Myeong-dong 명동

Fluffy layers with a gentle bite, folded neatly and served with a touch of ketchup on the side. Light yet satisfying, it felt homely and easy to enjoy. The kind of dish that’s simple but comforting, perfect for sharing at a casual table.

The sauce looked fiery but was gentler than expected. What I struggled with was the strong offal aroma and the chewy bite, not something I could get used to. I enjoy braised intestines in kway chap but this version felt heavier and wasn’t easy for me to go beyond the first taste.

Tender and juicy flesh under a crisp golden skin, lifted by a squeeze of lemon. It was so good we couldn’t stop at one plate and ordered a second. A complete contrast to the dry and fishy versions I used to have in SG, this felt fresh, balanced and truly memorable.

There’s something about Korean spam that just tastes better. Richer, less salty and more balanced than the usual. Fried to golden edges, it carried a savoury depth that felt both familiar and elevated. Paired with ketchup, it was nostalgic comfort with a twist, the kind of easy bite that keeps me reaching for another piece.

Chewy squid with just the right bounce, tossed with onions and chilli. The seasoning leaned clean, letting the natural sweetness of the vegetables shine through. Simple and satisfying on its own but even better alongside a glass of soju.

From a street‑side tentage, the first thing to arrive at the table was this bowl of fish cake soup. Clear broth, chewy fish cakes, a sprinkle of chilli and seaweed. Simple and unfussy, yet it carried the kind of warmth that hits differently when the night air outside is cold. More than just a starter, it felt like a welcome gesture, the kind of soul‑soothing comfort that makes pojangmacha dining so memorable.