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  • This is a real Korean restaurant, definitely serving the Korean community. My friend and I were the only white folks in this 20-year old restaurant, and got some weird looks from the regulars. Imagine a fusion of Polynesian-spam-based lunchroom, Korean kim chee joint and basic Chinese restaurant. Usually, when we hear "Korean," it's some sort of Asian BBQ joint. Not this place. Upon sitting down, you will get a number of different pickle-type appetizers. We got two types of kim chee, kelp noodle in a mayonnaise sauce that was quite new and tasty, boiled peanuts, and bean sprouts in brine. We ordered the pan-fried dim sum and it was adequate. We ordered the fried chili shrimp and the meat-and-seafood stir fry. The waiter warned us that the stir fry was the real deal, with sea cucumbers (sort of a cross between mushrooms and squid, but slimy). And indeed it had sea cucumbers, but nice enoki mushrooms too. I'm honestly not a huge fan of sea cucumbers but as the wait dude promised, they help make a nice gravy. Both dishes had a mix of fresh vegetables and that staple of Polynesian/Chinese lunchrooms, mixed frozen vegetables of cut string beans, corn, cubed carrot and peas. I put that mix in canned chicken noodle soup to increase the nutrition content, but otherwise don't see much advantage to adding frozen mixed vegetables to real food. Nothing to write home about; good solid food. I would be happy to try other items on the menu.
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