“SBCD Korean Tofu House aims to uphold their kitchen ideology of serving uplifting and complete meals by presenting the best of its delectable traditional Korean soft tofu stew. Chef Nam Kyoung Soo is the founder of the restaurant. SBCD’s Soontofu is made with a rigid preparation process, where mature white soybeans specially imported from Paju, South Korea, are boiled, curdled and pressed for the perfect taste and texture. Their dishes are hand-made fresh daily and prepared in 4 different levels of spiciness for the broth: mild, medium, spicy and crazy. Enjoy their new range of cockles dishes: Cockles Bibimbap, Spicy Cockles with Vegetables and Cockles Chives Pancake.”
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