General information
- Address: 서울특별시 서초구 사임당로 143
- Google Maps
- Catchtable
- Naver maps
- Open hours: 11:00-22:00, break time 15:00-17:00
A Chinese restaurant run by a famous woman chief in Korea
In Korea, there was a famous Netflix survival show called “Black and White Chef(Culinary class wars).” It featured a famous female chef who cooked decent Chinese food. The show was so popular in Korea that I diligently looked into it. I’d always wanted to visit, and when the time came, I finally did.
Since reservations were full long ago, I went before the afternoon break ended and waited in line. Those with reservations went in first, followed by those waiting in line, one by one.
The restaurant was clean, but smaller than I expected, with only a few seats. It seemed they weren’t expanding the space to ensure the quality of the food.
I ordered a Chinese liquor from the recommended menu, and it was refreshing and went well with Chinese food.
It was a creamy shrimp dish with mala sauce. It was fried crispy and had a spicy kick to it that cut through the greasiness.
I also ate xiaolongbao. Be careful when eating the warm dumplings, as they are filled with hot juice.
I had the shao mai with basil. The basil’s unique flavor paired well with the pork. I think what’s great about this restaurant is that they’re always trying new things.
I had dumplings with squid ink and fragrant shrimp and chives. They were steamed, so they were warm and chewy, delicious.
I also had a steamed dish with shrimp, cellophane noodles, garlic, and green onions. The portion was small, which was a bit disappointing. But Koreans love garlic, after all. It paired well with the garlic.
Finally, I had the fish-flavored eggplant with meatballs. Unlike other restaurants, the eggplants were finely sliced, and the sauce was generously spread between them. It was crispy, but still had enough sauce to keep it succulent. The meatballs were also generous and filling.
The food was above average and delicious. They also had a nice selection of drinks. The restaurant was clean. However, since we didn’t make a reservation, we had to wait over an hour in front of the restaurant, and I’m not sure if it was worth it. Still, it was nice to see the chef constantly researching and developing new dishes. She really gave off a sense of being a master. However, I was a little disappointed that I didn’t get to see Chef Jeong Jiseon in person. 😅
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