Popular with local big-hitters, Koba’s upscale, monochrome decor (pale tiles, dark tables) makes it classy enough for swish clients while offering the showtime of cooking ‘at your own table’. Start with yook hwei (Korea’s answer to steak tartare, combining strips of raw beef with slivers of sweet pear & an egg yolk stirred in at the last moment), goon mandoo (pan-fried veggie dumplings, not unlike gyoza), or a casserole/broth with mushrooms & gnocchi-esque rice-flour dumplings. Then sit back while efficient staff fire up the hotplates & BBQ pieces of sirloin steak or ‘to die for’ pork belly – perfect with kimchi (chilli-hot pickled cabbage) & a bottle of cold Hite (Korea’s favourite beer). At lunchtime, perching at the bar is a favourite pastime for solo diners.
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