Sam O Jung

Yukhoe is one of those incredibly tasty, immediately flavoursome dishes that, when stripped back, is really very simple: raw beef marinated in soy sauce, sesame oil and garlic, topped with a glistening egg yolk (also raw). At Sam O Jung, this Korean steak tartare is prepared wonderfully, on its own or on top of a bibimbap (we really recommend the bibimbap — the gochujang sauce adds another level of flavour to the tartare). Along with this, and the full range of usual Korean restaurant dishes, Sam O Jung’s fried chicken boxes will sometimes come complete with the chicken feet, which we love. Side note: this new-ish addition to the Shore is by the old chef of Daamso in East Tamaki, on the Top 50 last year, so if you were a regular there you should make the drive to the other side of town.