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Various dishes ready for grilling at Korean restaurant The Charcoal Room in Mong Kok. Photo: K.Y. Cheng

New restaurants in Hong Kong: The Charcoal Room in Mong Kok – high-quality Korean grilled meats

Susan Jung went for Hanwoo beef and Jeju pork and was certainly not disappointed, while the other dishes – even the banchan and kimchi – all went down extremely well

We had a good feeling about The Charcoal Room within moments of sitting down.

You can often tell the quality of a Korean restaurant by its banchan – the small side dishes served with Korean cuisine – and its kimchi.

How to make kimchi at home: Korean chef’s step-by-step video guide

Both were excellent. The waiter set down an array of banchan before we ordered, including lotus root in a sticky, slightly sweet sauce, white radish kimchi, bean sprouts with sesame oil, and a green salad with a creamy dressing that we didn’t bother with. The kimchi, meanwhile, was served from a pot placed on each table so guests could help themselves to as much as they wanted.

The restaurant offers extensive two-person set dinners that include beef, pork and chicken priced at HK$620 (US$80) or HK$860 (US$110) plus 10 per cent. But we wanted to focus on eating the Hanwoo beef and Jeju pork, so we ordered à la carte.

Interior of The Charcoal Room. Photo: K.Y. Cheng

We thought we were supposed to cook the meats ourselves, as we’ve done at other Korean restaurants, but a helpful waitress soon took over, and did a great job.

Grills at The Charcoal Room. Photo: K.Y. Cheng

Thin slices of chuck tail flap with sea urchin (HK$198) needed only about a minute on the grill and were cooked only on one side, so the meat was still very rare and the sea urchin was warm, but raw. It was a great combination and needed only a touch of salt.

Chuck tail flap with sea urchin. Photo: K.Y. Cheng

The Hanwoo boneless rib (HK$280) was tender and succulent. It’s not as heavy and rich as Japanese beef, which means you can eat more of it without feeling bloated.

Hanwoo boneless rib. Photo: K.Y. Cheng

We also loved the thick ox tongue (HK$120) – substantial, meaty pieces that went deliciously with bites of kimchi.

Thick ox tongue. Photo: K.Y. Cheng

The Jeju thick pork shoulder butt (HK$158) came nicely layered with fat and was mild, sweet and moist. The waitress told us to dip the pieces in ssamjang (fermented soybean dipping sauce) or a pungent and spicy fish-based sauce, before wrapping them in lettuce, cabbage or perilla leaves.

Jeju thick pork shoulder butt. Photo: K.Y. Cheng

There were many other dishes we wanted to try, including the seafood pancake, bibimbap and cold noodles. But our waitress strongly recommended the seolleongtang with rice (HK$128). She poured hot broth over a bowl of rice, vegetables and thinly sliced beef. It was a comforting, stomach-filling dish, but would have been better if the broth had been hotter.

View of The Charcoal Room’s patio. Photo: K.Y. Cheng

The Charcoal Room, Shop 501, 5/F TOP, 700 Nathan Road, Mong Kok, tel: 2619 0868. About HK$450 without drinks or the service charge.

More for Korean food fans:

Restaurant review: Mugung, Central – Korean Hanwoo beef

Satisfying surprises await at Damun Korea Cuisine in Causeway Bay

Korean newcomer Ssal Bori Ssal, Hong Kong’s first makgeolli restaurant

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