Second-seating omakase dinner in Pangyo: hanwoo roast beef, Kkweda

I went to Kkweda Pangyo Avenue France Branch (꿰다 판교아브뉴프랑점) with my husband last weekend. We both love eating good food in a nice atmosphere 😙 This time we heard there was a very special, unusual borderless dining omakase in Pangyo, so we grabbed a weekend chance and went right away!!

Where is Kkweda Pangyo Avenue France Branch? Location, hours and parking

Kkweda Pangyo Avenue France Branch is at 25 Dongpangyo-ro 177beon-gil, Bundang-gu, Seongnam, Gyeonggi, South Korea, on the first floor (Unit 143) of Pangyo Hoban Summit Place. It is open daily 11:30~21:30, with a break from 14:00 to 17:00.

• Parking 1) Avenue France underground lot (3 hours free)
• Parking 2) Hanshin Church outdoor lot (free exit)
• Parking 3) Avenue France 2nd lot (3 hours free)

We parked in the Avenue France underground lot, and after the meal the staff registered 3 hours for us 🅿️

Walking in with excited hearts, we found a private yet modern and elegant dining space ✨️ With cozy rooms, shared hall tables and bar seats, it looked perfect for dates and gatherings 👏 We'd heard it's popular, so we booked ahead on Naver Reservation and came for the 2nd seating!!🔔

Kkweda dinner omakase price and seating times

The dinner omakase course at Kkweda Pangyo Avenue France Branch is ₩75,000 per person for both seatings. The 1st seating is 17:00~18:45 and the 2nd is 19:00~21:00.

Every dish is served as a course, so please be sure to arrive on time!! ✅️ There is a ₩40,000 per person deposit, refunded when you pay after the meal.

The current 12th season is themed "Spring and Jang", a Japanese-French style course made with seasonal spring ingredients, and it was being carefully served 😆

One drink per person at dinner, non-alcoholic options allowed

Dinner at Kkweda requires one drink per person, but you can thoughtfully swap in a non-alcoholic drink, so those who don't drink have nothing to worry about 🍸 The drink list was so long it was practically a book 📋 Highballs, sake, wine, traditional Korean liquor, you name it. To pair lightly with the dishes, we happily ordered two different drinks!!

My husband's Kkweda Mojito is non-alcoholic, yet it tasted exactly like a refreshing regular mojito 🌱 The mint filled the mouth, clean and fresh, perfect for refreshing the palate mid-course. My Full Moon Highball was a sweet, brilliantly colored highball with a bokbunja (Korean black raspberry) base. The first taste is the sweetness of bokbunja, and at the end the typical highball liquor taste rises slightly. So charming!!😊

What's in Kkweda's "Spring and Jang" spring course?

Cold potato soup

The first dish of the spring course was a cold potato soup with a wonderfully gentle flavor 🥔 The smooth soup had potato, onion and sweet shrimp pickle in it, so the crunchy texture was great too. A rich, deep flavor inside the coolness, a different charm from soups eaten hot. It was a perfect starter that gently wakes the appetite, and I couldn't help admiring it!!👍

Barley salad

Next came a barley salad, fresh-looking from the first glance, prettily served. The popping barley texture and the crispy quinoa gave it a unique rhythm, very appealing!!🥗 Maybe because of the tangy tomato, the flavor felt layered the more I chewed 🍅 Eating it with crunchy, sweet endive brought the textures out even more. Delicious.

Steamed abalone and eggplant (uni add-on available)

The next dish was steamed abalone and eggplant, which caught my eye with its luxurious look 🍽 Plump steamed abalone and tender eggplant with a tangy special sauce made a fantastic pairing!!

The steamed abalone and eggplant comes with uni (sea urchin) by default, but if you want more, adding ₩7,000 makes it even more generous, just so you know 😋 We had the basic course that day, but you could also add the hanwoo uni maki (beef and sea urchin roll) as a single item for ₩10,000!!

Shrimp cannelloni

The next course was shrimp cannelloni, with a savory aroma and a crispness you could see with your eyes 🦐

Inside the shrimp cannelloni, the plump sweetness of minced shrimp filled it to the brim, and the umami burst out the more I chewed.

With a rich, thick bisque sauce and pissenlit (dandelion greens) tossed in a fresh yuzu sauce, it all came together nicely, so I recommend popping the shrimp cannelloni into your mouth in one bite!!

Clear chicken soup

Next, a clear chicken soup arrived at just the right time to warm and settle the stomach 🥢 The broth was deeply infused with chicken and clams, a textbook example of clear, cooling umami.

The chashu (braised pork) carefully placed on top had a subtle smoky char that added to the broth's flavor.

The soft noodles and the savory chashu went together well, and I slurped up even the sweet green onion without leaving a bit!!🤤

Main: hanwoo striploin roast beef

The main dish of the spring course was hanwoo (Korean beef) striploin roast beef 🥩 Maybe because it was slowly cooked at low temperature, the rich juices bursting softly in my mouth the moment I bit in were no joke 🍴

We ate the carefully sous-vide hanwoo striploin in different combinations with crunchy pickled bangpung-namul (coastal hogfennel), fragrant mugwort sauce and whole-grain mustard. The faint fragrance of the greens and the deep, rich sauce went really well with the savoriness of the beef.

Rice course: anago katsudon (conger eel cutlet rice bowl)

After enjoying the main, the hearty meal dish to close out the meal arrived: anago katsudon (conger eel cutlet rice bowl).

Inside the crisply fried coating, the eel melted softly in my mouth, crispy outside and moist inside, truly!!👍 The fluffy rice and the cutlet with the sweet-salty sauce gave a perfect sweet-and-savory umami.

Spicy kkwari peppers (shishito-style peppers) and tangy takanazuke (pickled mustard greens) completely cut the richness that could have felt oily, so it was clean down to the last bite!! The warm, nutty Japanese miso soup served alongside was also great to sip and finish the meal.

Dessert: rare cheesecake

For the final dessert, a sweet, soft rare cheesecake finished things off. The rich yogurt cream cheese and the apple topping, sweetly simmered in white wine, were tangy-sweet and amazing 🍎 When the crunchy cookie crumble at the bottom met the soft cheese, the added texture made it really fun to chew 🤭 It was a perfect closing dessert that leaves the mouth pleasantly clean!!

Kkweda switches to the summer course on July 1

I hear Kkweda will switch to a new summer course for about 3~4 months starting July 1 🌊 We were so satisfied with this spring course that I'm already really looking forward to what delicious dishes the summer course will bring.

How was the service at Kkweda Pangyo Avenue France Branch?

Throughout the meal, the staff explained each dish carefully and in detail and treated us kindly, which made the food taste even better 🥹

We're also grateful to the wonderful chefs who gave us such a special, happy weekend. If you're looking for a special Pangyo omakase with good value and plenty of atmosphere, I highly, highly recommend Kkweda Pangyo Avenue France Branch!!😉