Taupe tones, natural light and clean lines lend this modern Korean restaurant a calm, minimalist charm. Chef Lee Sanggun channels global experience into a concise tasting menu that smartly fuses Korean roots with Thai produce – vegetables, seafood and Chiang Rai rice. Highlights include bright, colourful naengchae, comforting perilla oil guksu, and a flavour-packed crispy crab – his playful riff on Korean fried chicken. The pickles are made in-house.