For a once largely vegetarian people, Koreans do good barbie (and good value), as Myung Ga proves. Their vegie roots and root vegies result in light, healthy dishes with interesting heightened flavours. Pop your shoes off, sit on cushions (there are normal tables, too) and start with thin-skinned dumplings. Stone pot bibimbap is a rice-based melange of julienned vegies, meat, egg and red sauce. Tofu soup, broth flavoured with smoky calamari and baby shrimp, is zapped with chilli. Don't miss rice wine, refreshing and slightly sparkling (shake the bottle, stand before opening). A smiling waitress offers tips, such as to drink from the brown bowls and eat from the white, not vice versa.