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Kim Restaurant

Home > Sydney > Dinner | Food and Wine | Rainy Day
by GiGi GMV (subscribe)
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Published March 17th 2014
Korean Fine-Dining
It was drizzling with light rain in Sydney. Autumn is definitely here with its crisp cool wind.

Korean is certainly the preferred cuisine in this kind of weather.

Kim is the creations of 2 top gun chefs with impressive CV credentials. If you are new to Korean cuisines, Kim's may be a good start, as they have tweaked the dish and infused with lighter, sweeter flavourings, so they are not as strong or intense like the typical traditional Korean fare.

Sweet Potato Crisps


At the start of the meal, we were presented with these beautiful complimentary root vegetable crisps. All hand-crafted and very addictive.



We ordered Housemade Pickles ($9) as a starter. The dish consisted of 5 mixed pickles - carrot, white radish cubes, cucumber slices, and purple carrot and pumpkin marinated in a refreshing vinegary dressing.

The price is quite steep for some pickle; usually these pickles are served as complimentary at other Korean restaurants.



While we were browsing the menu, we noticed some interesting imported drinks. So we ordered some Korean lemonade ($3) and Korean Barley Cola ($3).

Coke infused with Barley? Yes, it has a very interesting nutty taste.

I did say at the start, we are on a food adventure.



The first entree dish was the Dotori Mook Muchim ($12) - which consisted of Acorn Jelly, Mushrooms & Sesame Leaf.

We think Kim is trying to take a sophisticated approach to the typical Mung Bean Jelly side dish and replaced it with these acorn starch cubes. The combination of enoki mushroom and sesame leaf is an interesting one; but we did not really like it.

We would still much prefer the classic popular Dotorimuk jelly infused with the simple Korean chilli, garlic seasoning and soy sauce.



We weren't excited about this Korean seafood pancake ($12). Visually it was a plunk of mess with mainly shallots and garlic chives. The accompanied sauce lacked the addictive garlicky sesame soy sauce seasoning. The serving was small.



We think this was the highlight dish for tonight - crispy fried chicken winglets covered in thick BBQ sauce ($18 for 6pcs)

Having say that, no one can go wrong with deep fried chicken.
I particularly liked the fresh green onion and peanuts garnishes on top. When eaten together, they provided crunch and texture to the fried chicken.

Despite the tastiness of the dish, we found the price they charged for this dish is incredibly high.



The Pork Belly Bossam ($26) was flavorsome enough.
The fatty pork belly combined with the fiery Ssamjang (a thick,spicy Korean paste), garlic chive and kimchi was a taste sensation.



We weren't quite sure of the Pork Rib Bigjie ($24). True, the meat glide off easily from the bone and was tasty. It is the soy pulp kimchi sauce that left us a bit puzzling. My friend jokingly said he thought it was an evolved form of baby food.

Anyway, this dish did not have my vote.



The waitstaff brought out a bamboo-weaved basket filled with baby cos leaf. They were for the next main dish...



The BBQ Chick thigh Ssam ($26)

This is DIY wrap style dish. You place the chicken slices in the cos lettuce, add a bit of Ssamjang paste, top with soy pickles, chive kimchi, wrap it all up and enjoy an explosion of flavours. There were some sliced pears provided for those who preferred a lighter taste.



As for dessert, we got the Hoddeok ($12) which were Korean dough cake served with black sesame parfait. It didn't wow us but we were happy to have something sweet to end this meal.

A casual 'fine-dining' contemporary menu that is very different.
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Why? For Contemporary Fusion Korean Food
When: Mon to Sat 5pm–10pm
Phone: (02) 9357 4578
Where: 24–30 Springfield Ave, Potts Point
Cost: $40-$50pp
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