KANGNAM STYLE

The kimchi and pickles
are presented in neat
Celadon dishes carefully
arranged on the small table.
The meat sizzles
on the iron dome
resting above the bucket
of orange hot coals
set into the table
littered with half empty
and fully drained bottles
of Hite beer and
thimble glasses of Soju.
The waitress snips the meat
from the ribs
and replenishes the lettuce,
the pickled onion, bean paste,
as our voices slowly rise
above the din
of beer and whiskey
until we drown it
in a bowl of duck noodle soup
and stumble out
onto the streets of Kangnam
for the slow journey
back to the hotel.