6/F, Island Beverley, 1 Great George Street, Causeway Bay
Tel: 2895 3986
Price: about HK$350 without drinks and the service charge
Ambience: most of the seating is at comfortable, large booths with chairs covered in robin's egg blue leatherette, with the barbecue grills recessed into the tables.
Pros: the banchan (side dishes) are better and more refined than at some places; the selection of eight included a pretty rolled egg and nori omelette. We were given small sheets of nori to eat with our barbecued beef - a delicious combination. The ventilation is quite good, so we didn't come out smelling of grilled meats.
Cons: stone pot soup of salted pollack roe with bean curd and vegetables (HK$170) was a little too fishy, and while the 'male roe' stayed soft in the bubbling liquid, the female roe became too firm.
Recommended dishes: kimchi pancake (HK$100) was served whole, and the waitress cut it into wedges at the table. Thin, with a crisp exterior, it had a nicely spicy kick from the kimchi and red pepper flakes. The king-sized, top grade beef spare ribs (HK$260) had a mildly sweet marinade, and the meat was tender and well-marbled. Boiled pork with kimchi (HK$270) was a huge helping of thinly sliced pork belly, spring onion salad dressed with sesame oil and chilli flakes, fermented bean paste, and dried radish kimchi studded with chunks of raw oysters and sliced garlic. The diner dips a piece of the skin-on pork belly in the fermented shrimp sauce, adds the various condiments, then wraps everything in the accompanying salted cabbage lettuce or sesame leaves.
What else? Their set lunch selection is better than at many other Korean restaurants and includes a variety of banchan (some places give just two or three dishes), plus dessert.