March 2000 Volume 81 Number 3 "serving the protectors"
Dining
By Jason Squire

Sizzling Flavours of the Korean

ctive dining was all about the fondue in the 1970s. In the modern day it’s the Korean barbecue plate. The concept is a small gas-operated barbecue at each table, where diners cook their own meal. This style of eating is conducive to a long stay - just my type of dining.

My partner and I were joined by some friends and their 16-month-old child for an active dining experience. The youngster was full of energy, but that went unnoticed in the restaurant. I cast my eye and saw other young Turks and felt this was a family-friendly venue. This was indeed verified later by the manager helping mum out with a few chores, such as heating bottles to soothe our young companion.

The menu has other temptations for those who want to leave cooking behind for the night, but we wanted to be active and decided to cook our own. I began with an entrée of dumplings in soup - a huge dish. My companions chose curry puffs, spring rolls and the prawn cocktail. All raved about their entrées and commented on the size and quality. The restaurant has a reasonable $4 corkage so we brought our own selection of bottle wines for the meal.

Set menus - which are accompanied with pickled vegetables and rice - are available to sample combinations of meat and seafood. We all decided to make a choice and share. I could not go past the ox liver. My companions - after giving me a confused stare - said I could enjoy the liver on my own and chose other dishes such as prawns, chicken and lamb. We selected a few pickled vegetables and got the standard mixture of steamed and fried rice.

The meal soon arrived and we started the barbecue ritual. My ox liver was fantastic but the others were not tempted to try a piece. I tried the other meats on offer and they were all good. The lamb and chicken were lightly marinated which added to the great combination of flavours achieved with the pickled vegetables. Pickled vegetables are a great accompaniment with this style of eating: they add a sharp contrast to the freshly barbecued meat. The sizzling hot plate provided a central point of conversation and captured our young guest’s attention.

Our younger companion was dozing by the end of the main course, which allowed my fellow-diners to look to desert. Choosing old favourites like nut sundae and fruit salad and ice cream, they felt relaxed and content. I was still enjoying the lingering flavours of the liver and decided to finish the meal with a cleansing ale.

The Korean Restaurant is a great place for a work function or an intimate dinner for two. The banquet on offer for $20 would easily satisfy the biggest eater and the atmosphere and friendly service make you want to stay for a long time. My companions and I thought it was a great style of eating and agreed to return.

Where:		Korean Restaurant, 133 Goodwood Road, Goodwood. Ph: 8272 0066.
Set barbecue menu:		$11.50 - $14.50.
Barbecue meats and seafood (cook your own):		$7.50 - $10.
Entrée:		$2 - $8.50.
Main course:		$5.50 - $8.
Dessert:		$3 - $3.90.

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