大时刻

Anmok’s unique take on dwaeji-gukbap, or pork and rice soup, may surprise customers with novel flavors and charm that defy their memories of the dish. The soup is not merely unconventional. It’ll make you nod in appreciation. The dish also has a distinct flavor that evokes those of many other Korean soups. Indeed, the diner has successfully differentiated itself from countless other famed restaurants in Busan, the capital of dwaeji-gukbap, giving the impression that it continues to change and evolve while exploring diverse culinary directions. Though everyone has different preferences, we reco

Bibimbap is a versatile Korean dish with flavors that can drastically change depending on the ingredients. Bibijae offers bibimbap dishes made with creative combinations of ingredients and flavors. Diners can not only enjoy classic bibimbap but also enjoy creative twists with seasonal ingedients. There’s more - for those who prefer piping hot bibimbap, all dishes can be upgraded to a hot stone bowl. It is exciting to see what new flavor profiles Bibijae adds to the humble bibimbap.

100.1.Pyeongnaeng was a naengmyeon restaurant that ran for exactly 100 days and grabbed the attention of foodies in the latter half of 2023. With a strong passion for cold noodle flavors, Kwak Dong-hoon officially opened the Pyongyang-style naengmyeon restaurant on March 3, 2024. Kwak developed his own Pyongyang naengmyeon recipe after touring naengmyeon restaurants all over Korean in search for the bowl of noodles. A single sip of the delicate, subtle broth is all you need to see the restaurant's mastery in crafting naengmyeon. They also offer various Korean dishes like bulgogi, eobokjaengban

By the time you reach Tokyo Babsang, the lively atmosphere of Gwangalli Beach has given way to a sense of calm. The restaurant specialises in two classic Japanese eel dishes: unaju and hitsumabushi. The fare mirrors Chef Tae-woo Kim's dedication to authenticity. Each bite of the thick and chewy eel, which stands out with its inherent flavour, goes perfectly with the accompanying sauce brimming with umami. Its harmony with the glossy steamed rice further heightens the appetite. The chef's respect for authentic recipes, coupled with his sensitive culinary creativity, is what keeps the joint's fa

A bowl of gomtang at Hanwolgwan is served with generous helpings of their pride in the ingredients and a deep commitment to bring out the best flavors. Hanwolgwan exclusively uses heifer hanwoo beef, which imparts a delicate beef aroma to the broth. Diners can select either a clear meat broth or a rich bone broth, topped with various cuts of beef like brisket, chuck, and knee joint to ensure that they experience a wide selection of hanwoo flavors from one single bowl of gomtang. The elegantly plated kimchi and side dishes in bangjja yugi, or hand-forged bronze tableware, complement the gomtang

With successful businesses built around traditional liquor and noodle soup, the owner-chef now ventures into tteokgalbi at Songheonjip. Thick, charcoal-grilled patties are smoky and juicy, served with rice, delicate banchan, and a rich doenjang jjigae. Set in a renovated two-storey house, the restaurant evokes the cosy atmosphere of a 1990s home. Dishes are served on low tables for a homey yet hearty dining experience. Shoe-off required when entering the room.

PILI PILI may seem a bit rough around the edges, but its unmistakable Thai restaurant aesthetic is hard to resist. The menu presents Thai classics reinterpreted for local palates while staying true to their roots. Its signature pu phat phong curry features creamy crab meat folded into a rich, aromatic curry sauce that pairs wonderfully with warm white rice. The vividly acidic and spicy tom yum soup is tasty, but the khao pad tom yum fried rice steals the show. The deliberately vintage interior recreates the feel of a local Thai dining eatery in Busan. Now, add a cocktail, and you have a miniat