Wong Knight

The most delicious odeng soup filled with fresh seafood and vegetables infused with smoky flavor and a rich, savory broth.

A winter trendy menu with plenty of beef brisket and mushrooms in a warm soy sauce-based broth.

I had this dish in Jeju Island and fell in love with it right away, so I made it! It's the best combination that can't possibly taste bad!

Deep-fried marinated chicken tender served with crunchy vegetables and a sweet and sour special sauce, creating a fantastic combination.

A refreshing base made with pomegranate, grapes, and lemon, filled with seasonal fruits.

Moist bossam boiled with care for a long time, served with homemade sweet and spicy garlic sauce, sesame oil, stir-fried kimchi, and tofu.

A crispy and juicy cutlet made by slicing chicken thigh meat wide, coated in a milk and egg mixture, and breadcrumbs, paired with a special lemon sauce for a perfect combination.

Thinly sliced chicken tenders are generously placed on fresh salad. The dressing is perfectly ranch sauce!

The special large jjamppong, stir-fried with seafood full of fire flavor, is complemented by crispy fried pork cutlet, boasting an expensive spiciness.

Fresh seafood stir-fried over high heat, poured with rich tonkotsu Nagasaki broth for a burst of savory and light flavors!

The essence of crispiness, freshly marinated chicken thigh meat coated in batter and fried immediately. Let's enjoy it tossed in the sauce.

The temptation of chewy and mild smoked duck boasting extreme nuttiness, mixed with specially seasoned vegetables!

A refreshing and sweet bingsu topped with red bean paste, snacks, ice cream, and bingsu rice cake jelly on a bed of milk ice.

Pork belly and vegetables stir-fried over high heat, combining the flavor of the grill with a Chinese-style sauce, making it the perfect accompaniment for drinks.

Stir-fried seafood mix over high heat to capture the smoky flavor, finished with a sweet and savory teriyaki sauce and added udon noodles.