When this place first opened a number of years ago, its main selling point was that they had different types of wood for you to select to create more aroma. When we went to its second outlet today (126 Telok Ayer Street), they didn't even ask us what we wanted. They admitted that it would have been just a few bits of wood anyway, whereas the bulk of the heat came from standard charcoal.
The good thing though is that it didn't really matter, as the food was decent and wasn't as commercialized as I had feared. We had a beef set that came with a number of different cuts, including kalbi, chadolbaegi, and that yukhoe above. The banchan was passable too, even if it couldn't compare to places like Um Yong Baek and Joong San. They even had a range of different salts for you to choose from.
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