The sassy Northern sister of Chin Chin flaunts her love for fermented cabbage, chilli paste and rice. Painted in hues of aqua against its black and white panda prints and walls, the laid-back yet eccentric staff add to the youthful and hip atmosphere.
The spice marathon began with Yellow Tail Kingfish Sashimi – moist and delicate slices of Kingfish, drizzled with spicy chilli paste and seasoned with grains of seasalt.
The next dish rolled in with Miso Marinated Tofu, Kimchi and Kewpie Mayonnaise Roti-Rolls. A concoction of tangy and sour crunchy cabbage, earthy tofu and sweet mayonnaise all wrapped in a crispy, flaky roti. Easily my favourite dish of the night.
A Korean dinner is certainly not complete without Kimchi Fried Rice. Distinguishable fat grains of rice coat pieces of fat streaked beef brisket, rectangular cabbage and chinese broccoli, all topped with a sunny spiced egg.
A taste of the sea to calm the fire, the Wood-roasted Salmon with Seaweed Salad. A smokey and tender salmon piece with a crackling skin and sweet, crisp and tart salad of broccoli, wakame, onion and enoki mushroom.
Each dish has the heart and soul of traditional tastes, yet so appealing to the young modern Australian. The epitome of contemporary Korean cuisine, Kong adds another palate to the evolving food scene of this nation.
- Price: $$-$$$
- Service: 3/5
- Location: A few blocks from Top Paddock, parking can be tricky