Cucumber kim chi is snappily fresh.
Smoked eel and puffed rice on a nasturtium leaf elevates ssambap with the peppery leaf offsetting the unctuous flesh.
The bulgogi quail underwhelmed. The star of this dish is the fabulous sauce and while the quail is cooked extremely well, there simply isn't enough flesh to carry the finger-licking good sauce.
Pork floss crumble a top a potato cake adds carbs with style while tender calamari strips, potato, chilli oil & pickled onion are a delight.
Charred zucchini and eggplant with a smoked yolk and the green beans with black bean paste were equally as successful.
The BBQ Ranger's flank was my least favourite although one of the stand out tastes of evening was the accompanying bbq'd pear with its sweet and charcoal accents.
Korean desserts were an eye-opener. The clean palate comfort of milk jelly. Sharp granita. Sweet paste. All devoured to a beautiful sunset.
Pros - Korean food like never before
Cons - the serves are small but it's a journey worth taking
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