Sinsa Chinese restaurant with valet parking: Samsin Garosu-gil

I was originally looking for dim sum when I discovered Samsin, a Korean-Chinese-Japanese fusion Chinese restaurant packed with delicious, distinctive dishes. This Sinsa Station favorite takes the best of Korean, Chinese, and Japanese food and blends it into Chinese cuisine — I loved it.

How to find Samsin Garosu-gil and where to park

This Sinsa Station Chinese restaurant, Samsin Garosu-gil, is a 3-minute walk from Sinsa Station Exit 8 — walk straight out of Exit 8, turn left at the entrance to Garosu-gil, and you'll find it easily on the 2nd and 3rd floors of a distinctive tile-roofed building. The sign reads 三神 (Samsin) in Chinese characters.

Climbing the outdoor stairs to the 2nd-floor entrance, I was greeted by a stone statue at the doorway that made me feel like I'd walked into a Chinese temple haha. FYI, valet parking is available on the 1st floor of the building — ₩5,000 for 2 hours, plus ₩1,000 per extra 10 minutes.

What the third-floor hall and seating are like

Samsin Garosu-gil has a hall and rooms on the 2nd floor, but we were shown up to the even more spacious hall on the 3rd floor. The Asian-style interior paired with mint accents made for a great mood and a clean, tidy Chinese restaurant interior. It's open daily 11:00–23:00, Friday and Saturday until 24:00, with a break time from 16:00 to 17:00.

Each table has its own well-divided space, so you can enjoy your meal privately.

They also have a great private room for groups, and the course menus looked like solid value, so this place seems good for gatherings or work dinners too :)

What are the signature dishes at Samsin Garosu-gil?

Signature dishes at this Sinsa Station Chinese restaurant, Samsin Garosu-gil, include Tokyo tangsuyuk finished with a honeycomb sauce, Beijing chicken (a reinterpretation of Peking duck), mapa chawanmushi (a meeting of Chinese mapo tofu and Japanese chawanmushi), gatkimchi mendbosha (crispy shrimp toast cut with Jeolla-do mustard leaf kimchi to balance the richness), and gochujang dongpo-yuk (Chinese braised pork belly reimagined with gochujang sauce and minari). These are inventive Korean-Chinese-Japanese fusion Chinese dishes you won't find anywhere else. 😊

A Korean chef from a Michelin restaurant, a 30-year veteran Chinese cuisine master, an izakaya craftsman

With masters of Korean, Chinese, and Japanese cuisine all coming together to build this place, doesn't the name Samsin (三神, 'three gods') fit perfectly!

Welcome food: gonggalbbang (hollow puffed bread)

Samsin Garosu-gil served gonggalbbang as welcome food — crispy on the outside, and the sugar-cinnamon combo reminded me of the Chinese-style hotteok I love haha. There were two of us but only one came out, so we had to share it — it was so good I basically ate most of it haha.

Tokyo tangsuyuk (sweet and sour pork, small), 20,000 won

I thought the sauce, which came separately, would just be set down on the table, but the server poured it over the dish the moment it landed — I fumbled and just barely managed to snap one photo in time 😅

Tokyo Tangsuyuk (small) Sweet and Sour Pork by Tokyo ₩20,000

An homage to Tokyo steak — this is the tangsuyuk version of it, a fusion dish that adds a Japanese trend to traditional Chinese sweet and sour pork. The hot stone plate, the sweet and tangy sauce, and butter together — absolutely delicious!

The fried coating was crispy, the meat inside juicy, and the sweet and tangy sauce was excellent too.

What made it even better was the rich buttery flavor added in. 😆 My friend, who always teases me for ordering tangsuyuk every time we go to a Chinese restaurant, admitted this was the best one yet haha.

Apparently a two-Michelin-star chef and a chef from hotel dining run the kitchen — no wonder the taste and quality were on another level 👍

Galbi-jjim jajangmyeon (braised short ribs with black bean noodles), 25,000 won

Galbi-jjim Jajangmyeon Braised Short Ribs Jjajangmyeon ₩25,000

A chef's recommendation — a hearty jajangmyeon (black bean noodles) topped with tender braised short ribs. Adding Korean galbi-jjim (braised short ribs) on top of jajangmyeon elevated it into a much more upscale dish.

The ribs were tender and savory, and the added chili gave the jajangmyeon a slight kick that cut through the richness.

Handmade xiaolongbao (soup dumplings), 8,000 won

Handmade Xiaolongbao Steamed Dumplings Filled with Hot Gravy and Minced Pork ₩8,000

Dim sum made by hand in-house. Thin, handmade wrappers filled with minced meat — Chinese dumplings bursting with broth.

I poured out the hot, savory broth and slurped it down, then enjoyed the juicy dumpling itself. With so many distinctive dishes on the menu, Samsin Garosu-gil, this Sinsa Station Chinese restaurant, made me want to try everything else too. But honestly, I want that tangsuyuk again haha.

Visited Aug 30, 2026 at 1:30 pm. 46 Gangnam-daero156-gil, 2nd & 3rd floor, Gangnam-gu, Seoul (536 Sinsa-dong, Gangnam-gu, Seoul).