I tried it plain, it was tender and good quality. Within seconds, the meat cooked to a light grey color. I took one of the paper-thin sliced and dipped it into my boiling broth. I started with the sliced pork, since it was closest to me. I shared a basket with my colleague as we waited for our soup to heat. The chicken pieces were the size of a nickel, crispy, and drizzled with an indistinguishable red sauce. They arrived in plastic baskets lined with parchment paper. We even ordered popcorn chicken as an appetizer. Build-Your-Own Sauce BarĪfter handing our paper menu to our waitress, we made our way to the sauce bar. In the end, we ended up ordering spicy beef bulgogi, beef belly, and garlic chicken. I let my colleagues order the protein for these, though I probably should’ve added my preference for seafood. We also had unlimited selection for the BBQ grill in the middle of our table. I probably ate some of the ingredients my colleagues ordered, but for the most part, I stuck with my selections. Our team received a paper menu with all of these items listed and we wrote how many of us wanted. I selected fish roe ball (because why not), dim sum, gyoza, shrimp dumplings (yes, all the carbs), Udon noodles, shiitake mushrooms, bok choy, watercress, spinach, fresh corn, and seaweed. I’d leave that to the professionals to prepare for me one day. While I pondered ordering the brain, I decided not to poison myself by undercooking an item I’ve never had. Some of the strangest items on the menu included: pork brain, fish roe ball, tripe, quail egg, fried tofu skin, and lotus root. The two interior pages broke down the additional toppings, protein, vegetables, and noodles you could add to your soup.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |