01 / ABOUT THE PLACE
About this place
One diner who came for the sundubu jjigae with beef tendon remembered the generous pieces of tendon in the stone pot. They also noted the savoury flavour of the vegetables and broth, and a moderate level of heat. Dining Sai’s sundubu jjigae is a Korean soup stew generously filled with tofu and vegetables. It comes with beef tendon, or topped with cheese, so diners can choose according to the toppings.
There is also a set pairing sundubu jjigae with a small serving of grilled meat. It suits a meal centred on the stew, or one with a little meat on the side.
Stone-grilled bibimbap combines rice with plenty of toppings and house-made gochujang. The menu also includes cheese-topped and curry versions, as well as a set with stone-grilled bibimbap and a small serving of kalbi soup. A diner who tried the lunchtime set remarked on how many ingredients the soup contained. Another review noted that the gochujang came separately, a welcome option for anyone who wants to adjust the heat to their liking.
For noodles, choose between a spicy Korean-style udon simmered in a stone pot and a salt-seasoned simmered udon. The Korean-style udon is available in a set with salad and a small grilled-meat rice bowl; the salt-seasoned version comes with salad and a small bibimbap.
Lunch options extend beyond Korean food to include a hamburger steak with demi-glace sauce and a fried egg, as well as pork stir-fried with kimchi. With Korean dishes at its heart but Western-style food and set meals also on offer, the menu makes it easy to put together a varied meal.
