Nightclub-style Korean BBQ！Unlimited supply of non-toxic lettuce, perfect with grilled pork belly

Text & Photos /Mi’er

Whenever a certain restaurant becomes a hit in Taiwan, similar ones soon follow. After the Japanese ramen trend, 2015 was all about the Korean BBQ craze.

While Korean brands were certainly popular, Mi’er didn’t want to join the long queues, especially after hearing mixed reviews from friends who had tried them. Instead, she was drawn to “Cheongdam-dong,” a non-Korean brand jointly opened by a Taiwanese owner and a Korean team, which stood out for its “unlimited supply of non-toxic lettuce.”

The location of Cheongdam-dong was previously home to another high-end Korean BBQ restaurant. After taking over, the new management didn’t make major changes to the space, which is said to have won some design award. The black-themed interior has a stylish, design-forward vibe.

At Cheongdam-dong, of course, you have to try the BBQ. The meats mainly include beef and pork belly, offered both marinated and plain, usually served as platters. Upon being seated, the table is already set with an unlimited refill of Korean side dishes, the most eye-catching being the beautifully arranged lettuce platter. It includes both raw and blanched leaves, all grown using LED lighting and certified non-toxic—offering a more reassuring dining experience, which is one of Cheongdam-dong’s biggest selling points. As for the meat, it’s seasoned with a marinade made from Korean ingredients like Korean pear, apple, and gochujang (Korean chili paste), which balances the flavors without being overly sweet, enhancing the taste of the meat.

The staff will help grill the meat for you, but Mi’er enjoys grilling it herself. Once cooked, wrapping the meat in lettuce makes it less greasy and more refreshing. A unique touch is the boiled napa cabbage, which offers a different texture when used to wrap the BBQ—a feature not found in other Korean BBQ joints.

Beyond BBQ, the restaurant also serves many Korean-style specialty dishes, such as pancakes, stir-fried rice cakes, Korean beef hot pot, and more. The flavors are quite solid, though portions tend to be large, so it’s best suited for groups of four or more to share.

Cheongdam-dong Korean BBQ uses the traditional charcoal-grilling method, focusing mainly on grilled beef and pork belly.

The unlimited Korean side dishes are already set on the table. The selection varies daily, but homemade Korean kimchi is always available—and it’s delicious.

Seafood lovers can also choose from high-quality seafood options.

There’s even water kimchi here—a type of Korean kimchi used to cleanse the palate, with a refreshingly crisp taste.

They even serve the famous “seagull meat”! That’s the meat near the cow’s heart, also known as “heart-protecting meat,” known for its chewy texture.

Grilled meats come with two different dipping sauces.

Korean BBQ wrapped in lettuce, paired with pickled onions, sauces, and kimchi, offers a rich yet non-greasy flavor.

Korean spicy seafood hot pot is loaded with ingredients and gets tastier the longer it simmers.

There are many imported Korean drinks, but they’re all quite sweet. If you prefer cocktails, they’re also available.

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The Korean beef hot pot, sometimes called Korean sukiyaki, is a bit too sweet for Mi’er’s taste.

The stir-fried rice cakes here are among the best Mi’er has had in Taiwan.

The seafood pancakes are generously filled, with well-balanced textures and sauces.

The lettuce platter is generous and beautifully arranged—and it’s unlimited, too.

The lettuce comes from non-toxic farms, and being able to enjoy it endlessly is truly generous.

The booth-style seating is great for gathering with friends.

The venue has a strong nightclub vibe. The only downside is the loud music, which isn’t ideal for someone like Mi’er…

Cheongdam-dong
No. 196, Section 4, Civic Boulevard, Taipei City
02-2775-4195

"About the author: Mi’er, a food journalist who pursued her passion right after graduating from National Chengchi University’s Department of Chinese Literature. Raised under the guidance of her chef mother, she has a keen sense for food—both as a lover and a cook. Due to her work, she frequently travels around Taiwan and beyond in search of delicious eats, sharing her experiences on her blog and organizing group dining events. She is the author of the book ‘Group Food Tasting Reports’.

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