Comme Moa

The octopus risotto and Iberico were the strongest plates of the meal, both cooked gently enough to keep their textures tender. The ragu pasta carries the depth of a long-cooked beef sauce that clings closely to the noodles.

Seared scallops arrive crisp outside and soft within, ready to drag through the bisque sauce as an appetizer. The compact room and careful plating make Comme Moa feel like an intimate French stop worth seeking out on the Haebangchon hill.