Truth be told, this post is almost two months overdue. As I would not be in Melbourne to celebrate WL's birthday, I tricked him into coming out for dinner with my friends and although it backfired, I do give myself credit for trying.
WL is a big fan of meaty dishes and so, dinner at a Korean bbq made sense at that time. Well, that and because of the miserable cold weather we have in Melbourne.
Service is very attentive and much needed when barbecuing due to the different temperatures required to sear the meat. Diners can choose from set menus consisting of various cuts of meat or go ala carte.
Love how Koreans always have small portions of side dishes, mostly vegetarian in nature, but nevertheless, a good way to mix up an otherwise greasy meal.
Ox tongue - no marinade needed for this fella. Seared within a few seconds on the hot grill and consumed a few seconds after.
We ordered the "Fly me to Korea" set that comes with pork belly, Wagyu chuck tail flaps, Wagyu oyster blade and marinated beef ribs. Highlight for me was the wagyu chuck tail flaps as it was juicier and the meat was slightly softer compared to the rest.
Korean fried chicken - prepared using their secret spice mix recipe and served with sweet-spicy house and homemade aioli. WL and I both agreed that this would be better had the chicken bits been coated with the sauce mix. Messy, maybe.
Midnight craving - Hotteok filled with cinnamon and nuts, served with poached pear and vanilla ice cream.
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