As National BBQ Week begins today (25–31 May), I thought SOOM in Covent Garden could be a strong fit for any BBQ round-ups, London guides or Korean food features you may be working on this week.

Korean BBQ continues to surge in popularity across London, and SOOM has quickly built a reputation for its more refined and thoughtful approach to Korean grilling since opening late last year on St Martin’s Lane.

To mark BBQ Week, the restaurant has launched a new premium Wagyu Beef Selection platter (£110), designed for sharing around the grill.

The platter features Japanese Wagyu graded BMS 8–9 / A4. BMS (Beef Marbling Score) measures the level of intramuscular marbling on a scale of 1–12, with higher scores prized for their tenderness, richness and buttery texture. A4 is one of the highest official Wagyu classifications, recognised for its exceptional quality, generous marbling and rich flavour.

The sharing platter includes:

• Wagyu Ribeye
• Wagyu Sirloin
• Today’s Wagyu cuts
• Assorted fresh vegetables for grilling

All platters are served with fresh lettuce wraps, seasoned spring onion salad, Korean pickles and house sauces.

SOOM was created by owner and head chef Ryan Choi, who describes the restaurant as “a more thoughtful and refined way” to experience Korean barbecue, centred around balance, quality ingredients and the communal spirit of grilling together.

“We use high-performance electric BBQ grills to achieve precise and consistent cooking while preserving the natural flavour and texture of the meat. For me, great BBQ is less about smoke and more about proper heat control, caramelisation and knowing when to stop.”

Located in the heart of Covent Garden, SOOM combines premium Korean BBQ with a calm, design-led setting inspired by traditional Korean aesthetics, alongside a menu of contemporary Korean dishes, broths and small plates.