• New

    King oyster (eryngii) Mushroom


    AED 26.25
  • Vegan Kimchi (White Cabbage)

    백김치 (비건)

    AED 26.25
  • AED 57.75
  • AED 47.25
  • AED 36.75
  • AED 15.75
  • AED 25.20
  • CJ Memil Soba Noodles

    백설제일제면소 메밀소바

    AED 31.50
  • CoconutCookies 400 g

    These coconut cookies are crunchy on the outside and chewy and soft on the inside and have the texture of chocolate chip cookies

    AED 24.15
  • AED 19.95
  • Kwangcheon Seasoned Shredded Seaweed 400g

    Gim (김), also romanized as kim, is the Korean name for edible seaweed species in the genera Pyropia and Porphyra, including P. tenera, P. yezoensis, P. suborbiculata, P. pseudolinearis, P. dentata, and P. seriata. The red algae genera are also consumed in Japanese cuisine, where it is known as nori, and in Wales and Ireland, where it is known as laverbread.

    Along with miyeok (brown seaweed) and dasima (kelp), gim is one of the most widely cultivated and consumed types of seaweed in Korea. It is commonly eaten as a banchan (side dish) and used to make seaweed rice rolls known as gimbap.

    AED 47.25
  • O’Food Organic Somyun Noodles

    Sōmen are usually served cold with a light flavored dipping sauce or tsuyu. The tsuyu is usually a katsuobushi-based sauce that can be flavored with Japanese bunching onion, ginger, or myoga. In the summer, sōmen chilled with ice is a popular meal to help stay cool.

    Sōmen served in hot soup is usually called nyūmen and eaten in the winter, much as soba or udon are.

    Some restaurants offer nagashi-sōmen (流しそうめん flowing noodles) in the summer. The noodles are placed in a long flume of bamboo across the length of the restaurant. The flume carries clear, ice-cold water. As the sōmen pass by, diners pluck them out with their chopsticks[3] and dip them in tsuyu. Catching the noodles requires a fair amount of dexterity, but the noodles that are not caught by the time they get to the end usually are not eaten, so diners are pressured to catch as much as they can. A few luxury establishments put their sōmen in real streams so that diners can enjoy their meal in a beautiful garden setting. Machines have been designed to simulate this experience at home.[citation needed]

    In Korean cuisine, somyeon is used in hot and cold noodles soups such as janchi-guksu (banquet noodles) and kong-guksu (noodles in cold soybean soup), as well as soupless noodle dishes such as bibim-guksu (mixed noodles). It is often served with spicy anju (food that accompanies alcoholic drink) such as golbaengi-muchim (moon snail salad).

    AED 24.15

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