Saturday, February 10, 2007

Togi, 11 Mosque Street

Tucked away in the hustle and bustle of the crowded Chinatown district in Mosque Street is this innocuous little Korean place. Cosy little Korean place. Which euphemistically meant small, crowded and noisy. The interior of Togi largely consists closely packed tables with chairs up to the glass doorway with several other seating spots outdoors as well. Seemingly, it looked to be another place where one would probably have to stand in line for a long wait if reservations are not made in advance judging from the crowd on a Friday evening.

I'm still in the process of discovering Korean food. And this is the very first entry I have under the label Korean. I've been led with the impression that most of their food are just really spicy, sweet or sour and it seems that I'm not too far off with that perception. Apart from Seoul Garden which I've had the misfortune to visit years back, I haven't really done anything Korean (I know Seoul Garden doesn't count) before, so here's a first go. Here I am then, sifting through tongue twisting words that I have difficulty pronouncing and not understanding a single word of the names without translation. Which was much worse than it is for me for Japanese. Incidentally, after this visit to Togi, I still maintain that Japanese food is by leaps and bounds, more exciting and favorable to my palate than Korean. Things may change in the future of course. That much is for time to unfold.

brown rice with beans

Dinner started with a serving of rice and an assortment of pickles and starters. This place gives the option for white rice or the brown ones with beans. The assorted starters which can be refilled as often as requested include kimchi, salted fried anchovies, potato salad and assorted stir fried or pickled vegetables.

Kim chi hea mool jun (kimchi and seafood pancake)

This seafood pancake contains what I detected to be only squid. That's about all the seafood in there with the rest of the fillings being miscellaneous bits of vegetables and chilli. The taste of the pancake was similar to radish cakes.

Nak j bok (spicy stir fried octopus)

This is octopus by name from the menu, but it's actually squid in some sort of nutty spicy sauce akin to satay gravy with a sharper flavor. It was not remarkable, just stir fried squid in a spicy sauce.

Dak do li tang (spicy chicken stew with potatoes and onions)

The dak do li tan is regular chicken stew in some spicy borth. The broth again has a nuttish flavor to it, so this isn't really like curry. This was a serving for 3.

Sam gyeuo sal (pan grilled pork belly)

Sam gyeuo sal cooked

The sam gyeuo sal is basically pork belly with onions, sliced potatoes and mushrooms on the side. The ingredients of the dish is brought to the table uncooked and prepared up front. The melted fat of the pork belly serves as the oil for grilling the accompanied vegetables and excess oil is drained off into the center of the grill which exits an outlet into a tray by the side of the cooker. The meats can be opted to be eaten straight from the platteror can be placed in lettuce leaves and eaten like wraps with sliced garlic, green chilli and some salty brown sauce that tasted like they're made from black beans.


sinequanon said...

what i feel is that japanese food is more subtle and more layered in the flavour department. korean food tends to be more inyourface koreanish.

LiquidShaDow said...

I am hard pressed to disagree. :P

Anonymous said...

Sorry, I chance upon your blog and it interest me as it's food but I would like to highlight this korean food restaurant, it's call Togi and have a outlet at Upper East Coast Road too.