Maison de Moon 메종드문

From the lane off Poseok-ro in Hwangnidan-gil it looks like any hanok, a traditional Korean house, but inside are gold accents and chandeliers. The chef spent 23 years at five-star hotels, and the sauces are made in house. The chop steak sits on a warmer, keeping the last piece as hot as the first. The lobster cream pasta puts a whole lobster on a thick cream sauce, and the vongole oil pasta is made to whatever spice level you ask for. Extra bread can be ordered to wipe up the leftover sauce. Lunch and dinner menus differ.