Jin go gae restaurant reviews

He vowed to name his first restaurant Jin Go Gae to commemorate this. A profound sentiment indeed.

Japanese barbecue is very closely related to its forebear, Korean barbecue, and there are plenty of Korean barbecue restaurants in London. To adequately review Kintan, I therefore felt compelled to also try out the Korean competition in the form of Jin Go Gae. While the central grilled meat dishes were broadly similar, many of the ancillary dishes were quite different. On the second of my two visits to Chancery Lane, service was infuriatingly slow. Merely getting the menu took a finger-drumming 15 minutes. Both teams were a little brusque. The grills themselves are embedded into every table.

Jin go gae restaurant reviews

New Malden is home to the largest Korean community in Europe. The first Korean restaurant in the area opened in , and now there are numerous thriving restaurants and food shops. According to my research the best regarded of these is Jin Go Jae, which opened a decade ago. It is situated in a parade of shops, with the dining area split into two similarly sized rooms. Each table has a recess in which there is space for a bowl of hot coals on which to cook things over a steel plate. This had an unintentional benefit as the dining room was bitterly cold on this January evening, so when the coals were heated up they conveniently warmed the room up too. Before this stage of the meal there are starters prepared in the kitchen. Kimchi, the iconic Korean relish, in this case had rolls of fermented cabbage that had been mixed with gochugaru Korean red pepper powder. At this point the coals were brought and the gas burner switched on, which enabled us to cook prawns and also thinly cut strips of short rib beef, along with some onions and red peppers. This do it yourself charcoal grilling is quite fun, and you can of course cook the meat etc just as you like it provided that you pay attention. I have no idea how to score a dish where the customer is simply left with a cooker and a slab of meat, but although this could hardly be simpler the end result was enjoyable — the prawns were decent quality and the beef had reasonable flavour. We also had a dish of udon noodles cooked in the kitchen, which had pleasant texture and came with a few mussels and tiny prawns in their shell. Service was functional rather than friendly; even on a Tuesday night in January the place was almost full, almost entirely populated by Korean customers. To me there are limits to what can be expected in assessing a restaurant if you just leave the customer with a cooker and some raw ingredients. Overall Jin Go Gae was decent enough, but it is hard for me to get excited about.

My bad.

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This place never fails to delight me when I visit Palisades Park - usually for the fabulous jimjilbang? Last night, I found glass noodles that I combined with stir fried anchovies - a dream? Great place for a quick and healthy food fix. January I think this is a pretty good spot to pick up lunch to eat later. We have ordered catering from this place several times and have not been disappointed.

Jin go gae restaurant reviews

He vowed to name his first restaurant Jin Go Gae to commemorate this. A profound sentiment indeed. Banchan is a ceremonial standard of small plates offering cheerleading support for the main event s. We also get lightly fermented shredded mooli with flecks of chilli.

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There is no try. The only disappointment was the thin slices of pork belly — bland and over cooked to the point of slightly burnt crispiness. Barely a bibmibap. It is situated in a parade of shops, with the dining area split into two similarly sized rooms. View larger map. Even better was the Kalbi beef short rib — tender, mildly fatty with a hint of nutty marinade and a subtly elastic, yielding bite that was a real pleasure to tear apart with my teeth. Despite what it is, the flavour is a very approachable beefiness. Banchan is a ceremonial standard of small plates offering cheerleading support for the main event s. The skins are crisp on one side while soft and supple on the other, while a thin underlayer immediately beneath the surface was surprisingly fluffy. Happy Buddha was much more enamoured with the par jeon. Coat it in sweet and sour sauce and you can sell it to drunks for a fiver. The only thing that saved this bland and uninspiring dish was the moderately spicy fermented soy bean sauce served on the side. We also get lightly fermented shredded mooli with flecks of chilli.

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Sign me up. What to order : Skirt steak; garlic fried noodles; premium Kalbi beef short rib. Kalbi all the way please. Up the skirt shot. Not a sukiyaki. There was little to like about the mochi ice creams. We use cookies to help make this website better. Instead we got dish of salt and crushed chillis for dipping. At this point the coals were brought and the gas burner switched on, which enabled us to cook prawns and also thinly cut strips of short rib beef, along with some onions and red peppers. To me there are limits to what can be expected in assessing a restaurant if you just leave the customer with a cooker and some raw ingredients.