mapo …

thanks to a travelzoo coupon ($89 – chef-hatted mapo: korean degustation for 2, save 50%) our tempting palates party of eight (including 2 guests) feasted on a 7 course degustation menu at mapo, a korean fusion restaurant, located on gouger street, adelaide.

mapo has a chef hat, has been south australia’s ‘best asian restaurant’ two years running in the australian hotels association (aha) awards for excellence and was awarded the ‘flavours of the world’ category in the 2012 lifestyle food awards. the head chef chung jae lee was the winner of south australia’s ‘best chef’ for 2012 in the aha awards for excellence.

Mapo Korean Restaurant on Urbanspoon

first up were the sashimi grade scallops in a ginger flavoured teriyaki sauce drizzled with truffle oil -

the scallops were perfectly cooked. exquisite.

next came the dried caramelised squid in a butter soy sauce -

the squid was chewy – i liked it like that.

korean kimchi with a rice ball and toasted seaweed -

a deconstructed sushi roll. clever.

tempura style chicken breast drizzled with honey mustard sauce -

delicious.

4 meals in and i’m loving this feast.

succulent coffee pork spare ribs with a fresh salad -

the pork came so easily off the bone. wonderful flavours.

black angus eye fillet drizzled with black-raspberry sauce -

oh … this was just so tender.

baileys and pistachio ice cream -

this was a nice simple dessert. it was my least favourite of all the dishes.

what can i say? you get a bit of everything. variety is the spice of life after all. the food, generous serves that they were, was cooked well and beautifully presented. the staff were friendly and the atmosphere was relaxing.

a modern take on korean food. simple. elegant.

tempting palates’ overall rating score >> tempting palates

cheers to the 7 course fine dining menu :)

“fusion cuisine – transcending conventional geographical and historical boundaries, it is a unique form of cuisine particular to today’s postmodern world. it is unlikely that fusion cuisine is going away any time soon. there are limitless possible combinations yet to be created.” ~ encyclopedia of food and culture

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