Organic soju, made from specialty rice (not tapioca) is brewed and fermented. Distilled in a unique and modern way, then aged in Onggi. (Onggi are the traditional Korean pots made with local clay and a knowledge from antiquity. The manufacturing process is manual where the extensive kneading and aging of the clay allows air flow to permeate the aging liquor and infuse local air qualities to the liquid).​

Korean iconography and elements of strong entrance and threshold are realised. Quality and exclusivity of high-end opulence. In leathers and massive timbers. Things are weighty and important here. We balanced these masculine elements with delicate feminine touches with the use of crockery and pastel coloured ceramic tiling. Yin and Yang at play. Further expressed with the range of coloured soju-infusions displayed in lead crystal decanters at the bar.

Studded door structures and post and beam constructions. Heavy cast ironmongery. Solid timber formworks and finishings; reeking solidity like the smoke from the Cohibas enjoyed in the cigar room.

Korean motifs on bannisters, high wood grain expression, ceramic sculpture and Onggi.

Light and materiality enhance the natural balance of the space.

We played with floor levels to create intimacy and comfort around the sunken bar area.

The ‘Sot’ is the Korean rice pressure cooker: you close the lid on your best produce and a little water, turn up the heat and see what happens.