Brought to this restaurant in Yongshan shopping complex (a big shopping complex on the Yongshan train/subway station). My local friend told me all these dishes are more for local people. So the first photo is Korean pancake. They put scallion, seafood (or whatever you feel like when making it at home) in the pancake. Then the 2nd one is the cold noodle with chili paste. It's quite chewy and tasting quite refreshing as they put some pear slices to offset the hot taste. This is the good thing about the Korean food culture - balancing. Like they make kimchi. The cabbage and radish are "cool" stuff for the Chinese herbal doctors. They make it with chilli paste and fish sauce, scallion, ginger, carrot...etc. to make it balanced to the hotter side. Then the 3rd one is clam with hand made noodle (using a knife to slice the noodle). The soup base is nice with a lot of clams. Then the 4th one is the Korean buns. Personally, I don't like it as they make the bun a bit too soft. Then the last one is the pumpkin soup and kimchi!
7 comments:
the tidbits in Mama Kitchen didn't have ur beloved egg rolls la
The dumplings look like from Ding Tai Fung
but they don't taste like Ding Tai Fung. I saw many Koreans take this one but personally I don't enjoy it much. Actually I did try the egg rolls in some other restaurants but surprisingly it's not that good as the one I tried in Arirang in Sukhumvit Plaza of Bangkok.
Dumpling in Ding Tai Fung in LA is only so-so. Small portion but expensive; also the menu has very limited choices. Crystal Jade BKK is even has more choices from the menu.
Oh Arirang, when can I eat that?
The small dishes here look very attractive.
OK, in conclusion, I think Arirang has to some extent done better than some Korean restaurants in Seoul. Maybe I have a foreign taste.
haha, after u heard about foreign-taste Thai food, now come to foreign-taste Korean food
anyway, i don't don't Arinang is foreign-taste, otherwise the restaurant won't packed with almost only Korean and Japanese customers
There are always some nice restaurants in some places. Just if we can find them in time. So we should be open and be experimental, and adventurous. I don't mind foreign taste or not, as I am the one who eat all those food and just express my comments. Besides, from my point of view to cooking technique, I just made some analysis.
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