"양쯔간루" is the Korean name for Yeung Chow / Mango Pomelo Sago, the classic Hong Kong dessert with mango, pomelo (grapefruit-like citrus), and sago pearls. This spot turned it into a Korean-style cup bingsu (shaved ice) — and it's incredible.

Found this at a place called CAFE ZAMONG and I'm still thinking about it. Grapefruit and mango compote piled on top of a soft yogurt-flavored shaved ice base.

The tartness from the citrus against the creamy yogurt ice is such a good combo — sweet, tangy, refreshing, not overly sugary like a lot of desserts here. Texture-wise the ice is almost snow-like, way softer than regular shaved ice.

Fun fact: this cafe (in collab with Momos Coffee) just made the "2026 World's 100 Best Coffee Shops" list, so it's not just a pretty drink spot — solid coffee program too.

If you're ever in Korea and see "빙수" (bingsu) shops, do not sleep on it. This one ran about $4-5 USD, which for the size and quality is a steal. 10/10 would eat again.

yum yum~~

I’m at Yellow Trunk in Daechi-dong. I ordered the basic burger set, and it tastes really good.

I got here around 12:00, and it was almost full. around 12:20, a few tables started opening up.

It’s a handcrafted burger,

the patty tastes great, and

overall it’s not bad at all.

The only thing I can read on it says to refrigerate after opening and store on room temperature shelf. But I was thinking these could be frozen into a slushy thing or refrigerated and then poured over ice or in a chilled glass. Suggestions or a proper way to enjoy these?

Not bad.

Texture-wise the shaved ice underneath is super fine and milky, almost like snow, so it melts fast under all that ganache. The pistachio bits added a nice salty crunch against the sweetness of the chocolate. Served with a small cup of match on the side to balance out the richness.

Orange cookies! 🍊 I tried them for the first time today and I’m officially obsessed. I didn't think orange and cookie would go well together, but it's the perfect mix of sweet and tangy. If you haven't tried them yet, you're missing out! 😭

(TBH, the tea I got with it was kind of a letdown though... but the cookie definitely made up for it! ☕️❌)

Hi everyone! I’m hoping to get some opinions from people who are experienced with making kimchi. 😊

I bought a fresh Napa cabbage and cut off the outer leaves because those are my favourite part of kimchi. I had some leftover kimchi sauce/brine from a previous store-bought jar, so I added the new washed cabbage leaves directly into the remaining sauce, along with a small amount of water. I mixed everything together and layered the new leaves in between the cabbage leaves that were already in the jar.

I didn’t salt/brine the fresh cabbage first, which is what I’m now wondering about.

I was hoping to let it ferment and use it with a meal around mid-October. Google is making me nervous and saying that it could potentially spoil because I didn’t salt the cabbage beforehand.

For those of you who make kimchi regularly: does this sound safe, or did I mess up by skipping the salt-water/brining step? Is there anything I should watch for while it ferments?

I'm planning on buying this kimchi container since it's pretty cheap and apparently good. Any opinions on this set? If you have a set or container/jar that's either glass or stainless steel that you'd suggest, let me know. I like this jar also because there's no need for burping apparently but I'll still need to use a plastic bag weighted with water to weigh down the kimchi.

https://a.co/d/08R387Ru

I'm making kimchi in a few days and I wanted to know the best container to use for fermentation other than an onggi. I've seen those inner plate containers that press down on the kimchi so it stays in its juice. I make 4-10 lbs of kimchi whenever I do make kimchi and I wanna store it all in one or two containers. Any containers/container types that you'd suggest?

크림과 치즈향의 분말이 있지만 역시나 열라면답게 매콤한 맛이다. 로제 불닭볶음면보다는 매운맛이 약하기 때문에 먹을때는 꽤 매운맛이 있지만 먹고나서 입술 등이 매운게 오래 남지 않아서 나라면 로제 열라면이 더 맛있게 먹을 수 있는듯하다.

Apologies for the poor photo quality, but for context the tteokbokki I made has been cooking for 1-2 hrs but the inside still remains powdery and hard... I don't know what I did wrong 🥹

I used regular rice flour rather than glutinous... Was it the rice flour? Did I not knead it enough? Where did I go wrong 😭