We have not tasted anything finer than this. The clarity of the beef broth lingering in my throat long after the meal. Take away a few grains of salt, there would be diminishment. Add a few more drops of oil, the texture would collapse. The taste is so delicate, it tickled my tongue with joy. This is definitely one of the most divine Korean meal we had since ... the dawn of humanity.
The menu was rather simple, but the range of foods was simply taxing, from strawberry salad to octopus to ox tail, to even a spring chicken in ginseng. Our taste buds, and our chefs were under the most rigorous of scrutiny.
There came the appetizers: Sweet potatoes, pickled seaweed, bean sprouts and, of course, Kim Chi. They were summarily devoured. The octopus fish cake, came as our proper (read: paid) appetizer. The freshness of the octopus meat paved the way to our main course. This is not the sweet and sour pork of Korean food. It at least makes it to the ranks of General Cho's chicken.
It is surprising to see, beyond the spiciness that makes Korean cuisine so distinctive, it was the subtleness of the flavour that defined its character. Even without the much coveted chili paste, which was served on the side as a condiment, the food was still distinctively Korean.
The beef effortlessly spread in your tongue, and the aroma quickly reached the farthest corners of your senses. The ginseng chicken was, indeed, a spring chicken stewed in a ginseng broth. The meat was so succulent and, at the same time, it melted in your mouth. The rice served in a hot rock bowl was an delightful scene. It was hot enough, that tofu served ice cold would come out scorched, and any meat served inside would have all its juice locked inside. Every bite was an explosion of wonderful flavour. It was mouth watering, and you could only think, that this was in fact much better than mum's, provided that your mum was Korean.
This place is highly recommended for any Asian cuisine enthusist.