Real P.
Google
Execution is uneven and misses several fundamentals that diners should expect from a proper Korean meal.
• Banchan (side dishes): Only three small dishes were offered. No refills. A typical Korean restaurant would serve at least five to seven varieties, refreshed upon request.
• Kimchi: Surprisingly, kimchi was not included as part of the banchan. Instead, it cost £3.50 extra. For a Korean restaurant, this is nearly unthinkable. To add to the disappointment, the kimchi’s flavor was flat and lacked the depth of proper fermentation.
• Bibimbap: Took a long time to prepare. Served room temperature, not hot. In an authentic dolsot (stone bowl) bibimbap, the rice should sizzle against the bowl and form a crisp golden crust.
• Mushrooms in bibimbap: Tasted and looked like canned mushrooms—cold, lifeless, and out of place in a dish that should celebrate freshness.
• After effects: Overall food quality was poor, and the meal left us with bloating afterwards.
Suggestions
• Banchan should be expanded (at least 5–7 dishes) and refilled without charge.
• Kimchi must be included, and its quality improved. If charged separately, it should be excellent—not disappointing.
• Bibimbap must arrive sizzling in the bowl. Otherwise, it loses its signature character.
• Avoid canned or cold components in key dishes.
1.5/5