Korean Barbeque

May 3: Like meat? Like buffet? You’ll like Korean barbeque.

“Ngo bau wor!” (我 飽 喎) is Cantonese for “I’m stuffed.” The phrase applies.

At 漢 和 韓 國 料 理 Chon Wo Korean Restaurant, located in Causeway Bay, Joyce and I spent $280 HK to get stuffed.

Ox tongue and squid head are excellent, as is everything else here – from assorted steaks to pig’s blood to green tea-flavored ice cream.

Korean barbeque is a bit like Mongolian barbeque, which has sprung up all over the Midwestern U.S. thanks to the Hu-Hot franchise. However, unlike (Americanized?) Mongolian barbeque, where you select ingredients for cooks to prepare on a giant cooking surface, in (Hong Kongized?) Korean barbeque, each table is equipped with its own metal cooking plate. Chon Wo Korean Restaurant lacks the selection of sauces present at Hu-Hot, but this is compensated by a greater variety/quality of food and shorter wait to eat. Eating time is restricted to 1.5 hours, though.

The oil spits from time to time, so don’t dress too fancy.