Vous avez une remarque, une suggestion, une proposition ? Toutes les idées sont les bienvenues.
L'avis de Gault&Millau
In collaboration with Executive Chef Ben Cooper, Head Chef Mat Brazier delivers a high standard at Kong, with a Korean menu that is based around the wood oven and barbecue.
Kong, casual and bustling, typical of many of the Lucas Group restaurants, is a place to relax and share food with friends and family. While the wait staff may look casual and relaxed, the service is professional and friendly.
The menu is designed for sharing. Dumplings, buns and wings are all tempting starters. Crunchy pork dumplings are great with smoky soy vinegar, while fresh coriander and tangy yuzu kosho mayonnaise highlight perfectly fried soft-shell crab in a tender steamed bao. From the wood-fire pit, the Kong bossam barbecue tray presents charred chicken, miso lamb, pork belly and tender beef brisket with pickles, kimchi, walnut ssamjang and tender lettuce to make your own san choi bao. Smoky kingfish collar is well complemented by ponzu-soused daikon and sea vegetable mayonnaise, with spicy shichimi giving a final lift to this dish.
PSST! For groups, Kong offers great-value ‘Feed Me’ menu options.
Reviewed for the 2019 Guide