Probably the the most careful cooking of the lot -- good balance of crisp and soft dough in the seafood panjun, a pancake embedded with scallions and a good amount of squid. Soon dofu, soft bean curd/tofu in an appropriately spicy broth with a pretty good savoury background. Solid panchan - bean sprouts glossed with sesame oil, emerald coloured wakame (seaweed) with a touch of sweetness.
• Soul Bakery
A cool, breezy setting, more cafe-like than restaurant. A solid noodle with the standard ragne of vegetables (bean sprouts, strips of carrots, strips cucumber), boiled egg, and fairly intensely marinated beef (think bulgogi). Decent broth, but the notable part was probably the beef. A sugary melon pan/bun dotted with raisins, washed down with a decent matcha/powdered Japanese green tea latte.
• Po Chung Ma Cha
A poor seafood panjun, a little too thick, not crisp enough, a few morsels of squid at most, and pasty on the inside. Spicy pork with rice had a good robust sauce, spicy, savoury and sweet, and the pork was surprising flavoursome, with contrast from green onion onion, pepper (iirc) and probably carrots.
• Woo Jing
Probably should go back to try some of their Korean-Chinese dishes. Had the bindaeddok, a pancake made from mung bean flour that was merely ok, and a passable dolsot bibimbap, a mix of vegetables and marinated beef on rice served in a heated stone bowl to give the rice a crispiness, and the standard red beany Korean sauce (gochu jang) for mixing. Nothing special on the whole.
by Joey Skladany | Aside from grilled foods and refreshing summer cocktails (because #obviously), fireworks are inarguably...
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