Title: Hoban Korean Cuisine
Lets start with the text, the meat of the menu. There is so many items on this brochure it becomes hard to read what items belong to what category. A common problem among popular and big chain restaurants. The white category titles are good start although I don't know why they feel slightly tilted compared to the rest of the alignment. Sizing also helps to conserve space as well as difference descriptions from their dishes. Another helper is the addition of icons beside the dish text bodies to help further identity spices, origins, and allergens.
The pictures may seem a little too much on certain pages. One or two pictures would suffice. And the temple on the third page in the top row seems out of place with the rest of the consistency. The front cover shows an excellent use of space because you don't need to fill it up. No bells or whistles here. The title name with the same name in Korean helps to create that distinct region of the orient. A bowl of rice in one corner with chop sticks parallel in the top for balance.
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