HBC is known for its rapidly changing landscape these days, but some of the changes are positive ones. When the car garage closed, The Workshop popped up in its place. Now I’m sure local car owners may have been a bit disgruntled but as a non driver, a pub is far more useful to me. The Workshop is located above the Hidden Cellar, and is owned by the same lovely fellas.


The pub is part popup from Pilsner Urquell and has tried to keep the old garage/workshop theme, hence the name. However the menu has influence from both its South African and Scottish owners and is a medley of commonwealth pub grub goodies.


I arrived a little later than my dining companions and found they had already ordered the Chicken Tenders (12,000). Luckily for me though, they arrived at the same time that I did, so I was able to snap a picture before they were devoured. The tenders themselves were gigantic, and clearly home made. They were also served in a very generous portion, along with a big handful of fries. The fries were the standard ones you find at most places, but were elevated by the fact they had been properly seasoned with salt, the neglect of which is a crime that so many restaurants commit.


When I saw Lamb Pie (12,500) on the menu I had to get it. These are brought in from Braai Republic so if you’ve tried one of those bad boys before you know what a treat you are in for. They come in chicken, lamb, or mixed meat, but we of course got the lamb. Served with more of those fries, it was a beast of a meal. The pastry is thick and golden, and it’s stuffed with tender chunks of lamb. It’s the perfect supper for a cold Winter’s eve. Long live the pie revolution in Seoul!


Lastly we got the Deep Fried Camembert (9,000). A whole Camembert breaded and deep fried, topped with cranberry jelly and served with bread and crackers. It was crispy on the outside, and oozy in the middle. I love fruit with cheese, so the sweet cranberry jelly was the perfect pairing, especially when it was smothered on their chewy sliced baguettes. A damn good price for 9,000 won.


We were pretty stuffed by the time we had polished off that lot, but owner Tobias offered to let us try his new sausage rolls in exchange for an honest opinion. Having been devoid of sausage rolls for 7 years, you didn’t have to ask me twice. These were proper home made sausage rolls, flaky pastry and a hearty mince meat middle. I made a couple of suggestions for the filling but all in all they were pretty great and yet another pastry treat for us to enjoy.


Overall I was impressed by The Workshop, it’s proper pub food to munch on while enjoying a few drinks. Mostly they serve beer, but they do have the delightful Kopperberg lime and Elderflower cider (6,000) that I love, and they also just got real Bundaberg Ginger Beer which they will be using to make killer Moscow Mules. The food menu has a few other items like fish and chips and they also do a special on Wednesday nights, of a bowl of stew and bread for only 6,000? Can’t say fairer than that.


The Workshop is located at 11 Sinheung ro, Yongsan gu, Seoul. To get there take a train to Noksapyeong Station (line 6). Come out of exit 2 and walk straight until you reach the street with the kimchi pots then bear left. Keep walking along this road past Toast Monster and the Chicken Shop. The Workshop is on you left.  For more information you can call them on 027906531 or check out their facebook page.



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