Yesterday, I ventured into the realm of vegan and vegetarian cuisine at Sun the Bud in Cheongdam. While I don't personally adhere to a plant-based diet, many of my friends do, and I relish the opportunity to explore eateries they might miss due to unfamiliarity with the local scene.

First Impressions: Ambiance and Setup

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The restaurant boasts a neat and clean interior, exuding a minimalist charm. The open kitchen design is a focal point, allowing diners to observe the culinary process firsthand. However, this setup raised a concern: the potential for cross-contamination. Observing various dishes being prepared on the same surfaces might be unsettling for strict vegetarians or vegans. Ensuring separate preparation areas for plant-based and non-plant-based items is crucial to maintain dietary integrity.

Navigating the Menu: A Mixed Bag for Foreigners

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Upon seating, you're presented with a physical menu, but there's also the option to scan a QR code and order digitally—a handy feature for introverts or those who prefer minimal interaction. While the menu does offer English translations, some descriptions remain ambiguous, potentially leading to confusion for non-Korean speakers. Clearer, more detailed explanations would enhance the dining experience for international patrons.

The Dishes: Hits and Misses

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Napolitan Pasta: This dish, inspired by Japanese and Italian cuisines, featured "Sik Dan Myeon," a protein-rich noodle unique to the restaurant. Unfortunately, the texture was off-putting—reminiscent of chewing soaked branches (don't ask how I know this texture)—and it carried a bitter aftertaste. The tomato-based sauce was decent, and the plant-based sausage, while not cardboard-like, had an odd flavor. Overall, it didn't come together well. Rating: 1.5 out of 5.

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Hamburg Steak with Fried Egg, Grilled Vegetables, and Black Rice: A plant-based rendition of a Japanese classic, this dish was drenched in a brown sauce that balanced creamy, sweet, and savory notes without being overly sugary. The meat substitute, however, was notably dry and lacked the juiciness of its traditional counterpart. While better than the pasta, it still fell short of expectations. Rating: 2 out of 5.

Final Thoughts: Room for Improvement

Sun the Bud offers a commendable attempt at providing healthy, plant-based options in a city where such establishments are still emerging. However, the execution leaves much to be desired. The unique ingredients, like "Sik Dan Myeon," are intriguing but require refinement to appeal to a broader palate. Additionally, addressing potential cross-contamination concerns and enhancing menu clarity would significantly improve the dining experience.

Would I return? Perhaps, but with adjusted expectations. I've heard their Tteokbokki can be made vegetarian, and I'm curious to see how it measures up. Stay tuned for that review.

In my next post, I'll explore how meat lovers and their vegetarian friends can dine harmoniously in Seoul's diverse food scene.