Indulge in the full-course hanjeongsik (B3,950), a tabletop filled with small dishes, at Onggi’s 55th floor eyrie, where chef and founder Injin Kim has set out to showcase Korea’s fermented food culture. Onggi takes its name from the traditional earthenware vessels whose porous nature makes them perfect for storing the vegetables (which then became kimchi), rice (makgeolli) and soybeans (jang) used to create the fermented sauces and pastes used in Korean cuisine.
55/F Empire Tower, Sathorn Rd. 065-969-6823. Tue 5pm-10pm, Wed-Sun 12.30pm-3pm & 5pm-9.30pm. Closed Mon