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Hand‑shaken, icy, and refreshing. The citrus aroma was bright, the taste tangy and cooling, perfect for cutting through the richness of the dishes. A simple but very shiok drink.
Rich and umami, and tasted exactly like canned pork cubes. Salty, hearty, and chewy, they carried a nostalgic flavour profile, though best eaten with rice to balance the saltiness.
Tender slices of black fish simmered with chewy glass noodles and pickled mustard greens. The broth was tangy and spicy, with a faint bitterness from lemon aftertaste. The fish was smooth and bouncy, easy to bite into, while the soup’s savoury heat made it comforting on a cold day.
Soft, chewy squid coated in a vibrant red sauce. The spice hit differently, mild in the mouth yet causing me to sweat across the head and body. The sauce paired beautifully with rice, savoury with a lingering heat. Cheese added a stretchy pull for presentation, though taste remained unchanged. The visual of bubbling sauce and cheese pull was for just for the grams maybe.
Unexpectedly delicious. The chicken leg meat was succulent, tender, and juicy. The sauce shimmered dark and glossy, tasting like caramelised sugar blended with oyster sauce, almost mock honey in flavour. In reality, it was soy sauce, rice wine, and sesame oil, but the sweet‑savoury balance made it addictive. The aroma was rich and comforting, and the sizzling sound when served added to the appeal. Definitely a must‑order.
Free‑flow rice from the northeastern region, plus kimchi and seaweed soup, all at affordable pricing inside an air‑conditioned shopping mall. The rice was fluffy and fragrant, a pleasure to eat, though the seaweed soup and kimchi were pretty meh.
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