Soom More than just another Korean BBQ joint

"Stepping into Soom feels like a sanctuary from Covent Garden's hustle and bustle. The striking interior centres around a twelve-seater, circular table that reflects the communal spirit of Korean BBQ dining. There are touches of heritage design everywhere the bar with mother-of-pearl art, soft paper lighting and artwork depicting Korean landscapes. The name of the restaurant itself means breath' in Korean, and the space, with its golden, glowing arches and low-lit booths, embodies exactly that a place to pause, breathe deeply and settle into a dining experience that is unhurried."

"The menu broadens the narrative of Korean food. While the BBQ is certainly a draw, the breadth of dishes on the menu refreshingly goes beyond the grill. Vegetarian selections are interesting and varied Gaji Twigim, a deep-fried aubergine dish; Kimchi Jeon, crispy kimchi pancake; Oi Deulkkae, a cucumber and perilla seed salad are just for starters. The Dubu Steak was a highlight a pan-seared tofu steak' served with a glossy soy glaze. It was surprisingly rich and lip-smackingly caramelly, a worthy main course."

"Seafood lovers will be delighted here too. The Haemul Pajeon, seafood and spring onion pancake stuffed with prawns, squid, octopus and mussels, was so crispy on the outside and very generous in fillings. For those who prefer heartier stews or one-pot comfort, there are several excellent choices. The Hae-Woo Tang, a spicy seafood soup and Sundubu Jjigae, a soft tofu and seafood stew in a richly spiced broth. All a reminder of Korea's coastal cooking traditions that often get overshadowed in London's BBQ-"

Soom provides a calm, sanctuary-like dining environment in Covent Garden with a central twelve-seater table that emphasizes communal Korean BBQ culture. Heritage design details include a mother-of-pearl bar, soft paper lighting and artwork of Korean landscapes, and the name means "breath" in Korean, reflecting a slow, unhurried atmosphere. The menu expands beyond grill-focused fare, presenting varied vegetarian options such as Gaji Twigim, Kimchi Jeon and Oi Deulkkae. Standout dishes include a glossy, caramelised Dubu Steak and elevated Yachae Japchae. Seafood offerings include Haemul Pajeon and robust stews like Hae-Woo Tang and Sundubu Jjigae that showcase coastal traditions.

Read at www.london-unattached.com