Best Dishes at Miga

Miga's version of this classic noodle soup is nourishing and complex. The broth simmers ox bones for hours to build deep umami. Sliced beef brisket, springy noodles and crunchy kimchi swim in the broth, while a dollop of beef tartare and raw egg yolk gets stirred in tableside. The tartare melts into the hot broth, creating a creamy richness.

Large king prawns coated in a bright red gochujang-based sauce that brings serious heat. The king oyster mushrooms soak up the spice while the courgette adds vegetal balance. The combination of fresh seafood, umami mushrooms and the chile kick makes this a standout. Reviewers note the prawns stay succulent despite the high heat.

Short ribs braised low and slow in a savory soy broth until tender enough to nudge off the bone. The poached pear adds sweetness and the mushrooms soak up the umami-rich braise. Multiple reviews single out the sauce-to-meat ratio as the draw. Multiple diners note the meat falls off at the gentlest touch.