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| Jungsik Bar at the Ground Floor |
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| The Restaurant |
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| The Banchan-inspired Amuse Bouche |
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| Baked potato with sour cream |
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| Salmon Mousse Ikura Cone |
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| Seafood Sabayon |
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| Bulgogi Lollipop |
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| Seaweed Soy Rice |
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| Whiting on Kolhrabi |
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| Gujeolpan - Platter of Nine Delicacies |
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| Housemade Wild Perilla Sesame Oil on lightly grilled baby abalone and oyster mushrooms |
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| Crispy Tenderised Octopus with Gochujang Aioli |
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| Sea Urchin Bibimbap |
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| Uni Bibimbap |
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| Sea Urchin, Fried Millet, Seaweed Puree and Quinoa |
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| Red Snapper from Jeju,rice cakes and spinach |
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| Ok Dom |
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| Galbi with pear, onion sauce |
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| Palate Cleanser |
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| Pear Sorbet with Ginger Cinnamon syrup |
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| Hot Corn |
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| Corn Shaped Ice cream dusted with spice, crisp ginseng roots, sweet and salty |
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| Brown Rice Tea |
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| Petite Trois |
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| Cacao Nibs Creme Brulee (Surprise Desserts) |
We went on the weekday, it was full house at the end of the night.
The service was not up to par.
The food were alright and good quality.
The portion were mouthful and well presented.
The highlight were the Tuna gujeolpan, cripsy octopus, strong sesame oil with abalone, Uni quinoa.
The hot corn was a nice surprise, the service staff forgotten us, and I poured my wine myself. So the sommelier brought addtional surprise desserts to compensate for the unfavourable service after our petite trois and tea. We are not picky, or expecting a lot, we can do it ourselves anyway.
We are not diabled to expect someone to pour the wine. =)
Progression flow of the dishes were good.
Be sure to arrive before 8:30pm, thats the cut off time for the dinner courses menu.
Must book ahead of time.
Pictures by MSW
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