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This venue is closed.
On a recent visit to this Korean-Chinese restaurant, service was laughably bad, with arm-waving need to get any sort of attention from waitstaff -- and even that wasn't a guarantee. So it was a good thing that the food -- once it finally arrived –more or less redeemed the place. The main means of ordering for English speakers is by pointing to full-color photos tacked to the wall. Don't be shy about gesturing and asking until you figure out what everything is. The printed menu offers little help in this regard, though much in the way of entertainment – it's such a hilarious run of mistranslations it could probablyinspire its own Tumblr (sample entries: "boiled thermometer"; "pork rips and corn"). If you do manage to overcome the many obstacles to placing an order, you should be pleased. A spicy chicken dish features hacked chunks of fowl, deliciously coated in salt and various spices. Salt and pepper crab has a similar spice profile, with the addition of tingly, floral Sichuan peppercorns; to eat this dish, suck on the hard shell of the crab, biting off any clinging fried bits, then do your best to extract the meat inside (a cracker might be produced reluctantly by a staff member, if you can flag anyone down). A stir-fry of delicate mushrooms, bell pepper, onion, and whole garlic cloves is light and tasty (though not wholly vegetarian – chunks of pork belly lurk). On the back of the menu is the fairly discernable skewer list – order a few varieties for the table, from safe options like a very cumin-y lamb to out-there offal parts. A bulgogi bibimbap from the purely Korean section failed to produce any fireworks and even had an odd taste that seemed to come from funky fermented shrimp. The real winners here seem to be the Chinese-style fare; but really you just have to point and hope for the best.
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