A Korean lady greeted us at the door and showed us to our table. It wasn’t crowded at lunch on a weekday but we made a reservation anyway. Very typical Korean furnishings. Nothing too fanciful. Just felt like this was a home kitchen and dining room and it was all pure casual dining. The buffet line was condensed in a U-shape right in the middle for easy access.

The variety of the ingredients wasn’t overly outstanding but for the price we had paid, it was well worth the money. Anyway, a Korean BBQ is all about enjoying meat, meat and more meat. So long meat are plentiful, there’s nothing else to complain.

We started off the BBQ with all meat. There were pork shoulder, pork belly, beef shoulder, bulgogi beef and bulgogi chicken to choose from. Of course we had to take a bit of everything. The meat slices had the right thickness and tasted really good when grilled both sides. My favourites would have to be the bulgogi beef and pork belly. There were also sausages, tripes, intestines and prawns but they weren’t great. I thought the intestines tasted funny, probably because they weren’t properly cleaned out.

What’s a Korean BBQ without lettuce? The traditional way of eating this would be to wrap the meat with a slice of lettuce and to dip it in the bean sauce provided. For me, I didn’t use any sauce at all as I thought the ingredients were fresh enough to be eaten on their own. I got addicted to eating meat with spring onion kimchi though (picture below). There were so many types of home-made kimchi and this was definitely my favourite among all. I normally don’t even eat that much spring onions but these were tastily preserved. I probably had thirds!