SUUM

If you thought Korean food was all about BBQ and KFC (that’s Korean fried chicken) dripping in gochujang, think again—or take yourself to the CBD’s upcoming Korean omakase restaurant blending traditional and contemporary cuisine in a curated showcase of molecular gastronomy.

SUUM is the brain child of experienced Korean chef Andy Choi, who cut his teeth in three-Michelin-starred restaurants Disfrutar in Barcelona and Heston Blumenthal’s The Fat Duck in London. In 2023, Choi opened a five-day pop-up restaurant in Brisbane, showcasing modern Korean cuisine through a 10-course tasting menu. It was this experience that untapped the potential for his own establishment, and drove him to learn the ropes of running a business as Head Chef at Tassis Group’s Longwang and Pompette—gaining invaluable insights into management and operations under the guidance of Michael Tassis himself. 

“Modern Korean cuisine has found footing in various parts of the world, but in Brisbane, it remains a relatively unexplored path,” said Choi. “This reality excites me yet carries a certain weight of responsibility. Through SUUM, I hope to introduce the people of Brisbane and beyond to the deeper essence of Korean cuisine. My aim is to create an experience that blends the traditional and the contemporary, offering not just food, but a story that engages all the senses.”

SUUM—which means “to breathe” in Korean—will be an intimate 16-seat restaurant, welcoming only a single seating each evening to experience a carefully curated menu of 12 to 14 courses. Drawing inspiration from the cool, dark ambience of a cave accented by subtle Korean elements, the space is set to be austere yet inviting through blackened steel, concrete and raw timber.

As for the dishes, you can expect a reflection of the changing seasons across a dynamic offering that expresses a deep respect for time, place, and ingredients. “At SUUM, every dish is crafted with meticulous care and devotion, which makes it difficult to single out just one signature dish,” said Choi. “However, we do plan to offer guests a unique welcome: a house-made version of Makgeolli, one of Korea’s traditional rice wines, served alongside a small snack. It’s an experience designed to set the tone for what’s to come—a journey into modern Korean flavors.”

SUUM is set to open mid to late August. 

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