Bobo Sikdang (PaoPao Restaurant) Apgujeong

Steamed scallops topped with homemade XO sauce

Shandong-style chilled chicken

Crispy fried eggplant on mala sauce

Chewy fried monkfish fillet in Kkanpung sauce

Refreshing cucumber salad

A soup dish combining the rich acidity of black vinegar with the spicy kick of chili oil.

Charcoal-grilled salchisal steak and gochu japchae

Chingjeong-style steamed fish dish, steamed lightly and clearly with minimal seasoning

Chili shrimp with a rich flavor from orange and shrimp bisque sauce

* Chinese-style jajangmyeon without chunjang

Spicy Sichuan-style chilled ox tongue salad with house-made chili oil

Cold appetizer composed of four types of ingredients carefully selected by the chef of the day

A dish of plump, crunchy, slightly sweet peanut sprouts stir-fried together with pork that has been hand-brined and aged

Stir-fried vegetables: bok choy, garlic scapes, and broccoli sautéed with a garlic aroma

A savory, slightly salty vegetable dish of crunchy cauliflower stir-fried in black bean sauce

A soup dish of homemade ssanchai (pickled napa cabbage) and pork ribs simmered together until tender.

A light mushroom soup flavored with songi (pine mushroom), shiitake, oyster, golden enoki, mangadak mushrooms and dried scallop adductor muscle

A signature dish of umami-rich snow crab broth topped generously with boneless snow crab meat

Shark fin dish braised in a soy sauce base

Hong Kong-style grilled char siu with a rich smoky flavor

A specialty dish of abalone, matsutake mushrooms, sea cucumber, shrimp, and scallops stir-fried with vegetables.

A dish of tender Dongpo pork complemented by the flavor of sea cucumber

Light and tender Chinese-style meatball dish

* Hong Kong-style char siu rice bowl

Shrimp fried rice stir-fried with homemade XO sauce

* Red meat jjambbong with rich broth

* A noodle dish featuring thinly shredded chicken served in a clear, deeply flavored chicken broth

Vanilla ice cream served with chili oil and candied pecans