Jamsugyo-jip #5

lgd1984

The dining experience at [The Saint's Table] is always a happy time. Dining with the saint isn't just about having a meal; it's about only having the most delicious options, making it a precious occasion. Pork belly also has its trends, and now 'Cold Pork Belly' might have become a genre on its own, featuring various shapes and cooking methods, using the grill most efficiently. After a day's work, arriving just in the nick of time to possibly avoid waiting felt fortunate with only about a ten-minute wait. Why this place? The question was a brief contemplation, not dwelt upon further. The serving comes fully loaded on a tray with sides, dipping sauces, vegetables, and a nostalgic trip starts with hard-to-find-nowadays orange juice and barley tea. The pepper isn't from a run-of-the-mill brand but a high-quality imported one, though the pepper shaker reminds one of the familiar brand. The portion of the cold pork belly for two doesn't seem large as it's premium meat, demanding care with every piece. Setting the grill with the meat arranged neatly like Tetris blocks, and pairing cold pork belly with a highball turned out to be a fantastic combination, a first but a delightful experience. There was a need to add neck meat for its unique taste and texture not provided by pork belly. The fried rice here is the signature, naturally tasty, but also a work of art is presented. It looked like a heart, but... Ryan was served on the dining table.