Atelier Hall

Sangsu <Morals and Norms>. An unusual name. The interior is stylish and narrow, the music good, and customers never stop arriving. Aspiring New York hipsters sit with languid expressions, looking around with empty eyes. It feels as though marijuana ought to be hanging between their lips. The coffee is good, but the atmosphere is difficult to adjust to.

Sangsu <Huanxiang>. On the second floor across toward Atelier Hall. Opinions on its gan-jajang had no middle ground, so I went investigating. It is not very sweet and tastes solid. The sauce, fried hard in the kitchen, had no notable weakness. Paying KRW 1,000 extra for a large portion would be good. The high proportion of vegetables keeps it from feeling heavy.

Sangsu <Giseungjeon Dak>. I came here after seeing that they serve nothing but chicken dishes, ranging from chicken kalguksu to chicken gomtang, chicken feet, and seasoned chicken. I was very satisfied with the unpretentious, tender, simple, and clean flavors. The fact that it's open 24 hours is also a plus. You think the only thing to eat in the Hongdae area after 10 PM is spicy bar snacks? Not at all.

Sangsu <The Pizza>. Places close to concert venues are, oddly enough, easy to overlook, so it took me this long to visit. It turned out to be quite good. Being a halal restaurant is an interesting point as well. Anything on the menu seems likely to clear a solid baseline. Worth stopping by before or after a show, and it stays open generously late, until 2 a.m.

Sangsu <Stance Coffee>. Signature Einspänner and fig financier. It was clear that real attention goes into the coffee, and the financier was fully good enough to accompany it, so I left satisfied. The tables are somewhat small but generally standard, and outlets are plentiful. A receipt review also earns an Americano refill, though I did not do it.

Hapjeong <Big Kebab>. Located where anyone passing nearby would recognize it. The lamb is tender and the sauce fits well. Despite being in the club district, surprisingly short on simple food, it is appropriately good enough to choose without regret. Skip the potatoes and order a larger kebab.

Sangsu <Suyo Chicken>. The chicken is first sous-vide, then aggressively browned in a pan and served with roasted vegetables. The meat is exceptionally tender and never burdensome, while seasoning has penetrated every corner, making it delicious however you eat it. I chose the original for my first visit and liked it enough to return for the soy-sauce or meat-chili versions.

Sangsu <Yokosuka Tsunami>. I actually wanted Curry Shop Tsunami, but it had closed, so I wandered into this izakaya for a meal. They gave two dishes of basic snacks, so I added a light highball. Prices are good, the menu varied, and the food quite tasty; a return visit will happen soon. Found another place.

Sangsu <Toyojiro>. An opening run on day one. Korea's first Jiro-inspired offshoot using beef fat instead of pork fat. For the next two weeks, only the default 200 g noodle option is available. Naturally, the salt level is violently high. If it settles in properly, the potential to develop a devoted following is clearly there.

Hapjeong <Smash Boy>. Smashed patties now form a clear category of their own, but most nearby shops reinforce them heavily with jalapeños, barbecue sauce, Swiss cheese, and the like. Few throw a straight fastball centered on patty and cheddar like this. More than good enough. The soft onions are also welcome.