OYSTER/SEAFOOD SUNDUBU: Both soup are flavorful & rich in seafood taste; opted for spicy but not as spicy as I expected; with generous portion of seafood: prawn, mussels, clams, squid, flower crab, oysters; tofu is very soft & smooth; with an egg in the middle; portion smaller in combo set as compared to ala-carte; probably 1 of the better tofu soup I've tried..
UNAGI: Unagi is surprisingly very soft & tender with slight smoky taste, unlike the usual pre-packed version; sauce is not salty & not overpowering the unagi taste; with a layer of onion slices at the bottom to prevent the unagi skin from being burnt..
COCKLES BIBIMBAP: Deconstructed bibimbap; a plate of well-marinated cooked cockles with hot stone white rice, a big bowl with some seaweed & a small bottle of sesame oil; mixed all ingredients in the hot stone pot instead of in a separate bowl as my preference for some charred crispy rice at the bottom; cockles no "bloody" taste & not rubbery though fully cooked; right amount of seasoning giving wide dimension of taste; simple yet appetizing dish..