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A bold, comforting bowl filled with rich, spicy broth, American SPAM, sausages and tangy kimchi. Melted cheese adds extra heartiness, while baked beans lend a subtle, unexpected sweetness. The noodles soak up all that flavour beautifully, making each bite deeply satisfying. Served with four refillable side dishes (kimchi, radish, cucumber, and corn mayo) that add a refreshing crunch. A fuss-free meal that’s perfect for one 》$15.90

The broth made with dried scallops and pollack is light yet full of depth, carrying a natural sweetness that makes every sip feel comforting. The handmade noodles are perfectly springy and chewy, holding their bite while soaking up the flavourful broth. Golden, fragrant and venus clams add a fresh brininess and a touch of delicate sweetness, rounding out the dish beautifully 》$10.30

Spring is upon us.

Back again for the second time; I am still amazed by their impeccable service and thoughtful menu. Na Oh’s latest 4-course prix fixe ($78) was a beautifully refined line-up. Still loving their signature starters, I enjoyed the silky Homemade Tofu with Aged Soy Sauce as well as the yummy (even better than I remembered) Buckwheat and Mugunji Jeon with their Salad of Today’s Harvested Lettuces immensely.

However, the final appetiser, which was the Ginseng Chicken Naengchae with Fresh Bamboo Shoot, and Minari was incredibly done. Think amazingly succulent poached chicken with savoury chilled pine nut sauce, crunchy sweet bamboo shoots. Charming, creamy and clean.

After which, diners can choose between three main courses from the ‘Jinjitsang’, each paired with delightful banchan (side dishes). I got the Spring Vegetable Bibimbap Cooked in Gamasot with Soup of Assorted Sprouts, served alongside Salted Pollock Roe and Sesame Leaf. And my mom got the Chilled Homemade Wheat Noodles with Crab and Brisket Beef Broth enriched with Soy Milk plated together Charcoal-Grilled Deodeok, Chonggak Kimchi.

A week’s worth of greens, the Bibimbap was so surprisingly good. Lots of textures and the spicy-sweet umami gochujang-based sauce tied everything together nicely. [Tau geh haters will not enjoy the soup with the set though.] As for the banchan, the marinated cucumber and lotus root coated in a blend of tofu, cashew nut and ‘ssuk’ Mugwort was lovely.

For dessert, the Misugaru and Cherry Ice Cream Sandwich was fragrant, nutty and tangy.

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The Deoulgireum-Makguksu ($16) features a bowl of cold buckwheat noodles with perilla oil. This is quite light and goes well with the meat.

The Soondubu-jigae ($15) or tofu with seafood stew comes with tofu and clams and it is packed with umami.

We also ordered Truffle Duxelles Yangsongi Gui ($7.10 / 4 pieces). The grilled mushrooms stuffed with chopped mushroom and truffle oil are pretty good.

We ordered the small UYB Set ($81 / 470g) which consisted of pork collar, jowl and belly. The meat was really well-grilled (thanks to our table-side server) and it was tender, juicy and full of flavour. I was really impressed with the variety of condiments and side dishes that were meant to be paired with the meat, such as the anchovy sauce, barley makjang, and grilled white kimchi. The spicy, nutty, acidic and savoury flavours complemented the meat and cut through the greasiness.

Soft Tofu Stew

($12.90) tofu (big) > kimchi

Kimchi Stew

($12.90 w egg) kimchi > tofu (small) this is my first time dine in at rolling rice after takeaway their rolling rice so many times to home. They give a lot of ingredients inside the stew. They got unlimited side dish for miso soup and kimchi.

($6.90) I finally tried their ramen after trying their rice and bibimnoodle since my friend always order this most of time. But I find that their ramen was quite hard a bit and still got "q" texture. Pork was quite tough texture tbh.

($8.80) consisted of two medium tofu and four egg inside hot plate. I didn't expected that it's too much for my friend to eat finish. It's quite spicy aftertaste as my friend cannot handle.