Mun Korean Kitchen, G05, 102, Overton Road, Williams Landing. Phone: 0491 079 434

The men of Consider The Sauce are hungry.

There’ll be no mucking about tonight.

Specifically, there’ll be no trucking with the half measures of ordering half a chicken.

So we order a whole one ($34).

This a Korean first for us, ordering a whole one that is.

It’s ambitious, too, as we know that when Korean eateries say “whole chicken”, they invariably mean a whole lot of pieces that appear to amount to significantly more than a whole bird.

But just because we order the big deal, doesn’t mean we’re wanting – or are able – to eat it all.

We don’t.

So four pieces go home and will constitute, the next day, probably the best school lunch Bennie will ever have.

The cool thing about this chicken – we get half sweet chilli, half soy/garlic – is that despite being quite wet with the sauces, all the pieces retain wonderful crunch.

Did someone say Korean fried chicken is better than hipster joint fried chicken?

Yes.

We did.

 

 

Incredibly, despite the poultry excellence, our fried chicken is marginally upstaged in the flavour department by our other dinner selection.

From the chargrilled BBQ list we get spicy pork bulgogi ($22).

The thin-sliced meat is of heavenly taste.

It sits on crunchy cabbage and there’s enough miso-like flavour and chilli action going on to keep us very interested.

We eat it, in the style of san choi bao, encased in the accompanying cos lettuce leaves.

The caramelised kimchi and ssamjang sauce add diversity of flavour and texture, while the rice balls do the same in a plain way.

Mun Korean Kitchen is a lovely place in which to dine.

The service is impeccable, smiling and warm.

And the menu has your more regular offerings such as bibimbap and kimchi fried rice with spam.

Check out the Mun Korean Kitchen website – including menu – here.