Stage 3 has entailed many new developments nationwide. Many restaurants have since reopened for dine-in services, yet the trend of outdoor dining prominently dominates. For as many as those that live in accordance to federal, provincial, and municipal guidelines, there remains a handful that refuse to abide by all protocols. And, in the regard, ample air circulation remains a crucial element in enjoying meals without fear of particle dispersion.
For a weeknight dinner, we opted to check out Miga - a nearby option we drove by often but patronized rarely. Should my memory serve me correctly, our last encounter with the longstanding Korean barbecue restaurant was likely upwards of seven years, even before my graduation to post-secondary academia. Nonetheless, the eatery has withstood the test of time, persevering through the pandemic with a spacious, modern patio.
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Reigning as the single greatest inconvenience of all KBBQ undertakings is, undoubtedly, the smells that originate:
- The smells that cling onto every thread of fabric adorning one's body;
- The smells that seep into each hair follicle exposed to the external conditions; and
- The smells that refuse to be shaken regardless of the potency of air fresheners deployed.
I had taken the liberty of arranging the appointment via phone two evenings prior, for prime supper times were unavailable on OpenTable. At the time of booking, I was presented with two table options: those equipped with a grill, and that that were not. Searing one's own meat in KBBQ is as indispensable an element as assembling one's own fish ball-shabu amalgamation in a hotpot setting; needless to say, I selected the former. The intent was to engage in a residual odour analysis anyway.
We pulled into the parking lot approximately ten minutes early. A portion of Miga's asphalt assets had been converted to a 16-table patio area. That said, the remaining spaces were more than sufficient in accomodating the allowable (reduced) number of diners.
We pulled into the parking lot approximately ten minutes early. A portion of Miga's asphalt assets had been converted to a 16-table patio area. That said, the remaining spaces were more than sufficient in accomodating the allowable (reduced) number of diners.
Upon checking in with the hostess, she gestured towards a sign. It was a contactless method of tracing, completed electronically with the assistance of a QR-code based application. This was a highly preferrable alternative to the pen-and-paper method adopted by the likes of Kinton and JaBistro.
We were then led to one of the grill-equipped tables. Constituting the entirety of the patio were:
We were then led to one of the grill-equipped tables. Constituting the entirety of the patio were:
- Nine grill-equipped 4-person tables (ceramic or wooden benches)
- Three grill-deficient 6-person tables (plastic)
- Three grill-deficient 4-person tables (plastic)
View the full album HERE !
Reviewing the menu was yet another contactless activity. Stickers had been placed at the corner of each table, sporting a different QR code that would link to the restaurant's online menu. From there, guests could browse the various options from the comfort of their own smartphone, Wi-Fi complimentary, before calling upon a member of staff, either via waving or initiating the infamous call button affixed to the table (with a napkin to prevent direct touch).
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Ensuing from much contemplation were the Premium Ox Tongue, Naegi Kalbi, and Beef Kimchi Stone Pot Rice Bowl. Side dishes, also known as banchan, were provided in two rounds. Fresh Kimchi, Bean Sprouts, Spicy Cucumber Salad, Miga Potato, and Spinach were the five dishes that made appearances at the beginning and semi-midpoint of our meal, each wonderful in its own respect.
The Bean Sprouts were crunchy without leaving a starchy, garlic-saturated aftertaste, while the Spinach salad was refreshing with fine hints of salt and sesame oil as seasoning. Miga Potato chunks were a tad undercooked for our liking, but nonetheless delicious and just slightly tacky from what I presume to be oligodang.
The Bean Sprouts were crunchy without leaving a starchy, garlic-saturated aftertaste, while the Spinach salad was refreshing with fine hints of salt and sesame oil as seasoning. Miga Potato chunks were a tad undercooked for our liking, but nonetheless delicious and just slightly tacky from what I presume to be oligodang.
Most concerning to me is always the kimchi - Will it be too spicy? Sodium-laden? Overly sour? The verdict was, in fact, none of the above. Adequate amounts of gochujang and a sprinkling of salt had ensured the radish pieces absolutely delectable. Meanwhile, the Spicy Cucumber Salad was even milder with notes of sweetness; on a scorching summer day, it would have served as a solid accompaniment to naengmyeon.
Due to supposed "safety hazards", stone pots were not permitted for use on the patio. We were given the option to consume stone pot dishes indoors, though the associated hassle of re-positioning prevented us from pursuing the idea. Earnestly requesting that the rice be made crisp in the dolsot before its delivery, a member of staff confirmed the possibility with an order of higher management before nodding in response.
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Arriving first to the table was the Beef Kimchi Stone Pot Rice Bowl, which was quite possibly nothing beyond the mere combination of its visible ingredients: steamed white rice, bulgogi, kimchi, and a fried egg with crispy edges. Initially warm to touch, exposure to outdoor conditions rapidly robbed the contents of the ceramic dish of its heat. Soon, the bulgogi was no longer tender, nor was yolk runny. Some clumps of the rice had indeed garnered a distinct, golden edge; mixed together though, this variation in texture was decidedly unnoticeably. At the steep price of $21.95, the consensus lay with Sikgaek and Hub having superior (and toastier) renditions.
The Premium Ox Tongue, alternatively declared as "beef tongue", was presented next, along with a slice of fresh lemon. A member of staff proceeded to ignite our charcoal grill and commence the setup procedure, including a thorough greasing with two small cubes of pork fat. With her departure, we (me) rolled up our sleeves and began to engage in the grilling process, placing small strips of tongue around the grill in anticipation of a knowing sizzle. Just as we had begun to acquire a steady heat, one of the male members of staff came by and proceeded to change our grill, in spite of the obvious lack of need to do so. The tongs he utilized to swap our readily heated plate for a dismal, cold one were then shoved back into his half-apron, much to the horror of a fellow dining member. Frankly, I was more appalled at the fact that he hadn't bothered to wait for us to finish searing the other side of our meat.
Our meal proceeded thereafter sans shockers. In contrast to the HK Cafe-style offerings I had been picturing, the Premium Ox Tongue were thin, lean squares of meat offering minimal bite. Its charred surface paired well with the provided condiment (otherwise known as lemon juice), though wasn't particularly noteworthy at its given price.
Naegi Kalbi, on the other hand, was the more enjoyable of the two meats. Recommended for one-sided grilling only, we were advised against flipping and rather enjoy the scallion-embellished strips in medium-rare state. Albeit delicious and supple on its own, curiosity led us to attempt the provided dipping sauce. Seemingly a mix of oil and coarse salt, the induced response of repulsion indicated that the condiment was exactly that. We agreed that a pinch of salt was often the key to elevating the flavours in a dish, though the obscene portion of oil was unnecessary given the existing fat content of the meat.
Another factor that were weren't quite fond of were the plastic containers in which the condiments had been presented, as they were susceptible to tipping with wind impacts. That said, the fresh romaine leaves were well received, especially in a size ideal for ssam parcels.
Another factor that were weren't quite fond of were the plastic containers in which the condiments had been presented, as they were susceptible to tipping with wind impacts. That said, the fresh romaine leaves were well received, especially in a size ideal for ssam parcels.
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Inside the restaurant and along the entranceway of the patio area were social distancing place-markers. Guests that had chosen to dine within were seated at tables with a minimum separation of 2m; private rooms had also been closed off. These practices had, oddly enough, not extended towards the bathroom facilities. Posted outside was not a single notice of entry limitation. Facilities were also not much cleaner than the average casual Korean eatery.
With the exception of the staff member who had swiftly swapped our grill plates without first obtaining approval (and determining demand), service was consistent and attentive throughout the meal. Most striking was the manner in which Miga had reinvented the Korean barbecue dining experience. Swivel top bottles in place of plastic water jugs, stout water glasses, colourful, tilt-enabled patio umbrellas, grill-equipped picnic tables, and even hanging string lights were uncustomary sightings in a traditional barbecue setting. Yet, it was precisely these unconventional additions that contributed to an innovative, COVID-compliant experience.
The verdict of my investigation, though, proved negative in terms of odour-nixing. Oil-speckled spectacles and meaty-smelling t-shirt in tow, I accepted my fate and mentally prepared for another hair-washing session.
The verdict of my investigation, though, proved negative in terms of odour-nixing. Oil-speckled spectacles and meaty-smelling t-shirt in tow, I accepted my fate and mentally prepared for another hair-washing session.
Departing with brimming bellies, jovial spirits, and a smidgen of lethargy, I proposed a trek about the neighbouring plaza.
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The sunset walk ultimately concluded with a Grapefruit Green Tea with Coconut Jelly from CoCo and a last-minute parade through Terra as the store lights dimmed.
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