影片
更多
2021-05-20
7891 瀏覽
This Korean restaurant has three outlets, and today I visited the one in TST, on the 27/F of iSquare. It started with the first outlet in Causeway Bay in 1996, and because of its success, opened this branch in 2009, with a large floor space commanding a skyline view of the Kowloon area as well as Victoria Harbour.We are fortunate and got to sit at the window side, able to enjoy the fantastic view during the meal. The décor of the restaurant has a neat and clean setting, and while not exactly aim
This Korean restaurant has three outlets, and today I visited the one in TST, on the 27/F of iSquare. It started with the first outlet in Causeway Bay in 1996, and because of its success, opened this branch in 2009, with a large floor space commanding a skyline view of the Kowloon area as well as Victoria Harbour.
We are fortunate and got to sit at the window side, able to enjoy the fantastic view during the meal. The décor of the restaurant has a neat and clean setting, and while not exactly aiming for a premium ambience, does provide a comfortable and festive feeling reminding us of nice dining experience in Korea.
We ordered some appetizers to start. The Pan-fried Fish Fillet with Egg ($130) has a total of 9 pieces, with the fish fillet coated with egg before putting to pan-fry. Paired with a dipping sauce, I like the fillet not being heavily seasoned, making it right on saltiness when eaten together with the sauce. Even though this is decent in taste, I guess the version with prawns would probably be more well-received.
The other appetizer was Seafood Pancake with Green Onion ($120 medium sized). A dish I always order in every Korean restaurant I visited, this one was of the right thickness, with a good bite but not making you feel like eating excessive dough. The green onion added a nice fragrance to the dish, but the amount of assorted seafood, which was cut to small pieces, might be too little in the serving.
Then we had Ginseng & US Premium Organic Chicken Soup ($220). The soup was nice, with the essence of the chicken integrating with the ginseng, delicious on both palate and aromas. The whole chicken is of appropriate size, with the bowels stuffed with sticky rice. Together with the red dates the soup is a good way to keep warm especially during the fierce cold weather in Korea’s winters, but still good even in hot summer like today.
The Sizzling Stone Pot Rice with Chicken, Vegetable, Egg & Korean Premium Chili Paste ($125) is my favorite in the evening. The rice, after mixing with all the different ingredients and the chili paste, gives a great culinary treat, with the burnt rice giving a bit of crunchy texture to the shredded vegetables, and the chili paste not too spicy to make you sweat, instead giving a nice savory to the rice. A must-try.
I also ordered Premium Fresh S-Pure Pork Jowl Meat ($190) as well as Fresh Lettuce Basket ($48). Wrapping the nicely grilled pork (done by myself) with lettuce, and together with the signature sauce and garlic, it was really good. From the choices on the menu, you can also tell the restaurant specializes in BBQ meat, and perhaps next time I can sample more of them.
The service is decent, and while it seems the restaurant is a bit short of staff, they are still attentive and behaving in friendly and nice manner. The bill was $1,013 and I would say the price is very reasonable. One main point I think can improve though is how they serve the dishes. I got all the appetizers, the soup, and the BBQ meat all served at the same time, followed closely by the bibimbap. Even with a table for 4 and only two of us the food occupied the whole table, and we had to eat extra quickly to avoid the food getting cold. Not the best experience and if they can just pace it appropriately it will be much better.
張貼
