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2011-05-05
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We went on a Saturday afternoon. Having three to four tables of customers, the cosy restaurant was lively and busy. We were allocated a long table at one quieter end of the shop.The menu was quite extensive and a lot of authentic Korean dishes were available. Having spent sometime on digesting the menu we decided to order something we were all comfortable and familiar with.We requested to have the kimchi for Koreans. The spread of kimchi, pickled reddish, spinach, bean sprouts and many more is a
We went on a Saturday afternoon. Having three to four tables of customers, the cosy restaurant was lively and busy. We were allocated a long table at one quieter end of the shop.
The menu was quite extensive and a lot of authentic Korean dishes were available. Having spent sometime on digesting the menu we decided to order something we were all comfortable and familiar with.
We requested to have the kimchi for Koreans. The spread of kimchi, pickled reddish, spinach, bean sprouts and many more is always impressive to look and eat. They tasted wonderfully authentic too – the kimchi was really sour instead of simply sweet and spicy; and there was a great deal of hot paste in 70% of the small dishes.
Surprising tho, the first dish ready turned out to be Galbee Jjim,Short ribs simmered in sweet soy sauce. We thought something stewed would take a longer time to prepare. And surely it needed more time to cook as the ribs were so tough that our teeth suffered having to chew on them hard. They were nicely flavoured but more time should be allowed to let them go softer before torturing the customers’ teeth. I dont mind mushy ribs but i do mind metal-hard ones.
Then there was the Doenjang JJiGe, or miso soup, which my dad always ordered whenever we have Korean food. The soup looked a little different from what we got elsewhere as it was greyish instead of reddish here – or did we actually order a different dish but were mistaken in thinking we ordered that particular thing? Anyway, it was quite nice but the cubes of beef in the soup were quite tough to chew.
Swiftly came the rice and the noodles. We ordered two very starchy dish and they were very filling! The Bibimbob was basically rice mixed with different kinds of pickled vegetables and beef, seasoned with hot paste. It was good – the rice were the round and fat ones, and was sticky but sweeter than the long-grained rice we usually have. The ‘hot’ paste was in fact quite sweet. The abundance of vegetables (mushroom, shredded carrots, beansprout..) made the rice even more filling and fiber-rich. It was good tho, and the portion was huge – we each got a big bowl of rice and could hardly move after spooning the whole thing in.
The NengMyun here tasted okay but i thought the soup could be colder and more sour. The other Korean restaurant in Sheung Wan made their soup really icy cold by actually putting ice in the soup, making it noodles-on-the-rock. Man, that was chilling but great to eat. This one could be improved based on their way of treating the noodles. The noodles were also quite chewy-were they made of buckwheat?-but lack of flavour. The beef shin that came with the noodles was also quote coarse and tough, while the peers and reddish were better to eat.
t was so cold (air-con to the max for better ventilation?) that I had to order something hot to avoid being frozen to death. I tried the ginger tea last time and it was so spicy and nice. What i got this time was equally good and I held onto the hot cup as a hand-warmer What they didnt tell us was that a drink is actually included. So basically I didnt have to pay extra for the ginger tea even if I ordered in advance without knowledge to their offer. My dad got a red dates tea and my ma got a hot ginger tea. They were nice and certainly helped with digestion as the meal was far, far too starchy!
Would come again - and the huge portions are better shared among a bigger crowd than three.
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张贴
