An ever so delicate start to our dinner at our Pod Food on Monday night. What stunning colours!
#dinner #instafood #canberrafood #cbr #localcan #restaurantaustralia #podfood #foodporn #canberrablogger #food #foodie
I had heard great things about Kong BBQ and it always intrigued me that the Lucas group’s band of restaurants did so well (Kong BBQ, Chin Chin, Baby Pizza and now also Hawker Hall) but yet were so different. I heard all of them were hard to get into but Kong BBQ was our best bet. We left our name with the waitress and told her we were happy to wait for a table, we were told we would receive a sms when the table was ready and we had 10 minutes to come back and claim it.
I was enjoying a lovely mocktail from the Royal Saxon when we got the sms. I quickly sculled the rest and headed to Kong BBQ before they gave away our table.Kong apple and cinnamon iced tea ($6.00). TimmyC and I found the cinnamon a bit OTT but it was cooling and refreshing on a hot summer’s day.Bao~
Spicy pork belly with pickled cucumber and Kong crazy horse chilli ($7.00 each). Despite the description, this bun filling wasn’t really spicy so don’t let the name stop you from ordering this. I loved how the pork came in two separate parts: one is the tender pork belly with striations of fat and meat while the crackling, which is served separately and delicately laid on top of everything, was super crunchy.Fried chicken with spicy corn and edamame salsa ($7.00). The chicken must have been just fried, placed in the bao and served straight to me because it was so hot and fresh. I really enjoyed this bao and it was possibly my favourite pick (pork was a close second but the chicken had a better filling to bao ratio).Soft shell crab with salted duck egg relish and coriander ($8.50). I was surprised to see the soft shell crab was so small, the tiny legs meant that there was a lot of batter and I found it more oily than ‘meaty’. Not worth the higher price, I would stick with pork or chicken. BBQ soy chicken wings with sesame and spring onion (6 pieces $12.50). I found these overly sweet and as much as I love chicken wings, I think the sticky marinade over powered all the senses.BBQ baby back pork ribs with soy and sesame (half 300g $22.00). I found the same problem with this as I had with the chicken wings, the sticky sweet salty marinade was over powering and you couldn’t taste the pork meat at all, although the meat itself was very tender.Bossam – BBQ Cape Grim black Angus sirloin bulgogi marinated with walnut ssamjang, kimchi and lettuce ($29.00). I have a habit not really reading all the menu, take exhibit A. I read that there was Cape Grim beef, I wanted it so I ordered it. So I was some what surprised when this arrived and the server explained to wrap the beef in the lettuce with the condiments like a sang choy bao. As much as I wanted to like this, I did not like the marinade and the beef was oddly dry and chewy in some parts. The only saving grace of the dish was the walnut ssamjang.Oh Cape Grim beef, why were you not as delicious as I wanted you to be?Fried rice with kimchi, beef brisket and egg ($16.00). I love a good fried rice, there is little ingredients so there is nothing to hide behind. This was amazing. Not a strong kimchi flavour but everything combined: hot rice, kimchi, beef and the runny egg yolk was the perfect combination. I would definitely order this again!BBQ zucchini and spice crusted silken tofu salad with soy vinegar dressing ($17.00). While ordering so much meat, I start to feel guilty that there was little vegetable content so I ordered this from the ‘greens’ section of the menu. It wasn’t what I expected but this surprisingly was one of my favourite dishes of the night. The tofu was ever so delicate covered in a thin crispy batter which paired well with the refreshing BBQed zucchini.Look at that beautiful tofu.This place was packed and clearly popular with the Melburnians and I can see why. We waited happily at a trendy pub down the road for almost 45 minutes for our table and when we came back, it was busier than before it that was possible. I would probably steer clear of meats with heavy marinades and stick to the baos, fried rice and accompanying dishes.
It can get pretty noisy in here with all the people, not a romantic date place.Dishes arrived when they were ready but the spacing between dishes were pretty close together; our table filled up very quickly.Food came out almost instantly from the kitchen so kudos to them for getting the orders out so well despite being ridiculously busy. The waiters were really friendly, attentive, and knew what they were doing which really helped with the efficiency of things, although towards the end they did start packing my plate away while I was still eating the bao above it and we felt a bit rushed to leave.
Venue: Kong BBQ
Address: 599 Church Street,Richmond, Melbourne, VIC
Phone: (03) 9427 1307