Ambience: posh, compared to most Korean restaurants around town. We were seated in the larger room away from the entrance, where we had a good view (right) and comfortable seats.

Pros: the menu offers some unusual dishes, including different cuts of meat for the barbecue.

Cons: the frosted glass that gave some privacy to our seats made it difficult to flag down the waiters, so it was some time before we could get refills of tea. The banchan (side dishes) were dull and predictable, including kimchi, two lettuce salads (one with spicy dressing, the other with yuzu), potato salad and marinated bean sprouts and spinach. The only banchan new to us was an unattractive (but delicious), chewy and intense long-cooked beef. Spicy fried kimchi and pork with tofu (HK$160) sounded unusual but needed more pork, and became boring after a few bites. All our food was served at once, so we couldn't enjoy them while hot. I found a hard piece of plastic in our dish of sizzling stone pot with flying fish roe (HK$135, above, far right).

Recommended dishes: Korean restaurants tend to specialise in certain types of dishes; the attraction here is the barbecued meats and seafood. They offer many types of marinated and unmarinated cuts of beef, including different grades of wagyu. We chose the chuck tail flap (HK$218 for 160 grams) and Korean-style bacon with wine (HK$138 for 200 grams, above). The chuck tail flap had a deep, beefy flavour. But our favourite was the bacon - the layers of skin and fat gave textural contrast and added moisture to the tender meat. We liked the flying fish roe stone pot rice, with a slightly sweet flavour and delicate crunch of the fish eggs, but the portion was huge for two diners - it could have fed four.

What else? There are branches of Myung Ga in Taikoo Shing and Causeway Bay.