The drawcard here is mookata, an elite combination of Thai hot pot and barbecue.

Each table holds a glistening brass pan, lit by charcoal and outfitted with a domed grill and outer ring. The latter is filled with bubbling, concentrated chicken broth that gets richer as drippings hit the soup. A quick sear is all it takes to render richly marbled wagyu cuts buttery, while water spinach and wombok dutifully soak up the salty broth.

Wrap meat with rice and kimchi in seaweed, add thicker chunks into garlic rice, or simply dunk it in punchy, tart and spicy sauce: the beauty is there’s no one way to enjoy this experience. The room is no different. With posters from Japan and Korea, rice-paper lanterns and a menu that jumps from edamame to Isan soup to bingsu, it packs plenty into a pint sized space.

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