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Mum and I always beam with excitement when seasoned soy bean sprouts are presented as part of a vibrant spread of 반찬 (Korean side dishes). This was the case on our first time at Guiga; contributing to the spread was kimchi that had a balanced splatter of dark red seasoning- tending towards a “mild and sweet” type.
In the 24 degree weather, we had an order of clear Korean oxtail soup, dumpling and rice cake soup; the former felt slightly diluted or clean tasting while the latter had intriguing dumplings with a peculiar aftertaste.

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