The sisters behind the restaurant ran a hugely popular market stall before opening their own place
Mandu are feather-light gyoza dumplings, pan fried but greaseless and full of flavour with a scattering of spring onion for crunch. Crispy chicken, another pillow-light “small dish”, is the colour of Doc Martens oxblood boots; a sprinkle of sesame seeds and lightly pickled white cabbage accompanies.
Japchae noodles is a stir fry dish with sweet potato, onion and cabbage, sesame oil and seeds with spring onion. They really are transparent – revved up with tender, moist chicken it’s a umami bomb.There’s a choice of four ramen bowls – I love ramen, it’s unlike anything I ever cook and if the chef’s got the spicing right it’s an absolute delight – and here it’s spot on.
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