Légume

It’s no easy feat to invent dignified and alluring cuisine that is based only on plant ingredients. Yet, Chef Sung Si-woo at Légume pulls it off with panache. The chef’s fondness for veggies since childhood has led to a deeper understanding of vegetarian diets, which, coupled with his unique perspective, has given birth to his one-of-a-kind delicacies. In pursuit of 100 percent vegan cuisine, this eatery has perfected a refined vegetarian dining style that transcends the provision of mere plant-based meals, thereby highlighting the diversity and direction of Korean vegetarian cuisine. At Légume, sensorial contemporary cuisine meets the chef’s seasoned skills and is transformed into a vegan menu with a distinct identity and imaginative flavors. The evident truth is that the kitchen’s vegan fare not only appeals to vegetarians but also to people with a wide range of palates.

What makes it distinctive

• One-star vegan cooking that reads as its own cuisine, not a restriction
• A menu with a strong personal point of view, contemporary technique with a Korean vegetarian backbone
• A dining room designed for solo diners as well as groups, unusual for tasting-menu restaurants

Signature Ingredients

• Seasonal vegetables as the core of every course
• Plant-based fats and broths engineered for depth and finish
• Korean vegetarian pantry elements that bring structure and savour, without animal products