In a Tiny Space With a Spare Korean Menu, Sunn’s Makes Magic - The New York Times

Expert banchan and impeccable seafood are just part of the draw at this petite Chinatown restaurant that paves its own path. Credit... Video by Yuvraj Khanna For The New York Times Supported by By Ligaya Mishan When you make a reservation at an independently reviewed restaurant through our site, we earn an affiliate commission. If you are lucky, there will be scallops on the menu at Sunn’s in Chinatown, hauled up from seabeds 120 feet deep. They’re a gift to the chef, Sunny Lee, from her father, a retired engineer who dives for fun into the cold waters off Gloucester, Mass., down where scallops dart along the sand with swift claps of their shells. He rakes them up by hand, then back on the boat shucks and freezes them, an ever-growing hoard — so many that his wife finally said, “You have to get rid of them before you dive for more.” And here they are, in a dish of hwe (raw seafood), cut thick and plush, so each piece has density between the teeth before it surrenders. The plate looks u

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