ORee Korean Duck Restaurant

179 Queen Street 

Melbourne, VIC 3000
http://www.oree.com.au/

Korean BBQ? Been there, done that. Except it turns out that I haven’t – not quite anyway. Whilst I am intimately familiar with the seductive sizzling of beef and pork and occasionally chicken over a coal fire, I have to admit that duck is not something that swims to the forefront of my mind when I think KBBQ. 

As it turns out, duck is actually a rather popular BBQ meat in Korea, and its absence in Melbourne meant that the opening ORee Korean Duck Restaurant was long overdue. Though the outer half of the restaurant felt like a casual takeaway lunch sort of place, the inner sanctum was lined with booths and ventilator pipes that are surely familiar to anyone who has ever had Korean BBQ. And if you haven’t, the smoky smells will give the gig away. 

Duck with Nut Porridge/Banchan

We were recommended the Course 2 ($60pp) by our lovely waitresses, and being cold and hungry, we happily agreed on the 8 courses of duck-centric goodness. Within minutes we were plied with plates of banchan, and the first course – Duck with Nut Porridge. Though unusual sounding, the combination of almonds and rice boiled down in duck stock was nutty and comforting. And if you want a bit more pep, you have your choice between sour pieces of crunchy Kimchi, slivers of Pickled Onion, and chewy strips of marinated Fish Cake. The best bit of all however was the Steamed Egg Omelette. Piping hot and aerated like cotton candy, it was studded with specks of carrot and onion, and perfect for whetting the appetite. And yes, it is complimentary. 

Fried Duck Salad with Kiwi Dressing

Our next course was the Fried Duck Salad with Kiwi Dressing. Koreans have always been good at frying, and these succulent pieces of duck were bound tightly in a crisp and savoury batter. It reached its full potential when dipped in the (spoiler alert!) honey mustard sauce that we were served later on. One thing I couldn’t wrap my mind around however was the salad. Whilst the vegetables held no surprises, the kiwi dressing tasted like melted fruit-flavoured ice cream, and left me with my bewildered face on. Don’t get me wrong – it tasted nice; I just wasn’t sure how to feel about it. 

Fried Duck Dumpling

Another twist on a classic dish was the Fried Duck Dumpling, which was delicious with its pink and juicy centre, dipped in sweet and sour sauce.

At roughly this point in the meal, Chris left to go to the bathroom. Why am I mentioning this? Because on the way back in, he walked smack-bang into the devilishly clean sliding glass door, and proceeded to bleed profusely from his nose for the next 15 minutes, scaring all the staff (and me of course!) silly. He’s alright now, but the swelling is making his nose look even more crooked than it already is. So if the food descriptions become a bit weak after this, you’ll know why. 

Fresh Roast Duck (100g)

Fresh Roast Duck (100g)

Between dried blood off Chris’ face and giving first-aid advice, I managed to stuff down mouthfuls of the Fresh Roast Duck (100g). Even in my anxious state, I was able to appreciate just how delicious it was. The duck was rich and meaty, lined with just enough fat to give it that extra flavour. I had fun playing mix and match with the buffet of condiments we were given, and I decided that it tasted the best with Onion Sauce and Salt and Pepper. 

Smoked Duck (100g)

The second plate for the BBQ was the Smoked Duck (100g). With some of the fat trimmed off, this duck tasted a lot leaner. The smoking process also left it a lot more tender, and infused it with a woody aroma reminiscent of camping trips. It was distinctly different from the roast duck, and I honestly couldn’t decide on which I liked more. 

Duck Soup

The leftover duck bones were made into Duck Soup to be served with rice. I was super full by this point as Chris hadn’t done much eating, but I did manage a sip or two. Steeped with herbs, this soup was light and cleansing – an ideal conclusion to the rich BBQ meats. 

Marinated Soy Bulgogi (100g)

The last savoury dish (I know! More!) was the Marinated Soy Bulgogi (100g). Instead of being cooked on a fire, this mix of duck and vegetables were cooked on a stone hot plate, which was slanted ingeniously so that all the fat dripped into a little paper cup.

Marinated Soy Bulgogi (100g)

Having been marinated for hours in the sweet soy, all the tough fibres in the duck were broken down, and the result was the most tender and succulent duck I’ve ever had. Interspersed with the meat were a variety of vegetables, including bushels of mushrooms and thinly sliced onion to soak up the marinade. 

White Bingsu

Luckily, our dessert contained no duck. Instead, it was the popular Korean (and Asian) dessert of White Bingsu, aka fluffy shaved ice cream topped with condensed milk and sweet red beans. 

Despite Chris busting his nose, this was still one of the nicest Korean meals I’ve had in a long time. The food was both high quality and well made, and a duck-centric menu is definitely not something you see every day. Just make sure you do like duck because it’s in more or less in everything on the menu – no joke.

Rating: 15.5/20 – quacker of a meal.

This rating reflects my personal experience at the time of visit.

Sweet and Sour Fork dined as a guest of ORee Korean Duck Restaurant.

Mapo Grill

551 Little Lonsdale St 
Melbourne, VIC 3000

When I get hungry, I get HANGRY. And the worst part is, I don’t realise that I’m hangry until I stop being hangry. Mind you, it is sort of nice to find that most of my problems look better on the right side of a good meal.  I like Cantonese or Korean food when I’m hangry, but I’ve just about run clean out of both without straying from the CBD. Luckily my trawling through the internets turned up Mapo Grill, a relatively new Korean restaurant tucked away amongst a strip of eateries at the top end of Bourke Street.

I have to admit, first impressions weren’t good. Though the restaurant was spacious and comfortable, littered with homely trinkets so characteristic of Korean restaurants, we did not appreciate the owner hovering over us and breathing down our necks as we examined the menu. And we weren’t even in the restaurant at that point; we were standing outside, looking at the menu on the door. It was almost enough to drive me away. Seriously, stop hovering and let me decide at my own pace whether or not I want to eat at your restaurant. /endrant

Cheese Fire Chicken ($19.9)

Needless to say, once I decided that I will eat here despite all the hovering, we were seated quick smart. Although the smells of beef rib on the grill from the adjacent table were amazing, I was too lazy to cook my own food and went for the a la carte options instead. There was army stew on offer, but in an attempt to eat healthier, I decided to have the Cheese Fire Chicken ($19.9) instead. It took me about 2 hours to realise why chicken covered in cheese wasn’t the best choice for a wholesome dinner.  

Cheese Fire Chicken ($19.9)

Still, it was worth it, as it was the best chilli chicken with cheese I’ve ever had. A little spicy and a little smoky, the pieces of chicken seared on the hot plate were covered with melted cheese, mingling with the spicy soy bean paste and whole cloves of caramelised garlic for a creamy, zesty mouthful.

Bulgogi in Hot Stone Pot ($15.9)

Compared to the chicken, the Bulgogi in Hot Stone Pot ($15.9) wasn’t much of a standout. It’s not nearly as bold and aromatic as some of the other bulgogi stews I’ve had, and although I don’t think I’ll ever say this again, it lacked the characteristic sweetness of a good bulgogi.

Banchan

Bulgogi in Hot Stone Pot ($15.9)

Despite that, it was a well priced and hearty stew, containing a generous amount of sliced beef. The soup is as comforting as ever, maybe even more so with the addition of a healthy amount of pepper to the cloudy beef stock. It is the ultimate restorative, ladled over rice and spooned up with big pieces of spicy, crunchy Kimchi. Give the Sprouts a miss though – they’re bland and deflated.

I came out of Mapo Grill feeling a lot happier than when I walked in. Sure I was no longer hangry, but the fact that it was a good meal helped as well. I have every intention of coming back to try their Korean BBQ options, as the smell of sizzling pork fat is just too good to resist forever.

Rating: 13.5/20 – stop hovering.

This rating reflects my personal experience at the time of visit.

Kong BBQ

599 Church St 

Richmond, VIC 3121
http://www.kongbbq.com.au/

It was a beautiful day. I had finally finished my pharmacy registration exam, the weather was warm and breezy, and summer was more than just a hint in the clear blue skies. And what’s on the agenda? Food, of course. 

Photo via http://www.broadsheet.com.au/melbourne/food-and-drink/article/kong-restaurant-richmond

I remember back when Chin Chin just opened up; I was still in my early days at uni, and thus at perfect liberty to visit booming new restaurants at odd hours in order to avoid the queues. But when Kong BBQ, another venture of Chris Lucas, opened in Richmond earlier this year, I was in a bit of a pickle. Thankfully I had been allotted a morning exam, and Chris was lucky enough to knock off work early that day, and we were left with enough time to arrive at Kong just 20 minutes before the Friday night rush. 

The restaurant seats 60, but it’s a near thing. Though we rocked up early enough to score our choice of tables, those who arrived a little later had to make do with being squeezed onto a bar barely a hand span wide that lined the entryway, putting up with the jostling of the waiting throng at their backs. Both the size and the interior came as something of a surprise; given the success of Chin Chin, I imagine Chris Lucas could’ve afforded to plate his new restaurant in gold leaf. Instead he continued the warehouse trend, settling on a space that’s airy and minimalistic, with lots of light wood. 

Housemade Passionfruit and Lemon Soda ($6)/Coconut Crush ($9)

It ain’t a celebration without drinks, and although I had originally intended on getting one alcomohol, I found myself tempted instead by the Coconut Crush ($9), a slushee of young coconut juice and the fruits of the day – watermelon, apple, and a sprig of mint. This was just my poison, or rather, just my antidote to the stress of exams, the warm weather, and the rather meat-heavy meal we were about to have.

Housemade Passionfruit and Lemon Soda ($6)/Coconut Crush ($9)

Chris on the other hand had the Housemade Passionfruit & Lemon Soda ($6), which was fruity and fresh... and rather alcoholic. Turns out they had inadvertently made this soft drink into a cocktail, so boo to that. 

BBQ Chicken Ssam Roti Roll ($12)

The BBQ Chicken Ssam Roti Roll ($12) came as a big surprise. Held together tenaciously by the crisp roti was a messy mix of smoky chicken from the grill, lashings of kimchi, crunchy slaw, all slathered with spicy, earthy gochujang sauce. 

BBQ Chicken Ssam Roti Roll ($12

I had expected something greasy and over the top indulgent, but the combination of flavours and textures absolutely blew me away with how bright and vivacious they were. I’m salivating just thinking about it.

Wood Roasted Pumpkin ($14)

Pumpkin has been cropping up in unexpected and delicious places for me this year, and Kong’s offering was a solid wedge of Wood Roasted Pumpkin ($14), garnished with a tumble of edamame salsa and a gooey ramen egg. The pumpkin was delicious; the skin was burnished to a charred crisp, and the tender sweetness of middle augmented beautifully by the garlic and shallots in the savoury salsa. The ramen egg didn’t really belong anywhere, but the gooey, smoky flavours were so good that they didn’t need to. 

Kong Bossam BBQ Tray ($29)

The Kong Bossam BBQ Tray ($29) is for the people who can’t decide on anything, but want a bit of everything. This platter for two showcases 4 different meats cooked in the wood fire pits, to be mixed and matched to your heart’s content with a selection of pickles and stuffed into a lettuce leaf. Kind of like a gluten-free Korean taco!

Three fat and succulent slabs of pork belly falling apart at the seams, served with an entire tile of crackling on the side.

Saucy pulled chicken coated in an earthy gochujang sauce.

Pulled pork that broke apart as we tried to pick it up with our chopsticks melted in the mouth with a rich meatiness.

And thinly sliced beef brisket, covered in a smoky tomato sauce and tasting strangely Texan.

But this dish is a case where it is more than the sum of its parts. All of the meats were delicious in their own right, but they absolutely sang when paired up with tangy pickles, and wrapped in a vibrantly crunchy lettuce leaf. Add a dollop of the sticky-sweet walnut ssamjung, and you’ve got yourself an opera.

Coconut Sago with Passionfruit and Pineapple Trifle ($12)

And to top our amazing meal off was a dessert of Coconut Sago with Passionfruit and Pineapple Trifle ($12). Even in my full to bursting state, I found room to appreciate the cool layers of cream and summery fruit jelly, and the fluffy bed of sponge hidden at the bottom. I especially loved the contrast between the silken pop of sago and the crunch of passionfruit seeds. 

We enjoyed our meal at a leisurely place, the accommodating staff happy for us to take our time despite the long queues. I left Kong entirely satisfied, but also feeling a little bit bummed; I have hardly ever had such a nice meal, but when on earth am I going to be able to make it back to try the sticky ribs and miso butter corn?

(Note to self: Kong also does take-away.)

Rating: 16/20 – king kong.

This rating reflects my personal experience at the time of visit. 

Big Boy BBQ

27 - 31 Hardware Lane 

Melbourne, VIC 3000
http://www.bigboybbq.com.au/

Travelling is something I’ve always wished I had more time and money for. Aside from the obvious lure of food, I do actually enjoy seeing the sights and immersing myself in the diverse cultures. I’ve always been in two minds about America though. Several friends, after coming back from the USA, have told stories of entrees the size of share dishes, and milkshakes that are really just desserts in disguise. Though I loathe the idea of getting fat thighs and fat arteries, it’s hard to resist food that’s engineered so deliberately to taste good. 

It took a lot of mental preparation and self-justification before I finally made the decision to indulge in Big Boy BBQ. Though set up like fast food, the motto here is actually slow food, fast.  And indeed, BBQ ribs, beef brisket, and pulled lamb shoulder doesn’t happen overnight. Cutlery is highly discouraged, and there are entire rolls of paper towel on every table. After all, there are 5 types of BBQ sauce on offer.

Wings 'n Ribs Platter ($39, +$4 for pork ribs)

To our great amusement, a couple of the platters on offer were toted to ‘feed 1-6 people’. As we were neither 6 people nor 1 American, we chose the much more reasonable Wings ‘n Ribs Platter ($35, +$4 for pork ribs), a selection of wings and ribs (go figure) with two side dishes, designed to feed 1-2. 

Kansas City Ribs

If you like your ribs fatty and melting off the bone, then Big Boy BBQ is not for you. However we relished how substantial the Kansas City Ribs were. The thick glaze of slightly spicy BBQ sauce remedied the slight dryness that came with cooking the ribs to the dense, almost jerky-like degree of meatiness.

Chicken Wings

The Chicken Wings on the other hand were a lot more traditional, though absolutely massive. Rubbed with chilli and spices, the wings were grilled until the fatty edges were smoky and caramelised, before being drowned in copious amounts of authentic BBQ sauce. 

Onion Strings

I’ve always been a fan of good onion rings, but this is the first time I’ve come across Onion Strings. Piled up in a paper boat like a spindly golden flower, the crunchy shreds of battered onion were sinfully moreish and downright addictive. 

House Salad

And it was with a great effort of will that I turned away from the chilli con carne on chips, and instead had the House Salad. For a place that does caveman food, this salad is pretty fab. The mixture of sprightly cos leaves, vegetables, and tomatoes were pepped up with salty olives and crumbly feta. Sure that made it less healthy than I would’ve liked but by this point, I am kidding no one.

The entire platter was served with sliced pickles, which I ate with relish, and 3 slices of white bread, which was bemusing. But thanks to the large amount of meat on offer, we had no need for the bread. Though we polished off the plate with relative ease, I spent the next 24 hours digesting what felt like half a dozen eggs swallowed whole. This must be what it feels like to be a snake.

Rating: 14/20 – next time: chilli con carne on chips.

This rating reflects my personal experience at the time of visit.