Bancheria — Where Seoul Meets Seville in a Quiet Corner of The Concourse

On a slow afternoon at The Concourse, Bancheria might be easy to miss — a quiet newcomer amid a landscape better known for offices than dining. Step inside, though, and the restaurant reveals an energy entirely its own.

Korean and Spanish cuisines might seem worlds apart, but they share more similarities than you’d think. Both cultures love bold, layered flavours — whether it’s gochujang or paprika, kimchi or pickled peppers. They celebrate communal dining, where food is shared and laughter is loud.

Named after “banchan” (Korean side dishes) and “taperia” (Spanish tapas bar), Bancheria brings these two worlds together in a way that feels natural, not gimmicky — a simple, enjoyable mix of banchan and tapas.

At the heart of the meal lies the Signature Bancheria Banchan Platter — nine seasonal creations priced at $12 per guest, refillable up to three times. It’s not just a starter; it’s an edible introduction to the restaurant’s spirit of sharing. Expect Jeju mandarin kimchi, Spanish Chorizo with Incubator Pumpkins, Gochujang Pickled Olives, and Scallop and Mussels Escabeche.

The Chorizo Tteokbokki stands out as one of Bancheria’s most memorable dishes. The rice cakes have that ideal chewy bite, and every piece is coated in a smooth gochujang–manchego sauce that leans creamy, savoury, and just a touch spicy. The addition of chorizo brings a smoky depth that blends surprisingly well with the Korean flavours, making each mouthful rich and satisfying.

What elevates the dish is the drizzle of aged sherry vinegar, which cuts through the richness and adds a bright, tangy lift. It keeps the flavours balanced and prevents the dish from feeling too heavy. It’s a clever fusion done right — bold, flavourful, and very easy to enjoy. This is the kind of plate you’ll finish quickly and immediately wish there was more.

The Spicy Wagyu Galbi Ramyun is one of those dishes that immediately draws you in with its aroma alone. The noodles are springy with a good bite, soaking up a broth that’s spicy enough to warm you, yet balanced so the heat doesn’t overwhelm. Slices of wagyu galbi add a luxurious touch. They’re tender, well-marinated, and bring a deep beefy flavour that rounds out the bowl. You get pockets of sweetness, hints of char, and a steady, pleasant burn that builds gently as you eat.

The smaller plates add fun to the meal. Highlights include Iberico Bulgogi & Piparras Montadito, Galician-Style Mentaiko Scallops, Bancheria Jamon Fries with Broken Egg, and my personal favourite, the Corn, Scallop & Cheese Pajeon, which comes with crisp edges and a soft, gooey centre, with the sweetness of corn and scallop blending nicely with the melted cheese. The Bulgogi & Piparras Montadito holds big flavours. Expect tender Iberico pork glazed in bulgogi sauce, balanced out by the tangy kick of Spanish peppers.

Desserts keep things interesting without trying too hard. The Churros with Gochujang Chocolate bring a gentle heat to a well-loved classic, while the Hotteok with Homemade Honey Selection is a standout. Think warm tasty pancakes paired with different honeys, from light and floral options to deeper and slightly smoky renditions.

Bancheria focuses on flavours that work and proves to be a fusion concept that feels natural rather than forced. We will be back to try more dishes!