Whilst my blog have promoted Melbourne for it phenomenal brunch fare, there is also another side to this global city. During my trip, I had a very good Korean meal at Guhng, a Korean barbecue place hidden on the charming McKillop St. Walking in I was impressed by this multi-level establishment fitted with a Korean themed interior that was neither modern or traditional but rather, a combination of both with a calm mood lighting through the venue. On every table, an adjustable vent is fitted to ensure their patrons do not walk out smelling like the barbecue they had.
But looks are only as good as its taste. We scanned the menu and quickly found a few things we were really keen to try.
First up was Andrew’s request for something “authentic” the seafood tteokbokki (rice cake).
Taste wise it was decent and the seafood content was generous. Nonetheless, coming thousands of kilometres from home, I was not the most impressed by the “authentic” rice cake dish :P!
Korean Barbecue tend to be quite generic. You would usually have a few marinated choices, some pork belly slices, chicken tight and such. The menu at Guhng was no different. But we set our eyes on the Wagyu which was a handsome $39 for 200 grams. We ordered one serve at first but ultimately ended with two.
The wagyu at Guhng had no marbling grade whatsoever but it melted in our mouths like butter. No way this was healthy but the mental joy was absolute. My Korean BBQ ways were groomed by my mom since I was younger. It would be a large leafy lettuce, some garlic slices, chill bean paste and that lovely slab of meat. The mild spiciness paired with the pungent garlic sure kicked ass when eaten together with this yummy beef. With 200 grams in each serve, it was nowhere near enough but with some lettuce leaf followed with another serve, it was a good really feed.
Trying to be a little fancier, we ordered scallops to be barbecued. Sadly, it as an utter waste.
This was cooked a little over, its presentation was a little lacklustre but more disappointingly, Guhng lacked that special finish for the sea’s best protein. Wasabi and soy was their best condiment but it did not complement the scallops at all! Not recommended! Got extra dough? Definitely a 3rd round of Wagyu haha!
Our last meat was the pork belly without any marinade. It was a classic but rather typical to the extent that there was definitely nothing to shout about. But nothing wrong either. Looking back, the post from top to bottom might sound a little sad because the only dish I had portrayed to enjoy was the Wagyu. But do not be fooled. The meal here was tonight was nice. This is probably the best upmarket Korean I have been to to-date and deservingly so. To add to the delight, Guhng also serves various rice wine concoctions that were absolutely sensational. We ordered a jug of berry delight. Each sip contains creamy yoghurt and bits of berries berries with the slightest hint of alcohol. This was an easy beverage for non-drinkers like myself. As a whole, Guhng was easily a place I will return for my Korean fare anytime but do not expect it to be that superb value for money place like Chick-In :P!
WenY
