Darling Square welcomes Seoul-ful Korean diner Beom Beom, led by executive chef Jacob Lee.
Following the successful launch of its sister venues Astro (Korean BBQ) and Matkim (omakase), Korean soul food joint, Beom Beom was ideated by David Bae and Kolture Group. Helmed by executive chef Jacob Lee and head chef Sunzoo Kwak (ex-Madang), Beom Beom will be open for lunch and dinner six days a week in the former Honey site in Darling Square.
Beom Beom’s menu is inspired by Chef Lee’s Jeolla Province roots, including classic Korean comfort food. Lee’s time spent in Australian kitchens is evident with a contemporary twist seen across dishes.
Signature plates include the impressive hay-smoked galbi (tender short ribs imbued with smoke), balanced by a fresh scallion salad. The baby octopus with rose sauce is a must-try, and the pork belly bassam is a juicy combination of grilled pork belly and a savoury ssamjang dipping sauce. Beom Beom’s selection is complete with a Korean-inspired drinks list featuring house-made makgeolli, imaginative cocktails, and refreshing soju highballs.
To complement the menu’s bold flavours, Beom Beom’s interior design is just as striking, set apart by clean lines, exposed brick walls, and modern light fixtures. The fit-out blends a contemporary industrial aesthetic with a nod to traditional Korean design. Beom translates to tiger in Korean, and owner David Bae commissioned famed Korean-American artist Tommii Lim to design a unique Tiger mural for the new venue. The painting symbolises good fortune and serves as the restaurant’s centerpiece.
Beom Beom is destined to become the go-to for Korean grub in Haymarket. With a stylish interior, creative menu, and expert chefs, the restaurant promises an indelible dining experience. Whether you’re craving Korean classics or compelling new flavours, Beom Beom delivers. Explore the full menu and book a seat here.
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