Masichaina is operated by a chef who previously worked at The Shilla Hotel’s Chinese restaurant Palsun. The name of the restaurant comes from a quirky play-on-words, sounding like “the taste of China” while at the same time asking “can you taste the difference?” The entire restaurant has an outstanding atmosphere and the open-kitchen design increase customer’s trust by allowing guests to watch the cooks at work. All the dishes are delicious but we highly recommend gongbutangmyeon, Masichaina’s baekjjamppong (spicy seafood noodle soup in white broth). Gongbutangmyeon is made with a chicken broth base that has been boiled for over five hours to bring out its really strong flavor. Vegetables and seafood are then added to the broth for a flavorful, non-spicy version of the well-loved classic jjamppong.