Grilling is as fun as you make it at this heaving global chain. Pick up the iPad, order a round of Baby Shark cocktails – blue and boozy, a whole icy-pole resting in the glass – and settle in for a flame-licked feast.

Woo samgyeop is the patented specialty. The whisper-thin straps of beef flank cook on impact with the hotplate before being rolled up with spring onion, raw garlic and salad leaves for dunking in doenjang (the fermented soybean paste).

Jjigae fans will be pleased with the kimchi stew, and you’d have to be dead inside to deny the milky pleasures of grilled corn cheese. An impressive selection of house-made sauces and a self-serve bottomless banchan bar bring it all home.

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