Some of must-try items among the 25 all-you-can-eat plates include cold dishes like Asparagus & Dried Anchovy, Fried Eggplant & Chorizo Doenjang, Korean Steamed Egg, Brocolo with Pollock Roe & Black Garlic Aioli, Octopus & Chicken Jellied Broth, Homemade Cabbage Kimchi and Cucumber Kimchi. The skewered items are another gem of the brunch, such as the chewy Octopus Skewers and the chunky Tteok Skewers ( Grilled Korean Rice Cakes) bursting with alluring colours.
Asparagus & Dried Anchovy
Beef & Radish Soup
The crunchy beef neck is seasoned with a sauce from MOMOJEIN’s secret recipe and sprinkled with burdock and garlic slices just before going for char grill. The result is juicy without being overly greasy.
For a HKD$50 add on, this well seasoned barbecue sauce from Chef Lim's secret recipe grilled Ameica premium graded ribs is simply sensational. The coriander side salad bring together an unexpected aromatic twist to the taste buds.
<Slow-cook Pork Belly>
Pork Belly is braised for an hour with spring onion, Doenjang (Korean bean paste), sake and coffee powder before serving with a sauce made up of hot bean paste, tofu, sesame, garlic and honey as well as preserved onion, radish, garlic leaves, coriander roots, sesame leaves, white kimchi and plum as sides.
Another add on dish with HKD$80. Seasoned with Doenjang (Korean bean paste), yogurt and herb, this Australian lamb chop is then coated with rice syrup before roasting with Korean imported charcoal. Roast lamp chop is served with shiitake mushrooms and coriander root as side dishes.