Pretty new Korean restaurant (74 Tras Street, tel : +65 6977 7977) that's appeared almost half a year back. The menu indicates Jeju cuisine - which I wouldn't know if any of it was a good representative but there were things that looked like they were worth trying that weren't the run of the mill.
Makgeolli cocktail's not bad. It's fizzy and there's something floral in it which I couldn't identify/understand.
Banchan's nicely made. Love those pickled onions and garlic infused strips of potatoes.
Tried a bowl of gogi guksu. I'm not big on their bone broth because of the flour-y taste which I'm guessing is from the noodles. Slice pork's decent and not as amazing as how some reviews have made them out to be. What made me inhale this was their fermented hairtail (galchi) paste. More on that in a bit.
Pan fried prawns on the side. These were pan fried in butter! 😬
That's the fermented hairtail paste - the flavour's kinda similar to saeujeot/chinchalok with gochujang I suppose. Which made it ideal pairing with the noodles and sliced pork.
The menu calls this moum guk - seaweed soup with rice.
Pretty good. Texture's gruel-y with the flavour of seaweed and a base which reminded of grains. Also kicked ass with the fermented hairtail paste.
Fermented fish and soybean stew. No idea what/how exactly but it sounded like it'll be delicious in its stinky manner.
It was. Stew needed to be cooled a bit to let the complexities of the flavour develop. Tasted much like fermented beans and sardines.
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