SEA FOOD ZONE'S MENU

The menu structure

Clams consist of oysters, Baby Geoduck clams, kampak, Scallop clams, Simping scallops, Bambu clams, Madu clams, Salju clams and Black tiger prawns, Mussel soup and Batik soup or Clams Saute are served as an appetizer. 

Add On: 

Oyster 100K(3pcs), Kerang gajah 100K(2pcs), Kampak 100K(2pcs), Madu 100K(3pcs), Simping 50K(5pcs), Salju 50K(5pcs)

Note : The types of shells that are made up may change depending on season.

The menu structure is same with Clams BBQ, but this menu with steam pot. You can eat clams which is more soft and abundant flavor than BBQ. We serve the noodle 2 portions after eating all clams.

Note: The types of shells that are made up may change depending on season.

Based on the savory broth of Mussel and Batik “Jjajangmyun” is the representative menu of the most popular lunch in South Korea. We use seafood as soup base. You can choose Noodle or Rice.

“Jjampong” means that Seafood soup is mixed with mussels, big scallop, shrimp, squid with various vegetables.  This is a meal that have chewy and different texture with noodles. You can choose Noodle or Rice.

Based on the savory broth of Mussel, you can choose toppings from Oyster, Mussel, and Batik. Enjoy deep taste of Korean Ramyun, features clear broth, and clams unique taste.

Right now, Korean snack that is the most famous all over the world is Tteokboki. We add up clams with Tteokboki. There’s no need to explain about Tteokboki.

We offer you fried bites seafood. which gives you the unique  crisp texture with Korean taste. You can also enjoy the crispy fried with Korean seasoning .

By cooking “Tang su yuk", a traditional Korean dish and a representative dish loved by Korean people. But We changed from meat inside to Squid or Oyster. You can meet the tastes of traditional Korean Tang su yuk with squid or oyster.

Corn kernels, onion, mayonnaise and mozzarella cheese are exquisitely mixed and grilled on a cast iron plate. And a date with shrimp grilled in butter...

“Ganjang Gejang” is traditional fermented food of South Korea. It was made by special SOY sauce with alive Blue crab (Rajungan), and it must be fermented from 3 to 5 days(no alchohol, no mirin)

“Saewoo jang” was made by special sauce with Fresh Black Tiger shrimps.

For raw oyster sashimi, you can enjoy the deep taste of natural raw oysters with lemon and special pineapple sauce (according to your taste)

“Yangnyeom Gejang” is traditional fermented food of South It was made by special RED CHILI sauce with alive Blue crab (Rajungan ), and it must be fermented from 3 to 5 days (no alchohol, no mirin) 

This menu is served with Seasoned rice with seaweed (주먹밥)

It is a hot pot dish made with beef and octopus as the main ingredients. It is also called Bulgogi Octopus Hotpot. It is a dish where you can taste the sweet and soft taste of beef bulgogi and the spicy and chewy taste of octopus at once, and it is a food that helps to take care of your body.

Korean special food "Mulhoe" is a dish made with fresh and special seasoning, seasoned vegetables, and each piece of seafood as a topping.