Bibim_Bao

Korean dumplings (Mandu) filled with chicken and grilled until crispy on the outside and juicy on the inside. Served hot, often with a vinegary soy sauce.

Korean dumplings (Mandu) filled with vegetables and grilled. A crispy and flavorful vegetarian option.

Fried spring rolls filled with a mixture of chicken and taro, offering a crispy texture and a slightly sweet, earthy flavor from the taro.

Crispy fried rolls filled with various vegetables. A light and vegetarian starter.

Classic crispy fried imperial rolls filled with minced pork and aromatics. Crispy and flavorful.

Shrimp coated in a light and airy batter, fried until golden brown. Crispy texture preserving the shrimp's tenderness.

Popular Korean street food dish consisting of chewy cylindrical rice cakes simmered in a sweet and spicy sauce, topped with melted cheese. Elastic (chewy) texture and spicy flavor.

Korean savory pancake (Jeon) made with a batter and various vegetables, pan-fried until crispy. To be dipped in soy sauce.

Spicy savory pancake (Kimchijeon) made with fermented kimchi and batter. Crispy, slightly spicy, and tangy.

Savory pancake generously filled with various seafood (squid, shrimp) and green onions. Crispy on the outside and soft on the inside.

Korean-style fried chicken pieces, very crispy, served with a choice of sauce.

Korean-style fried chicken wings, very crispy, served with a choice of glaze sauce.

Traditional dish (Japchae) made with transparent sweet potato noodles (glass noodles) sautéed with vegetables and sesame oil. Mild flavor and elastic texture.

Bowl of hot rice topped with an assortment of sautéed and marinated vegetables. To be mixed with the provided chili sauce (gochujang). Healthy and balanced dish.

Bibimbap version with firm tofu, accompanied by various vegetables and rice. Ideal for a complete vegetarian meal.

The classic Bibimbap garnished with marinated beef (Bulgogi) and various vegetables on a bed of rice.

Bibimbap served with tender marinated chicken and colorful vegetables.

Bibimbap garnished with pork, often marinated or spicy, with vegetables and rice.

Bibimbap garnished with salmon pieces, adding a marine touch to the classic rice-vegetable mix.

Bibimbap generously filled with a mix of seafood (shrimp, squid, etc.) and vegetables.

Steamed brioche bun, white and fluffy, folded in half and filled with savory ingredients like marinated meat or vegetables. Eaten by hand like a sandwich.

Wok-fried rice with a variety of diced vegetables. A simple and flavorful dish.

Wok-fried rice with beef pieces and vegetables. Flavorful and nourishing.

Wok-fried rice with shrimp and vegetables.

Spicy dish (Ojing-eo Bokkeum) of squid sautéed with vegetables in a red chili sauce. Served with rice and side dishes.

Spicy and comforting traditional Korean stew, simmered with aged kimchi, pork, and tofu. Served bubbling with rice.

Dish (Dubu Kimchi) combining pork sautéed with spicy kimchi. Served with rice and side dishes.

Main course version of Tteokbokki. Rice cakes simmered in a rich spicy sauce, often with fish cakes and vegetables.

Marinated chicken grilled Korean BBQ style. Smoky and caramelized flavor. Served with rice and side dishes.

Marinated beef (Bulgogi or Galbi) grilled, tender and flavorful with a sweet and savory marinade. Served with rice and side dishes.

Bowl of plain white steamed rice.

Korean fondue with mushrooms and beef, served in a large broth to share. Cooked at the table or served bubbling.

Korean fondue with mushrooms and various seafood, served in a flavorful broth to share.

Popular dish of chicken sautéed in a spicy sauce (gochujang) with vegetables, served here with melted cheese. For sharing.

Lunch set including two dishes (Starter/Main or Main/Dessert).

Full lunch set including a starter, a main course, and a dessert.

Economical student menu including a starter, a main course, and a drink.

Warm glutinous rice dough balls (mochi) filled with ice cream. Soft texture on the outside and frozen on the inside. Various flavors.

Korean dessert made of very finely shaved ice, topped with toppings like fruits, condensed milk, or sweet red beans.

Warm rice dough balls sprinkled with shredded coconut, filled with a sweet paste (often yellow soybean or sesame).

Fresh mango slices, sweet and juicy.

Exotic fruits with translucent white flesh, sweet and fragrant.

Coffee or tea served with an assortment of mini-desserts (mochi, coconut pearl, nougat).

Two scoops of ice cream of your choice.

Still natural mineral water.

Sparkling natural mineral water.

Refreshing drink made with aloe vera gel, sweet and lightly flavored.

Coconut milk drink, creamy and fragrant.

Assorted fruit juices of your choice.

Classic industrial sodas and iced teas.

Glass of water mixed with a fruit syrup of your choice.

Short and strong coffee.

Coffee served cold on ice, refreshing.

Long coffee mixed with hot milk.

Green tea infusion, vegetal and light flavor.

Black tea infusion, robust and full-bodied flavor.

Jasmine flower scented tea.

Infused tea served cold.

Spicy and warming ginger infusion.

Aniseed pastis, traditional French aperitif.

Italian vermouth, white or red.

French aperitif cocktail made with white wine and cassis cream.

Blended Scotch whisky.

Chinese sorghum alcohol flavored with rose, very strong and aromatic.

Fruit-flavored Korean soju. Milder and sweeter than plain soju.

Clear and neutral traditional Korean spirit, comparable to a light vodka. Drunk neat as a shot.

Selection of light Asian lagers (Korean, Chinese, Japanese).

Table wine served by the pitcher.

Dry white wine from the Loire Valley.

White wine.

Prestigious white wine from the Loire, dry and fruity.

Light rosé wine.

Rosé wine from Provence, fruity and pale.

Red wine from Beaujolais (likely Brouilly).

Red wine.

Bordeaux red wine, full-bodied and elegant.

Prestigious Bordeaux red wine, round and velvety.

Glass of champagne.

Bottle of brut champagne.

Prestigious champagne from the Ruinart house.

Exceptional champagne 100% Chardonnay.

Taiwanese drink made with milk tea and tapioca pearls (boba). Sweet and creamy.

Iced fruit tea, served with fresh fruit pieces. Refreshing and light.

Tea mixed with ice (slushy), flavored with fruits.