Jue 쥬에

Rice-flour sheets for the shrimp cheong fun are thin and slippery, and the crispy cheong fun hides a crunchy layer inside the same soft wrapper. The dim sum list runs further to abalone siu mai and truffle dumplings. Black vinegar tangsuyuk coats crisp fried pork in a sauce both tart and sweet, and scallop fried rice plus a cold, crunchy cucumber salad fill the gaps between plates, with jjamppong or jjajang noodles closing the meal. Three courses, named Hujak, Baekjak and Jajak after old noble ranks, set the order of dishes for diners who find a la carte portions hard to judge, and the Jajak course runs at lunch as well. Private rooms are available, dinner bookings go through CatchTable, and cars are handed to valet staff.