"Now, let’s talk about the pan-fried dumplings: unfortunately, they didn't make the cut and were sent back. The issue was that they were shallow fried in a wok instead of being properly pan-fried, resulting in a texture that was more puff than filling, with only about twenty percent of the dumpling containing pork and vegetables. They mentioned they are working on improving this. I did inquire about the preparation beforehand.
On a brighter note, the salt and pepper squid was excellently prepared. It had the right amount of seasoning and was tender and flavorful! However, it could benefit from the addition of jalapeños. While some were served as minced, sliced jalapeños might work better, as the minced ones tended to get lost and didn’t enhance the dish as much as they could have. Despite this, it was still a great starter.
The jjajangmyun was fantastic and delivered exactly as expected, with savory black bean sauce, vegetables, and a few pieces of pork. The house noodles were garnished with cucumber and accompanied by a side plate of danmuji, black bean paste, and white onion.
Lastly, we tried the jambong (or jjamppong), a spicy seafood noodle soup. It was a bit one-dimensional in flavor, and the seafood was slightly overcooked. While it wasn’t my favorite, I can certainly see why it’s considered a staple dish.
Overall, I would be happy to return and explore more offerings from the menu."
