Out & About #528 | Kobi Korean

Since our visit to BNC - er, Tokyo Cheese Cake by BNC - I had been reminded that I had yet to visit Kobi, despite the fact that it was no longer a new opening on the west end.

The opportunity arrived when a Thai ahgase reached out to inform me of her availability. We went about our errands at the mall (Hi Amber!), broke a solid sweat at Playdium, then headed over to the KBBQ restaurant just as rush hour dissipated for the evening.

​One of my greatest fears (and peeves) is arriving at an establishment, famished, only to be told a wait would ensue. Thankfully, this was not the case. Kobi was at approximately 25% capacity when we entered.

There was no host by the entrance. We remained stationary until a middle-aged man looked over at us; "Table for two" I uttered while forming a peace sign. He responded with a slightly annoyed glare, to an extent where I wondered if I had mistaken a patron as a member of managerial staff. My initial hunch was correct, however, for he cast a glance at a younger male who was clad in uniform. I repeated my request to him, at which point he rapidly grabbed two menus and sauntered over to one of the booths. A silent "Please come this way." rang in my head, and we followed suit.

​The booths were quite spacious, comfortably seating two or even four more customers. Its faux suede lining was on the grimier side, with little grey spots here and there; frankly, I hadn't expected the cleanest dining environment anyway. Splashes and spltters are inevitable when one cooks at the table.
Two grills spots were found on the table: one rectangular and the other circular.

​We browsed the menu with scrutiny, for our cravings lay with grilled meat in ssam wraps accompanied with a bubbling ring of egg and/or cheese. There simply wasn't an item that offered this. Ultimately, we settled for the Tofu Kimchi & Pork, swapping the tofu for cheese (at no additional cost), and an order of Beef Dumplings.
The server provided us with hot tea in Stainless steel mugs, side dishes, and, later, a jug of cold water.

The banchan set comprised of: kimchi, pickled cucumbers with red pepper flakes, soft radish strips with broccoli florets, green beans, and rapini. All were tasty and distinctly flavoured, with the rapini earning the highest praise. Neither of us gravitated towards the kimchi, for there was a substantial amount in the entrée already. Kobi's rendition was the middle ground between Nuri Village and Sikgaek: delicious yet not entirely mild. Evident was the heavy usage of 고추가루 (gochugaru).

​The Tofu Kimchi & Pork arrived on a segmented round plate. In the centre was a mixture of kimchi and cooked slices of lean pork (think shabu shabu-style strips), while shredded mozzarella, corn kernels, and a few pieces of pineapple filled the outer ring. Our grill was fired up once the dish had been set on the table, such to melt the cheese ring and maintain warmth of the meat.
Four degrees of spiciness were available: Spicy, Regular, Mild, and Non (none??). We had opted for the "Mild" level. Admittedly, this was more fiery than expected. Given our low tolerances, bowls of rice were requested shortly afterwards. We also drained the cold water as the meal progressed.

​That said, it was a delightful dish nonetheless. Stringy cheese, tender strips of pork, and a generous portion of cabbage kimchi was a no-fail combination.  Moreover, the acidity of the pineapples and slight sourness of the kimchi was a refreshing contrast to the otherwise greasy, peppery combination. Red pepper flakes were also found frequently throughout.
It should be noted that this dish should be consumed quickly, as the spicy sauce and bottom of the cheese tends to burn if not constantly stirred. One should also be mindful to consume plenty of fluids during consumption, as the sodium content is quite high. In addition, its extravagant portion is best shared between three or four people.

< Pictured above and below: Tofu Kimchi & Pork (두부 김치&제육), Pan-Fried Dumplings (Beef) (손 군만두 - 소) >

​Though crispy and brimming with fillings, the Pan-Fried Beef Dumplings were average at best. A greasy exterior paired with stiff bits of beef were less than satisfactory, especially when eaten alongside a piping hot pan of kimchi pork. Truthfully, I wanted steamed or blanched dumplings, though this type of mandu was unavailable.

​Bathrooms were found near the entrance of the establishment. Behind each gender-separated door were two stalls and a very plain sink (read: no decorations whatsoever). Shockingly enough, the stalls themselves were spotless - gleaming even! It was a far cry from the restrooms of similar eateries I had visited in the past.  A single hook was present on the back of the stall door for the convenience of hanging large bags.

​Service was prompt and efficient for majority of our stay. Albeit the crew of four or so members of waitstaff, the older ladies did not budge until it eased into nighttime hours (around 9 PM). The young male server's attentive nature and earnest efforts were definitely commendable.
We departed the restaurant with appetites curbed and takeout boxes in hand.

Seeing as BNC Bakery was still open, I suggested a detour for cookies before our P.A.T. stop.

The Pistachio Cookies were soft and buttery, capable of bringing joy to even those not overly fond of the green-tinted nut. A tad firmer were the Chocolate Almond Cookies, which owed chocolatey boldness to its adequate incorporation of cocoa powder. Both boxes retailed for $4.50 before tax. While undoubtedly pricey, it granted cookie lovers a little taste of heaven without the need to engage in repetitive failed trials (Ahem).

---