A GOOD ‘ KOREA’ MOVE
A STEP TOWARDS SUPERIOR INGREDIENTS, SIMPLY PREPARED, HAS BOBZIP SERVING QUALITY KOREAN FOOD FROM MODERN CBD PREMISES
The thing about ordering food in a Korean restaurant is there are often just so many possibilities. Even if you stay on relatively familiar ground – for example, discounting the more adventurous side of the spectrum, such as egg casserole, whelk noodles or acorn jelly with vegetables, there are still so many variations – it can be difficult to know where to start.
As we are on a lunch break today at Bobzip, we make it easy; the snowflake chicken is a November special, so obviously that’s considered a delicacy and you can’t go wrong with a traditional dish such as bulgogi.
When visiting a restaurant for the first time, I often stick to popular standard dishes, believing if they can get those spot-on, other more adventurous plates deserve investigation at a later date.
Bobzip isn’t just a catchy title, it translates to “eat house” in Korean.
This large venue with tables aplenty inside and out could certainly be considered that, but today it’s empty, bar a couple nearby, a solo diner and two of us.
Working a sleek kitsch image with glossy black and glass theme and what we assume is Korean pop music (which neither entertains nor detracts from the experience, for us at least) there are quirky details – a red bicycle mounted on the wall, over-size teacup and saucer pot plant holders.
There’s a considerable wait for food, in light of it being lunchtime when most workers are on a limited time schedule.
Since bulgogi is marinated meat strips either grilled or pan-fried (in this instance with vegetables, so probably the latter) we assume it is the chicken that’s taking a while to cook. The menu describes snowflake chicken as Bobzip’s signature-style deep fried “plain or spicy”. We have gone with the spice. Seated at a semi-circular booth we can see the food approaching. A big dish of chicken, a side salad and a side tub for putting bones into. Unsure where the snowflake aspect comes in, we initially attempt to attack the chicken with the stainless steel chopsticks supplied, but you can’t help just using your hands for this sticky dish, which is surely why they’ve placed extra paper napkins before us. Not at all oily, it is light on heat but full on flavour, deliciously juicy inside and just al dente crunchy on the outside. It’s not something I would normally have thought to order, but once tried, I am definitely converted. Bulgogi, which means fire meat, arrives on a sizzling hot plate – tender beef stir-fried with lots of crisp cabbage, carrots and onions – with a small side of kimchi and another of what tastes like pickled onion. Lean quality meat and not over-sauced, it’s a healthy option to offset the deep-fried indulgence. The dessert menu bears pictures of icecream concoctions, waffles et al and we pass, but what does catch the eye is a green tea frappucino, which I’ll be coming back to try soon. A long black iced-coffee with sparkling water also sounds like a pick-me-up on a hot day. Service is adequate. Verdict: Surprisingly good.