Journal

Notes from the table

Korean food, explained by the restaurant that brought it to Hong Kong in 1964.

Bossam: sliced boiled pork with spicy radish, napa cabbage leaves and brass bowls of banchan Culture Introduction to Korean Cuisine A country with over 4,000 years of history, Korea's cuisine reflects its geography, seasons, and the guardianship of… The Arirang folk song lyrics in Korean with romanisation, set among musical notes Culture Arirang: The Song That Follows Koreans Everywhere Korea's most beloved folk song exists in as many versions as there are regions. Yet it is the lament - a song of… The Arirang folk song lyrics in Korean with romanisation, set among musical notes Culture Arirang in Hong Kong: What BTS and Our Restaurant Have in Common BTS named their 2026 album Arirang and play Kai Tak in March 2027. We have been Arirang in Wan Chai since 1964. One… Napa cabbage kimchi in a white bowl Culture Kimchee: Not Just Another Pickle It is impossible to exaggerate the role of Kimchee in Korea. Everybody eats kimchee with every meal - in every… Sixteen brass bowls of banchan side dishes arranged in a grid, seen from above Culture Banchan: The Art of the Side Dish If you had to have only one side dish, it would be kimchee - but there are meals where up to forty side dishes are… Naengmyun: cold buckwheat noodles in chilled broth with cucumber, pear and boiled egg Dishes Naengmyun: Just Cold Noodles? A Korean newspaper recently reported a court case involving a lawsuit to recover a loyalty fee of ten million Won for a… Bossam: sliced boiled pork with spicy radish, napa cabbage leaves and brass bowls of banchan History Smokeless BBQ: How We Changed Dining in Hong Kong When Arirang introduced the first smokeless barbecue tables at Harbour City in 1983, diners could finally enjoy Korean… Dubu kimchi with stone-bowl bibimbap and banchan set across a wooden table Culture What Makes Korean Cuisine Distinct? There is a depth of flavour in Korean food not found elsewhere - garlic, ginger, chilli, fermented pastes and salted… Bibimbap steaming in a hot stone bowl, topped with a raw egg yolk Culture Rice: The Heart of the Korean Table To ask if someone has eaten in Korea is to ask if they've had rice. Perfectly cooked, firm and naturally sweet - it is… Table spread with stir-fried kimchi, pan-fried jeon, lettuce wraps and banchan Culture Korean Vegetarian: More Than You Think Meat consumption is a fairly recent phenomenon in Korea. A whole vegetarian culture shaped by Buddhist influence and… Spicy seafood hotpot with baby octopus, enoki mushrooms and crown daisy greens in a brass pot Ingredients Treasures from the Korean Sea Surrounded by sea on three sides, Korea's relationship with seafood goes far beyond the fresh catch - dried, salted… Dried anchovies, the base of Korean stock Ingredients Anchovies: Korea's Secret Ingredient More anchovies are consumed in Korea than in any other country - available in four sizes, dried, salted or as extract… Pork belly grilling on the tabletop smokeless grill, tongs turning the meat, banchan all around Dishes Korean BBQ: The Art of Fire Meat BoolGoGi - fire meat. From marinated short rib to pork belly and spicy cuttlefish, Korean BBQ is as much ritual as… Kimchi stew bubbling in a black stone pot, served with rice and kimchi Dishes Korean Soups: Comfort in Every Bowl In Korea, it is unthinkable to eat rice without soup. From the clear individual Tahng to the shared bubbling Jigae and… Chilled Korean punch garnished with a goji berry, served with a plate of fresh fruit Drinks Korean Drinks: From Soju to Herbal Teas From milky MahkGulLi and potent Soju to fragrant citron and quince teas - Korea has a rich, ancient drinking culture…