The Ang-butter scone had a good softness from the scone and quality red bean paste. The hazelnut madeleine had an impressive honey peanut-flavored topping. The Earl Grey financier had a good balance of buttery richness and black tea aroma, and the fig cream cheese financier had a great harmony between the sweet fig and the pastry. The Valrhona white matcha financier was the best, with the savory richness of green tea and nuts blending together.

The milky white pork bone broth, simmered from pork bones, was truly smooth and milky. Mixing rice into it and enjoying it with kkakdugi and meat creates a fantastic combination. Especially, adding the minced Cheongyang chili peppers recommended by the owner introduces a refreshing spiciness, making it even more delicious.