Korean BBQ restaurant KOGI has opened in Sydney’s new 1909 Dining Precinct, forming part of the evolving food offering at Market City.
The latest venture from the team behind Vietnamese restaurant chain Bun Me, KOGI offers a hands-on experience where diners can cook their meals directly over hot charcoal.
The menu has been curated by executive chef Hang Jun Chung and features raw and marinated meats, fresh seafood, seasonal vegetables and Korean favourite bibimbap.
More than 15 premium cuts of beef and pork feature on the menu, such as the signature Galbi marinated beef spare ribs and the marbled wagyu platter.
The 80-seat restaurant joins a line-up of nine restaurants in the 1909 Dining Precinct, including Chinese noodle restaurant Mr Meng Chongqing Gourmet, Japanese Teishoku restaurant YAYOI and modern Chinese yum cha restaurant The Eight.
Adam Liaw, host of SBS series Destination Flavour and official ambassador of 1909 Dining Precinct, says the precinct offers the complete Asian dining experience.
“It’s a bit like a greatest hits of everything we love about Asian food – Korean barbecue, Cantonese yum cha, hotpot, sushi, Japanese lunch sets and even the intricacies of Sichuanese cuisine which has taken the Asian food world by storm in the last few years,” he says.
Another six restaurants will open in the coming months, including Macanese hot pot restaurant Dolar Shop and sushi train restaurant Fugetsu, with the precinct expected to be open in its entirety by mid-year.
