Hwa Pung Jeong grills everything over binchotan imported from Korea and Japan — white charcoal that burns hot, low-smoke, odorless. "Safe binchotan grilling, kept warm on a small brazier, keeping the full flavor and tender sweetness" — the venue's own words.
Over every grill hangs a copper exhaust hood — a modern smoke-extraction system so you can "enjoy the meal without the smell clinging to your clothes". Every dish is prepared by a Korean chef with 40+ years of experience; the greens are organic from the restaurant's own Đà Lạt farm.


