SBCD Korean Tofu House (Millenia Walk)

Kimchi Pancake ($27.90++)
They actually asked if we wanted more crispy, which we did, and it did come more crispy (compared to the ARC experience). Personally felt that this kimchi flavour was more to my liking - the previous one was slightly too sour for my liking.

Really enjoyed the service here, so if you are interested to try, I'd reco going for the Millenia Walk/ Tanking Pagar outlet! Also really glad for @fuzzieapp once again, because 30% off total bill made it a lot more affordable.

Overall Rating: 7/10

Fried Dumpling ($14.90++)
Their fried Mandu is really crispy, and I liked that the fillings are flavourful, although the price isn't exactly cheap either.

Decided to give @sbcdsingapore a 2nd try at @milleniawalk, since people constantly raved about their other outlets.

The service here is a lot better than at ARC (Alexandra Retail Centre), and I definitely enjoyed the hospitality and experience at this outlet.

L.A. Galbi ($35.90++)
Came back mainly for this, and I loved that it came piping hot. The sauce that was used to marinate the beef was really good, it's slightly sweet (similar to teriyaki sauce), and the entire beef is well-marinated. Only qualm is it's slightly too chewy/ tough, probably because of the tendons, but they insisted to change it for us and it was less chewy/ tough with a different cut of meat.

Fish is deep fry to crisp outside; meat is fresh & soft to chew, no fishy stench; refillable side dishes; love the chewy squid kimchi with stronger flavor & more garlic taste..

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..

Big portion!! But both of us still managed to finish every crispy bit of it. Tasty x3! Still it might be good to have a smaller option for one person to enjoy.