Though it took me some time, I finally made it to Atoboy, a highly acclaimed restaurant that explores the creative small Korean plates called banchan. The difference between the banchan you do get at most Korean restaurants and what Atoboy serves is the fact these are thoughtful plates – carefully devised flavors and ingredients and it’s a larger portion. They serve a set menu of 3 plates for $42 (and there are supplement plates if you like to accompany your meal). (more…)
Tag Archives: Korean cuisine
One of the few Asian restaurants I’m intrigued recently is the newly opened modern Korean restaurant Hwaban in Chelsea. Hwaban is easily the best choice if you want a refined, tasty meal and the serene atmosphere that has a generally casual air is much appreciated since there aren’t many options out there that fits the bill (unless it’s very expensive). Entering the restaurant without a sign indicating the restaurant, it’s a lovely yet minimalist decor. Lots of white with touches of warm wood and small vases of fresh flowers on each table for splashes of color. (more…)
Interior of dining room and most of our banchan Madangsui is one of the few better restaurants in Manhattan’s Koreatown. The large, single floor space is comfortable to sit in for a meal quite quickly. Madangsui serves a large assortment of banchan, small appetizer-like plates, that runs that gamut from cold dishes like mildly spicy kimchi, shaved pickled daikon radishes to the small, hot cast iron pots filled with a spicy vegetable stew, and a Korean style steamed egg dish called gaeran jim. The latter was very good — fluffy and light savory eggs topped with fresh scallions — that..
Entrance to Mŏk bar and Counter bar seating and open kitchen This past weekend, we headed to Mokbar located in Chelsea Market, right across Los Tacos No. 1. It was one of those wet, rainy evenings that my dining companion and I craved a comforting bowl of noodles and maybe more. This restaurant, on the surface, looks like most ramen bars around Manhattan but what really makes them stick out is their push on traditional Korean fare but utilize Japanese ramen noodles to use it as a vehicle for familiarity. In other words, since most New Yorkers know what ramen..
Kori’s exterior and interior of the dining room Kori is a small, narrow, elegant Korean restaurant in TriBeCa. If you read their menu, they serve mainly traditional Korean fare but a few dishes does cater to the neighborhood. They plating them a bit more polished and comparing to a couple of really old school Korean restaurants, toning down the spiciness so it can appeal to everyone. Even though there’s a few tweaks, the depth of flavors in the dishes we ate (I went to dinner there with my parents) were incredible and thoroughly enjoyed by all. During the time I..
Restaurant signage and our banchan spread On a recent chilly Saturday afternoon, my family and I craved Korean food and decided on eating at Kum Sung Chik Naengmyun (interestingly enough, their sign reads Geum Sung Restaurant). Hearing good things from friends about this and remembered that this restaurant’s specialty is generally cold noodles, we thought it would be an interesting change from our norms of Chinese food at home. Entering this restaurant, it is traditional in the sense that it is mostly decorated in warm blonde woods with tabletops that has covered gas burners for Korean-style barbecue. The waitresses there..