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Doughroom by Soigne

  • Restaurants
  • Bangbae-dong
  1. © Doughroom
    © Doughroom
  2. © Doughroom
    © Doughroom

Time Out says

How many times have you had pasta in a restaurant and thought, “I could make this”? Although Italian restaurants are a fast growing breed in Seoul, only a few of them are worth the buck. One of these hidden gems is the Doughroom, opened by the same chef behind French fine-dining restaurant, Soigne.

First, all the different kinds of pasta are made fresh at the store (sometimes you can actually see a chef rolling it out). They come in all sizes and shapes making for interesting textures and tastes. The signature dish is the capellini, ink served in a warm butter sauce with shrimp and garlic. The thin, ink capellini not only looks great against the butter sauce but boasts a soft, unique texture thoroughly lathered in the creamy butter sauce with a slight kick from the garlic. My personal favorite was the agnolotti, yolk, which burst with the rich cheese at the bite, balanced out perfectly by the black olive sauce.

The menu undergoes slight changes every few months, which means your favorite dish might be removed but still, we can’t wait see what new innovative dishes Doughroom comes up with next.

Written by
Suyeon Bock


99 Donggwang-ro
Naebang Station (Line 7), exit 7
Capellini, ink 18,000 won
Opening hours:
Lunch 12-3pm (L.O. 2:30pm), Dinner 6-10pm (L.O. 9pm)
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