影片
更多
2011-06-01
175 瀏覽
The last Korean meal i had at Lee Fa Gardens was really disappointing as the Galbee Jji (braised beef ribs) was undercooked and way too chewy. This time we made it to Changwon Korean Restaurant in Tsim Sha Tsui, a restaurant along the street better known as the 'Little Korea' in Hong Kong. We were actually 'forced' to eat there as others were all closed on Sundays, so there we were at this humbly decorated Korean restaurant. Familiar with the Korean menu, we quickly decided what to have and aske
9 plates (i did count out of curiosity!) of appetizers came with a 'pong' on the table. Some unique kimchis were served including the semi-transparent, whitish jelly-like thingy in a sweet and hot sauce, marinated sesame leaves, marinated vegetables and etc. They all tasted good and were definitely than the stir-fried rice noodles ubiquitous in Korean restaurants.
It was so hot outside that we had NengMyun, cold bucklewheat noodles in soup. It was something we always had so we could compare between different Korean restaurants with this dish. Here they served the noodle in a metal bowl, and on top of the noodles were messy shredded pears, reddish and cucumbers, and an egg. There were no beef and apples whatsoever but there was ice in it! It came with no other condiments. We asked if we could have vinegar and mustard and the waiter handed us this.
Wow – mustard in a toothpaste tube with Korean characters! It looked very authentic to me. I wondered if they just bought it from the Korean store next to the restaurant – in that way it was guaranteed that the ingredients and utensils they used were mostly authentically Korean! Very nice!Back to the noodles – the buckle-wheat noodles were cut into strips and were fine and small, and were easy to eat. They tasted disappointingly bland but chewy. The soup was nice and cold, but certainly not sour and refreshing enough. It tasted much better with mustard and vinegar, and the flavour was more ‘dimensional’ than what we usually had. It was not JUST sour but had a hint of beef stock in it. It was so good that i finished my bowl of soup!
A lot of customers praised the Galbee Jj here so i was expecting a lot from it. It was also because of the disappointing pot of beef I had last time that made me expecting even more from this. Luckily it was good. The portion was not enormous but the flavour was intense and rich. The chunks of beef were large but well-cooked and tender – they were full of juice and flavour and i loved how the loins were chewy and spongy(i LOVE chewing on soft bones and loins). They tasted a little sweeter than what we usually have outside – was it because of the sweet dates? Even the reddish, carrots and caramelized onions were tasty – the sauce was also nice that i wish i could eat it with rice!
Doenjang JJiGe is something my dad always had. It was authentic and very nice. It was slightly sweet of miso, the soup was quite thick and it was of the correct colour and smell. Even the chunks of tofu had picked up the rich flavour of miso! It was really nice.To conclude- the meal had not disappointed us. There got to be a reason why the restaurant could stay alive in ‘Little Korea’ where competition is keen. That got to be the quality of dishes it serves, and how closely it sticks with the authentic Korean cuisine. It was worth the walk too – and this place is where i would definitely miss!
張貼
