There is one shop that is in the corner and it is a MUST to go there. Its the busiest shop and you wont missed it. We tried a few black pork shops and you can tell the difference between good and great. YUMMM!

Though pork is my least preferred meat option, I decided to try due to its popularity. I first headed to the Dombedon restaurant, but was told the minimum order is for 2 person. Not willing to eat and pay for double portions, I chose the restaurant just across the street.

I ordered a set pork belly for 18,000 won. The waiter, a Vietnamese student, spoke great English. He demonstrated to me how to use the leaf to wrap the side dishes together with the pork. My pleasant surprise was the free cold noodles in soup.

Overall, it was a great experience for first time dining. As for the black pork, I felt it was over hyped as it tasted no better than the typical roast pork in Asia. Once is enough for me.

Was here for dinner across two nights. Managed to compare Dombedon (without knowing it's Michelin rated) and Hwaro Hyang (on our 1st night). Comparing the two restaurants, I'm wondering what's the big deal about Dombedon. For a start Dombedon seemed to be mass producing with the intent to get us through our meals asap while those at HH treated their meats with respect. E.g. HH doesn't cook all their meats at one time while Dombedon just dumped all the meats at one time, resulting in charred meat, spoiling the experience. I am not even sure if I was eating black pork, insignificant as it may be. At HH, it was odd at first to see abalone being baked along with black pork, but it was a pleasure to see the shellfish curled up as it cooked. In HH, they bothered to sprinkle salt on their pork to bring out the flavour, but Dombedon disappointedly didn't. Prices are really almost the same anyway. My recommendation would have been HH, though we haven't really tried the rest.

(The 2nd pic is from HH and the 1st pic is from Dombedon.)