Forget the jjajangmyeon. Oh Myeong-hak serves real Chinese food — melt-in-your-mouth pork belly in thick gravy, stir-fried eggplant, bok choy and mushrooms. And of course there’s his restaurant’s specialty: lamb. Big chunks of it, diced and skewered, ready to be roasted over open coals.
His restaurant, Seong Min Lamb, is named after his nephew. They serve a range of Chinese dishes and a few Korean ones. The hallmark of the dishes is complex, tasty sauces. This is a restaurant where you can walk in, point at any item on the menu, and be impressed.
