Comme Moi, Haebangchon — a French bistro on Sinheung-ro serving beef Wellington

Sinheung-ro in Haebangchon. Small shops are packed tight along both sides of the sloping street, and among them is a single wooden door.

Comme Moi is a French bistro. White plates on dark wooden tables, one dish to a plate, brought out one at a time. The lighting is low, so only the plate is bright.

This neighbourhood has long been where foreign residents settled. English still threads through the room, and there is almost no trace of the menu being adapted to Korean taste.

Google Maps names one dish as this restaurant’s popular one — beef Wellington. That a neighbourhood bistro holds on to that dish at all is the measure of the place.

The place — a wooden door on Sinheung-ro

The address is 56 Sinheung-ro, Yongsan-gu, Seoul. You come up from Noksapyeong station on line 6, or by bus from the Seoul Station side, and the slope makes comfortable shoes the better choice. The phone number is 02-6217-5252, and Google Maps carries a Catch Table booking link.

The hours differ by day. Monday to Friday it opens for dinner only, 18:00~22:00; on Saturday and Sunday it opens twice, for lunch 12:00~15:00 and dinner 18:00~23:00. Weekend lunch is well suited to sitting down and working through the plates slowly.

The room is not large. Dark wooden tables hold only plates and cutlery, and the dishes arrive one at a time. If you want photographs, you will have to find the angle where the light falls on the plate.

Comme Moi at a glance (checked 2026-09-19)

Item	Details
Address	56 Sinheung-ro, Yongsan-gu, Seoul
Phone	02-6217-5252
Hours (weekdays)	Mon~Fri 18:00~22:00
Hours (weekends)	Sat and Sun 12:00~15:00 · 18:00~23:00
Nearest station	Noksapyeong, subway line 6 (uphill towards Haebangchon)
Popular dish	Beef Wellington (as listed on Google Maps)
Booking	Google Maps links to a Catch Table booking page
Rating	Google Maps ★4.3 (184 reviews) — ample reviews, score below this site’s threshold (★4.5)

Starters — escargots, asparagus, scallops

Escargots are a touchstone dish for a French bistro. Six are set into a dimpled dish, covered with green butter mixed with parsley and garlic, and baked in the oven.

They come out hot, so the first one has to wait. Pull it from the shell and the butter comes with it, and that butter is half the dish. Asking for bread and wiping the bottom of the dish is part of the same course.

The asparagus plate is light. Blanched spears are laid out lengthways with folded cured ham over them, then soft white cheese and a dark crumble. Salt and green flavours alternate.

There is a seared scallop plate too. The scallops are browned only on the surface and left translucent inside, piled with thin-sliced radish and fennel. It only comes together when you drag each bite through both the white and the brown sauce underneath.

Mains — beef Wellington, squid ink risotto, duck leg

Beef Wellington is the dish Google Maps flags as this restaurant’s popular one. Beef fillet is wrapped in mushroom duxelles, wrapped again in pastry, baked, and cut into three pieces.

The cut face is everything. The pastry outside has browned and risen, a thin dark ring of mushroom runs inside it, and the meat at the centre stays red. When those three layers hold together rather than separating, it has been cooked well.

Use only a little of the mustard that comes with it. The meat is sweet, the mushroom earthy, the pastry buttery — and the acidity of the mustard cuts across all of it once.

The squid ink risotto is completely black. A white mass, soft cheese or something like a poached egg, sits at the centre with a yolk, and a sausage lies to one side.

Stir the black grains into the yolk and the colour loosens to grey. It is strongly salted and smells of the sea, so it suits eating slowly, a spoonful at a time. The portion works well shared between two.

The duck leg comes on the bone. The skin is crisped with the edges charred dark, set over a pumpkin-coloured purée with segments of orange on top.

Duck fat is assertive. The acidity of the orange and the sweetness of the pumpkin hold it in check from both sides. One mouthful explains why French cooking puts duck and orange together.

Map and practicalities — getting there, booking, and the rating

Address 56 Sinheung-ro, Yongsan-gu, Seoul
Phone 02-6217-5252
Hours Mon~Fri 18:00~22:00 · Sat and Sun 12:00~15:00, 18:00~23:00

It is the walk uphill from Noksapyeong station on line 6 towards Haebangchon. The neighbourhood is steep and parking is not easy, so public transport or a taxi is the better call. Google Maps carries a Catch Table booking link and the restaurant’s own page.

No prices are given in this article. The menu could not be checked on site, and this site’s rule is not to print a number it has not confirmed, so it is safest to ask when booking.

The rating gets stated honestly. This site uses Google Maps ★4.5 with 100 or more reviews as its threshold for a recommendation. As of September 2026, Comme Moi has ★4.3 across 184 reviews. The review count is ample, but the score sits just under the threshold.

Bistros are the kind of place where scores split. Expectations differ from person to person for the same dish, and when prices run above a neighbourhood restaurant’s, judgement gets harsher. Still, a place holding on to one dish firmly enough that beef Wellington comes up as its popular listing gives you reason enough to go and see that plate.

FAQ

Is it open for lunch?

Only at weekends. Saturday and Sunday it opens twice, 12:00~15:00 and 18:00~23:00, while Monday to Friday it opens for dinner only, 18:00~22:00.

What is the signature dish?

Google Maps flags beef Wellington as the popular dish. Beyond that there are French bistro standards such as escargots, roast duck leg and squid ink risotto.

Do I need to book?

The room is not large, so booking is the safer move. Google Maps carries a Catch Table booking link, and the phone number is 02-6217-5252.

How much does it cost?

This article does not say. The menu could not be checked on site, and this site’s rule is not to print a number it has not confirmed.

How do I get there?

Head uphill from Noksapyeong station on line 6 towards Haebangchon. The neighbourhood is steep and parking is not easy, so public transport or a taxi is recommended.