홍콩

This long-established Korean-style Chinese restaurant is known for its sauce-topped "Kanjajangmyeon" (jajangmyeon noodles served with separate sauce). Their selection of baijiu (rice wine) was impressive, but it was lunchtime so I couldn't drink any. lol The champon is also delicious, so I'll have that next time!

There were three of us, and since there weren't any single-serving Spicy Seafood Stir-fried Noodles, we ordered Spicy Seafood Stir-fried Noodles for two, Jajangmyeon, and Tangsuyuk to share. The Jajangmyeon was a typical dish, but the sauce was thick and generous, which was nice. The Spicy Seafood Stir-fried Noodles, which I had been looking forward to, were stir-fried with various vegetables, seafood, and noodles in a spicy sauce that made me want to keep eating them. The Tangsuyuk (sweet and sour pork) was also served as a side dish, and it was perfectly fried and delicious. What was unusual was that the seafood stir-fried noodles and tangsuyuk had a texture that resembled yam. When I asked about it at the checkout, I was told it was water chestnut. I had never tried it before, and it tasted like yam. The Mapo Tofu Rice had a slightly spicy sauce with tofu, but the tofu had a slightly fishy flavor. The sauce had a nice flavor, but I was a little disappointed. The Chadol Jjamppong had meat, bean sprouts, and squid, but perhaps because there was so much meat, it was quite greasy. I went there to get my hangover cured, but my stomach felt even more queasy. All the jjambbong varieties seem a bit spicy. The seafood jjambbong and the spicy jjambbong are both spicy. The name may be Hong Kong, but the ingredients are all domestic.