Noah Andrade
Google
Seoul Shakers has completely overhauled my tastebuds with their menu. It has revitalized my perception of foods that I believed to have been heavy and itis-inducing to complex, gravitational, fresh, and somehow light.
I had the chance to indulge myself in some menu items available as of this review. The following is my take:
-Kalbi Empanadas, the crunchy exterior and smooth and velvet filling mixed with the sauce on the dish took me by surprise with how it did not scratch the roof of my mouth and was easy to eat, no liquids gushing from the Empanadas as I chewed, no intense shot of saltiness during each bite and and no change in my expression when I wanted more after I finished each one. The mix of flavors coming from the sauce and pico de gallow compliment the filling of the empanadas leaving each tasting with an increased sense of "lust" for another round.
-Eggplant Kanpungi, I am very much on the side of being picky with my food, especially when it comes to eggplant, at first I thought about all those times I had it as part of any dish and I loathed the taste before coming to Seoul Shakers, after ordering the dish the appearance of the eggplant was boxy in shape and solid in feel. But as I chewed the crunchy, crispy creases with soft internals of the eggplant mixed with the spicy, sweet soy glaze threw a flavor bomb straight to my brain through my tastebuds. I had a moment where I did not believe I was eating eggplant at all. Pairing it with the wild rice and bell peppers you are able to grab every last drop of the glaze that coats what was once on the bowl.
-Chorizo Quesadilla, this dish was hot to the touch, I could not hold it for more than two seconds before I had to put it down on my sharing plate. That being said I was always trying to pick it up and put it in my mouth the very next second I put it down. Similar to the empanadas the flavor profile of the dish had a mix of sweet, salty, and spicy but not overwhelming so you can enjoy each bit of the dish. The semi-soft and crunchy exterior welded with the melted cheese delivers the pleasure of the chorizo filling with the added pico de Gallo and gochujang. As a whole the dish kept me eating more regardless of the hot shell of the quesadilla as pairing the cool pico de Gallo set the temperature of the dish to a comfortable, mouth eating state.
TKO Punch, this evening our server recommended this beverage to start and it was basically juice, you wouldn't notice the alcohol from the makgeoli and soju. It was fruity but not tangy, smooth, and fresh. The addition of edible garnish shows that there was a lot of preparation because the pineapple was not sour; totally sweet and soft to eat. There was a small strawberry and usually those are sour but I was embraced by a sweetness only found when you eat honey and strawberry milk. The lychee was crisp and added an additional layer of texture to the drink. Finally the (Asian?) pear was not crunchy but soft, softer than cooked rice. This beverage, although neutral, was flavourful enough to pair with each menu item to both refresh the palate and yourself.
Overall my experience was head over heels aside from two minor inconveniences; the timings where service was here, there, and occasional which I grew impatient from and the sudden draft that came and contributed to my impatience. This aside the food experience should not be underestimated as it is something to be sought for in a world of late night or date night.
