chef Kim Sung-woon of Hannam-dong’s Table for Four, a healing table

‘Table Popo 2.0’ started in Hannam-dong

moving to Hannam-dong from Seorae Village, where we’ve been located for 10 years, is more than just a change of address. the old space, with its dark stone and dim lighting, has been transformed into a bright, open space with sunlight streaming through the windows, reflecting the chef’s desire to keep the cuisine young and upbeat to match the younger Hannam-dong customer base.

where it all began, back home in Taean

chef Kim’s culinary journey begins in his hometown of Taean. table Popo is committed to farm-to-table, using produce grown on the 10,000-acre Popo Farm in Taean. “Taean is a place where rice paddies and the sea, land and tidal flats, are fused together like the Mediterranean,” he says, and his plates reflect the love of the land and sea: garlic and ginger grown in Taean’s loess, octopus caught in the tidal flats, and vegetables grown on the farm.

taeansaningredients: The summer signature dish, Taeansan sea urchin, is more than three times larger than its East Sea counterpart, and is sourced by the chefs directly from the seafarers. other seasonal seafood such as octopus, octopus, and barley shrimp make their way into his dishes.

aplace of healing: For him, Taean is not just a source of food, but also a place of healing. He is currently preparing to build the Taean Marine Healing Center, which will utilize natural marine healing resources in Taean, to show his love for his hometown.

the warmth of a table for four

tabletopo literally means “table for four”. the name reflects his desire to share with his guests the harmonious and warm atmosphere of his childhood meals with his family of four. his Michelin star, unchanged since 2018, is a testament to his honest cuisine.

“My final goal is to create my own space in my hometown,” says Chef Kim. his dream is to create a place like Chef Michel Brae’s restaurant in Laguiole, France, where you can dine in nature instead of in the city center. His love for his hometown, his family, and his cuisine is why his food is more than just a meal, it’s a treat for the heart.

frequently asked questions (FAQ)

Q. what does the menu at Table for Four consist of?

A. We operate a single-course menu for both lunch and dinner. the menu changes depending on the season, focusing on seasonal seafood directly sourced from Taean and home-grown vegetables. for the main dish, you can choose from lamb and Korean beef.

Q. how do I make a reservation?

A. You can make a reservation through a restaurant reservation app such as Catchtable. as a Michelin-starred restaurant, we recommend making a reservation in advance to ensure you can dine on your preferred date.

Q. is the ‘Table Popo’ in Seorae Village gone?

A. The former Seorae Village space is now operated as a casual Italian restaurant under the new name Osteria Popo. it is led by Chef Mario, who was the sous chef at Table Popo, and offers a more relaxed atmosphere where you can enjoy a course meal.