Latest news with #Jiho
Sydney Morning Herald
4 days ago
- General
- Sydney Morning Herald
This popular soup chain has 95 sites in Korea. Now its first global outpost is in Sydney
This site also housed the final form of BBQ King, so seeing the kitchen that once roasted Chinatown's most famous ducks pumping out poultry again feels right. A 1970s street food predating the country's fried-chicken obsession, Korean charcoal chook has a limited presence in Sydney – Sutbul in Lidcombe, near the magnificently named nail salon Nail Me Now, is one of the only others doing it. I'd love to see more rice-stuffed roasted spatchcocks splayed and grilled until the grains crisp, but for now, Jiho is the go. More soup? The dakdoritang, a signature featuring aged kimchi, is pure comfort, packed with potatoes, carrots and chicken tinted red from a gochujang marinade. Served on a gas burner, the sauce reduces to a peppery glaze, the acid in the kimchi keeping it fresh. (Add a plate of fresh geotjeori kimchi, made every three hours, for a crunch-filled comparison.) Equally wholesome is the juk, Korea's famed rice porridge, here flavoured with ginseng and packed with the shredded meat of a whole spatchcock. Apart from the framed A1 shots of signature dishes, there's no charm to the fit-out: the lighting is harsh, and if you sit in the basement you might ride the lift looking for the bathroom, end up on the street by accident, only to find the hand-dryer in the upstairs bathroom doesn't work. Waiters might forget ladles for shared dishes. Does it matter? Probably not. This is a chain, after all, with eyes on more outposts in Sydney and Melbourne, and the focus is on the food. And while it's not the city's most personal Korean cooking, the balance between doing things the slow way and doing them at scale is impressive. A wave of samgyetang? It's coming this summer.
The Age
4 days ago
- General
- The Age
This popular soup chain has 95 sites in Korea. Now its first global outpost is in Sydney
This site also housed the final form of BBQ King, so seeing the kitchen that once roasted Chinatown's most famous ducks pumping out poultry again feels right. A 1970s street food predating the country's fried-chicken obsession, Korean charcoal chook has a limited presence in Sydney – Sutbul in Lidcombe, near the magnificently named nail salon Nail Me Now, is one of the only others doing it. I'd love to see more rice-stuffed roasted spatchcocks splayed and grilled until the grains crisp, but for now, Jiho is the go. More soup? The dakdoritang, a signature featuring aged kimchi, is pure comfort, packed with potatoes, carrots and chicken tinted red from a gochujang marinade. Served on a gas burner, the sauce reduces to a peppery glaze, the acid in the kimchi keeping it fresh. (Add a plate of fresh geotjeori kimchi, made every three hours, for a crunch-filled comparison.) Equally wholesome is the juk, Korea's famed rice porridge, here flavoured with ginseng and packed with the shredded meat of a whole spatchcock. Apart from the framed A1 shots of signature dishes, there's no charm to the fit-out: the lighting is harsh, and if you sit in the basement you might ride the lift looking for the bathroom, end up on the street by accident, only to find the hand-dryer in the upstairs bathroom doesn't work. Waiters might forget ladles for shared dishes. Does it matter? Probably not. This is a chain, after all, with eyes on more outposts in Sydney and Melbourne, and the focus is on the food. And while it's not the city's most personal Korean cooking, the balance between doing things the slow way and doing them at scale is impressive. A wave of samgyetang? It's coming this summer.
Forbes
14-04-2025
- Entertainment
- Forbes
Easter 2025: Where To Make Easter Sunday Reservations In New York City
Eggs Benedict at The Mark Restaurant at The Mark Hotel Easter is Sunday, April 20th. And like every year, New York City restaurants are preparing to celebrate the spring bounty with special festive holiday brunches in their dining rooms. Here's where to indulge and make a reservation for Easter Sunday brunch in New York City. Celebrate Easter with a luxurious three-course meal featuring elevated interpretations of spring-inspired dishes, such as Maine Peekytoe crab salad, white asparagus, and Colorado lamb saddle "Farci." The feast will be served from 11:30 a.m. - 8 p.m. and cost $225 per person, with an optional wine pairing for $115. Children 10 and under can have a $125 kid's menu. Nestled in the heart of Central Park, Tavern on the Green will offer enjoy a four-course prix-fixe Easter menu for $145 for adults and $75 for kids 12 and under. Served for brunch and dinner, the menu includes Tavern spring salad, braised spring lamb, and lemon olive oil cake, with optional wine pairings. In a nod to Tavern's history as a sheep meadow, a flock of sheep will make an appearance during brunch, delighting kids and longtime New Yorkers alike. A new iteration of Chef Jiho Kim's former Michelin-starred restaurant, Joomak Banjum, will be serving a 5-course Easter brunch available exclusively on Easter Sunday The one-time-only brunch service will run from 12-3 PM in the restaurant's cozy, yet intimate dining space, located inside the Maison Hudson. The $150 menu includes Chawanmushi Pomme Paillason with smoked trout roe and hybrid caviar; kampachi with rhubarb hibiscus dongchimi, radish, and avocado; Norwegian king crab with kani miso koshihikari, onsen egg, pickled ramp; American wagyu with hanger red prawn, gem lettuce, and sichuan pepper au poivre sauce; or steelhead trout with pomme puree, chrysanthemum, and brown butter. Guests will end the meal with Jiho's signature almond banana bread pudding with butterbeer ice cream. Head to the Upper East Side's The Mark Restaurant for an elegant Easter meal for $168 per person. Service begins with an amuse bouche and a fresh baked pastry basket, followed by a choice of appetizers including avocado toast with sunflower seeds and chili flakes, crispy salmon sushi with chipotle mayonnaise, or tuna tartare with lemon-olive dressing, among others. Entrées feature delights such as buttermilk pancakes with banana and mixed berries, eggs benedict with crispy potatoes, and grilled lamb chops with a seven spice blend. The meal concludes with a selection of desserts like warm chocolate cake with vanilla ice cream, and a salted caramel sundae with candied popcorn. This New Greek-American restaurant in Williamsburg will host its first annual Easter Roast, to celebrate Greek Easter on Sunday, April 20th. The $85 menu will be served at two, two-hour seatings from 12 p.m. - 2 p.m. and 2:30 p.m. - 4:30 p.m. The Easter Roast menu includes Tsoureki (a traditional sweet Greek Easter bread baked in their wood-burning oven), house-made pita and dips, spanakopita, marinated seafood salad, chicken souvlaki with sesame chili crunch, zucchini fritters, lemon potatoes, and of course a lamb carving station featuring a marinated leg of lamb, chargrilled onions, and house-made tzatziki. For dessert, walnut cake topped with spiced mascarpone. Experience a taste of Paris this Easter at this French brasserie with soaring ceilings, elegant chandeliers, mosaic tile flooring, metal railings, balconies and florals. Guests will be able to enjoy special menu items like spring asparagus, lamb navarian, and chocolate creme brulee. Thes Easter menu will also be offered at sister Boucherie restaurants including La Petite Boucherie, Boucherie West Village, and Boucherie Union Square. With its vibrant garden-like atmosphere, this West Village trattoria is the perfect spot to enjoy Easter lunch this year. The Easter menu offers specials such as Polpo Spadellato (sauteed octopus), ravioli di ticotta e spinaci (ricotta and spinach stuffed ravioli), Ipoglosso in Gauzetto (artichoke and potatoes), and of course finish it off with Bonnet alla Piemontese (Italian chocolate dessert).
