Full of ceremonial Korean BBQ

Sukiyaki Wagyu with Porcini Mushrooms (2 pieces) Wild Mushroom & Wagyu BBQ Platter $268 Morel Ginseng Chicken Soup $268 Yan Yang Wagyu with Sand Leek $178 Crab Roe Stone Pot Rice $188 Lychee Soda $42 Cucumber Lime Soda $42 Taste Rating: 😋😋😋😋😋 Value for Money: 💲💲💲💲💲 Comfortable Environment: 😌😌😌😌😌 Hygiene: 🧹🧹🧹🧹🧹 Service Quality: 💁🏼♀️💁🏼♀️💁🏼♀️💁🏼♀️💁🏼♀️ One day, I went shopping with friends at Sogo in Causeway Bay. After shopping, my friend wanted to have Korean food, so we went to this Korean restaurant in the building opposite. We ordered 5 dishes and 2 drinks. The Sukiyaki Wagyu with Porcini Mushrooms had marbled beef that melted in the mouth, with tender and soft texture. Dipping it in egg 🥚 made it even smoother. The porcini mushrooms were flavorful with a rich and unique aroma. The sukiyaki sauce was a perfect balance of sweet and savory without being overwhelming. The Wild Mushroom & Wagyu BBQ Platter was served in a magical 🪄 book-like box. Once lit, it revealed 4 types of mushrooms and 2 different cuts of Wagyu beef. It was full of ceremonial flair. The 4 types of mushrooms included chanterelle, coral mushroom, chicken mushroom, and porcini. The first two are quite rare. Chanterelle had a rich and sweet aroma, similar to truffle, and is considered a precious mushroom. Coral mushroom was crisp and fresh. The two cuts of Wagyu were brisket and skirt steak. The brisket was firm and chewy, perfect for BBQ, while the skirt steak, also known as bavette, was tender and not tough. The Morel Ginseng Chicken Soup combined the rich mushroom aroma of morels with the sweetness of ginseng. It was not too bitter, but fresh and warm. The black chicken was tender and smooth, making it a perfect soup for autumn and winter. The Yan Yang Wagyu with Sand Leek featured thin slices of beef marinated in pear juice and vegetables 🍎🥬, which were well-seasoned. The beef was then wrapped with sand leek, which had a mix of scallion and chive flavors. I’ve had stone pot rice countless times, but this was my first time trying Crab 🦀 Roe Stone Pot Rice, where the spicy sauce was replaced with crab roe. Like typical stone pot rice, the bottom of the pot had a layer of crispy and delicious rice crust. What set it apart was the added freshness and richness of crab. The Lychee Soda was sweet and refreshing. The Cucumber 🥒 Lime 🍋🟩 Soda had a tangy lime flavor with a subtle and elegant cucumber aroma. —— Oak Charcoal House 📬 301, 3/F, Kimberley Plaza, 1 George Street, Causeway Bay