01/04/26

Review: Korean BBQ and Bold Flavours Take Centre Stage at SOOM

SOOM, the latest restaurant from the team behind 3KOBROS in Canary Wharf, offers a refined take on Korean BBQ with a menu that focuses on quality ingredients, balanced flavours and the sociable ritual of cooking at the table.

The meal began with a thoughtful gesture from the kitchen, a small serving of pumpkin soup sent out as a welcome from the chef. Light, warming and gently sweet, it was a comforting way to open the appetite before the starters arrived.

Among the first dishes to land on the table was Yukjeon, a Korean beef pancake made from lightly battered, pan fried slices of beef. The texture was delicate and crisp around the edges while remaining tender inside. Paired with a bright sweet and spicy shredded spring onion salad, the dish delivered a pleasing contrast between richness and freshness.

Another standout starter was the Ojingeo Dari Twigim, a generous portion of crispy squid tentacles deep fried until golden and served with fried basil. The light soy dipping sauce added just enough saltiness without overpowering the natural sweetness of the seafood.

From the chef’s specials, the Yukhoe offered a beautifully balanced take on beef tartare. Freshly hand cut beef was finely seasoned and topped with Korean pear, egg yolk and a subtle drizzle of sesame oil. The pear added a delicate sweetness that lifted the dish, while the egg yolk brought a silky richness.

The highlight of the meal came with the assorted beef BBQ platter, featuring premium ribeye, fillet and boneless short rib. Served alongside seasoned spring onion salad, crisp lettuce and three varieties of Korean pickles, the platter encouraged diners to build their own bites. Each cut cooked quickly on the grill, revealing tender meat with deep flavour, enhanced by a trio of Korean sauces that ranged from savoury to gently spicy.

To accompany the meal, the Dal Hang-ari cocktail offered a playful twist on traditional flavours, combining chestnut makgeolli with cream for a smooth, slightly nutty drink. With its focus firmly on quality meats, balanced starters and thoughtful flavour pairings, SOOM delivers a satisfying Korean BBQ experience where the food remains the clear highlight.

Address: 99 St Martin's Ln, London WC2N 4AZ

For more info. and to book, click here. https://soomkorean.com

Written by Enytha Peer

Photography courtesy of SOOM

Review of the Sunday feast at Macellaio RC

FOOD

A review of The Guardsman in St James

FOOD

Review of The Brook & Badger

FOOD

Review of the Bottomless Brunch at Farzi

Gail’s Bakery launches new summer menu

May 30, 2024
2 min read

Updated: Jun 3, 2024

Beyond their expertly crafted bread, the insanely popular Gails Bakery always draws us into their enticing counters filled with sweet treats, and savoury delights. Now their offering has expanded with the launch of their exciting new summer menu.

From grabbing something to take to a local park to a sit-down lunch with friends, the new menu includes, soft and sticky buns, savoury pastries, and a collection of refreshing iced teas, ideal for taking out or eating-in.

The new menu includes:

Darjeeling, Elderflower and Sage Iced Tea

Fragrant, cold-brewed Darjeeling tea mixed with a hint of lemon, fresh sage and Belvoir Elderflower cordial, served over ice with a fresh lemon and mint garnish.

Sparkling Hibiscus with Rhubarb and Orange Iced Tea

A sparkling iced tea made with cold-brewed Hibiscus tea with rhubarb and orange cordial from Norfolk Cordials and orange slices. Topped with soda water and served with fresh orange slices and mint garnish.

Carrot Cake

A moist, nutty carrot cake which is served by the slice and is topped with a scoop of classic mascarpone cream cheese icing and a crunchy hazelnut praline.

Strawberry Ricotta Cake

Freshly baked throughout the day. Polenta and Ricotta cake topped with sliced fresh strawberries.

Raspberry and Pistachio Bun

A soft brioche bun filled with pistachio frangipane then topped with vanilla mascarpone and a nutty pistachio praline. Finished with fresh raspberries and a dusting of icing sugar.

Tomato and Artichoke Quiche

Buttery shortcrust pastry filled with Turkish inspired sun-dried tomatoes, artichokes, ricotta, mature cheddar, rosemary, thyme and Ezme paste.

Tomato and Courgette Slice

A crustless pie with cherry tomatoes, red peppers, courgette, Westcombe cheddar, Kalamata olives and mixed herbs.

For more information visit https://gailsbread.co.uk/

Photography by Elliot Sheppard