Open just two months ago is Gaya Restaurant opposite Il Ciao in Applecross. The brain behind this modern Korean-Western fusion establishment is South Korean native, Leo. Since embarking on his culinary quest 13 years ago, he had always dreamed of bringing the best of South Korean flavors to table with a modern twist. Seeing his passion reminds me of several other places in town such as Midori who’s Korean chef puts a spin to your everyday Japanese fare while Mr. Muneki of Nine Fine Food, another South Korean, makes fantastic Japanese food with his sidekick chef. So what does Leo bring to the Korean food scene in Perth with his restaurant Gaya? To that, I will have to judge the food we ordered that day.
Our meal started with a complementary steamed rice wine cake with honey. Sweetish and fragrant with a mild bitterness thanks to the rice wine, it was hardly my favourite starter. In fact, one might easily mistake it for bicarbonate soda which was what my friends and I felt. Yet, this might still appeal to some. With the appetizers, we ordered favorites like Korean Fried Chicken drizzled in a tangy sauce along with some sticky yet crisp rice cakes. It was my dad’s favourite of the lot.
The next appetizer we had was the Arancini. 
A more traditional Korean dish arrived after the Arancini. Here, we had the Vegetable Jijimi or a term I am more familiar with, Vegetable Pajeon or simply just Vegetable Pancake.
Despite the mild flaws in the fried chicken, arancini, and pancake, they were all very good appetizers. However, it was the Japchae that pleased the crowd.
For the mains, I ordered the the braised short ribs. The ribs were simply succulent with its meat cooked just right to the point before the meat would have fallen off the bone! The sauce itself was superb with a good sweet flavor but felt overly reduced. I expected it to be a little soupy rather than a thick sauce which I got. This led to the dish being salty. But this was not the end for the dish,as all it took to bridge hell and heaven in my mouth was a bowl of rice. While most of the faults were something I could live with, one bit which I did not enjoy was the parsnip chips which were overly soft. I believe it was because the chef was waiting to serve 7 mains at one go, thus the chips were soggy when served. For $30, it was something I would definitely order again. Absolutely moreish although fishman who also ordered this main found that it felt very un-Korean as the flavors of the dates did not really shine through. 
Yv on the other hand ordered the 36 Pork. If you have not guessed it yet, this was cooked for 36 hours sous vide before being crisped on the skin. Things we loved about the dish was its presentation. It looked beautiful and the pork was really nice in a way that it was not too fatty yet extremely tender. Its skin was good but we would have loved the skin a notch crispier. Here it was crisp just nice but not really enough. Its accompaniment of apples and sweet potato puree was interesting as it evolved to the classic roast pork and apples meal. But for some odd reason, the sweet potato puree and apples did not quite live up to my expectations as it sweetness was insufficient. This made the pork feel rather 1 dimensional. Still good but definitely have space for improvement.
Bullgolgi Ginseng Bibimbap was what my sister and XL ordered. Again, this was another dish that emphasizes on Leo’s impeccable attention to detail while bringing quality Korean flavors to the dining table. Despite being an eye candy, was it a mouth pleaser too? I have not tasted a phenomenal bibimbap before and there was little differences that separated this and the ones I had in Seoul. Essentially, it was a beautified Korean classic. Lovely textures, flavors and colors. But one thing which did not stand out was the ginseng. I was hoping for a taste of Korea’s highly regarded ginseng but the flavors were absent. Which made me wondered, where did it go? Hmmmm… 
As my parents were not a fan of beef, they ordered a seafood stew and a spicy chicken. I have to say, while the dishes my friends and I ordered were a mix of above averages and good, the same cannot be said for the seafood stew and spicy chicken. The chicken for starters felt like a soupy version of Jeayuk Bokkum which is a spicy pork bulgolgi, this time with the addition of glass noodles and instead of pork, chicken was used. Its taste was OK, but I definitely found that the quality of this dish felt underwhelming, it needed a lot more to impress. With the seafood stew, it looked OK, but my parents were not sold by its taste. It left them wanting for something more than what was served.
Then comes the sweet ending. If you have read my post on South Korea’s street food in Winter, one of my raves was the Hott-teok. A divine disc shapped Roti/Prata filled with a delicious sugary cinnamon syrup. Only available in winter, it is simply a must have when one goes to Seoul. At Gaya, Leo makes it every day. AND IT IS ONLY 8 BUCKS. Are we Perth-ians spoilt or what? But how did it fare compared to my Korean experience?
Despite the Hott-teok setting high standards, Gaya produced another stellar dessert that night; the Red-misu. Another sensational $8 dollar dessert presented as if I was eating in a fine dining establishment.
Just look at it. Little chocolates resembling stones in a garden with a baby basil stalk as its plant. On its surface was a chocolate sand that complimented the mild sponge fingers layered carefully with the mascarpone. And why was it called Red-misu? It is because there were bits of red beans in this which in many ways resembles little seed/stone found in soil. Simply perfect. It is not the most generous in mascarpone like other places and neither is it strong in alcohol but this was, in my terms, a delicious tiramisu. One which shouts childishness instead of the deep liquor laced ones. It was safe to say that at $8 bucks each, the desserts at Gaya Restaurant were a steal.
How does Gaya Restaurant fare as a whole? Speaking to Leo earlier on, his motivation was clear; good Korean flavors with a modern twist. Commenting on foods having a modern twist probably requires one to discern between gimmicks and techniques. With the many different cuisines around, it was hardly a modern twist. However, it was definitely enough to differentiate itself from ALL the other Korean places in town. Then comes the harder bit which is widely contested around town; good Korean flavors. I felt that it was. My housemates reckon Leo felt more like a man doing what he does best. He cooks and he puts love into what he does. The food here is different and in some ways did many things which were beyond the Korean food I have tasted in Perth. The pork, and the short ribs were clear examples. They were modern and significantly different. Maybe contemporary? I do not know. Essentially I liked it. Then comes the bad bits like the spicy chicken, and seafood stew. If I had one word, it was underwhelming. But fortunately, regardless of what came out for the mains, the appetizers and desserts were lovely. Additionally, I felt that the interior could do with a makeover to reflect the cuisine which was more contemporary than usual. Lastly, the price is always a deciding factor when it comes to eating out. For just over $50 dollars, it was a complete 3-course meal in the expensive suburb of Applecross. For me, this was a place worthy of calling good. Returning for seconds? Definitely!
WenY
Buttered yabbies, perfection. Sweet, moist and perfectly cooked. Fruit and seafood? Acceptable though some of my dining companions found the orange gel a tad too strong. Then comes the “boudin noir” or the black pudding. So ignorantly did we order this dish without trying to decipher its ingredients. For me, having the pudding which was made out of blood was very physical, bold, heavy and to a further extent uninviting. A massive clash of identities which I did not like. Fruits, and seafood for me translates to foods which are light, fresh and naturally sweet without much need for too much. Anyways, this for me was a case of too many things on the plate. 
Whilst the meat was well-cooked for a small bird, it suffered from a massive salt overdose. The sautéed buckwheat sauce was just overly seasoned and killed the squab in an instant. Definitely something which could have been easily outstanding if not for the salt overdose. 
The venison pie was definitely not my favourite. The pie crust felt doughy and the taste was over all very mundane because it was bland. Paired with the liquor gel, it was an even harder bite to swallow. But its pairing just on the other end of the plate was out of this world. The tartare was fresh and the use of a small yolk to sit on the tartare was just sensational. It tasted fresh and light despite being so very meaty. In the end I found it funny how this was paired. One was so very good such that it was to die for but on the other end was a sad looking slice of pie. I was bombed. No idea what happened right there.
The gnocchi in No. 4 Blake street is flawless. Fluffy little pillows of pasta made this a winner course. But the mushroom sauce was a tad too salty. For XL who ordered the squab and had this after, her eyes was seen rolling in salt-coma. Even Jim felt so too. However, for the rest of the table who was lucky enough to have the crab gnocchi, it was simply fantastic. The crab was sweet and the tomatoes ripe. The bisque was super rich and for some, it might be a tad too strong. But I like strong flavors and this for me, was the perfect accompaniment for those fluffy gnocchi. This was my sister’s highlight of the dinner at No. 4 Blake Street.
Gnocchi with Crab, Tomatoes and a Seafood Bisque
Seeing the ingredients, you would expect a few things. A slightly crisp duck, salty at the same time and hope for the best that the Brussels sprouts has not gone grey so it all works together. The chestnut typically I would expect it to be naturally sweet with the sprout kraut bringing some acidity. But was it what I expected? Well the duck pave for me was right. I thought it could be a tad more tender on the inside but no. Small issue. The Brussels sprouts came out green but a tad bitter. Bad on that, but it’s a natural trait. For me, the biggest problem was the strip of ? running across the plate. It was thick, bland and with the chestnut seasoning left minimal, I found that the flavors of the dish were very light and felt lacking as the thick strip of puree that ran across the plate killed the dish. Textural wise it hit all the right notes but without the right flavors, satisfaction was rather low and left me wanting for more to be done.
Textures of parsnip? Checked. Tasty beef? It left those who ordered this wondering. After a spell of strong salty flavors from the start, it left them wondering where did it go this time around. But the beef itself was cooked to perfection which gives the middle a beautiful pinkish red. Over all, not bad.
A special touch when the mussels are topped on an edible shell, doused with wine emulsion. The boys liked this bit but found the trout a little tough with the sardine pate a little mushy. Over all? They still thought it was nice.
The mild bitterness of the Pedro put a mature touch to this dish. Its presentation was sophisticated but mixing it all up together gave it a pleasurable bite. The springy pistachio sponge went well with the aromatic sorbet and Pedro mousse. Crunchy cocoa powder and fig matched the textures this nicely. Not a love at the first sight, but it was something that I learned to like and love spoon by spoon.
A moment of suspense arose when the waitress said “I will be back to finish the dish.” It made us wonder for a moment about what was going to happen. She then comes back to spray the perfume which sets the scene for the winter jar. If you are a big fan of spices you would be blown. This dessert has a strong cinnamon and nutmeg flavor from the Tonka bean and the ice cream. Good balance of flavors but definitely not a simple man’s dish. The girls who were more used to sweet, fruity desserts or plain chocolaty desserts found this a little hard to finish. Funnily, all three of them ordered the same dessert. @@!
Jim’s choice of dessert for the night was the textures of passion fruit. The passion fruit came in the form of a crisp, a mouse, caviar, dust and something else. I officially voted his dessert the best one of the night. I voted for its fruitiness and lightness as well as a balanced sweetness courtesy of the rich bitter chocolate. Definitely a winner this one. He too loved his dessert but wished that the chocolate was sweet instead of bitter. I guess that is what you would expect from a sweet tooth hahaha.
This was easily the night’s second best dessert if all you want for the night is something simple, refreshing and not too cloying. The rhubarb is a natural sweetheart and when used in desserts, have one of the best flavors of all time. The white chocolate cremeux was creamy and not overly sweet. For fishman who ordered this, he found the pairing just spot on. He truly enjoyed his dessert!
The chicken schnitzel ($12.50) topped with gravy came with a side of chips and steamed vegetables. For me the chicken was just yummy. It was still crunchy and its batter was more than just flour. It had various herbs which made it a tantalizing bite. The chips were pedestrian and for most parts could do with an extra pinch of salt. As for the steamed vegetables, the cauliflower florets and carrots were cooked spot on but the broccoli flowers were very mushy. To the extent that my friends felt that it was squirting out buttery fluid.
The chicken here was a little below par compared to the schnitzel. I suspect that the chicken was a little over-roasted and having it sit under the heat lamp for so long only meant that it was still cooking while waiting to be eaten. The sides we choice were similar to the one we had with the schnitzel.
This one had decent consistency, not melt in your mouth but still soft and tender. But for me, one of the beauties of pull pork is how the meat absorbs all the lovely juices and marinade that it is cooked in. This one here could do definitely with more flavor. 
As my friends and I were dissatisfied with the options on the bain-marie, we decided to call something else to share. This time around, we ordered a $17 open-steak sandwich from the kitchen. Here it was simple. You get a delicious and hearty slab of scotch fillet cooked to medium with crispy bacon. Definitely one of the crispiest in town. Caramelised onions and barbecue sauce finished the sandwich with a bang. Chips came out warmer as the lunch crowd had dispersed and we were one the last groups left. From this humble sandwich, we all agreed that things are better when made fresh from the kitchen, not things cooked prior and left out to dry. With a range of burgers and food cooked fresh to order like the steak sandwich, chicken parmi and salmon, the premium paid over the typical lunch fare is definitely worth the extra buck!
Coarsely diced beef marinated in salt, pepper, lemon juice and olive oil served with crispy bread. In the first instance, a spoonful on the edge of the crispy bread felt sufficient. It was tasty but only very subtle. But the second round came a little mundane. It needed more flavoring. Maybe more lemon, salt and a hint of sugar. Would not mine some heat too. Sounds a little Viet/Thai/Mod Jap but it needed something. Beef was mildly tender but this was not your typical beef tartar. 
This for me was where my sensations were heightened. I was elated. The sauce was flavorsome with just the right amount of acidity. I cannot distinguish all the seasonings but it worked. With the boss bringing in some extra bread to mop up the yummy sauce, it was right on the dollar. I loved this. The meatballs were soft and could break apart if not spooned gently, but I could care less. This was spot on!
One of the most popular Mac n Cheese in town comes from Merrywell many would say. I am a big fan of Merrywell too. But when it comes to their bite sized Mac n Cheese, it was their HP Sauce which I loved. Here though, the chunky Mac n Cheese was served with none. But I get it. Who needs a sauce when the fillings were already so yummy. It was salty, and cheesy with a crisp outside. It was really good. In comparison, I would have to say that this makes the Mac n Cheese in Merrywell taste a little bland! I also suspect they might have used a combination of cheeses!
Beef ribs are probably one of the most gifted parts of a cow. When cooked properly, it literally falls off the bone and its meat, to die for. Just imagine a beautiful melt full of flavor from that perfect braise. Here, it was exactly that. So tender it would fall off the bone under its own weight. It was its usual fatty self which means I had to cut away huge portions of fat or risk ending my night prematurely full from the lard. Chopped coriander splashed across a diagonal was a smart herb move which complemented the beef well. The side of carrots cooked in quality thick diced pancetta gave it an extremely good flavor which together with the caramelization, brought us to heaven. But BEWARE that this is bloody sickening if eaten alone yet perfect when shared. This lovely ribs brings me back to my trip to Cantina 663 last year! See it here 
Here, it was cooked perfectly. The middle was dark red in color and it just looks spectacular when arranged the way Ace Pizza does it. However, we lamented the cut. None of us had eaten this part of the beef before and obviously without research, we jumped right in assuming that it would be tender. But it was not :(! It was tough but surprisingly flavorful. I guess that might be its only consolation. No second time for this one unfortunately!
That neon. Does Ace Pizza qualify?When I think of pizza, I think stretchy mozzarella, delicious toppings, and a crust to die for. All the beautiful things a pizza has to offer. We had two pizzas to share that night. The pig lovers which was a continuation with my love affair for the meat and the other was a neutral preference, the fungi magico. Do not worry, no magic mushrooms involved.
So where do I start? Ok, first things first. 
My preference for doughnuts has always been the good old deep fried ones. Served warm, preferably, it should be fluffy and soft. For a Tiramisu filling, fragrant and decadent but more on the sweet side instead of the mature liquor laced ones. How were the ones here? In terms of texture, it was a little denser than what I would have liked but definitely one notch better than the ones at 
The finely diced meatball was all rave in my mouth. But the little surprise was the finely diced “laksa leaf” or “bunga kantan” which gives it a lovely fragrant. To finish, a delicious Panang curry. Yummy!
While the savory-sweet sauce caught our taste buds, it was the perfectly cooked moist yolk that made us happy. This was easily XL’s favourite. Even fishman and Yv thought it tasted fantastic. The marvels of basic things!
Red Opium’s Ceviche of Salmon!
Yv’s favourite for the night was the duck curry. I once commented that it lacked sauce and clearly it did not go unnoticed. Here, the sauce was plentiful. Just the way I liked my curries to be. Duck meat was roasted spot on and was still tender. So nice it was! But where tenderness was concerned, the perfectly cooked beef Masaman was also a table favourite with fishman calling it the dish of the day. Now, if only the potatoes had another 15 minutes or so, it would have been soft through. On the other hand, the deconstructed green curry was not so popular around the table. Its curry was flawless but something about the fish did not quite appeal @@! 
Red Opium was a great host that night. The food was good and it was not priced to kill. With 8 mains, 6 appetizers, 7 soups and rice, the bill cost around 40pp with the entertainment card shaving a couple of bucks off the bill. Even without, it would still be less than $50pp. It was really filling and everyone enjoyed it. Owner Penny was her usual friendly stuff and had a good laugh at my very un-Thai Thai friend who does not do spicy or seafood. Good stuff ;)!
