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Published March 17th 2014
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.
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.
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.
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.
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.