Kong BBQ – Worth All The Hype!

panda 4 rating

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There was so much hype surrounding the opening of Kong in Richmond, especially after the trial run of some of the food you could eat at the Rue & Co branch. The branding is all about the Pandas – and as per my blog name – anything to do with Pandas and I am in! A bunch of us (there were 6 of us) decided to try it out on a Tuesday night and aimed to get there around 6pm. I had heard about the long queues – with the wait time being over an hour! Kong doesn’t take bookings, however if you arrive at the restaurant you can put your name down for a table and they will contact you when a table comes up.

Kong is the latest addition to The Lucas Group. Chris Lucas has brought us the likes of Chin Chin (Melbourne CBD) and Baby (Richmond – and just up the road from where Kong is located). Kong is located on the site of what was once Pearl, and Eades & Bergman have been brought in to help with this transformation. Kong seats 60 people – with a mixture of single low tables, long communal tables and seating all around the bar / kitchen, as well as in the corridor as you walk into the restaurant. These seats give you a vantage point to see your dishes being prepared. The tables are blonde wood, the look industrial mixed together with an anime vibe thanks to the array of pandas around the venue. There are the signature neon signs (these can be found in all their other venues) as well as a film being projected. During the day you can imagine fresh sunlight streaming in from its floor to ceiling windows which surround the restaurant this corner site restaurant.

The Executive Chef here is Benjamin Cooper together with Dan Briggs and all the chefs here at Kong wear red baseball caps which have three letter slogans on them – either KIM, CHI or BBQ – a nice touch that further adds character to Kong.
The idea behind Kong is to combine barbeque pit cooking techniques with Japanese and Korean flavours. The focus is on seafood and meat being cooked on either an open-flamed charcoal grill or in a smoke oven. If you get seating around the kitchen you can experience the smoke rising from the pit ovens which is a visual spectacle that will have your taste buds dancing being tantalized in anticipation of the meats/seafood to come. It is also good to note that Kong uses only chemical free charcoal and sustainable Australian Hard-Wood.

The menu is split into 8 different sections – Small, Ssam Roti-Roll, Buns, Wings, Natural Fire, Ribs, Rice & Green and Desserts. Small dishes include Wood Grilled Scallops, Trio of Kimchi & Pickles, Beef Tartare and Nasu Miso just to name a few. The Ssam Roti-Roll have fillings such as Teriyaki Roast Ora King Salmon, BBQ Chicken, Grilled Miso Marinated Tofu and Pulled Pork. Smoked Brisket, Spicy Pork Belly, Soft Shell Crab and Peanut Butter Salt & Pepper Tofu are the options you have to choose from in the Bun Section. There are four variations of Wings that you can order from – Honey, Garlic & Sesame Korean Wings, Hot Wings with Gochujang and Chipotle, Soy Wings or Peanut Butter Wings.
Natural Fire are from the BBQ Pit and cover most seafood and meat options. There is also a Kong Bossam BBQ Tray – Chicken, Pork, Pork Belly and Beef Brisket served with Lettuce, Pickles, Kimchi and Walnut Ssamjang – at a bargain price of $28 a tray. Rice & Greens include two different types of Fried Rice, Dukkbokki Rice Cakes, Spicy Cabbage Slaw, Wood Roasted Pumpkin etc. Desserts have a smaller selection – only 4 to choose from but they all sound quite delicious so the number doesn’t really matter.

I arrived before the other girls around 6:15pm and as there were going to be six of us (as everyone had to be there before we could have a table), I put my name down on the list and the wait even at that time was going to be around 45mins. Since I had been fasting all day I wanted to order something small whilst I was waiting for the others to arrive. I was seated along the wall on the high benches and decided on the BBQ Corn with Chilli Salt and Miso Butter. It wans’t just because I was really hungry but this corn was deliciously amazing! The corn had been bbq’d perfectly and emit just the right amount of smoky flavours. The corn itself was juicy and “crunchy” and the combination of the miso butter and chilli salt was the icing on the corn so to speak – it added an additional salty and spicy hit to combine with the sweetness of the corn.

Whilst waiting for the girls to arrive and for our table to be ready we were able to order drinks – I ordered the Lychee & Grapefruit Crush with Coconut Water. This drink came out in a glass jar topped with ice and pieces of fresh grapefruit and was not only thirst quenching but refreshing as well. I had to stop myself from drinking it all in one sip!

Once we were seated we had the mammoth task of deciding what dishes we wanted to order. We had a mix of vegetarians and a pescatarian (me!), as well as people that could eat everything. We picked dishes that we would work to cater to everyones needs and asked our friendly waiter if the amount of food we ordered was enough. He was happy to assist and told us that if we wanted anymore dishes we could just order as we went.

We started off with the Wood Grilled Edamame with Chilli and Sea Salt. The Edamame was fresh and had somewhat of a smoky flavour coming from the wood grill with a hint of spice. A tasty dish.

Next up we ordered the famous Ssam Roti Rolls – we got a serving each to suit the three categories of requirements – Ssam Roti Roll – BBQ Chicken with Lemon, Gochujang and KimChi, Ssam Roti Roll – Grilled Miso Marinated Tofu with Pickled Cabbage and Kewpie Mayo and Ssam Roti Roll – Teriyaki Roast Ora King Salmon, Wok Fried Broccoli and Tomato.
I tasted the Ssam Roti Roll with the Roast Ora King Salmon which was superb! The roti on the outside was divine – thin, crispy and buttery – the perfect casing. The filling was rich and full of flavours with the broccoli, tomato and the spicy, creamy sauce working seamlessly with the perfectly cooked salmon. I would definitely recommend this dish. I did also sample the Ssam Roti Toll with Tofu which was another flavoursome dish, but my pick would definitely be for the King Salmon.

Some of the other girls ordered the Wings – Korean Fried Wings with Honey, Garlic and Sesame, however upon eating this they found the chicken overly sweet and couldn’t eat the dish. They knew the dish would have a sweet tone to it – after all it did contain honey; however they weren’t expecting the sweetness to be so overpowering. They mentioned this to our waiter who was happy to replace the wings with another serving in a different flavour. They then ordered the Wings – Hot Wings with Gochujang and Chipotle. They really enjoyed this dish which had a real kick of spice and a peppery taste.

I also ordered a serving of the Soft Shell Crab with Salted Duck Egg Relish and Coriander. The bao bun was soft and as you bit into it felt like you were eating clouds. This combined with the crunch of the crab paired with the amazing creamy duck egg relish was a match made in heaven! The coriander added freshness to the whole dish. You could just keep eating these buns and not get sick of them.

A few of the girls ordered the Wood Grilled Scallops with Tobanjan and Mirin Pickled Radish – which comes served in a shell and topped with micro herbs and radish. They loved the flavours and really enjoyed the scallops – which were cooked to the right consistency.

We ordered the Dukkbokki Rice Cakes with Red Chilli, Gochujang and Roasted Parsnip which was quite the colourful dish when it came out. Amid a dark blue backdrop of the dish – the rice cakes were a vibrant burnt orange colour peppered with greens and reds. I have never seen rice cakes in this form before and was intrigued to see how it tasted. The cakes were rectangular in shape and were soft to eat – with the dish having a sweet and sour flavour to it. I loved the addition of the veggies and the chilli which worked well with the texture and flavouring of the dish as a whole.

We couldn’t leave Kong without trying something from the Natural Fire section and ordered the Wood Roasted Salmon with Crispy Skin, Seaweed Salad and KimChi. The dish was beautifully presented with the Crispy Skin standing tall next to the Roasted Salmon. Instead of the seaweed salad we had a broccoli salad mix – which I found to be quite fresh and tasty. The wood roasted Salmon was another good dish – the smoky flavours immersed with the natural flavours of the salmon.

We were all keen to try the Kimchi at Kong – after all Kimchi is a signature Korean dish! And the fact that Kong has signs relating to this dish – “It’s not ordinary cabbage, it’s fermented cabbage” almost egged us on to try the dish out. The Kimchi was spicy, tangy and flavoursome and went above and beyond all of our expectations. Yum!

The last dish that we ordered was the Fried Rice with Spicy Enoki Mushroom and Soy Charred Tofu. I was surprised to see pumpkin seeds on top when it came out. The dish was fresh, spicy and delicious. I loved the combination of tofu and mushrooms in the rice.

The dessert offerings when compared with the rest of the menu are minimal but the quality and taste that they come in make up for this fact. We ordered the Coconut Sago with Passionfruit and Pineapple Trifle and the Apple and Walnut Tart with Miso Butterscotch and Japanese Whisky Ice Cream. Both dishes are impeccably presented with flavours to match.

The Trifle comes served in a clear glass – showcasing the many layers of the trifle. The trick with these desserts is to get a taste of each layer in one mouthful. The finely cut pieces of pineapple makes up the base layer, with the passionfruit compote with passionfruit seeds being the next layer, and finished with the coconut sago. This dessert was a light and refreshing dessert packed with fruity flavours and textures. A definite fave of mine.

The girls enjoyed the apple and walnut tart – which came out presented with a large ball of Japanese Whisky Ice Cream on placed on top amidst the array of walnuts. They said there was only a slight taste to the whisky ice cream but was delicious nonetheless. The pastry that encased the tender apples was buttery and soft, with the added crunch of the walnut crumble. There was a sweet caramel taste mixed with the creaminess of the ice cream.

What needs to be mentioned is the staffing – they are friendly and helpful and despite the lines going out the door they do not come across as flustered at all. They keep an calm demeanour and go above and beyond expectations to make you feel at home even if you are waiting upwards of an hour. Another reason why this place is doing so well.

Kong is brilliant addition to the wonderful world of dining that exists in Melbourne – with offerings of an interesting menu complete with fresh flavours, smoky excitement and spiciness. Meat lovers will adore this place (especially the BBQ Tray) but really anyone will love it. What’s not to love about a friendly and warm welcome, together with cute pandas, a great fit-out and an enthusiastic vibe?

NOTE: Kong now offers Takeaway – which can be ordered online for pickup.

Rating : 4 Pandas
Price: $$
Menu – Refer to Picture above. You can find the Takeaway menu at http://www.kongbbq.com.au/takeaway which will give you an idea of what the main menu has to offer.
Fullness: 100%
Atmosphere / Ambience: Funky, Vibrant and Fun-Filled. Great for a catchup with friends and family.
Standout Dish: Bun – Soft Shell Crab with Salted Duck Egg Relish and Coriander, Ssam Roti Roll – Teriyaki Roast Ora King Salmon, Wok Fried Broccoli and Tomato
Service: Fantastic – really friendly and helpful! They really do well for a place that is packed to brim majority of the time.
Online Booking: No – Kong is a walk-in only restaurant.
Restaurant Details and Location:
kongbbq.com.au
599 Church St, Richmond
Tel No: 9427 1307

Opening Hours:
Monday to Sunday: 11am – Late

Facebook: https://www.facebook.com/kongbbq
Twitter: @kongbbq
Instagram: kongbbq

Kong BBQ on Urbanspoon

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Little Ramen Bar – Great for Winter

panda 4 rating

Menu:
Starters and Sides Ramen Menu Quick Lunch Menu Additional Ramen Toppings Drink Menu

I am a huge fan of Ramen and had not only heard about the Little Ramen Bar, but had seen the long lines during most lunch times and dinner sessions – so I had to check out what all the fuss was about.

The Little Ramen Bar is located in Little Bourke Street, right in the heart of the Melbourne CBD. It is a tiny store, but don’t worry just look out for the place with a line of people out the front and you won’t miss it. As you can tell by the name – they specialise in Ramen, however there are also a few different starters such as dumplings, edamame and kim chi to try out as well. The chefs behind these wonderful bowl of goodness creations are Michio Kurihara and Vianne Cheng.

There are 9 different Ramen dishes to select from – and the menu describes each dish as well as letting the customers know which of the dishes can be made vegetarian as well as having a spice indicator. They also cater for Gluten Free requirements and have Gluten Free noodles available on request. There are also additional ramen toppings that you can select from – as well making your ramen GODZILLA size for an extra $3.50 – which will double the soup and double the noodles!

The staff here are friendly and helpful, and have a great system in place to manage the lines. There is usually a very quick turnaround so your wait usually isn’t very long. Inside there are tables that seat between two and four people, as well as having a window seat for singles. Tables are wooden, there is exposed brick and there are vintage Sapparo posters around the venue, along with the word RAMEN in Hiragana characters over the main counter.

I take my seat and ponder which Ramen I should order and considering I love my spicy foods – I opt with the vegetarian option of the Spicy Miso Ramen – extra spicy! Something else that caught my eye was the Ramune drink – which had the description of Japanese lemonade with a fun marble bottle. I simply had to try. This was my first time trying this drink out – so I had to ask the waitress how to open the bottle. There is a trick to opening it – you have to take the main cap off the bottle and then push this cap into the neck of the bottle, which releases the marble into the bottle. FUNKY! The taste of the Ramnue is quite nice as well and I felt that it almost had a grape aftertaste together with the lemonade fizz.

The Spicy Miso Ramen comes out and looks delicious – the miso broth was an intense red colour, topped with fresh vegetables and the perfectly cooked egg – with the yolk in a liquid gold consistency – topped with seaweed, bamboo shoots, spring onions. The sweetness of the miso together with the spiciness that was added worked well together. The egg noodles had the right amount of softness to it and as a whole the dish worked well together. The serving size is quite generous and I struggled to finish my bowl.

Little Ramen Bar is reminiscent of a style and type of restaurant that you would find in Japan itself. The chefs use a traditional recipe for Ramen and get it right. If you want to go at lunch time – get there by midday as the lines start to build up from then. After work there is yet a line, but the wait is worth it. Perfect for the winter days ahead!

Rating : 4 Pandas
Price: $
Menu – Refer to http://www.littleramenbar.com.au/menu.html or the Menu pics above
Fullness: 100%
Atmosphere / Ambience: Casual, Laid Back and has a very Japanesey feel!
Service: Friendly and Helpful
Online Booking: No
Restaurant Details and Location:
http://www.littleramenbar.com.au/
346 Little Bourke St, Melbourne
(Near the corner of Elizabeth and Little Bourke St)
Tel No: 9670 5558

Opening Hours:
Lunch
Monday to Saturday: 11:50am to Last Order 2:30pm
Dinner
Monday to Saturday: 5:30pm to last order 9:00pm.
(Friday and Saturday last order for Dinner is 9:30pm)

Closed Sunday and Public Holidays

Little Ramen Bar on Urbanspoon

Fukuryu Ramen – First in Australia

panda 4 rating

Menu:
The Menu

I had heard lots about a new ramen place that had opened up in the city called Fukuryu Ramen and decided to check out what all the fuss was about as I am a hugeee ramen fan!

Fukuryu Ramen is in Corrs Lane in the heart of Chinatown in the Melbourne CBD – where other restaurants such as Sichuan House, Brutale are located – upstairs in the large first-floor space which has been renovated. Fukuryu which means Lucky Dragon in Japanese is owned by the Indonesian restaurant group – Hakata Ikkousha – which is also involved in the popular chain of ramen restaurants in Japan and South East Asia – Ikkousha. This is the restaurant group’s first venue outside of Asia.

The space is spacious, bright and has a red wall with a dragon mural on it – really funky! As you make your way up the stairs you can hear the shouts of ‘irrashaimase!’ from the waiters. Rather welcoming! When I went there was of course a line to place your order and sit down, but the turnover rate was quite quick. The atmosphere is warm, inviting and super friendly so you don’t really mind the wait. Whilst standing in line you can see the cooks lining up the bowls of ramen as well their other dishes.

The venue sits around 70 people – there is the option of small wooden tables for parties of 2 to 4 or more as well as bench seating where you can be part of the action and watch the chefs preparing your meals. This is where I sat.

The menu is broken up into 3 different sections – Traditional Ramen, Modern Ramen and Small Plates. There are 4 different types to try out under the Traditional Ramen – featuring the famous Signature Tonkatsu Ramen, Miso Ramen, Shoyu Ramen and Shio Ramen. The Modern Ramens consist of dishes such as the Dry Oil, Vegetarian Dry Oil Ramen and Tam Tam Ramen – which is meant to be Spicy! Small Plates consist of Gyozas, Chicken Wings, Edamame, Pork Belly and Tofu as well a selection of two Salads – Ramen Salad and Fukurya Salad. The Ramen Salad sounded really interesting to me – chilled ramen boodles with wombok and citrus miso dressing.

As I don’t eat pork there was only really one dish that I could try – one of the modern ramen dishes – the vegetable dry oil modern ramen. The dish came with the ramen noodles, a gooey egg, wood ear fungus, nori and bamboo shoots. I also asked for some chilli paste – which was actually really nice – not too spicy but just right and mixed together with the contents on my bowl was really tasty. The noodles were cooked perfectly – and had the right amount of bounce and chewiness to it – and I especially loved the gooiness of the egg. That too was cooked just right. As a whole the combination of ingredients and the oil and chilli paste made for a really tasty dish! I would definitely come back to have this again.

It is a pity that I couldn’t try the any of their traditional ramen – as even the miso soup ramen had the pork broth. From the crowds and the lines – it is safe to say that Fukuryu
Ramen is good at what they do and people really do enjoy their meals. After all they did open the original Ikkousha restaurant in Fukuoka, Japan – home of the tonkatsu ramen.

Fukuryu Ramen were offering complimentary green tea soft serve to every patron and the offer is currently available until the 16th of May. The ice cream had a brilliant green tea flavour and was creamy and refreshing – a perfect end to a great meal.

If you love ramen and different takes on the ramen dish check this place out!

Rating : 4 Pandas
Price: $
Menu – Refer to menu attached above
Fullness: 100%
Atmosphere / Ambience: Lively, Warm and Inviting
Service: Super friendly!!
Online Booking: No
Restaurant Details and Location:
https://www.facebook.com/fukuryuramen
Level 1
22-26 Corrs Lane, Melbourne
Tel No: 9090 7149

Opening Hours

Mon to Thu 11:30 am – 2:30 pm
Mon to Thu 5:30 pm – 9:00 pm
Fri to Sat 11:30 am – 2:30 pm
Fri to Sat 5:30 pm – 9:30 pm
Sun 11:30 am – 2:30 pm
Sun 5:30 pm – 9:00 pm

Fukuryu Ramen on Urbanspoon

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