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My favourite Korean bbq joint, Wang Dae Bak never fails to satisfy with its spread of perfectly marinated meats, refreshing banchan side dishes and signature liquid egg poured from a teapot straight into the semi-circular hotplate moulds to form slightly sweetish yet delicate egg cakes that I can't get enough of. Best accompanied with a bottle of Chum Churum soju and in the company of good friends.
Measuring about an inch in thickness, this glossy glory of a bacon chop is pure stickily-sweet, smokey meatiness. It is a must-have whenever I am at Artichoke, regardless of whatever else I may be ordering.
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