A taste of modern Seoul

Sibyullee ups the ante for Korean cheese bar­be­cue

Northern Living - - CONTENTS - TEXT ANTHEA REYES PHO­TOG­RA­PHY DAN­ICA CONDEZ

Sibyullee is “a re­turn to our roots in Seoul,” co-man­ag­ing part­ner Dotz Tan Dee says. More specif­i­cally, it’s a re­minder of the fa­mous street food of Myeong­dong and the in­no­va­tive bar­be­cues of Itae­won. The re­sult? One of the hearti­est and cheesi­est cheese BBQ menus you’ll find in the coun­try.

Armed with an end­less sup­ply of mozarella, ched­dar, in­cor­po­rated with pre­mium meat cuts, Sibyullee is the first in the Philip­pines to of­fer a com­plete line of bar­be­cue with grilled cheese dip. They of­fer all of three meats: the dak­gogi (chicken) cheese BBQ, the dwae­ji­gogi (pork) cheese BBQ, and the galbi (beef) cheese BBQ. I had the plea­sure of try­ing their beef short ribs cheese BBQ, and the pre­mium beef prac­ti­cally melted off the bone and into my mouth.

The star of the show, how­ever, is the vol­cano kim­chi fried rice. This might be be­cause it’s the first dish of its kind in the Philip­pines, or be­cause it’s a glo­ri­ous amal­ga­ma­tion of rice, cheese, and kim­chi to ever grace your palate. The rice is per­fectly fluffy and sticky, and the fla­vors of cheese and kim­chi make ev­ery spoon­ful rich with spice and fla­vors.

They also have other pop­u­lar Korean spe­cial­ties, like the seafood pan­cake, sam­gyup­sal, and other mar­i­nated meats you can grill on the spot. For dessert, they have bun­geop­pang, Sibyullee’s own take on Sa­manco, the pop­u­lar fish-shaped ice cream sand­wich of Melona.

If you’re not a fan of cheese, Tan Dee plans to add an­other combo set in the menu. The up­com­ing Her­itage

Sibyullee is ‘a re­turn to our roots in Seoul’”

BBQ Combo set will fo­cus more on the tra­di­tional bar­be­cue, served with the Dol­sot bibim­bap in­stead of their vol­cano kim­chi fried rice.

“Sibyullee” is ac­tu­ally the name of a vil­lage in Sari­won, Korea where Sung Rah’s mother would buy veg­eta­bles to make her recipes. Tak­ing in­spi­ra­tion from its name­sake, the restau­rant’s in­te­ri­ors emu­late the tra­di­tional Korean houses found in the vil­lage of Hanok. With a lot of nat­u­ral wood up­dated with some metal­lic el­e­ments and the use of min­i­mal­ist fur­ni­ture, the am­biance is kept warm and invit­ing, with the feel of a modern Korean house­hold. Tan Dee un­abashedly ad­mits that she and her sis­ters are big fans of K-pop and K-drama, which have in­flu­enced many of their busi­ness de­ci­sions. Hence, cus­tomers can also en­joy K-pop mu­sic in the restau­rant all day, ev­ery day.

Sibyullee of­fers a taste of modern Seoul with grilled meats and co­pi­ous amounts of cheese.

The in­te­ri­ors are bright with crisp and clean lines, metal­lic ac­cents, and taste­fully placed flora.

From top to bot­tom: Haemul

pa­jeon, Vol­cano kim­chi fried rice, Tornado potato hwe­ori gamja

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