Shrimp Paste

Korea choice

PUBLISHED : Sunday, 28 January, 2007, 12:00am
UPDATED : Sunday, 28 January, 2007, 12:00am

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Mr Kim Contemporary Cuisine, which serves home-style Korean food, opened earlier this month in Causeway Bay. One of the owners, John Kim, says he and his partners wanted a restaurant that served the kind of Korean food they ate at home as children. 'Our food is very traditional - some of the dishes are based on family recipes that are 80 years old. The food is the way my grandmother would have cooked it and we don't add MSG.' Korean nationally certified chef Eric Yoon has created a menu that includes dishes such as bossam (above; sliced pork belly served with special 'bossam' kimchee, salted baby shrimp sauce, chilli bean paste and cabbage leaves, HK$128), haemul dukbokgi (Korean rice cakes cooked in spicy chilli sauce with shrimp, mussels, clams and spring onion, HK$108), bodae jeegae (a stew created during the Korean war and based on ingredients found at American military bases, made with sausage, ham, baked beans, bacon, rice cakes and ramen noodles, HK$120), sogogi samgyub (thinly sliced beef brisket marinated in Yoon's special sauce then grilled, HK$88) and sam gyeh tang (Korean ginseng and chicken soup, HK$120). Mr Kim Contemporary Cuisine is open from noon-2.30pm and 6pm-11pm. It's at 3/F, Kyoto Plaza, 491 Lockhart Road, Causeway Bay, tel: 2833 0113.