A restaurant serving what was described as Korean Barbecue was the target. Located in To Kwa Wan, it is just a very brief walk from the Ferry . My route was the Island Line from Sheung Wan to North Point. Then a block and half walk to the ferry which I just missed. That’s the penalty of trying to judge the evening rush hours.
Too many people on the MTR at the same time and it takes longer to off load and board at each stop. Plus it was crowded, so I heard the repeated phrase ‘Please stand back from the doors’ in both Cantonese and English far too often. Many times the doors closed in our car then re-opened because they couldn’t close the doors in another part of this MTR train. So I missed the boat. By a minute. However going in the direction of Kowloon side from Hong Kong sides – this Ferry departs at 17 and 47 after each hour.
But it worked out – Yu Ling met me at the ferry, Kowloon side, and Steve met us at the restaurant.
I am not familiar with Korean Barbecue at all. In fact the only thing I knew about Korean food is that they can barbecue beef, chicken, or pork, and that you will be served kimchi as an appetizer, side dish, or something to nibble on while the food is cooking.
Kimchi is described as fermented vegetables with a variety of seasonings. Start with chopped cabbage, add Korean radish, Korean fish sauce, ginger, red pepper, salt, sugar, and add scallions last. Mix together by hand. And that’s kimchi.
Sorry Neighborhood Korean Barbecue Restaurant, this isn’t something I’d request again. It is a Korean staple but I think it is not for everyone.
But for the special barbecue dinner, it, the Kimchi simply ‘comes with’. Make that comes with any meal in a Korean restaurant. You can taste it or ignore it. It’s just a part of the meal. There are a lot of other side dishes , and dipping sauces that are served as well. But I can’t really tell you what most of them were.
But the chicken, pork, and a couple of steaks are barbecued right there on your table. Electric barbecue of course. No sign of charcoal at all.
You get a lot of food, and you get to watch the meats cook right in front of you. The staff cuts and slices – sometimes with knives, and sometimes with scissors and tongs.