Grilled Mentaiko It is quite salty on its own, with a…read moreslightly dry texture and a fine, sandy graininess when you chew it. But once paired with mayo and cucumber, the flavor becomes much more balanced. The creaminess of the mayo and the freshness of the cucumber soften the saltiness, and then the mentaiko slowly breaks apart in your mouth, releasing a rich, briny umami from the tiny fish roe. Mayo, mentaiko, and cucumber are a perfect combination. Beef Tartare The portion is smaller than beef tartare I've had at other Korean restaurants. With chopped scallions added, the overall flavor leans more toward a sharp onion-garlic aroma, and the saltiness slightly overpowers the sweetness. Without pear, it misses that refreshing sweetness and crunch, so the flavor feels a bit too strong. Sizzling Pan Bulgogi The bulgogi reminds me of Japanese gyudon, with a similar sweetness from the onions and sauce. But because it is stir-fried on a sizzling pan, the beef has a light seared aroma around the edges and more wok-like fragrance. It also comes with Korean glass noodles, which soak up the sweet-savory sauce and become slightly sticky and chewy. One bite of beef, one bite of noodles, one bite of rice, and I naturally fell into full "head-down rice-eating" mode. The mushrooms also absorb the meat juices and sauce, keeping the dish from feeling repetitive. Simply Jokbal The "Simply" version just comes without side dishes and rice, but the portion of jokbal is the same. The serving size was honestly surprising, and even three of us couldn't finish it. The jokbal is cut into small chunks, with a high ratio of lean meat. The collagen-rich parts are soft, bouncy, and still hold their shape, giving a texture somewhere between braised pork hock and pig's trotter. The spicy sauce leans more toward the direct heat of Korean chili powder rather than just the sweetness of gochujang, a bit like the spice in tteokbokki. The savory meatiness, chili aroma, and saltiness build up layer by layer. No wonder this is their signature dish. Braised Pork Ribs The seasoning is somewhat similar to the beef tartare, with sweetness from onion and fruit. The rice cakes also soak up the sauce very well. The ribs are not like the small-cut pork ribs commonly seen in Chinese cooking. Each piece has a short bone with a thick layer of meat around it. The meat is firm, fibrous, and chewy, but still deeply flavored from the braising. The more you chew, the more the meatiness comes through. Spicy Seafood Soup The biggest strength of the soup is its strong seafood flavor. The broth is rich in umami without feeling too heavy or sauce-based. The downside is that there is not much seafood: only squid, two shrimp, and a few mussels. The noodles were also average, without much chewiness and not great at absorbing the broth. This dish is more about drinking the soup than eating the toppings.

May 8, 2026 - Tried out this Korean restaurant in North York. Got the spicy tteokboki and the half…read moreand half original and spicy Jokbal. The food was really good. The tteokboki was creamy and very chewy. The sauce was really good as well. The Jokbal was really tender. It was a bit messy to wrap everything together as there was a lot of water that came with the lettuce. But aside from that, everything blended together really well once put together. Boh Jokbals were really good, but I think i lean slightly towards the spicy Jokbal. It's more consistent with the cuts of meat and the spice added a little kick to it.

Came in on a random Tuesday night as soon as they opened, and we were lucky to be seated at the…read moretable of our choice. The service in here was awesome because everyone was so attentive and checked in just to say hi and not interrupt conversations but in a really friendly way. There was three of us were here, and we decided to share almost everything that we ordered and nothing failed our expectations. My favourite was the bao bun and the Philly cheesesteak. It's a really small intimate environment and within an hour it was packed with a few bar seats left! Can't wait to come back and try more of things on the menu.

Cute spot to go with small groups on Ossington strip. Food was unique and an absolute 10/10. Drinks…read morewere less so but in all honesty, this is where you go for a late night poutine (um kimchi, tempura squash, and cheese curd?! Hello). Fast and friendly service.

Came here to try their marinated shrimp and crab, as well as their signature beef intestines. It…read morewas very easy to get a table and a few screens available to watch the sports. But overall, the food was just average. The marinated shrimp was decent, but the spicy marinated crab was surprisingly sweet. We ordered their signature beef intestine dish, but it took quite a while for both the intestines and corn cheese on the side to start bubbling. The beef intestines tasted pretty good with their spicy sauce. However, the corn cheese was disappointing. There was very little cheese and a lot of mayonnaise, which made it taste overly sweet and greasy. I ended up putting in the water to eat the corn. The pancake selection was also very limited. They did not have seafood or kimchi pancakes, only potato pancakes, and tasted bland. No vegetable dishes available to order was a bit disappointing. Plus, there's no complimentary side dishes in this Korean restaurant.

Great atmosphere. Food was delicious. Service was attentive. The place smells like popcorn because…read morethat is the complementary items they provide. Ordered half grilled beef intestines/ pork intestines ( tabletop cooking ), spicy octopus & intestines stew( table top cooking), butter grilled pollak roe with cucumbers. They were were excellent. With 2 pitchers of sapporo plus 2 more pints, there different food to share, it coasted us $210.

(4.7) Such an affordable place I regret not coming sooner. My first time here and the place is…read morepretty small but the wait for the food wasn't too long. Not too busy when we went on a Saturday evening. The portion sizes are pretty good especially for the price. Everything is well seasoned.

Foods taste pretty good and portion is nice when comparing with the price. Overall, a good…read morekorean-chinese style place

Wow, a wonderful place for meat lovers! The Ssam platter meats were cooked perfectly and presented…read morebeautifully in the Korean banchan style with a good sized portion. We tried some of the other dishes as well and appreciated the korean fusion, but the platter definitely was the standout dish! The space is fresh, new, and perfect for an intimate date night. Try and sit in the back with the moodier lighting. Service was attentive and the waiter even humoured all of our silly questions about wine pairings and proper this and that!

As a Michelin mention restaurant since 2022 I was a little surprised to see this being the first…read morepost on Yelp. Located on Queen St West the place is not big with under a dozen tables. Reservations are a must. Food is Korean fusion with a selection of small, mid and mains (all beef protein). Menu is one page. Dessert was limited to 2 options. Full bar. This is fine dining so prices are at the higher end. What was ordered: Beef tartare tarts - 4 to an order; served on a crispy cracker Truffle chicken wings - 3 to an order; you can add additional wings for $8.00 each; stuffed with sticky rice Potato pancake Sujebi pasta - pasta was handmade and reminded me of rice cake Prime tenderloin Hanger steak Corn Pop Bingsu - shaved ice with corn pop cereal and Carmel popcorn Flavors were amazing! The beef comes with a variety of sides from lettuce to seaweed rice, slaw with sesame dressing to different sauces. You can ask for refills. Service was really good. Atmosphere is fairly casual. Our server checked in multiple times and we had plate changes between courses. Quite off the beaten track for us but this is a nice place for a celebration meal or just a treat.

We had been to the sister restaurant Sunny's in Kensington market and had a good experience so we…read morewanted to try the higher end version. Located in the west end the signage is low key and the interior it's all white tablecloths and dimmed lighting. Reminds me a little of a steak house. Each table is set with white chopsticks, spoon and share plate. Prices are at the higher end with some items requiring a preorder of 3-5 days. Menu items are Chinese in flavour ie. Iberico pork cha siu What was ordered: Steamed Hokkaido scallops (2 for 24.00) Stuffed chicken wings (pre ordered: 14 bucks each with a minimum order of 2; choices of stuffing are shrimp or scallop) Iberico pork cha siu Broccoli with mock XO sauce Duck Breast (preordered 5 days in advance Hidden crispy chicken In general food was okay. The scallops came on a shell and were smaller than expected (especially at the 24 buck price point). The duck is truly a duck breast and was served with the traditional pancakes and sides. Vegetables were yummy but portion was small. Chicken was crispy and hot and as stated, spicy! It comes on a bed of hot peppers. This is a lingering numbing spice. Food took some time to arrive, especially since a couple of items were preordered, but service was okay. For a restaurant that presents as fine dining there were some misses. The tablecloth was not cleared/cleaned after the mains. A hot pepper fell on the tablecloth and was not taken away when the dishes were cleared for dessert.

A Michelin guide Chinese restaurant. Only came here for drinks and dessert, so my review is only…read morereflecting these items rather than their savoury foods. Service here was okay, nothing special but nothing bad happened. We started off at the bar with drinks and was then moved to a round table. Drinks were strong and mine came in a cute panda cup - but definitely spirit forward rather than a well rounded flavour. The desserts however, really missed the mark for me: Lo Mai Chi 3/5 - coconut sorbet with soy milk sorbet and peanuts. Thought it was okay but nothing too crazy imo. Cookies & Cream 3/5 - It's mascarpone cram topped with egg roll biscuits. Not too into this either, but appreciate their take on this item with a Chinese twist. Steamed cake (ma lai go) 2/5 - this unfortunately was not it for me. Knowing that these ma lai go's are usually pretty cheap during dim sum, it felt a bit on the pricey side here at $15. The sweet rice cram just did not pair well with the steamed cake in my opinion. Overall, the experience was okay. Perhaps, just the desserts aren't their specialty but will come back to try their dinner menu instead.

Came here because of the high Google reviews and had a decent time. We ordered a combo with variety…read moreof beef and pork. I noticed that the pork and beef belly were thinly sliced rolls. the meat is not as thick as other places. I did like how it came with a few pieces of lettuce and they keep refilling it upon request. The dipping sauces were a little salty but complimented the meat well. the set came with a soybean soup. we also ordered beef soup w glass noodles which came with thick pieces of beef or brisket. i liked that alot! Service was a bit slow but i think they were a little busy. Decent place to try!

A friend suggested this place instead of the usual KBBQ place we go to, Daldongnae…read more We arrived and the design inside was quite simple. The music was all Christmas, given the time of year. The tables were a touch small for everything that had to go on them but the staff was great at finding space where there didn't seem to be any. And when we actually ran out of space, they let us use the table next to us and brought out a a folding table to hold some additional dishes. This was the only con - if the restaurant was busier, we would have been crazy cramped given all that gets put out for this meal (Daldongnae is the same though). The food was great. The cuts of meat were delicious. We got marinated short ribs at the end of our meal and the flavor was delicious. The staff was very helpful at addressing all our questions about whether we ordered enough food and which options they'd recommend. They also came by and did some of the cooking to make sure we had the best we could. I really enjoyed this meal and would definitely go back. The staff were great, the price was reasonable, and the food was delicious. You can't ask for much more.

Here is what I ordered:…read more - Dark Spiced Taiwanese Chicken - Kimchi Deviled Eggs Still dreamin' about this chicken! The flavor was delicious and the chicken was fried to perfection! The most juicy fried chicken I've ever tasted in my life. I ordered the 4 piece to share with my friend! It comes with two drums and two thighs! The deviled eggs were also good! There was a hint of kimchi but not too overpowering!

Starting with the rustic look of their kimchi devilled eggs ($7 for 3). The yolks are mixed with…read moresesame oil and kimchi paste, instead of creamy mayonnaise, creating a stiffer paste to pipe back into the egg white. I could certainly taste the nutty oil that always makes my taste buds sing, but would have liked more of the gochujong as there wasn't much heat to the egg. In fact, aside from the sesame oil these tasted like any other deviled egg. Swapping the bacon bits for chopped kimchi may give it that element it's missing and make the dish vegetarian-friendly to boot. Similarly, the kimchi was lost within the ricotta, mozzarella, and parmesan mixture in the toasted kimchi ravioli ($13). Chances are any ingredient wouldn't be able to hold up against the swiggle of honey wasabi pesto piped on top of the crispy ravioli as the wasabi was so pungent and overpowering. Some reviewers rave about this dish, but I found the panko crust made it too dry and the pasta was overly chewy. It's not one I'd order again. The bulgogi sliders ($15) were good with a pile of thinly sliced sweet-soy marinated sirloin topped adorned with a perfectly cooked quail egg, which is runny so makes for a messy first bite. The sliders would be even better if there wasn't wasabi in the mayo (Té's chef certainly loves wasabi) and the buns were warm and toasted. If you really want to try the bulgogi I'd opt for one of the main dishes instead. Té's bi bim bap ($17) follows a traditional recipe where the beef is accompanied by cold sesame-marinated vegetables and a fried egg. They swap out the white rice for nuttier purple rice instead and Té's sweet chili sauce is thicker and spicier than other ones I've tried. Sadly, the bi bim bap wasn't presented in the typical hot stone bowl. That vessel is so important as it creates the crust on the bottom of the rice and the heat warms up the cold garnishes and sauce so that once everything is mixed together the flavours really melt and meld together. There's plenty of bulgogi on top of their mac and cheese ($18) and the pasta was excellent as well. I enjoyed the creamy gooey cheese sauce and the parmesan panko crisp on top adds a lovely textured crunch for those who want an extra pop of flavour. This is a really long review visit Gastroworld for the rest.