Sandong Gyojakwan is helmed by Chinese-Korean Chef Dan Byeong-ho who learned the art of dumpling making from his parents at the tender age of ten. His restaurant specializes in Chinese-style dumplings, prepared from scratch, daily, from the wrappers to the filling. Boiled dumplings and steamed dumplings each offer a different texture, due to the difference in the thickness of the skin. Other items on the menu include Korean-Chinese staples like five-spice beef salad, XO shrimp and stir-fried assorted delicacies. Seating is limited to four tables.