BANSANG

"The name references the traditional style of serving a communal Korean meal, which dates back centuries to the Joseon royal court, but there's nothing remotely old-fashioned or stuffy about a meal here. The cooking is an unapologetically contemporary take on Korean cuisine, readily incorporating ingredients like parmesan cheese and chorizo into the likes of kimchi fried rice or crispy rice cakes, fitting together seamlessly beside more classic offerings like mulhwe, a dish of raw seafood with a chilled fermented chili broth. Appropriately, the tapas-style menu is geared toward shared plates, though a starter of sweet-tangy soy lime glazed fried chicken, boasting a craggy, ultra-crunchy exterior and juicy, tender meat, is so good you'll want to discard any idea of sharing." - Michelin Inspector