Overall a very enjoyable meal, beautiful plating, and attentive service.
Garden:
Sweet Potato Beignets -- my favorite in this section. I'm not sure if beignet really describes it, as it's not an airy doughnut, and is essentially a fried sweet potato ball. But it's nice and soft on the inside and not dense or dry at all. The white kimchi soup actually pairs quite nicely with the sweet potato.
Brussels Sprouts -- shredded sprouts topped with grilled tofu. It was an interesting take, and I liked the mix of flavors and textures (raisins, peanuts, seaweed, tofu).
Glass Noodle -- a pretty good japchae, albeit on the sweet side for me.
Mung-Bean Korean Pancake -- I was expecting a thin pancake more similar to the seafood pancakes, but this was actually quite thick, and the texture was quite meaty...like a meatloaf (and kind of dry...like a meatloaf).
Sea:
Spanish Mackerel -- small portion, but pretty well done. Bite-sized pieces of grilled mackerel on top of rice wrapped in swiss-chard. The mackerel flavor was not too strong (mackerel can be a "fishy" fish, but this did not have that, which is good for those who don't like mackerel, although I wish it had a bit more flavor). The swiss chard was pretty much just a wrapper for the rice and didn't have much flavor on its own, but the rice was good.
Cod -- also very light. My favorite was actually just sipping the broth.
Land:
Pork belly -- well cooked, but not as much flavor in the pork belly as I expected. Really liked the crispy skin, and the meat was also tender without being too fatty (I dislike it when there's as much or even more fat than meat, but this had a good ratio of meat to fat). The kimchi roll, however, was really delicious.
Short rib -- also pretty tender meat, and I liked the sweetness of the soy marinade.
Chicken -- again, well cooked and tender, and this one was nice and spicy.
Dessert:
Korean-style Rice Stick -- delicious honey chestnut gelato and misugaru powder. The rice sticks are essentially fried mochi-like sticks, so you have a bit of a crunchy + chewy texture. There were a lot of sticks though, and I could've used fewer sticks (or more ice cream).
Passion Fruit Tart -- simple but well executed. Nice and buttery and crunchy tart with a sweet and tart (but neither too sweet nor too tart) passionfruit filling.
Garden:
Sweet Potato Beignets -- my favorite in this section. I'm not sure if beignet really describes it, as it's not an airy doughnut, and is essentially a fried sweet potato ball. But it's nice and soft on the inside and not dense or dry at all. The white kimchi soup actually pairs quite nicely with the sweet potato.
Brussels Sprouts -- shredded sprouts topped with grilled tofu. It was an interesting take, and I liked the mix of flavors and textures (raisins, peanuts, seaweed, tofu).
Glass Noodle -- a pretty good japchae, albeit on the sweet side for me.
Mung-Bean Korean Pancake -- I was expecting a thin pancake more similar to the seafood pancakes, but this was actually quite thick, and the texture was quite meaty...like a meatloaf (and kind of dry...like a meatloaf).
Sea:
Spanish Mackerel -- small portion, but pretty well done. Bite-sized pieces of grilled mackerel on top of rice wrapped in swiss-chard. The mackerel flavor was not too strong (mackerel can be a "fishy" fish, but this did not have that, which is good for those who don't like mackerel, although I wish it had a bit more flavor). The swiss chard was pretty much just a wrapper for the rice and didn't have much flavor on its own, but the rice was good.
Cod -- also very light. My favorite was actually just sipping the broth.
Land:
Pork belly -- well cooked, but not as much flavor in the pork belly as I expected. Really liked the crispy skin, and the meat was also tender without being too fatty (I dislike it when there's as much or even more fat than meat, but this had a good ratio of meat to fat). The kimchi roll, however, was really delicious.
Short rib -- also pretty tender meat, and I liked the sweetness of the soy marinade.
Chicken -- again, well cooked and tender, and this one was nice and spicy.
Dessert:
Korean-style Rice Stick -- delicious honey chestnut gelato and misugaru powder. The rice sticks are essentially fried mochi-like sticks, so you have a bit of a crunchy + chewy texture. There were a lot of sticks though, and I could've used fewer sticks (or more ice cream).
Passion Fruit Tart -- simple but well executed. Nice and buttery and crunchy tart with a sweet and tart (but neither too sweet nor too tart) passionfruit filling.
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