Just a couple of doors up from celebrated Korean-Chinese restaurant Biwon (try the jajangmyeon) is Miryang, a freshly opened soup restaurant channelling South Korea’s south-east.
The menu may be short, but the flavours are long and deep in everything from wagyu shank soup and gukbap with sundae – the Korean blood sausage – to the signature, light and aromatic Miryang-style pork soup loaded with spring onions. Season yours with salted shrimp and load up on fluffy rice – refills come free.
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David Matthews is a food writer and editor, and co-editor of The Sydney Morning Herald Good Food Guide 2025.
