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Nice little buffet restaurant in Korea, only about US$5 so it's obviously not super fancy but still looks like great quality and value for money.

(16-02-2023, 06:14 PM)ScornfulScone Wrote: [ -> ]Nice little buffet restaurant in Korea, only about US$5 so it's obviously not super fancy but still looks like great quality and value for money.

No-frills but filling.

(16-02-2023, 06:14 PM)ScornfulScone Wrote: [ -> ]Nice little buffet restaurant in Korea, only about US$5 so it's obviously not super fancy but still looks like great quality and value for money.

Hahah I saw a few plates without any rice or carbs on them. Good to see the buffet mindset exists around the world.

(19-02-2023, 06:13 PM)edwang Wrote: [ -> ]Hahah I saw a few plates without any rice or carbs on them. Good to see the buffet mindset exists around the world.

Haha Korea is same as Singapore la...life is expensive and tough. The common folk will save money whenever possible.

an ex sumo wrestler opened a restaurant and the portion sizes are..well..made for sumo wrestlers.

(21-02-2023, 09:14 PM)jenzz Wrote: [ -> ]an ex sumo wrestler opened a restaurant and the portion sizes are..well..made for sumo wrestlers.

At first, I was wondering how they can consistently deep fry the huge slabs of meat till they're cooked all the way through then I saw them boiling the meat first before frying. Good thing I don't work in a professional kitchen. :x

(21-02-2023, 09:14 PM)jenzz Wrote: [ -> ]an ex sumo wrestler opened a restaurant and the portion sizes are..well..made for sumo wrestlers.

I love the sound when he cuts the katsu.

(22-02-2023, 01:01 PM)k.ng Wrote: [ -> ]At first, I was wondering how they can consistently deep fry the huge slabs of meat till they're cooked all the way through then I saw them boiling the meat first before frying. Good thing I don't work in a professional kitchen. :x

I've tried making katsudon at home. Normal-sized pieces, not sumo-sized ones. I didn't boil them before breading and frying but that's because I made normal-sized pieces, not sumo-sized ones.  But yah, if you're making thick katsu pieces, I think definitely need to precook unless you're familiar with the temperature of the oil and timing.

(21-02-2023, 09:14 PM)jenzz Wrote: [ -> ]an ex sumo wrestler opened a restaurant and the portion sizes are..well..made for sumo wrestlers.

Lol the size is ridiculously huge.

(21-02-2023, 09:14 PM)jenzz Wrote: [ -> ]an ex sumo wrestler opened a restaurant and the portion sizes are..well..made for sumo wrestlers.

The film crew caught the chef on a bad day...he had a slight runny nose while cooking.  But the food looks good.