Kongju Restaurant Bangkok

Style : Korean

7 7 8   Food Rating Wine Rating Service Rating Price Rating

Food

No Korean restaurant is complete without goo jeol pan, an assortment of appetisers, and the freshness of the ingredients used is evident. Mee yeok mu chim (seasoned seaweed salad) balances sweet, sour and slightly spicy flavours. Song yi bo set guyi (grilled mushrooms with pine nut soy sauce) is light and savoury. Dahk kang jeong (fried chicken with chilli and garlic) is tender and slightly sweet, and dol sot bi bim bob (rice and vegetables with meat in a stone pot), prepared at the table, is a meal in itself. Barbecue meats such as yang gogi guyi (lamb chops), bulgogi (marinated beef slices), kal bee (marinated short ribs) and deung shim guyi (prime beef rib-eye steak) are grilled at the table, unfortunately for a little too long. A fitting end is soo jeong kwa, a punch of cinnamon, pine nuts and jujube, served either hot or cold.

Setting

Kongju's wooden chairs and tables and warm lighting gives a home-like atmosphere. During lunch, large windows allow in natural daylight. Staff needs a little extra training on tableside preparation.

Address:

Pathumwan Princess Hotel, 444 Phyathai Rd, Bangkok 10330

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