With bugak, desert lime, and dill emulsion
Served with macadamia ssamjang and chive kimchi
Accompanied by traditional seasonal banchan (korean style)
Pure Black Tri Tip brushed with a reduce pho broth, seasoned with thai basil,chervil, red onion, lemon juice, burnt onion salt.
Battered Chuck Tail Flap Yukjeon (pancakes) paired with a ganjang vinaigrette
Rib cap cut into strips, fried till crispy. Wok tossed with onion, dried chilli and sweet and sour sauce. Garnish with pineapple, sesame and spring onion