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Why The Oyster Bar In The Palace Station Las Vegas Is Worth The Wait
The Background
Located within The Palace Station in Las Vegas is a litte place called The Oyster Bar. The Cajun style restaurant has been in Palace Station since 1995. This isn’t a normal restaurant with an actual entrance and tables. It’s literally a bar. Seats surround a half-octagon-shaped granite countertop.
Due to this, seating is exremely limited (18-20 seats), which can lead to lengthy waits. I’ve heard of people waiting in line up to 3-4 hours during peak hours. Fortunately, the restaurant is open 24/7 so there’s some off hours to sneak in to avoid the rush.
Offering a number of seafood items on its menu from raw oysters, chowders, gumbos, cioppino,and jambalaya, there’s many fine options to choose from.
They prepare and cook the food right in front of you. Steam kettles, used for many of the dishes, line the bar. You can literally watch your meal come together right in front of you.
Steam Kettling some Pan Roast Why do people flock here and wait in the line? Undoubtedly the main draw is the Pan Roast.
The Experience
I arrived in Vegas around 11 am, and the first place I stopped was The Palace Station. Luckily, the line wasn’t too bad at this time. It took around an hour to grab a seat.
There’s a lot of tempting items on the menu that sound really delicious. But I came here for one thing: the Pan Roast.
The Pan Roast is a very unique dish. It’s basically like a thicker tomato stew with a lot of cajun seasoning and spice with seafood and a side of rice. You can adjust the overall spice level from 1-10. I generally go with the 7, which is just the right amount for me.
I ordered the Palace Pan Roast (shrimp, crab, chicken, and andouille sausage) with the 7 spice level.
The bowl the Pan Roast comes in is massive. They give you a generous amount andouille sausage, chicken, shrimp, and shreds of crab meat throughout the soup and really soak up the soup flavor. The rice on the side so it doesn’t soak up all that wonderful soup, which is nice. Altogether it’s a lot of food!
Above all the ingredients within the Pan Roast, the star that makes the dish stand out is the tomatoesque broth / soup. I can’t quite pin what all the seasonings and spices are. There’s a lot of different ingredients in this. It’s so flavorful with a rich and creamy tomato taste with chili flakes thrown in providing the spice.
Taking a spoonful of rice, dipping it in the soup and grabbing a chunk of chicken, shrimp, or sausage, and savoring the flavor of the sauce is truly a delightful bite. You get a nice warm feeling of contentment throughout your body with each spoonful. You won’t be disappointed with this meal.
The Verdict
The Oyster Bar is an inconic restaurant which has been serving Cajun style dishes and seafood in Las Vegas for nearly 30 years. There’s a ton of great restuarants in Las Vegas to experience and try. None of those places have the Pan Roast though. Wait times may be extreme at times due to limited seating but the uniqueness of the Pan Roast truly makes the wait worth it.
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Fresh Gimbap and Large Bowl of Spicy Noodles For Less Than $10 In Seoul!
After exploring the Bukhansan National Park area in the morning, I was heading back to Yeonsinnae Station when I noticed a smaller food market tucked off the street down a nondescript alley. I went down the alley to check it out and it opened up to a sort of food court area with a handful of stalls with seating. One of the stalls was bustling with activity so I decided to take a seat there.
This particular stall served noodles and gimbap with four different types of noodles on the menu. I love when small places have such a small, concise menu, as they tend to excel in crafting quality dishes. This was definitely my kind of place.
I went with the gimbap and spicy noodles. The prices were amazing here. The gimbap was 3000 won ($2.28 USD) and the spicy noodles cost 6500 won ($4.93 USD). Yeonsinnae is a little outside of the city center and the prices reflected this!
The portion size was quite generous as well. Such a great deal!
Gimbap! 
Noodles pre-stirring everything 
Noodles post stir Let’s start with the freshly made gimbap. Gimbap always pops due to the bright colors of it’s ingredients and this was no different. Freshly made, this gimbap was bursting with carrot, spinach, yellow pickled radish, ham,and burdock root. The fresh veggies provided a nice crunch and texture, as always.
As for the spicy noodles, I’m not entirely sure what kind of noodles these were or what the broth base was. The noodles were very thin and straight, with excellent texture. Strips of fish cake, nori, green onion, sesame seeds, and a solid spoonful of chili paste topped the noodles. I gave it a thorough stir to mix in the chili paste before taking my first sip.
The broth was subtly flavored making it hard to tell what the base was. The flavor wasn’t overpowering at all. The chili paste provided a mild spice, not overly spicy. I enjoyed the ample use of sesame seed in it. You could really taste the sesame in the broth which was enjoyable. Overall, the broth leaned more toward comforting than intensely flavorful.
I felt it could use a little more “oomph” so I dropped some kimchi into it. The kimchi added a nice, slightly sour flavor to it and really enriched the broth overall. I had to add a little more to the broth to get it more towards my liking but overall it was a satisying, hearty bowl of noodles,
This was a very enjoyable lunch, especially considering the cost. I was fortunate to just stumble upon it. For less than $10 USD, I enjoyed a substantial, freshly prepared meal that really embodied true comfort food. Quite a find!
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Grilled Fish Restaurant In The Hannam – Dong Area | Seoul, South Korea
On my way to Seoul Brewery I passed by a grilled fish restaurant location in Hannam-Dong. According to my trusty sidekick Google Translate, it’s literally called the “Grilled Fish Restaurant.” I’m not sure how accurate that is, but let’s roll with it.
Since my time in South Korea was running out, I wanted to try something new, and grilled fish sounded appealing. A simple, delicious meal at a small, local restaurant is always enjoyable and this fit the bill.
The menu was straightforward, featuring just a few items. Unfortunately, Google Translate could only make sense of a couple of the items. One item was the mackerel, which is what I went with for a very affordable 2,000 won / $9 USD.
The mackeral came out smoking and crackling in the bit of oil leftover from the pan it was grilled in. You can’t ask for anything fresher or hotter off the grill than this.
Grilled Mackeral – fresh off the grill! 
The full meal with banchan The grilled skin was golden, incredibly crispy, with a nice crunch to it. In contrast, the meat was moist and tender, not dried out at all, and perfectly seasoned with just the right amount of salt.
The dipping sauce tasted like a sweeter type of soy sauce on its own. But when mixed with the spiciness of the wasabi and combined with the fish’s saltiness, it created a harmonious blend of flavor. Especially when paired with some rice, these flavors came together beautifully.
At first glance, I didn’t expect this to be enough food, but the meal turned out to be quite filling. Factoring in the banchan dishes and a seawood soup, it turned out to be quite the filling dinner.
Featuring perfectly grilled salted mackerel, The “Grilled Fish Restaurant” was a fantastic discovery, providing a delicious dining experience for one of my last nights in Seoul. I’m grateful to have stumbled upon it!
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Pork On-The-Bone Hangover Soup: The Ideal Hangover Remedy
Sin Dong Kung: Seoul, South Korea
On the way back from a day and night of exploring I decided to stop by Sin Dong Kung in Myeong-Dong which was a restaurant close to the hotel I was staying at. Luckily it was open late since there weren’t too many options by the time I ventured back to the hotel.
An item on the menu that stood out to me at once was the pork on-the-bone hangover soup. I’d read about it’s popularity in South Korea but hadn’t given it a try. Tonight was the night!
Haejang-guk in Korean literally translates to hangover soup. Fittingly, the name orginates from the soup being a favorite following a night of drinking. That’s not to say the soup is only eaten when hungover of course, it’s also a comfort food for when people aren’t feeling well in general.
The Hangover Soup
I love soups overall, but always feel that one of the many things that makes South Korean soups / stews unique is just how hot they come out. The come out boiling. Like a steaming, bubbling, boiling hot bowl of goodness. This was no exception.
This meat… 
was… 
so TENDER!! 
Hungover, drunk, sober, sick, this is one good soup! The soup base, I’m guessing a pork broth with soybean paste (doenjang) and red pepper flakes amidst other spices, was steamy with a rich, deep flavor.
They didn’t skimp on the pork here. Two big chunks of pork were in the soup. The meat was incredibly tender. You know you’re in for a tender, meaty treat when it just peels off the bone with minimal prodding from the chopsticks. It’s a really melt in your mouth kind of tenderness. The flavor is great as well since it soaks up all of that delicious broth.
The kimchi included in the soup was a nice touch. Getting a scoop of the pork, kimchi, some broth and putting it over rice is truly a satisfying spoonful of goodness.
Is It Worth a Try?
If you’ve never had Korean Hangover Soup, it’s definitely worth a try. If you’re a fan of Korean soups and haven’t had this before, it’s a MUST try. This is a hearty, flavorful soup, which will really put a smile on your face as it warms your soul. Or at the very least it’ll help you with that hangover.
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Chillhops Brewing Co, Seoul, South Korea: Inviting Micro Brewery With Great Beer And Food
First Impressions
Located in the very popular Itaewon district sits a small, non-descript micro brewery called Chillhops Brewing Co. I’m a big beer guy, so finding different breweries in countries and sampling the local beer is always something I look forward to while traveling.
I did some research on Chillhops prior to heading over and read it was an Australian, New Zealand, Korean influenced brewery. Sounded interesting!
Chillhops logo 
Entrance to Chillhops in Itaewon Upon entering the brewery, you instantly feel a chill, cool vibe. The lights are dimmed, and black painted walls are adorned with brightly colored art painted directly on it. It’s not a large place at all and feels more like a lounge than a brewery, which is my kind of place.
The Experience
There’s a great selection of beers to choose from on tap. I didn’t come here with the intent to blog about it so the pictures are a little lacking and I didn’t get one of the beer menu BUT trust me theres’ a nice variety of brews to choose from.
There were two people working on the night I went and they were both awesome. Super friendly and knowledgeable about all the beers they had on tap, offering up suggestions on ones I should try. They were also handling all the cooking for the night!
I didn’t intend on staying at Chillhops too long but found myself hanging out long enough to where I decided to grab some food here as well. The cheeseburger was the most popular item on the menu so I decided to give it a try.
I gotta say the burger was exceptional. Consisting of two, well seasoned, juicy patties, with lettuce, tomato, melted-gooey cheese, and if memory serves, a thousand island sauce lathered on it. It really reminded me of an In-N-Out burger for those of you who know that burger!
The Verdict
Chillhops Brewing Co. offers an impressive number of diverse drafts on tap to choose from, while providing quality, friendly service. The food, at least the burger, is quite tasty as well. The brewery has a real neighborhood bar kinda vibe to it which adds to its charm. I’d defintely recommend stopping by for a pint or two if you find yourself in the area!
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Charcoal Grill Korean BBQ – Pork Only – In Jeju City
On my last night in Jeju City I found myself wandering around in search of a perfect last meal. In the area where I was staying at there were a bunch of side streets packed with different restaurants. With a plethora of interesting, tantalizing options available it was a hard choice.
I’d had a fair share of Korean BBQ up to this point of the trip. But can you really eat enough Korean BBQ while in South Korea? This particular restaurant only served pork cuts over a charcoal grill. Unfortunately I have no idea what the name of the restaurant is. Google translates it to Buanjip. I’m not sure if that’s another way of saying BBQ or pork BBQ but I couldn’t find the actual translation.
A spot specializing in only pork BBQ sounded like a good place to finish off my travels in Jeju.
The menu was pretty short and concise with minimal items on it. Google Translate was still having difficulties properly translating the majority of it. Due to this, I’m not 100% sure WHAT I ordered. I figured I couldn’t really go too wrong here though.
Something unique about this BBQ, besides it being all pork based, were the charcoal grills. I’d heard about charcoal grill KBBQ places in South Korea but hadn’t tried them up to this point. I was definitely curious to see how it would impact the flavor. And if there was any noticeable difference in taste versus the usual gas grill.
Most of the banchan spread 
Mystery cuts of pork First, all the many dishes of banchan came out. Followed by a hearty plate of pork cuts. Since I couldn’t read the menu, I had no idea what cut of pork these were.
It was definitely different seeing the server come out with a plate of white hot coals and put them in the grill pit.
I expected the cook times on these pieces of pork to take a little bit more time than on charcoal opposed to a gas grill.
Although it does take longer to grill, it’s worth the wait. The charcoal adds a nice smoky taste with a wonderful smoky, crunchy outer layer. The charcoal allows the fat to render more slowly than it would on a gas grill which creates a real melt-in-your-mouth type of sensation. Combined with that pure smoky flavor, it makes each piece a tasty delight with just a dip in some salt.
In addition to the salt, there’s also a wide variety of other dips, sauces, and usual banchan fare to pack into the leafy greens with the meat. Finding that perfect combination was a lot of fun with all the banchan and dips /sauces providing an assortment of wide ranging flavors and textures.
This was defintely an enjoyable experience with the charcoal bbq combined with an all pork menu. Just getting a different tweak on the Korean bbq flavor I’m so accustomed to was fun, especially for my last night in Jeju.
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Unique Tanghulu Hallabong And Juice At Dongmun Market
Tanghulu Hallabong
Once I finished up the Hallabong sundae I really thought I was good for the night. I was wrong.
On the way out I passed by what looked like just another Hallabong juice stall. However, something on the side of the stall caught my eye. Glistening orbs of Hallabong on a stick chilling in mid-air will certainly catch your attention. Intrigued by these “Hallabong kabobs”, I walked up to get a closer inspection.
A glossy sheet of sugar syrup coated the floating Hallabong. This sugar coated treat is called Tanghulu.
Originating from China, Tanghulu is a traditional Chinese snack. Consisting of skewered fruits and dipped in a coat of sugar syrup, it’s quite popular. Once the fruit of choice is carefully skewered, the sugar syrup is heated up to just the right temperature. This creates that fabolous glossy shell of sugar that coats the fruit.
The glossy coating, combined with the vivid orange color of the Hallabong, really grabbed my attention. I’ve never had Tanghulu before and figured this would be a nice “healthy” treat after all the other food I had earlier in the night. Sure, it’s sugar coated. But it’s fruit so it evens out right? Let’s not answer that…
The stand convenientely packages the skewers in an easy to go cup so these were easy to transport back to the hotel I was staying at to enjoy throught out my stay in Jeju.
The other thing about the sugar coating is that it acts as natural preservative which keeps the treat fresher for a longer period of time so I could take my time eating it. I couldn’t wait for that first bite.
The Taste Experience
The first bite didn’t disappoint. It had an abundance of flavor with the crispy sugar shell shattering and providing a sugary sweetness combining with the release of the sweet and tangy flavor of the Hallabong and its juice.
They were kind of addicting to be honest. It’s more like candy on a stick since the Hallabong is naturally sweet on it’s own. I had to refrain from eating them all in one sitting, I wanted to make them last a little while longer!
This was the perfect ending to my experience at Dongmun Market. Finishing up with something Hallabong related was fitting since it’s so famous on Jeju Island and really capped off a fun food night trying a bunch of good food stalls at the market place.
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Refreshing Hallabong Sundae at Dongmun Market On Jeju Island
After sampling a handful of the different stalls in the market place my belly was getting quite full. But let’s be honest there’s ALWAYS room for ice cream. This dessert stall had some interesting sundae options with different syrups and various toppings to chooses from.
The Hallabong inspired sundae really stood out to me amongst all the options. The orange / tangerine sundae looked so vibrant, it really stood out amongst all the desserts. It was definitely the most popular item with many of the customers walking away with it.
The vanilla was extremely light, creamy, and tasted great. The Hallabong syrup drizzled over the vanilla was both tart and sweet, a perfect blend of the two. Small bits of delicious Hallabong were spread throughout the ice cream which added additional flavor and texture.
The dried slice of Hallabong on the top of the sundae provided a nice bitter crunch. I have no idea if you’re actually supposed to eat it or if it’s simply for decoration but no harm no foul.
Overall no flavor was overpowering and everything really blended well together. Since the sundae was so light it was actually quite refreshing.
I could have easily eaten another of these or two or three, don’t judge me lol. This was definitely a great way to end my food adventure at Dongmun Market!
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Flaming Grilled Tteokgalbi At Dongmun Market On Jeju Island
I noticed this Tteokgalbi and cole slaw stall as I was walking around the market. There was a sizable line so my foodie assumption was that it was a must try! The allure of sizzling meat along with the sweet aroma of a bunch of different spices, certainly caught my attention.
When I peered at what was being grilled it literally just looked like a big grilled ball of meat. That “ball of meat” is known as Tteokgalbi in South Korea. It’s definitely not something I’d heard of before so I had to do some research on it.
Tteokgalbi is a Korean style meat patty with minced beef or pork. The marinade typically includes soy sauce, garlic, ginger, sesame oil, and brown sugar. This creates a flavorful, sweet and savory taste when combined with the meat. The brown sugar carmelizes when the meat is on the grill. The end result is a deliciously crispy and slightly charred outer layer.
Something that typically comes with the Tteokgalbi is a side of coleslaw. The coleslaw can be a mix of mayonnaise, vinegar, mustard, and sugar. It contrasts nicely with the sweet and savory flavor of the meat and it’s sauce.
This particular Tteokgalbi had a couple of different types of sauce, the regular sauce and then a spicier version. I’m a big spice fan, so had to go with the spicy sauce.
The meat was a little crisp and charred on the outside. Smothered in sauce, the interior when you dig in is juicy and moist with great flavor.
It really reminds me of a Korean version of meatloaf. Just in a different sauce.
The ground pork mixture included some onion and green onion in it which adds some texture and additional flavor to the meat.
The cabbage was pretty heavy with mayonnaise. It was difficult to tell if there was anything additional in the dressing since all I could taste with each bite was mayonnaise. The dressing seemed simple but it was effective in melding a unique flavor with the meat and the meat sauce.
The combination of the heavy mayonnaise dressing with the crunch of the cabbage was actually quite tasty when eaten with a bite of the juicy meat and meatsauce.
This was a simple yet very comforting dish. It definitely conjured up fond memories of a souped up version of meatloaf.
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Sampling Jeju Island’s Famous Tangerine Juice At Dongmun Market
After enjoying food from the Lobster / Grilled Pork Roll and Abalone Butter Rice with Spicy Pork stall, I thought I could use a little breather from the food. Luckily for me there was an ideal stall selling tasty beverages in the same area.
One of the items that Jeju Island is famous for are their tangerines. Known for their high quality and delicious taste, the tangerines on Jeju Island are referred to as Hallabong. It’s a special hybrid fruit that originates from the island. The fruit is a cross between a kiyomi orange and a ponkan citrus fruit. The end result is a sweeter citrus fruit with a hint of tartness. It’s certainly something that Jeju Island takes pride in as you hear and see a lot about these tangerines.
I figured this was a good opportunity to take a break from the food and see if this well known fruit lived up to the hype.
At the stall I visited they make the juice to order right in front of you. Can’t ask for any fresher juice. The juice was ice cold and the first sip was certainly refreshing! It was a nice balance of sweet and tanginess. Very similar to a freshly squeezed cup of orange juice. At this point in the evening it was perfect to sip on after eating at a couple of the food stalls.
Moreover, it was nice to take a break, people watch, and enjoy the drink after a few salty dishes. Without a doubt it helped to wash the food down and prep me for some more delicious food.
By no means am I an orange juice connoisseur or anything, but I thought this was some refreshing and tasty OJ, er, tangerine juice.
