There are perhaps eight tables here, no bookings taken, and a queue that forms not long after the doors open, the geometry of a place that has decided to do one thing properly. That thing is samgyetang, the Korean ginseng-and-chicken soup usually built around a whole bird stuffed with jujube and rice. The owner reportedly travelled across South Korea seeking out specialist soup houses before settling his own recipe, and it shows in the range: a classic version served with the chicken, and a second thickened with perilla-seed powder that turns the broth nuttier, richer and quietly more savoury. For those who want heat, there is dakgaejang, its spiced chicken broth a bracing counterpoint. Banchan arrive freely and refill without asking; the chicken-soup set runs to modest money for what amounts to a full, restorative meal. The room is snug enough that you will sit close to strangers, and the service is counter-simple, all comfort and no ceremony. Open across the week bar Sundays and Mondays, it trades on the sort of home-style cooking that rewards patience at the door, a suburban soup joint doing exactly what a soup joint should, and little else.