Beom Beom

Beom Beom is a modern Korean restaurant in Haymarket’s Darling Square precinct, serving Korean soul food, cocktails and soju highballs to a soundtrack of Korean classics and R ‘n’ B.

The contemporary take on Korean cuisine by Kolture Group (who are behind omakase restaurant Matkim, Barangaroo Korean BBQ Astro and more) is also headed up by executive chef Jacob Lee, with he and head chef Sunzoo Kwak serving hearty and delicious lunches through to late-night snacks to pair with drinks.

Menu highlights include Shin Ramyun fried rice, pork belly bossam with ssamjang, tteokbokki with fish cake and baby octopus in a rose sauce and, of course, Korean fried chicken with a choice of original, sweet and spicy or soy garlic (Beom Beom is on the former site of beloved fried chicken spot Honey, after all).

The usual suspects like a range of soju, cheongju and a house makgeolli are joined by cocktails like the Seoul Sour (Haku vodka, butterfly pea syrup, plum extract and plum bitters) and the Spicy Lychee (Roku gin, lychee liqueur and gochujang).

Overlooking the restaurant is a custom artwork by Korean-American mural artist Tommii Lim featuring a folktale story of a tiger (Beom means tiger in Korean) being outsmarted by a magpie.

Now check out more of the best Korean restaurants in Sydney.

Image credit: Beom Beom | Supplied and Instagram

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