Seasonal dishes and local favourites

Marbled Wagyu beef, pork belly, and garlic prawns with lettuce wraps, ssamjang, and banchan.

Thinly sliced beef bulgogi and grilled pork belly with house kimchi and pickled vegetables.

Gochujang chicken thigh and marinated pork collar with sesame dipping sauce.

Grilled mushrooms, zucchini, pumpkin, and eggplant with tofu and spicy miso glaze.

Spicy kimchi stew with pork, tofu, and vegetables served bubbling hot with rice.

Army stew loaded with sausage, spam, ramen noodles, kimchi, and cheese.

Silky soft tofu in spicy seafood broth with clams, prawns, and egg.

Slow-cooked beef short rib soup with radish, glass noodles, and spring onion.

Mixed rice bowl with beef, vegetables, and fried egg in sizzling hot stone pot.

Wok-fried rice with aged kimchi, bacon, and topped with fried egg.

Stir-fried sweet potato glass noodles with vegetables and sesame oil.

Traditional mixed rice bowl with seasoned vegetables, beef, and gochujang.