Fusion restaurant in Pangyo: draft beer with charcoal grill at Kkweda

On special days I look for a place with a bit more atmosphere, where I can take my time over the meal. This time I went to Kkweda Pangyo Avenue France Branch (꿰다 판교아브뉴프랑점), an omakase (chef's choice course) spot in Pangyo that's nice for two. It's less a Japanese-style omakase than a fusion dining course that brings several cuisines together using seasonal ingredients. Between the food and the calm atmosphere, I thought it suited anyone looking for an anniversary Japanese-style omakase in Pangyo.

Where is Kkweda Pangyo Avenue France Branch, and where do you park?

Kkweda is on the first floor of the Avenue France building in Pangyo, on the outer side facing the road rather than tucked inside the shopping arcade. You can use the Avenue France underground car park, and parking is reportedly covered for up to 3 hours with a meal.

• Address: 25 Dongpangyo-ro 177beon-gil, Bundang-gu, Seongnam, Gyeonggi, South Korea (Pangyo Hoban Summit Place, 1st floor, Unit 143)
• Hours: daily 11:30–21:30
• Break time: 14:00–17:00
• Lunch: 12:00–14:30
• Dinner, 1st seating: 17:00–18:45
• Dinner, 2nd seating: 19:00–21:00

It's within walking distance of Pangyo Station, so it works well as a Pangyo date spot. With 3 hours of parking covered, it was also easy to come by car.

Atmosphere and seating at Kkweda Pangyo

Kkweda has open counter seats, regular tables and group seating, in a calm, upscale atmosphere. The exterior was clean and uncluttered, and the beige walls and softly glowing sign gave a calm, refined feeling from the entrance.

Inside, the first thing I noticed was the open counter where you can watch the cooking up close. Watching the chef prep ingredients and finish each plate meant the waiting time never got boring. Besides the counter there are regular tables and group seating, so it looked fine not just for a Pangyo date for two but also for a team dinner or a family gathering.

The lighting isn't too bright and the seats are spaced comfortably, so it was easy to chat and eat in comfort. It isn't stiffly formal, yet you still get the feeling of being out for a special occasion.

How much is the Kkweda course, and what is the drink rule?

The course at Kkweda Pangyo Avenue France Branch was ₩75,000 per person for both lunch and dinner, and we were told that for dinner each person has to order one alcoholic or non-alcoholic drink. Kkweda serves course dishes inspired by food cultures from different countries and adapted to Korean tastes.

When I visited, it was running a seasonal course built around summer ingredients and stamina-boosting (boyangsik) dishes. Two of us came and took our time with the courses one by one. Non-alcoholic drinks are available for those who don't drink, so there was a good range to choose from.

Non-alcoholic mojito and draft beer: is it fine if only one of you drinks?

We ordered one non-alcoholic mojito and one draft beer. It was nice that one of us could drink and the other not, each choosing to taste. The non-alcoholic mojito had the fresh scent of lime and the cool flavor of mint, great for whetting the appetite before the course began.

It isn't too sweet, so it was easy to sip alongside the food between dishes. I liked that even without alcohol you can enjoy the course with a bit of atmosphere. The draft beer was cold and crisp, and went especially well with the charcoal-grilled dish and the fried dish.

What came in the Kkweda summer course, in order?

A light, refreshing start to the course

The first dish of the summer course was cool and refreshing, just right for the season. It left the mouth feeling clean and naturally got the appetite going before the main part of the course.

Rather than starting with something heavy and rich, the course began with light dishes and built up, so the overall flow felt natural. Each time a dish arrived, the staff explained the ingredients and how to eat it, so even dishes I'd never had before were easy to enjoy.

A vegetable dish that lets the ingredients shine

The vegetable dish that followed felt different from a simple salad. Each vegetable was cooked differently and had a different texture, so a single plate offered several flavors. With the sauce, the natural sweetness of the vegetables and a faint smokiness really came through.

I don't usually expect much from vegetable dishes, but this day it was as memorable as the meat. True to a Pangyo omakase using seasonal ingredients, I was impressed by how the dish brought out the taste of the ingredients themselves.

Soft, sweet chodang corn (super-sweet corn) dish

The dish made with chodang corn (super-sweet corn) had a soft texture and sweet flavor. The kernels popped here and there amid the texture that melts in the mouth, so it never felt monotonous.

It was sweet like a dessert, with a subtle nutty, salty note, and fit well as a mid-course dish. It was fun to see how an ordinary ingredient can become something completely different depending on how it's cooked and plated.

Charcoal-grilled dish that paired well with draft beer

The charcoal-grilled dish in the middle of the course whetted the appetite from the aroma alone. The meat was browned on the outside with a faint charcoal smokiness, and stayed moist and juicy inside.

The sauce had a fresh herb scent that brought out the savory taste of the meat while cutting the richness cleanly. With the potatoes served alongside, the plate felt even more complete. It went well with the non-alcoholic mojito too, but personally the combination with the cold draft beer was especially good.

Fish course, crispy outside and moist inside

The fish dish was fried crisp on the outside, which was satisfying from the first bite. The flesh inside was moist and tender, so the clean, mild taste of the fish came through. A zesty sauce came with it, so even though it was fried, it wasn't heavy or greasy.

Mixing a little of the garnish and sauce in left the mouth feeling fresh, so I could wait for the next dish without feeling weighed down. I also liked that the course was put together so that flavors and textures don't overlap.

The eel dish we both rated the best

The most memorable dish of the Kkweda summer course for both of us was the eel dish. The eel had a faint charcoal aroma and the flesh was moist and tender.

The sweet, salty seasoning wasn't overdone, so we could fully taste the eel's own richness. Eaten with rice, it was hearty and felt like the main dish of the course. The crunchy side served with it cut through the eel's strong flavor, so it never got tiresome down to the last bite. While eating we talked about which dish was the best, and both of us chose the eel.

A hearty soup and rice dish to finish

Late in the course, a warm soup came out as the meal dish. After tasting so many dishes in turn I was already fairly full, but the rich, fragrant broth kept me reaching for my spoon.

The meat was tender rather than tough, and with vegetables and noodles in it, it worked as a filling meal dish. The broth wasn't spicy or salty, but had a deep flavor drawn from the ingredients, gently settling everything I'd eaten before. The portion isn't huge, but after the whole course you feel quite full.

A tangy final dessert

The course ended with a sherbet dessert. Soft sherbet came with a sweet sauce and a crunchy crumble, so you got flavor and texture together.

After the main dishes and the warm soup, a refreshing dessert suited the moment even more. It wasn't too sweet and finished cleanly, so I enjoyed the course happily from start to finish.

Who is Kkweda Pangyo Avenue France Branch good for?

Kkweda Pangyo Avenue France Branch was a little different from a typical sushi omakase. Seasonal vegetables, meat, fish, eel and soup all appear in one course, so it never got boring as the dishes kept coming.

There was a bit of waiting between dishes, but it was a nice place to take your time and talk with your partner instead of rushing the food. I was also happy that the chef explained the ingredients and how to eat each dish with care. Above all, the atmosphere is upscale but not overwhelming, so I thought it's a good place to visit when you're looking for a Pangyo date restaurant or a Pangyo anniversary restaurant.

I'd recommend it to anyone who wants a course a bit different from a typical sushi-focused omakase, or who is looking for a Pangyo omakase for a special day like a meal with parents, a birthday or an anniversary. I'm told the course changes with the seasons, so I'm curious what the next season's menu will be, and I'd like to come back when it changes.