This is part of my ongoing series on
Culinary Class Wars chef restaurants in Seoul.
2nd review) Myeon Seoul Apgujeong
Myeon Seoul Apgujeong
– Noodles, but Slow
If there’s one noodle restaurant in Korea
I’d tell every visitor to put on their list, it’s this one.
Korea’s most famous noodles,
like ramyun, naengmyeon —
are closer to fast food. You order fast,
eat fast, and move on.
That’s not a criticism;
It’s just what they are
Myeon Seoul is the opposite.
The chef who runs it appeared on both
Season 1 and Season 2 of Netflix’s Culinary Class Wars
as a White Spoon — one of the established elite
and his approach to noodles is closer to slow food
than anything you’d find at a street stall or chain restaurant.
Chef Kim Do-yun
— Who He Is and Why It Matters
Chef Kim Do-yun runs two restaurants,
both in the same building in Apgujeong.
The first is Yun Seoul
a Korean fine dining restaurant with a Michelin
one-star rating. Course meals, elevated ingredients,
the kind of place that requires a reservation
weeks out and a willingness to spend accordingly.
The second is Myeon Seoul,
on the 1st floor of the same building.
This is his noodle restaurant,
and it exists because customers at Yun Seoul
kept asking for a dedicated space to eat
his handmade noodles.
Same chef, a fraction of the price.
Myeon Seoul holds a Michelin Bib Gourmand
the guide’s recognition for exceptional food
at a reasonable price.
In Apgujeong, where a bowl of pasta
at a mid-range restaurant can run
20,000–25,000 KRW, eating here
feels almost unfair in the best way.
Getting There — Practical Info
📌 1F, 805 Seonleung-ro, Gangnam-gu, Seoul
🚇 Apgujeong Rodeo Station (Suinbundang Line), Exit 5
⏰ 11:00–22:00, closed Sundays
/ Break time: approx. 15:00–16:00
📋 Reservations via Catch Table
/ Walk-ins available
🧳 Luggage & English available
A note on timing:
The restaurant sits in the middle of a
dense office district, and lunch here is
one of the best value meals in Apgujeong.
That combination means the lunch
queue can get serious.
If you’re walking in without a reservation,
evening is the more relaxed option.
Dinner sees far fewer office workers
and more breathing room.
Myeon Seoul Apgujeong Menu
Why Myeon Seoul Is Worth It
— Even Before You Order
Three things set this place apart
before the food even arrives.
First, every noodle is made in-house.
Not delivered, not batch-produced mixed,
kneaded, and pulled in the restaurant kitchen
before each service.
That process takes real time,
which is part of why eating here feels
different from grabbing naengmyeon somewhere.
The noodles have texture and intention behind them.
Second, the seasoning and garnishes
are all made by the chef himself.
Everything that goes into the bowl
including the perilla oil and ground perilla seeds
is prepared from scratch.
Perilla oil is one of those ingredients
that’s hard to explain until you smell it for the first time.
It has a nuttiness that’s deeper and
more aromatic than sesame oil.
If you’ve never encountered it,
the first bowl here might be a genuine surprise.
All dishes are served in yugi
traditional Korean brassware.
This is the kind of tableware
you’d normally see at high-end
Korean set meal restaurants.
Myeon Seoul uses it for every dish,
at every table.
It’s one of the details that makes the place
feel considered without being pretentious.
What We Ordered
-Myeon Seoul Apgujeong
✔️ Half-portion dumplings,
✔️ FIve-herb noodles (오색나물면)
✔️ Golddong noodles (골동면)
✔️Spicy bibim noodles (매콤 비빔면)
Five-Herb Noodles (오색나물면)
This was the standout. Five vegetables
jeju chamnamul, jeonnam castor leaves,
danyang sigeumchi from Chungcheongbuk-do,
yuchae from Hwacheon in Gangwon,
and bamboo shoots from Cheonghak-dong
tossed with raw perilla oil.
The vegetables change with the season.
Each one has its own distinct flavor even on its own,
and together with the noodles
the combination is cleaner and more satisfying
than it sounds on paper.
Golddong Noodles (골동면)
Wide, flat noodles tossed in perilla oil.
The texture was exactly what I wanted
cooked through but with real chew, not soft.
Pairs well with the kimchi that comes as a side.
This one I’d order again without hesitation.
Spicy Bibim Noodles (매콤 비빔면)
Good if you want something with more heat.
Less distinctive than the other two but solid.
You can also refill broth yourself from a communal pot
useful if you’re debating between a soup noodle
and a dry noodle and want to taste the broth before committing.
Dumplings (만두)
Half portions available.
Worth ordering as a side.
Makgeolli (Korean rice wine) is on the menu
and pairs well with most of the noodles
particularly the herb and golddong options.
The Space — Not What You’d
Expect from a Noodle Restaurant
Most noodle restaurants in Seoul
are built for efficiency —
quick turnover, practical seating,
get in and get out.
Myeon Seoul doesn’t feel like that.
The interior is closer to a cafe
than a traditional Korean noodle shop.
Clam music plays in the background.
The staff is attentive without being overbearing
more along the lines of a cafe or hotel lobby
than the friendly, no-nonsense style
you get at a local noodle spot
It’s a noticeably different experience
from places like Hani Kalguksu in Sindang
or Dong-A Naengmyeon in Itaewon
— both of which I’d recommend
for a different kind of local noodle experience.
Those places are about soul food and speed.
Myeon Seoul is about slowing down.
*For more noodle restaurant reviews,
click the “Restaurants” menu at the top
Honest Verdict —
Who Should Go, and Who
Might Want to Skip It
Myeon Seoul Apgujeong is a strong recommendation,
but not for everyone.
If you love Korean spicy noodles
the kind of heat you get from buldak ramyeon,
Shin ramyeon, or Myeongdong Gyoja
the flavors here will probably feel too mild.
The seasoning is clean, subtle, and
ingredient-forward rather than bold and punchy.
That’s the whole point,
but it’s worth knowing before you go.
For those looking for more intensity,
Munbaedong Yukal or Hani Kalguksu are better fits.
But if you’ve been eating aggressively
spiced food for several days and want
a meal that’s genuinely good and genuinely lighter
or if you’re curious about what Korean cooking
looks like when it prioritizes traditional ingredients
over flavor maximization — this is the place.
And the price-to-quality gap is real.
Eating a Michelin-recognized Ches’s meal
at these prices, in Apgujeong of all places,
is the kind of thing that’s hard to find
anywhere else on a Korea trip.
Quick Tips Before You Go
- Dinner is easier than lunch for walk-ins
— office crowds clear out significantly - Order the five-herb noodles and golddong noodles
— these are the ones that show what the kitchen can do - Add a half-portion of dumplings
- Skip the noodles if you need maximum spice
— come for the subtlety or don’t come expecting heat - Makgeolli pairs better here than beer
Other Culinary Class Wars Chef Restaurants in Seoul
Myeon Seoul is the second spot
in my ongoing series covering restaurants
by Culinary Class Wars chefs. For the full guide
including Negi Sukiyaki by Chef Jang Ho-jun,
Izakaya Kaden by Chef Jeong Ho-yeong,
and Yojeong Yeouido — head here:
👉 https://koreaandbeyond.com/culinary-class-wars-restaurants-in-seoul/