Korean cooking forum topics
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138-28 Northern Blvd., Flushing, Queens, USA
Maybe too many people had built up this restaurant for me. Everyone told me how great it was. So when I finally went, I was expecting it to be fantastic.
I ordered their highest quality kalbi, I paid top dollar. But it was really just mediocre. If this were in Korea, I wouldn’t give it a second look or a second visit, and there’s no way I would pay USD $80 for what I got.
There’s a nice waterfall in here. The service is good. Banchan is nice. The staff speaks English and Korean. I get the feeling that a lot of the Korean clientele have been coming for years and it’s kind of a family tradition.
That’s great for them, and I understand how much that means. But for me, there’s nothing here to make me come back a second time.
About three years ago once a week I would go to
Jang Tuh Sutbulgui Inc 13693 37th Ave, Flushing, NY. They used real charcoal and the Kalbi was great. But that was almost three years ago.
last time I visited jangtuh was a year ago. I was thoroughly disappointed. That place did serve good food but that was ten years ago!
kumgangsan is way over rated. That restaurant has been there for a long long time. they were in Zagat way before the other asian restaurants. So I’m guessing time and effort(in American-izing their staff and menu) put them on top. Aside from the occasional weddings I HAVE TO attend there I have stopped dining there. One evening while waiting for the valet guy to bring our car we noticed a big container of mi-won (msg) being used as a cigarette disposal by the main entrance. It must have been about three feet tall!(I was in heels) I refuse to pay all that money for food with msg in it!
I would much rather make it myself. would definitely be able to make it at a fraction of their price and taste better too.
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