Ottawa foodies will be excit- ed to hear that The Seoul Station, the latest concept hatched by food and bev- erage entrepreneur Donald Wingell, is now open inside the Dhruvees Kitchen at the corner of Beechwood and Charlevoix. With a low-key launch dur- ing the recent holiday period, Seoul Station fits the mould for a ghost or cloud kitch- en, expanding on the pop- up kitchen concept popular- ized early in the pandemic to allow new concepts and din- ing experiences to be tested and refined. An incubator, so to speak.
In South Korea, Seoul Station is not only an impor- tant transportation hub and meeting place in the capital city, but also is renowned for its melting-pot of restaurants and cuisines; an idea that melds with Donald’s evolv- ing concept for Dhruvees.
