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This is a must-try! Highly recommended for anyone looking for a unique twist on familiar favorites. The churros mochi waffle is crisp on the outside, chewy on the inside, and lightly dusted with cinnamon-sugar perfection. Its unique mochi texture gave it a playful, satisfying bite that had me hooked from the first bite.
The soya bean milk with dough fritters gelato had a nostalgic, comforting taste reminiscent of local breakfast favorites, but with a creamy and indulgent twist. The white chrysanthemum gelato on the other hand, was floral, delicate, and refreshingly light.
Churros Mochi Waffle 》$8.50
Double Scoop 》$9 + $1 Premium
The buttermilk waffle was crisp on the outside, fluffy inside, with a hint of buttery sweetness.
The ube gelato has a mellow sweet potato vibe that I love. It was creamy, earthy, subtly sweet with a smooth, luscious texture. On the other hand, the chrysanthemum goji berry gelato offers a refreshing twist with its fragrant and floral undertones.
Together, the flavours create a balanced dance of richness and lightness. Definitely worth a visit if you're around the hood looking for adventurous ice cream flavours.
Waffle with Double Scoop 》$17
Plump pork ribs with a nice herbal soy braise that is super tender and fall-off-the-bone. The al-dente noodles have that perfect bounce, well-tossed in a flavourful and slightly spicy sauce without the signature alkaline taste that sometimes overshadows the dish.
The dumplings are plump and generously stuffed with juicy, savoury filling. Meanwhile, the fried wontons are pretty normal and nothing to rave about.
Queue can get a little long during peak hours.
Pork Rib Noodle 》$5 + $2 Dumplings
Fried Wanton 》$4
The steamed egg dish was a bit of a letdown. It lacked savouriness and had a plain taste. Its texture was neither fluffy nor custardy enough on the inside. While it looked good from the top, the inside dried up quickly, which was disappointing.
Boiled pork belly, served with radish kimchi sauce and greens for wrapping. The meat was soft and mildly chewy, with a delightful combination of savouriness and spiciness from the accompanying sauces and condiments. Wrapped in fresh, crunchy lettuce, it provided the ultimate enjoyment. It was so good that it disappeared in no time.
The free-flow banchan includes five types, such as kimchi and pickled radish, to complement the meal.
Doenjang Jjigae, a traditional Korean bean paste stew loaded with tofu and vegetables, was served with a bowl of rice. The soup was comforting, heartwarming, and savoury.
Tangsuyuk, also known as the Korean version of sweet and sour pork, sparked mixed opinions. Some prefer the "dip" method, while others follow the traditional "pour-over" style, where the sauce is poured to give the meat a chewy texture akin to sticky rice cake. Personally, I am a fan of dipping, as it preserves the crunchiness rather than making it soggy and chewy. The meat had a soft crunch, and the thick sauce was intensely sweet and sour. Let me know which team you are?
The Jjajangmyeon (Black Soybean Sauce Noodles) was marvelous. The sight of that big bowl of noodles radiating its brilliant shiny black aura tells a story of its own. You know it is good just by looking at it. Indeed, the rich, savoury dark sauce fills your mouth, leaving black stains as you slurp the chewy noodles. The uniquely sweet-salty caramelised sauce is loaded with onions and pork belly. Mix it well before eating to ensure every strand is beautifully coated. The portion is generous and suitable for two people.
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