Tucked away in the bustling area of Apgujeong, Myeon Seoul, the second restaurant by Michelin-starred chef Kim Do-yun, is redefining noodle craftsmanship with its commitment to high-quality ingredients and traditional flavors. Following the success of Yun Seoul, Kim's first venture, Myeon Seoul was born out of customer demand for a separate, dedicated space to showcase his housemade noodles.
The menu centers on handmade noodles crafted from whole wheat, mung bean and dried pollack, entirely free of chemical additives. The chef meticulously blends wheat from Korea, France and Turkey to achieve an optimal balance of flavor and texture. This attention to detail is evident in standout dishes such as perilla oil noodles, which boast a fresh, nutty aroma and spicy noodles coated in a rich, piquant sauce. A unique offering, the bracken whole wheat noodles, combine bracken and perilla seeds for an earthy, aromatic bite.
Recognized in the Michelin Guide 2025, Myeon Seoul places emphasis on highlighting the natural flavors of its ingredients. Each noodle dish is carefully curated with distinct ingredient ratios, allowing diners to experience a variety of taste and texture profiles. The restaurant also offers a selection of traditional Korean alcohol such as makgeolli, a traditional Korean rice wine that can be slightly sweet, lightly effervescent and has a milky, opaque appearance, to complement the meal.
Diners can expect a clean and minimalist interior, with well-distributed four-person and two-person tables. The restaurant's high turnover rate -- thanks to the nature of noodle dishes -- helps mitigate wait times, though a queue is still likely during peak hours.
Every meal at Myeon Seoul begins with a simple yet flavorful setup, featuring yeolmu (young radish) kimchi and a warm, beef-based broth that guests can help themselves to. The broth, with its deep hanwoo beef flavor, is especially inviting on colder days.
Among the menu highlights, the five-herb noodles (15,000 won or $10.17) stand out for their harmonious blend of fresh vegetables and raw perilla oil. The dish offers a delicate balance of flavors, allowing the chewy noodles to shine.
Another popular option, the bracken noodles (14,000 won), are dressed in 10-year-aged doenjang (fermented soybean paste) and complemented by perilla oil. While the smooth texture was a delight, the seasoning was notably strong, leaving a slightly salty aftertaste.
For the summer season, the wheat naengmyeon (13,000 won), featuring cold hanwoo beef broth and boiled pork, promises to be a must-try. This dish presents an intriguing alternative to the classic Pyongyang-style cold noodles.
Beyond the noodles, Myeon Seoul's side dishes hold their own. The dumplings (9,000 won for eight pieces) come in a mix of meat and kimchi varieties. Unlike their thicker-skinned, juice-filled Chinese counterparts, these steamed dumplings feature delicate wrappers and a refreshing, vegetable-forward filling.
The half-portion of steamed pork (18,000 won for 120 gram) is another highlight—tender, slow-cooked Korean pork belly served with shrimp paste, garlic and green pepper for an added depth of flavor.
All dishes are served in traditional Korean brassware, known as yugi. This alloy of copper, tin, zinc and nickel has been a staple of Korean dining since the Silla era (57 BC-935 AD). Historically used for its excellent heat retention, yugi was favored in royal courts and continues to be a symbol of Korean culinary heritage.
Despite the digital ordering system via tabletop tablets, Myeon Seoul maintains a high standard of hospitality. The staff is attentive and accommodating, ensuring a seamless dining experience.
With its focus on additive-free ingredients and expertly crafted noodles, Myeon Seoul is a worthy addition to Seoul’s evolving food scene.
yoohong@heraldcorp.com
