Shrimp, Korean chicken, scallops and frog leg skewers. Fried chicken wings. Broiled fresh water eel. Spicy octopus with assorted vegetables. Korean hash browns. Kimchi. This is the roll call at Dan Sung Sa in Koreatown along with the complimentary soup to start and shoestring sweet potato chips drizzled in sugar.
As the Korean music blasts (which oddly sounds precisely like Neil Diamond at some turns, Bob Dylan at others and then Pebbles (!) no less but in the mother tongue) the regulars in the corner drink and smoke and The Monster contemplates what “spicy pork next bone soup with whole potato” tastes like? He’ll never find out.