We have been patronized Daorae various branches started from Penang since 2009, then Subang USJ Taipan and Puchong during our 2 years living in Kota Kemuning. After moved to Mont Kiara, Daorae in Desa Sri Hartamas and Solaris Mont Kiara become another frequent dine-in Korean restaurant in the neighbourhood. Besides the food taste is guarantee, we like their service too! Just like it's motto~ Customer is King, Customer is always right.
Most people go to Daorae will have Korean BBQ, while for us we prefer Korean meals such as Gul-Bossam 굴보쌈 @ RM45.00 and Dolsot Bibimbap 돌솥비빔밥 @ RM22.00 (in second and third picture). Bossam is thinly sliced boiled pork pork belly. Served with sliced garlic & sliced chilli pepper, salted napa cabbage, Gul-musaengchae (spicy radish salad with oysters), ssamjang and saeujeot (fermented shrimp paste) where you can wrap the pork belly & side dishes just like how you make ssam when you had Samgyeopsal (Korean BBQ).
While Dolsot-Bibimbap~ hot stone pot mixed rice with veggies & gochujang - I like to let my Dolsot-bibimbap continue to heat up for few more minutes so that the rice at the bottom will turn golden crispy like scorched rice; then only I mixed everything well and eat.
Mul Naengmyeon 물냉면 @ RM20.00 and Bibim Naengmyeon 비빔냉면 @ RM20.00 are our favourite orders too when we needed light meals during hot days. Mul-Naengmyeon is cold buckwheat noodles served in chilled broth with sliced cucumber, pears and hardboiled egg. Normally we will add a dap of yellow mustard and vinegar to add flavaour to the broth. Not sure if you notice, Koreans usually will eat Mul-Naengmyeon at the end of BBQ to clean their palate.
When we don't feel like having broth type naengmyeon, Bibim naengmyeon (dry version of naengmyeon) will be another great option. Just like Bibimbap, Bibim-naengmyeon is mixed well before eat. The spicy dressing that made from mixture of grinded pear, grinded onion, gochugaru, gochujang, sugar, vinegar, garlic, ginger and sesame oil give a sweet and vinegary flavour to the noodle. Perfect for those hot weather days when you lost appetite for heavy meal.
These heart-shape Gamja-Jeon (potato pancake) & Kimchi Jeon (Kimchi pancake) are a lovely gesture from the restaurant manager who is also the co-owner who we prompt into tonight during our dine-in. Same goes to the Sujeonggwa too that served as dessert after meal offer to us free. Su-jeong-gwa 수정과 is a Korean traditional cinnamon punch made from mainly cinnamon, sugar, water and ginger.
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