Sydney Madang

Don't arrive starving. There's a perennial queue lasting at least 30 minutes at this K-town favourite, and be warned, the enticing smells of sizzling pork belly and ox tongue coming off the barbecue might just have you eating your own arm. Start with crisp kimchi pancakes and wiggly bean starch noodles, before moving on to the main event. Here, tabletops transform into barbecues and hotpot hearths, where you control the culinary theatrics. The condiments really make the meal, from various crunchy pickled vegetables to marinated tofu skin - just add a few mates, as many beers and you're away.