Korean and Chinese restaurants have been given trouble about traditional practices with kimchi and Peking ducks, respectively.

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Hanjeongsik is a banquet of fish, meat, lettuce wraps, tofu soup and steamed egg, served with side dishes of kimchi (spicy pickled cabbage), acorn jelly, dried anchovies and boiled peanuts.

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Alas, the restaurant was out of kimchi that day, but I stuck with my order.

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The crispy pork belly, a staple of Korean cuisine called samgyeopsal, is intensely rich, and silky chocolate mousse is served up in tiny traditional kimchi pots made from chocolate, which are decorated with cake crumbs and edible flowers.

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