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Bium

Seoul

Food that recalibrates body and soul

Meals rooted in mindfulness: At Bium, a shrine-like space reimagining ancient Korean temple cuisine through a fine-dining lens, food is thoughtful, intentional and grounded in simplicity – an antidote to the bells and whistles of modern, overly processed, overly hyped dining. The name translates into English as 'emptiness', which may initially sound strange; that is, until you remember that sometimes, you need to be empty to feel full again.

An epicurean epiphany: The restaurant's deliberate, wholesome philosophy is the brainchild of Kim Dae-chun, best known as the chef-owner of Seoul's fermentation-driven 7th Door. When his son fell ill, Kim sought comfort at Jingwansa Temple, where he was served straightforward food that nurtured both his health and his spirit. From that experience grew the idea for Bium, a place where cooking is designed to nourish not just the body, but the mind, too.

Humble ingredients, elevated with intent: Crafted with meticulous care from local, seasonal produce, Bium's entirely plant-based menu pays homage to the time-honoured traditions of temple fare, rejecting pungent additions like onions and garlic. Every dish served within the restaurant's serene, spiritual space – all wood, handmade hanji paper and artisan ceramics – embodies one of the four Buddhist elements: earth, air, fire and water, evoking a sense of harmony and inner balance.

What you might encounter: Previous tasting-menu dishes have included soyabean custard with mountain greens and toasted buckwheat (earth), a palate-cleansing radish broth with pine mushrooms (water), charred lotus root with barley soy sauce and perilla oil (fire) and crispy tofu skin with chrysanthemum and puffed rice (air).

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