Asian fusion - charcoal barbecue korean restaurant

When are Asian restaurants not Thai or Chinese?Part of the odd problem stems from this year's Restaurant and Catering Excellence Awards announced last week.Mapo Korean restaurant, 113 High Street, Adelaide.Ph 8211 6042.Dinner: From 5.30pm, Tues-Sun.Lunch: starting at noon on Friday.Features are available.Seat: internal 12020 outside.Wheelchair access and facilities: Yes.Owner: Zhong is in Lee and Sam Lee.The modern Australian style adds a pleasant advantage to the smart Korean menu.Thailand and China Catering Industry Association Awards-Regent Hotel and Zhou Ying, Thailand-A "best Asian" is also awarded to gather all the remaining ethnic styles in one group.As a result, restaurants in Vietnam, Malaysia, Japan and South Korea are competing for an honor.Bless the judges who solve this problem.There is no doubt that they determine the type, authenticity and creativity within their own race.Mapo Korean restaurant is located in the pressure cooker Asian belt on Google Street, surrounded by the smell of hot fried garlic, soybeans and charcoal, floating on the sidewalk.It has won the Best Asian goal for the second year in a row, so something must happen behind the well-designed high-end front for the past five yearsyear-Old restaurants founded by family and business partners Chung Jae and Sam Lee.Sam, the new mom, claims no previous restaurant experience.Zheng Zai, who doubles as commonThe owner and chef said his cooking philosophy came from his mother, who runs some traditional Seoul restaurants.Chung Jae was born in the Mapo district of the South Korean capital, which is also home to South Korea's famous charcoal cooking.Our Mapo may be considered a far cry from more traditional restaurants in the home country, most of which have only a few menu items, usually simple barbecues, ovens and soups --Kind of food in the place.The venue is split.The back half is more basic in terms of setting up and interior design, the simple table has sunken charcoal pans, and the buffet price is fixed, including seafood, marinated meat and a large amount of vegetables.The front is a whole new world, very dark and atmospheric at night, square, lacquer table, prepared linen napkin, plexiglassbacked menus.A part of the table can be closed carefully for privacy, while mod-The music in the Groove restaurant is subtly beating.The place has a modern atmosphere that attracts young couples, as well as smart groups of City Savvy travelers and young professionals.The wine list also reflects a secular view, not just any Asian restaurant in town.There are nine international whites on the card.Rieslings are from Mosel and Alsace, some smart Burgundians, red and white at a reasonable price.If you buy or bring your favorite drop, call a pair of good glasses --We came out of Burgundy.Although our wine is Shiraz, there is a bowl of style.The wine knowledge on the floor doesn't seem clear as there are some tricky options on the menu.Many dishes are sweet, and this is evident even from reading the ingredients.Spicy Tofu is made up of two small towers.Crispy Tofu with caramel scallions and sweet red pepper sauce.That's what the menu says, and that's what the chef does.A Korean-The style beef tartartare, known as yook hwe, has a Juliette Apple ingredient so that when mixed with raw eggs, the meat produces the most delicious natural sweetness.Other main courses have sweet chili paste or apple puree, and of course, there are different pickled versions on both sides of kimchi, radish and bean sprouts.The main course has a modern and authentic style, the former is the personal cuisine of Chung Jae, using some French craftsmanship and presenting it on the basis of traditional marinated meat.Instead of blades or ribs, Bulgolgi here is a Scottish fillet marinated with nashi pears and sweet soy sauce.Decorated in a clean mashed potato shape with small leaves, scallions and other crunchy parts, it has a sexy charcoal barbecue flavor that adds a veryThe same coal-The favorite character has injected a similar delicacy into the ribs, adding sweet coffee seasoning to the Asian salad.Fresher than beef, but both dishes and other dishes in the room look like siblings in the kitchen.Traditional foods that have not been tried include Korean famous stone bowl bibimbap, a mix of vegetables and eggs on crispy rice, and thick soup known as jungol, which costs about $40 per serving.Ice is the main dessertcream based.There is a homemade lemon pie that might be worth a visit as both the tried green tea and vanilla ice cream are thick and come with gelatin so it is put aside.Maybe it's a cultural divide?Mapo's fusion of traditional Korean food and modern Australian style is definitely worth a visit.With the sweetness of the food, the darkness of the restaurant and the different dessert styles, we have a unique Asian creation.Yes, neither Thai nor Chinese.The bill is $8.90-$14.90.Mains: $18.90-$26.90.Authentic Main course: $14.90-$42.90 (for two).Vegetarian: some main courses and authentic style.Wine list: reasonable price, enough interesting style and area to satisfy.Bottle Opener: $12/bottle.Summary: unique, modern, fairly straight charcoalThe barbecue package is rich in taste, full of meat, and there is still some work to be done for dessert.Score: 14.5.Ratings -Below 10: no trouble.11: barely get through.Some interest.13. show commitment.14: Good.15: Recommended.Really good.17: Excellent.18: special.Over 18 years old: great dining experience.All restaurants are visited without notice and are paid by advertisers for meals.