FAGP is a new European fusion noodle eatery in the east side of Seoul – off Exit 1 of Ttukseom Station (Line 2) – Seongdong-Gu. It’s been in operation for over a little than a year. It was already a hot spot having been highlighted in a magazine article here in Korea. It was recently designated a Bib Gourmand honoree after its first year of operation. It has a limited menu but a very delicious one at that. FAGP stands for “Freaking Awesome Good Pasta.” Why didn’t they name the “G” as “Great” rather than “Good? #modesty.
It’s a very small restaurant – has 13 covers. When asked why the chef-owner has not expanded to a larger space, Chef Lee said that he wanted a small intimate space where he could interact with the customers while cooking and preparing the dishes. Since being highlighted as a 2019 Bib Gourmand two weeks ago, he’s been extremely busy and hasn’t had time at all to interact with his patrons. It certainly felt that you were up, close and personal in the open kitchen setting.
The two popular dishes that everyone ordered was the cilantro-coconut cream pasta (W19,000) and the seafood (squid) rigatoni pasta (W20,000). The cilantro pasta was DE-licious. It had a Thai influenced flavor. I personally liked the fusion taste of the coconut cream combined with the cilantro and the concentrated cilantro paste.
The ragu tagliatelle with beef shank and cheese (W19,000) was also very good. Honestly, it tasted like a ragu at most decent Italian restaurants. Nothing unique.
The conchiglie or seashell pasta with Romesco cream, shallots, almonds and basil (W19,000) was a vegetarian dish that was very good. I would absolutely order this dish again.
“In a city where a plate of pasta is as ubiquitous as a bowl of kalguksu, it takes a good dose of creativity and knowledge of the genre to be recognized for one’s craft. Chef Lee Jong-hyuk is armed with both. FAGP is a casual restaurant that offers a simple yet inventive menu with a focus on the relatively humble pasta. There is a genuine sense of conviviality here, which comes as no surprise, as the chef says he revels in engaging with his customers while cooking in the open kitchen.”
– Michelin Guide Inspectors
You will see that “pickles” are offered for W2,000. They said it wasn’t your ordinary pickles so we decided to order it. I am not at all a pickle with pasta fan but I thought it tasted damn good especially the garlic. I think I would order it again.
Overall, it was a cozy little restaurant with a small but unique and deliciously prepared menu. All very well prepared. Reasonable prices. I would definitely go back again. Delizioso!
NOTE: CLOSED on Monday. No lunch service on Tuesday. SAME DAY RESERVATIONS NOT ACCEPTED. They accept walk-ins but be prepared to wait. We went at 6:30 PM without a reservation and they said the wait was going to be over an hour.
