PEr FYI

April 5, 2020

Twin Anchors, Chicago…get a taste of what Chicago ribs are all about

According to its website, Twin Anchors has hosted Frank Sinatra and countless other celebrities and has been featured in both Return to Me and The Dark Knight.

The baby back ribs are Chicago-style, meaning it’s not even technically considered barbecue. The ribs are slow-cooked rather than smoked, so the sweet and sloppy meat droop lifelessly in the classic Chicago fall-off-the-bone fashion. And, oh yes, I love the “zesty” (really tangy) sauce which elevates these bone shiners to finger lickin’ good.

Charmingly dingy and as neighborhoodsy as can be, the space is small and it’s a no-booking restaurant, so you might have to queue. I am not sweet-natured. I’m getting old. I might be dead soon. The food really has to be worth it. Happily, at Twin Anchors, it is.

If I lived in Chicago, I’d have a hard time staying away for too long. This is the true truth as I say it as it is…

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April 17, 2016

Wangbijib, Seoul…Oh sweet, heavenly MEAT!

There’s a restaurant with tabletop grills in every plaza, mall and food court in Seoul, cannibalizing another one’s business two doors down or across the street. Still, I love Korean BBQ and can’t complain about having so many restaurants to choose from.

Let’s talk food.

Now, let’s just pause for a moment to talk about this meat. Meat, though some may tell you otherwise, is not created equally. There are good cuts, bad cuts, good flavor, and bad flavor. Wangbijib invests in good quality meat and seasons them spectacularly. They’ve also got the meat selection, chargrill king short beef rib, thinly sliced marble beef kalbi and pork rib.  The thin cuts of beef were amazing. The hanwoo weren’t marinated and I relied heavily on the sauce to add flavour.

Warning: Make sure you bring a change of clothes to wear if you plan to go other places after eating here or at least some back-up perfume/cologne because you will smell like what you eat afterwards!!

The portion sizes here are generous, so come hungry. This is the true truth as I say it as it is…

the exchange seoul

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…

 

March 20, 2011

Sea Terrace, Melaka…unfailingly fresh seafood Portuguese style

I’m not Portuguese. I don’t live in Melaka. But I dine here quite a bit.

This Portuguese-style seafood place at the Portuguese settlement opens only at night and tends to fill up pretty fast, so it’s best to go early.Most of the dining takes place by the waterfront with a view of the sometimes trecherous surf with closely packed tables. Service always seem rushed.  There is a whole row of shops selling the same stuff (read: expect lots of touting the moment you step out of your car) but this is the best of the lot.

While the cooking here can be uneven and the quality of the food mixed, the seafood is unfailingly fresh. I love the otak-otak in Portuguese sauce and sambal prawns but the supposedly most famous dish here is the BBQ fish. Dessert, well- I usually can’t handle it after dinner otherwise I’ll have to open my pants but I ask for fresh coconut juice.

The prices have been the main draw in previous times but have risen sharply over the last couple of years. This is the true truth as I say it as it is…

July 25, 2010

Chung Jin Restaurant, Seoul…mouthwatering Korean BBQ grilled pork will leave you wanting more.

5+ STARS!!!!!. This place has the best dishes. The interiors are very very basic filled with basic tables, chairs and decor. We called to ask for directions to the restaurant and within minutes of the teleconversation, they’d sent us an sms/text message to say they are looking forward to welcoming us. This is a DIY restaurant, where we grill the slices of belly pork and squid, marinated with red-pepper paste.

Side dishes included lettuce and other tender leafy vegetable, which are used to wrap the Daeji bulgogi and then eaten in all of it’s delicious glory! Of course rice and kimchi are also served. It’s all very hearty and boldly flavoured.

I  would rate the decor/first impression as a 2.5 However the service and foods are a 5+ stars. Price and portion is really reasonable. Authentic Korean food right here. This is the true truth and I still say it as it is…

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