Salchi garlic vs Toowoomba pasta at Ciment, a Gung-dong restaurant in

I went to Ciment Chungnam National University Branch for dinner in Gung-dong. This time I picked two pastas I usually love: salchi garlic oil pasta and Toowoomba shrimp pasta. I also ordered a 500cc draft beer to go with them. They had such different charms that comparing them side by side was fun. Writing this up for anyone hunting for good Gung-dong pasta.

Location and parking at Ciment Chungnam National University Branch

Ciment Gung-dong Chungnam National University Branch is at 131 Daehak-ro, Yuseong-gu, Daejeon. Hours are 10:40 - 21:40, and there's no dedicated parking lot. Takeout and delivery are available, along with group seating and Wi-Fi.

Parking nearby can be tough during lunch and dinner hours. If you're driving, they recommend using a paid parking lot nearby. It's close to Chungnam National University, so it's also easy to walk to.

The vibe inside and ordering by tablet

Walking in, the place felt clean and tidy overall. The tables had enough space between them to make the meal comfortable.

You could order straight from a screen at the table. Being able to browse photos made choosing easy. Besides pasta, they also had pizza and risotto. With so much variety, I got curious about trying other dishes next time.

How does the salchi garlic oil pasta taste?

The first dish I ordered was salchi garlic oil pasta. The plate came with pasta and salchisal (chuck flap steak) together. At first I wondered if the garlic aroma would be too strong. Tasting it, the garlic came through mildly. The scent soaked naturally into the noodles, making it easy to eat without feeling heavy.

The seasoning was subtly salty. Even as an oil pasta, it didn't feel greasy at all. The saltiness paired well with the garlic aroma. Eating the salchisal together with the noodles made it feel even more filling. The materials I saw also highlighted the combination of salchisal and garlic oil as a key feature. If you like oil-based pasta while hunting for good Gung-dong pasta, this one should suit you.

The thick sauce of the Toowoomba shrimp pasta

The second dish was Toowoomba shrimp pasta. Unlike the oil pasta, the sauce itself was thick from the start. It coated the noodles well, so every bite felt rich. Personally I like a thick sauce, so this hit the spot.

The shrimp were satisfying too, with a plump, springy texture inside the cream sauce. Eating the noodles and shrimp together gave a nice contrast in texture. The rich sauce and springy shrimp went well together.

Alternating bites between the oil pasta and the Toowoomba made the difference in flavor really clear. One was on the cleaner side, the other thick and rich. If you're hunting for good Gung-dong pasta and want to enjoy both styles, ordering these two together works well.

500cc draft beer served in a beaker

Along with the two pastas, I also ordered a 500cc draft beer. The moment it arrived, something caught my eye right away — instead of a regular beer glass, it came in a beaker. It was a first for me, novel and fun. It also made for a distinctive photo. The beer itself paired nicely with the pasta, especially since the salchi garlic oil pasta was subtly salty, which made the draft beer a great match.

Summing up the two pastas

On this visit to Ciment, I tried two pastas with very different flavors at once. The salchi garlic oil pasta had a mild garlic aroma. The seasoning was moderately salty, so it didn't feel greasy. With the salchisal on top, it felt filling too. The Toowoomba shrimp pasta stood out for its thick sauce, and the springy shrimp made the texture satisfying as well.

• Salchi garlic oil pasta — mild garlic aroma, subtly salty seasoning, filling with salchisal
• Toowoomba shrimp pasta — thick, rich cream sauce, springy shrimp
• 500cc draft beer — served in a beaker, pairs well with the salty oil pasta

The two dishes had such different flavors that ordering them together worked well. The draft beer coming in a beaker was also memorable. If you're hunting for good Gung-dong pasta and like both oil-based and cream-based styles, this place should suit you. The prices were also fairly reasonable for a university area. With various pastas and pizzas on offer, there was fun in choosing too. It was a good, easy meal for a day of hunting good Gung-dong pasta, and I enjoyed both dishes. Next time I'd like to try other pastas or pizza.