Spicy Andong is part of the trend of affordable Korean restaurants. The interior is decorated with vinyl records, movie posters, and portraits of K-pop stars, and the dishes have Japanese touches here and there.
The signature Spicy Andong chicken (HK$128 half; HK$198 whole) was our favourite. Although the meat was overcooked, the springy cellophane noodles which soak up the sauce (boiled down from chicken stock and 18 types of condiments) made up for it.
The tender, well seasoned pan-grilled short ribs (HK$88) were also popular. For those who like their beef spicy, the grilled beef in lettuce (HK$88) comes with kimchi and Korean chilli paste, which makes for a satisfying mouthful.
The clams in jinro sauce (HK$68, pictured right) impressed with the cute presentation in a teapot, but the shellfish were bland. The collagen salad (HK$58) was overpriced.
Apart from the Spicy Andong chicken, which takes 20 minutes to prepare, the dishes are served quickly, so you don't have to rush, even though there is a 90-minute time limit during peak hours.
7/F Kyoto Plaza, 491-499 Lockhart Road, Causeway Bay, tel: 2328 8917; also at 20 Pak Po Street, Mong Kok, tel: 2332 0823. Open: noon-3pm, 6pm-11.30pm