Just covering off a Korean Chinese restaurant that I've been meaning to write up for ages.
Limster and I went here a few weeks ago for dinner. The place was packed and we did have to wait quite a while for a seat, although this was admittedly a good sign in an area where many restaurants are half (or fully) empty.
- Korean zhajiang mian: Extremely sauce, but without the meat topping one wouild find in a Chinese version. Nice taste and a generous portion, but slightly bland. Not sure if I would get this again although it appears to be a major stalwart dish which many tables ordered.
- Sweet and sour pork: The real deal, Dongbei / Korean Chinese sweet and sour pork. While the sauce was a bit on the gloopy side, the flavour itself was clean and delicate. Very nicely fried pork (this place loves its deep fryer and uses it well.)
- Mushrooms stuffed with prawns: Dried Chinese mushrooms which were reconstituted and stuffed with minced prawns. Strong prawn flavour coupled with a mushroom umami. Easily the best dish of the evening, although quite high in price.
- Fried dumplings: Deep fried jiaozi with pleasantly crispy outside. Interior was not as moist as would have been ideal, but good flavour overall.
Panchan consisted of bean sprouts, quite good kimchee and the first salad with ginger dressing I've seen since Japanese places in the US when I was about 9 years old.
Updated 1 year ago | 31
Updated 1 year ago | 1
Updated 2 months ago | 5
Updated 2 months ago | 6
Updated 4 months ago | 15