PEr FYI

May 10, 2015

Bornga, Singapore…restaurant was not on top form

bornga beef

bornga

Like all others korean barbecue restaurant, Bornga has similar ambience when you enter the restaurant. You can smell all meats burnt in charcoal grills. If only eating there wasn’t so knackering. Gosh but there’s a lot of admin with Korean food. Everything has to be dredged or dipped and rolled and dipped again. Fiddle here. Turn there. Flip this

The Dawaeji gohchuujang bbq (spicy pork fire-grilled) was hard and dry.  We also had the Woo samgyup (thinly sliced beef brisket dressed with born-ga’s special sauce). Marbled with connective tissue and fat, it’s damn difficult to cook brisket so that it’s tender yet moist and flavoursome. I swear blind by the superior Yangnyum dwaeji galbi (chewy pork ribs marinated with special house sauce to create an enhanced taste). Once you order other dishes — especially barbecue — you risk being inundated with so many plates you won’t be able to pay the haemul pajeon (pancake made from scallions n a variety of seafood) the attention it deserves

The busy restaurant took its toll on the staff, who weren’t as efficient as some other such restaurant we’ve been. Bornga wasn’t on top form, but it certainly still draws a crowd. This is the true truth as I say it as it is…

 

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