This slim restaurant is known for its soon tofu (tofu stew) and fittingly, all seven varieties are laden with silken house-made curd.

The signature is a bubbling cauldron of chilli-brightened broth with pork strips, clams and a poached egg. Tofu reappears, this time deep-fried in bibimbap. It’s delivered in a stone pot with fluffy rice, a glorious cacophony of vegetables and a squeezy bottle of smoky hot sauce on the side.

Corn cheese is big on stretchy mozzarella and mayonnaise. Pork sausage with gochujang-drizzled rice cakes makes for a moreish snack to pair with a bottle of Terra, the Korean lager.

There are step-by-step instructions on how to eat key dishes, cutlery lives in a drawer under your table, and QR codes take care of ordering and payment so you’ll barely speak to the efficient staff (though they’re never far away when needed).

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