The story
Since 2015, Doughroom has been a destination for artisan fresh pasta in Seoul. Located on the second floor of 99 Donggwang-ro in Seocho-gu, this Seorae branch is part of the Soigné Restaurant Group, a family of dining concepts that includes the two-Michelin-starred SOIGNÉ. Doughroom’s focus is clear and direct: handmade fresh pasta, made daily.
The restaurant is helmed by Executive Chef and Co-Founder Jun Lee. Born in Seoul in 1983, Chef Lee trained at The Culinary Institute of America and apprenticed at Per Se and Madeleine’s before returning to Korea. He launched Korea’s first pop-up restaurant, Jun the Party, and later opened SOIGNÉ, a fine dining restaurant celebrated for its contemporary cuisine of Seoul. At Doughroom, he brings that same precision and respect for ingredients to a more approachable setting.
The menu centers on fresh pasta, crafted in-house. The kitchen’s philosophy is rooted in simplicity and quality—letting the texture of the pasta and the flavor of seasonal ingredients speak. While the menu changes, the commitment to handmade pasta is constant. The atmosphere is refined yet relaxed, with counter dining available for those who want to watch the pasta being made.
Doughroom’s recognition by the Michelin Guide as a Recommended restaurant reflects its consistent execution and the skill of its kitchen. For lovers of Italian cuisine in Seoul, it offers a place where technique and comfort meet—a plate of pasta made with care, from a chef who believes food creates and deepens connections between people.
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