I'm starting to get the hang of and digging these Korean places that serve the assortment of pickles and starters before the real food comes. It gives me something to work my mouth with apart from conversation and is much appreciated when you're hungry and waiting for the food to arrive. With only one other place in comparison from recent times, I've to say that
Togi serves better of this pre-meal appetizers than Hansang (Square 2, #03-32 to 35/40 to 44). Service at this place on a quiet Sunday evening is snappy and polite. Snappy meant that things were done fast in case you were wondering. Also, this place serves a light Korean beer
that goes by Hite which claims to be made from natural fresh water, thus providing a fresh taste. Wow! Lol. The reason that I don't visit Korean places often is because, the menu tends to look very similar to me most of the time and this limitation, perceived or real, gives me the impression that the food is generally same everywhere. Maybe I just haven't gotten to appreciate the subtleties of their cuisine. If such a word is applicable for that.
Also, the bulgogis are difficult to differentiate. Each one that I've had taste very similarly to one another and really, is that all there is to them. One can only have them for so often before you get weary of the taste and even though the ones here are noticeably better than what you can get from supposed Korean food stalls in the food courts, there doesn't seem to be much identifying factor to them apart from the fact that they are prepared better. What I found defining for Hansang is that, they do a very good
beef rib soup, something which I've never really had before elsewhere. Despite its plain and uninteresting appearance,
the soup comes flavorsome of the beef and having meat that slides off the bone easy is always a plus point for me. This comes recommended if you ever visit. The other definition for this restaurant comes from the rice which are steamed with some root vegetables. There was a slice of carrot, some sweet potato, a piece of pumpkin and interestingly a date served with the rice that stays piping hot up to the last mouthful.
beef rib soup
I'm starting to get the hang of and digging these Korean places that serve the assortment of pickles and starters before the real food comes. It gives me something to work my mouth with apart from conversation and is much appreciated when you're hungry and waiting for the food to arrive. With only one other place in comparison from recent times, I've to say that Togi serves better of this pre-meal appetizers than Hansang (Square 2, #03-32 to 35/40 to 44). Service at this place on a quiet Sunday evening is snappy and polite. Snappy meant that things were done fast in case you were wondering. Also, this place serves a light Korean beer
that goes by Hite which claims to be made from natural fresh water, thus providing a fresh taste. Wow! Lol. The reason that I don't visit Korean places often is because, the menu tends to look very similar to me most of the time and this limitation, perceived or real, gives me the impression that the food is generally same everywhere. Maybe I just haven't gotten to appreciate the subtleties of their cuisine. If such a word is applicable for that.
Also, the bulgogis are difficult to differentiate. Each one that I've had taste very similarly to one another and really, is that all there is to them. One can only have them for so often before you get weary of the taste and even though the ones here are noticeably better than what you can get from supposed Korean food stalls in the food courts, there doesn't seem to be much identifying factor to them apart from the fact that they are prepared better. What I found defining for Hansang is that, they do a very good beef rib soup, something which I've never really had before elsewhere. Despite its plain and uninteresting appearance, 
the soup comes flavorsome of the beef and having meat that slides off the bone easy is always a plus point for me. This comes recommended if you ever visit. The other definition for this restaurant comes from the rice which are steamed with some root vegetables. There was a slice of carrot, some sweet potato, a piece of pumpkin and interestingly a date served with the rice that stays piping hot up to the last mouthful.
beef rib soup
Posts
Post a Comment