"Yami (closed Wednesdays) is one of the few places that offers table-top barbecue at lunchtime. Those not in the mood for the delights of short ribs, brisket or ox tongue should try bo ssam, the pork belly dish made famous in the West by David Chang of Momufuku, or one of its rice porridge dishes, including nurungji made with scorched rice, the toasted crust left at the bottom of a pot of cooked rice. There’s even a version using abalone." - MiMi Aye
