Good Morning Hongkong is a chinese restaurant in Seomyeon And Jeonpo, Busan.
Editorially verified August 27, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: Tomato ramen and dandan noodles, both 10,000 won, with an egg toast to share.
Tip: No reservations; put your name in the tablet queue, and expect a wait after noon on weekends.
Address: 19 Seojeon-ro 47beon-gil, Busanjin-gu, Busan 47247
Zandunga folds tacos in an industrial-styled Jeonpo alley room in Busan, a Michelin Guide Mexican kitchen run by a chef who cooks the food he loves.
Order: The octopus tostada and a shrimp taco; tortillas come off the plancha warm.
Tip: It hides one alley off the main Jeonpo drag; Catchtable takes bookings for the small tables.
Zandunga folds tacos in an industrial-styled Jeonpo alley room in Busan, a Michelin Guide Mexican kitchen run by a chef who cooks the food he loves.
Order: The octopus tostada and a shrimp taco; tortillas come off the plancha warm.
Tip: It hides one alley off the main Jeonpo drag; Catchtable takes bookings for the small tables.
Yongkangzzie plates Taiwanese beef noodle soup a street back from Gwangalli Beach in Busan, a Michelin Guide room styled like a Taipei corner shop.
Order: Beef noodle soup with a side of Taiwanese pickles; portions run generous.
Tip: Takeaway and delivery run from the same counter; plan around the 15:00-16:00 break.
Outro by Vito moved its pasta kitchen near Gwangalli Beach in Busan and kept its Michelin Guide place, pairing European plates with wine into the night.
Order: The signature pastas that survived the rebrand, with a bottle from the short list.
Tip: Wine is part of the deal here, so plan to order a bottle; evenings run late for the area.
Ultra Bite runs a late bistro at the end of a Gwangalli alley in Busan, a Michelin Guide dining bar from young chefs trained in Australia and Seoul.
Order: The day's fish plate, hanchi when they have it, with the jokbal for the table.
Tip: Book on Catchtable; it works as a proper dinner or a second-stop wine and plates room.
1969 Buwondong Kalguksu has hand-cut its own noodles since 1969 in Busan's Nampo-dong, a Michelin Guide shop selling only kalguksu and mandu.
Order: Buwon kalguksu, 9,000 won, with the juicy gyoza mandu on the side.
Tip: It sits steps from Nampo Station exit 1; the summer kongguksu is a local ritual worth timing.
Cha Ae Jeon Halmae Kalguksu has served morning kalguksu in Yeonsan-dong, Busan since 1982, a third-generation noodle house now in the Michelin Guide.
Order: The plain kalguksu: anchovy broth and soft noodles with nothing hidden.
Tip: It closes by mid-afternoon and alternate Sundays; go for a late breakfast like the regulars.
