豪华2卧室套房公寓在韩国城

Expect to be greeted with an array of sambals as well as Malaysian classics on Chef Johnny Lee's Chinese-Malaysian menu. Don't let the slightly higher price point steer you away, as these large plates are designed for sharing. Pork jowl or chicken satay skewers start things off right, as do ulam bendi with charred okra, and steamed eggplant with sambal and dried shrimp. There are plenty of main dishes to choose from, but beef rendang in a rich and creamy curry accompanied by a buttery roti is a sure thing. To finish, look no further than the cendol sundae with coconut and pandan ice cream with

Peruvian in Koreatown? You bet, at least at this family-owned and run spot that has been at it for more than thirty years. Expect a casual neighborhood restaurant that's a touch warm on the inside from the heat of the live-fire cooking. All of the chicken is cooked over a wood fire that you can smell a block away and delivers smoky meat with a crispy skin that's marinated with their family secret. While there are a few options on the menu, make sure that you order the chicken by itself, or choose from their sides, but don't skip their twice-fried French fries and consider ordering a second con

Liu's Cafe is just the sort of casual spot you'll come to again and again. Arrive early, as seats fill quickly, then order at the wood counter, where you'll get a sneak peek into the bustling kitchen. You'll also spy their selection of pastries, which definitely shouldn't be overlooked. Order the house-made pork wontons for a tender, tasty treat, and be sure to get the extra egg noodles to soak up that wonderfully kicky chili oil. Braised pork belly rice is another dish of pure comfort, and no matter what you have, everything is complemented by a pot of tea, such as the milk oolong. Finally, t

It’s all about the duck—whole roasted in a clay pot—at this dining delight. And, since the very best things take time, seat-of-the-pants types must know that this platter requires a bit of of planning: order at least a day in advance. However, upon entering this Koreatown gem, one may look forward to being rewarded with a generously portioned dish to dream about for weeks. Stuffed with chestnuts, sweet potatoes, rice and herbs, then wrapped and roasted for hours, the bronzed beauty is plated before your eyes. A spicy dipping sauce and light broth with greens elevates the preparation to epic he

A longtime fixture in LA's sushi culture, Chef Morihiro Onodera now operates from a more expansive, contemporary space that reflects both his history and his ambitions. Along with an à la carte menu, the restaurant offers an omakase experience that blends traditional sushi counter dining with subtle references to cha-kaiseki, beginning with a sequence of composed dishes before moving into nigiri. Seafood is primarily sourced from Japan, and the rice is milled in-house, underscoring a focus on ingredient integrity and control. Handmade ceramics crafted by the chef himself remain part of the pre

Specializing in the storied dishes that were once served to Korea’s royals, this mini Seoul-based chain stands out from the K-town crowd. This is largely thanks to its hanbok-attired servers and warren of private rooms, featuring an expansive foyer with a counter and carved wooden seats with plush cushions. Most diners arrive in large groups to sample set menus that are available at various price levels. However, dining à la carte is a great option as well.Staples like bibimbap and colorful japchae noodles hit their marks, as does the galbijjim—sweet and savory braised short ribs—and all come

Orsa & Winston pairs Japanese and Italian influences in a prix-fixe menu served from an open kitchen. Chef Josef Centeno's cooking leans exploratory instead of traditional: think peak-season ingredients infused with wide-ranging flavors. Dishes move between familiar and unconventional: crudos accented with fruit and herbs and seafood preparations that nod to both Mediterranean and Japanese sensibilities. The signature satsuki rice porridge, finished with parmesan cream and uni, remains one of the more distinctive expressions of the restaurant's approach.