Red Pig Original Charcoal Korean Restaurant
I'd been so busy with work that I couldn't meet up with Guan in November for our once-a-month appointment. Besides, she'd been away on holiday so it was just as well. So, we decided to skip our November appointment and meet up in December instead.
I brought her to try the $10 set lunch deal at Red Pig. I remember the food was good and value-for-money. The restaurant is relatively lively but everyone seems occupied with their own business so this place was perfect for us to chat and laugh and generally make our own noise without causing a disturbance to the other diners.
First up were the obligatory side dishes, or banchan. They had a lot more dishes this time round. The Kim Chi seemed okay, even if I don't really know much about it or like it very much. At least it was spicy.
I liked the Seasoned Spinach (sigumchi namul), blanched and served chilled, with enough soy for flavour. This was simple but refreshingly delicious.
I've always liked Anchovies (Myulchi Bokkeum) and these had a nice Korean twist to the usual dried anchovies. Hot pepper paste and sesame seeds were added to spice up and cut through the natural saltiness of the anchovies.
The Chilled Par-boiled Beansprouts, while not my favourite vegetable, was delightfully fresh and clear.
The Omelette, packed tightly in many layers, was not bad, lightly spiced with chilli and onions.
The Potato was just perfectly crunchy yet soft, with soy and chilli flakes slathered over it for flavour.
Guan got the Haemul Sundubu Jjigae ($10), seafood tofu soup and liked it. It was rich and spicy, pure comfort food. The bubbling soup was lightly spiced and chock full of silky beancurd cubes, crunchy zucchini, onions, scrambled eggs, fresh squid and prawns.
I got the Doinjang Jjigae ($10) stewed bean paste. I liked the fermented edge to the salty soup, but not the firm beancurd. I would have preferred the soft beancurd instead. That said, the plentiful presence of oyster and shimeiji mushrooms grounded the soup with its distinctive earthiness.
Red Pig Original Charcoal Korean Restaurant
93 Amoy Street
Tel: 6220 7176 / 9230 0765
Open Mondays to Fridays from 12 noon to 2.30pm for lunch and 5pm to 11.30pm for dinner; weekends and public holidays from 5pm to 10pm
I brought her to try the $10 set lunch deal at Red Pig. I remember the food was good and value-for-money. The restaurant is relatively lively but everyone seems occupied with their own business so this place was perfect for us to chat and laugh and generally make our own noise without causing a disturbance to the other diners.
First up were the obligatory side dishes, or banchan. They had a lot more dishes this time round. The Kim Chi seemed okay, even if I don't really know much about it or like it very much. At least it was spicy.
I liked the Seasoned Spinach (sigumchi namul), blanched and served chilled, with enough soy for flavour. This was simple but refreshingly delicious.
I've always liked Anchovies (Myulchi Bokkeum) and these had a nice Korean twist to the usual dried anchovies. Hot pepper paste and sesame seeds were added to spice up and cut through the natural saltiness of the anchovies.
The Chilled Par-boiled Beansprouts, while not my favourite vegetable, was delightfully fresh and clear.
The Omelette, packed tightly in many layers, was not bad, lightly spiced with chilli and onions.
The Potato was just perfectly crunchy yet soft, with soy and chilli flakes slathered over it for flavour.
Guan got the Haemul Sundubu Jjigae ($10), seafood tofu soup and liked it. It was rich and spicy, pure comfort food. The bubbling soup was lightly spiced and chock full of silky beancurd cubes, crunchy zucchini, onions, scrambled eggs, fresh squid and prawns.
I got the Doinjang Jjigae ($10) stewed bean paste. I liked the fermented edge to the salty soup, but not the firm beancurd. I would have preferred the soft beancurd instead. That said, the plentiful presence of oyster and shimeiji mushrooms grounded the soup with its distinctive earthiness.
Red Pig Original Charcoal Korean Restaurant
93 Amoy Street
Tel: 6220 7176 / 9230 0765
Open Mondays to Fridays from 12 noon to 2.30pm for lunch and 5pm to 11.30pm for dinner; weekends and public holidays from 5pm to 10pm
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