Yonghogwan

About

Cozy Hong Kong-inspired Chinese pub in Cheonho known for its crisp fried eggplant and unique cloud-like whipped meringue egg soup.

Tucked into the backstreets near Cheonho Station in Gangdong, Yonghogwan is a compact Chinese-style *yori-jujeom* (culinary pub) evoking the mood of a late-night Hong Kong alley. With roughly seven tables and an intimate, tidy interior—complete with a clean indoor restroom—the space prioritizes small gatherings and date nights over loud drinking parties; large group reservations are intentionally not accepted. Guests are greeted with crisp complimentary shrimp chips before diving into a beverage roster featuring Tsingtao draft beer, highballs, and high-proof Chinese spirits like Yantai Kaoliang Liquor, frequently mixed with beer for a customary *yeon-maek*. The kitchen strictly adheres to prepping and cooking daily-sourced ingredients to order, which shows across its focused menu of fried and wok-tossed fare. The standout obsession among regulars is the eggplant fries (*gaji-twigim*), available in classic seasoned, chili, or sweet-and-sour preparations. Fried to an enduring crunch that refuses to turn soggy, the lightly salted classic version makes an effortless counterpoint to cold draft beer. For substantial main dishes, the *marayuk* delivers deep, numbing heat tossed with crisp bell peppers, bok choy, mushrooms, and onions, while the *yuringi* offers chewy, crisp-skinned fried chicken brightened by a sharp, appetizing sauce. Equally distinct is Yonghogwan's signature *gyeran-mandu-tang* (egg and dumpling soup). Unlike conventional broth-based soups, the kitchen whips the eggs into a cloud-like meringue on the spot before ladling it over the dumplings, resulting in an airy, striking visual that divides opinions between diners craving piping-hot tradition and those drawn to novelty. For tables looking to graze further, pairings like deep-fried flower buns served with sweetened condensed milk and boiled dumplings round out late-evening rounds. Because frying orders are handled on the fly, dishes can take time during peak rushes, making it wise to put your first round of plates in early.