Grills sizzle in the center of the tables at Young Dong Garden. At this traditional Korean barbecue, diners sear slices of USDA prime beef atop these grills, some lightly seasoned or marinated in the house's soy-based barbecue sauce. The scent of grilled short ribs, pork belly, or tiger prawns activates taste buds, while accompanying small plates containing sides such as kimchi add an extra kick. Kitchen entrees such as bibimbop and noodles dishes are no less satisfying or less desirable to sacrifice in a food sculpture.
We have been rated Best Fried Chicken in Los Angeles by Jonathon Gold - LA Weekly. We only serve all natural / organic chicken raised without hormones or antibiotics. We have over 1050+ locations in Korea and Shanghi China, with 7 locations in the U.S. 4 location in Southern California and 3 in New York region.
Sweeping contours shelter So Hyang's upscale Korean fare, prepared with an eye towards healthfulness and authenticity. Known collectively as banchan, a set of small plates laden with kimchi, potato salad, and marinated vegetables accompany the entrees like so many ducklings following a man in a duck costume. Forming one of the signature dishes of the Korean peninsula, the seafood and scallions of haemul pajeon are griddled together in a savory pancake. Asian pear adds sweetness to the broth of mul-naengmyeon and the marinade of grilled short ribs, eschewing the need for added sweeteners and pairing well with vinegar or spicy mustard sauce. Vegetarians may request alternative items to munch between sips of sweet, vodka-like soju or soda-like soda. Asian American pop group Far East Movement found So Hyang's sleek atmosphere sufficiently party-friendly to be featured in their video for "Like a G6".
Bann infuses traditional East Asian cuisine with modern culinary adaptations to create an expansive menu that captures the distinct flavors of Korea's diverse tastescape. Masters of Korean comestibles use natural ingredients to prepare dishes in an open kitchen where diners can behold their flame-wielding skills as open nostrils catch the wafting aromas of exotic spices. Additionally, all tables are fitted with smokeless grills so guests can watch their succulent servings sizzle tableside. Doo boo kae nip ($8), an appetizer of bell peppers, soft tofu, and scallions swathed in fresh frocks of sesame leaves is a great launching pad for chew-infused conversations. After premeal noshing, order a juicy kal bi, a boneless beef short rib ($28), or a yang nyum dak, a tender chicken breast stuffed with five organic grains and glazed with honey and chili ($18). Hungry herbivores can enjoy the bi bim bap ($12), a heaping helping of steamed rice decorated with seasoned and marinated veggies to stop tongues from diving taste-buds first into hot woks.
We have a large selection of dishes from Korean, Chinese, Japanese, American and other cuisines. The buffet provides an international dining opportunity, allowing customers to experience new dishes, new cuisines and favorite dishes at reasonable prices.