Hẻm Chill – Seoul Street

Name: Hẻm Chill – Seoul Street
Address: 8/13 Đường số 49B, Thảo Điền, Quận 2, Thành phố Hồ Chí Minh, Thao Dien, Thu Duc City, Ho Chi Minh City, VN
Telephone: +84 906322134
Rating: 4.2

★ 4.29 reviews8/13 Đường số 49B, Thảo Điền, Quận 2, Thành phố Hồ Chí Minh

Daily 09:00 – 21:30₫176K–215KDelivery / Menu available+84 906322134

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About this place

Hẻm Chill – Seoul Street is a Korean restaurant located at 8/13 Đường số 49B, Thảo Điền, Quận 2, Thành phố Hồ Chí Minh. Available for both dine-in and delivery, its signature menu highlights include #1 CHEESY, #2 HAWAIIAN, # 3 SEAFOOD DELUXE.

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Menu & Prices

✓ Verified Menu & PricesSource: Google Maps · GrabFood · Delivery KMenu verified: 2026-11-01

Prices are listed in VND based on Google Maps, GrabFood, Delivery K and official store menus. Actual dine-in or delivery prices and seasonal items may vary slightly.

Signature & Popular Highlights (Official Menu)SIGNATURE8 items

BEST#1 CHEESY
181,500 VND
Tomato sauce and cheese
POPULAR#2 HAWAIIAN
181,500 VND
Tomato sauce, ham, pineapple and cheese
POPULAR# 3 SEAFOOD DELUXE
181,500 VND
Spicy sauce, squid, prawn, fish, crab stick, mushroom and cheese
#4 BEEFY
181,500 VND
Tomato sauce, onion, bolognaise, red pepper and cheese
#5 MEXICAN CHICKEN
181,500 VND
BBQ sauce, mushroom, mexican chicken, bacon, green pepper and cheese
#6 BBQ MEAT LOVERS
181,500 VND
BBQ sauce, minced beef, mushroom, onion, chicken, bacon and cheese
#7 PIGGY PEPPERONIS
181,500 VND
Tomato sauce, spicy pepperonis and cheese

Korean food guide

Get to know the food

Origins, history, and how to cook and enjoy our signature Korean dishes.

Heritage of Korean Claypot Stews (Jjigae & Gukbap), Braised Specialties & Hansik

Traditional Korean dining (*Hansik*) centers on the comforting interplay of steamed rice (*bap*), slow-simmered broths or stews (*guk*, *tang*, *jjigae*), and seasonal fermented side dishes (*banchan*).

Earthenware Claypots (Ttukbaegi) & Slow-Simmered Depth

Heat-Retaining Claypots: Silky soft-tofu stew (*Sundubu Jjigae*), pork bone & blood-sausage soup (*Sundaeguk*), and spicy kimchi stews are served bubbling in glazed earthenware bowls that keep the broth piping hot to the last spoonful.
Braised & Marinated Specialties: From aromatic herb-braised pork trotters (*Jokbal*) and soy-marinated raw crab (*Ganjang-gejang*) to wok-fired spicy seafood noodle soup (*Jjamppong*), Korean kitchens layer deep umami through patient simmering and fermentation.

How to Dine: Seasoning Broths at the Table, Banchan Pairing & Rice Etiquette

Customizing Clear Bone Broths: For soups like *Sundaeguk*, taste the broth first, then season to your liking with salted fermented shrimp (*saeujeot*), toasted perilla seed powder (*deulkkae*), fresh chives and spicy chili paste (*dadaegi*).
Soft-Poached Egg in Sundubu: Crack a fresh egg into bubbling *Sundubu Jjigae* right when the claypot arrives so the yolk gently poaches in the residual heat.
Pairing with Crisp Kimchi: Alternate rich spoonfuls of stew or braised meat with crunchy cubed radish kimchi (*kkakdugi*) and seasoned greens.