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Popular with local big-hitters, Koba’s upscale decor 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 and an egg yolk stirred in at the last moment), goon mandoo (pan-fried veggie dumplings,
not unlike gyoza), or a casserole/broth with mushrooms and gnocchi-esque rice-flour dumplings. Then sit back while efficient staff fire up the hotplates and BBQ pieces of sirloin steak or ‘to
die for’ pork belly – perfect with kimchi (chilli-hot pickled cabbage) and a bottle of cold Hite (Korea’s favourite beer). At lunchtime, perching at the bar is a favourite pastime for solo
020 7580 8825
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