Instead of typical banchan, Flaming Clam’s feast starts with edamame, raw carrot and cucumber, and hard-boiled quail eggs.

The barrage continued with starchy tempura potato wedges, a crisp-edged green onion pancake and creamy corn “chowder” presented on a foil-wrapped scallop shell strewn with shrimp bits.

A soup arrived bobbing with soy-based imitation fish cake braids, cylinders and balls, all submerged in a light scallion studded broth.

At first, it was unclear what was in the aluminum foil baking tin when our waitress slid it onto the tabletop grill. Eventually, it became clear that we were looking at Dukbokki, beaded rice cakes that became supple as they absorbed the chile paste and mozzarella cheese. The molten mass also hosted enoki mushrooms, calamari strips and tiny mussels.

Our waiter lifted the lid on a pot to reveal soufflé-like egg studded with scallions.

The show-stopping moment was when our waitress brought a heaping seafood platter to our table, with varieties served in their shell, on the half shell or foil-wrapped. She and a waiter subsequently loaded our tabletop grill with various seafood as space became available.

Our waitress pulled conch from the grill and plucked meat from each spiral-shaped cavity using tongs. Scissor cuts of conch meat were yellow outside, with chewy, clam-like texture.

Throughout the course of the meal, open-faced clams arrived in several shapes and sizes. Mid-sized clams cooked in their own brine and remained fairly tender.

Earlier in the meal, in a clever move, our waitress poured briny pink clam juice from the shell onto steamed white rice topped with nori – dried seaweed sheets. Later, she mixed the ingredients, reloaded back into the shell and placed back on the grill to create inventive fried rice.

Massive oysters wrapped in foil so juice wouldn’t drain after shells popped on the grill. This was an interesting attention to detail. These particular oysters contained a little too much grey matter for my enjoyment, but they were tender.

Simple shell-on shrimp were one highlight, wrapped in foil and finished on the grill until they became blistered and smoky. They were good on their own, and even better when dipped in chile paste. Of course the shrimp were also blazing hot to touch.

We finished mild and mellow with a steaming bowl of knife-cut noodles in a light broth with thin-shaved zucchini, onions and sweet, tiny clams.

For some strange reason, it took until meal’s end to finally receive kimchi. It was unusually pungent, tasting like it fermented for years.