Creative interpretations of Korean cuisine, all thankfully lacking the more intense heat found in conventional Korean cuisine. I can taste all of the flavours now.
Spicy pork buns. This was my favourite dish of the night, sliced, slow roasted pork with a sweet and
sour sauce, roasted red peppers and mozzarella
"Jap chae": mung bean noodles with stir fried
vegetables in a sesame oil/soy dressing.
Wild mushroom salad, a wonderful combination of
flavours and textures.
"Bi bim bap" rolls. The taste was good but the
texture wanting. I would have preferred the soft
shells to be crispy.
Spicy pork neck tacos another terrific combination
of flavours and textures with a nip.
tad overcooked.Tempura prawns with tobiko, chives kelps salad.The coating was mushy and not crispy.Sweet chili and garlic prawns. Good flavour but a
Soo yook 48 hour braised beef shank. Anotherfavourite dish.Tempura onion rings. Good but not quite crispyenough.All the dishes below are accompanied by a "saam set", rice, lettuce leaves and house made fermented kimchi for the wraps .
over cooked and rather uninteresting. I would skipGrilled pork belly saam set. The pork was a bit too dry, only enlivened by the fat.Bulgogi (rib eye) saam set, my favourite of the 3saam sets.Galbi saam set (short rib), frankly the beef was
milk crumbs, liquid cheesecake. A very novel"Milk+cake", carrot cake, graham cracker frosting,
approach to a very interesting, good dessert.