takes foraging to an art form, handcrafting traditional meju (fermented soybean blocks) and brewing his own sauces. For him, there is no such thing as an ordinary or overused ingredient. His signature Meju Donut—a deep-fried glutinous rice dough filled with cream, anchovy dalgona, and black garlic—elevates umami and fermented depth to new heights. The menu at Evett is a canvas of innovation, featuring house-made pine needle oil, floral-infused medicinal liquor, and other bold reinterpretations of Korean culinary heritage. By seamlessly blending tradition with a globally inspired vision, Chef Lidgerwood’s creations shine even brighter when paired with a thoughtfully curated selection of wines.

• Two Michelin stars in Seoul, built around foraging and a fermentation focused pantry.
• Single tasting menu format, split into an 8 course lunch and a longer 14 course dinner.
• House made meju and sauces are a defining backbone of the cooking.
• The Meju Donut is a calling card, glutinous rice dough, cream, anchovy dalgona, black garlic.

Signature Ingredients

• Meju, fermented soybean blocks used to build house sauces
• Glutinous rice dough for the Meju Donut
• Anchovy dalgona
• Black garlic
• Pine needle oil

Tasting menus

• Lunch tasting course, 8 courses, 190,000 KRW (Fri to Sat).
• Dinner tasting course, 14 courses, 300,000 KRW (Tue to Sat).

Cooking, dishes, style

• Korean ingredients treated with a forager's mindset, with house made fermentation at the centre.
• A signature dish is the Meju Donut, a deep fried glutinous rice doughnut filled with cream, anchovy dalgona, and black garlic.
• Sauces are built from house made meju and the kitchen uses elements like pine needle oil and floral infused medicinal liquor.