Located along Linden Avenue in Hazelwood Park, Chef Kim Korean Restaurant is a good place to enjoy Korean cuisine. Their dishes are notable in that they stay mostly true to the originals, rather than heavily altered to suit a Western palate. Some of their dishes come with a serving of kimchi and a rather unique side dish consisting of peanuts and pumpkin seeds fried in a soy sauce based sauce.
A good dish for sharing, the Samgye-Tang consists of a young chicken stuffed with sticky rice, ginseng, jujube (Korean dates) and garlic boiled to create a tasty soup. The chicken was tender enough that it can easily be cut with a spoon, with the smaller bones rendered soft enough that it can be eaten if you wish. The ginseng and garlic imparted a subtle medicinal taste to the broth and the Korean dates added a bit of a sweet flavour.
Samgye-Tang (Photographed by Jonathan Phoon)
If you prefer something with a stronger flavour, there is the Kimchi Jjiage (Spicy Kimchi Stew). The slices of pork were tender and there was enough kimchi to provide a delectable spicy taste that should be suitable for most palates. The kimchi also added a tangy note to the dish. Served with the stew was a bowl of rice making the dish a complete meal.
Kimchi Jjiage (Photographed by Jonathan Phoon)
A dish that is served at most Korean restaurants, the Stone Pot Bibimbap had the generous layer of crust that makes eating the dish an enjoyable experience. The beef that we chose for the dish was cooked just right and partnered well by the medley of cooked and fresh vegetables. To enjoy the dish, pour the chilli sauce provided over the ingredients and mix it thoroughly into them to infuse its flavour.
Stone Pot Bibimbap (Photographed by Jonathan Phoon)
Another standard dish at Korean restaurants, their Korean Fried Chicken can be ordered as either chicken wings or boneless chicken, with your choice of sweet chilli sauce, garlic soy sauce or extra hot soy sauce. The pieces of chicken had succulent flesh contrasted by the crispy coating, and the extra hot soy sauce we chose delivered a potent spicy punch. Accompanying the chicken was a salad of shredded lettuce whose freshness acted as a foil to the spicy sauce.
Korean Fried Chicken (Photographed by Jonathan Phoon)
We were delighted that the flesh of the beef ribs in their Galbi Jjim (Braised Short Ribs) could easily be separated from the bones. The sauce it was braised in gave it a wonderful sweet-savoury flavour. The vegetables served with the dish were cooked just right, with the broccolini helping to prevent the dish looking too dull. Tongs were provided to simplify the task of distributing the ribs to the diners.
Galbi Jjim (Photographed by Jonathan Phoon)
Great as a light meal or to sate your hunger while waiting for your main dishes, their Kimchi and Seafood Pancakes had a fluffy texture with an appetizing crisp exterior. There was enough kimchi in the Kimchi Pancake to give it its delectable spicy taste and the seafood in the Seafood Pancake gave it a slightly meaty texture. While both pancakes were tasty on their own, dipping them in the soy sauce enhances their tastiness.
Seafood Pancake (Photographed by Jonathan Phoon)
Kimchi Pancake (Photographed by Jonathan Phoon)
The restaurant is fairly small in size and the décor gave it a cosy feel. The carpark in front of the restaurant provides convenient off-street parking with additional parking available at the carpark just across the street.
Korean Side Dishes (Photographed by Jonathan Phoon)