Sanche Modern Korean (已結業)

这间餐厅lunch menu 由$78-$118, 中环来说算是合理了. 我选了Spicy Pork靓仔侍应在短时间内送到, 卖相不俗,有三小样前菜, 仲有沙律菜同红米饭,感觉到用料不是行货.沙律菜混了微辣的sauce,虽然新颖但我不大喜欢, 好像沙律没有了沙律的感觉,反而不美.Spicy Pork 辣度适中,带有泡菜香味,份量ok大,吃得满足!红米饭则比较软身, 相信是怕混了红米的饭太硬,但个人来说红米饭有赵口一点比较好吃 继续阅读

近期真系爱上韩国食品，可能疏菜和肉的比例疏菜较多，而且伴菜又有好多疏菜，泡菜既酵素对人体有益又有美容作用，真系食到停唔到口！见到有新开既韩国餐厅系公司附近当然要试下啦。环境比较迫，waitress系菲律宾人，厨师系韩国人，点了辣鸡肉饭，啲饭系红糙米饭，鸡肉腌得几入味，前菜就比较少，依度既疏菜和肉的比例就五五啦。同事点了牛肉拌饭，佢话味道都OK，但如果啲饭热些会好啲㖞，我就试了拌饭的辣椒酱，酸味较重，应该会好开胃，所以我同事不经不觉KO了一整碗拌饭了。论价钱和附近餐厅比较偏贵，服务平平，所以不用等位，偶尔一试也无妨。 继续阅读

同事中环有韩国食品可以一试. 所以我们到Sanche Mondern Korean 午餐.由中环街市行入去餐厅都有一段路程, 门口都有几人排队, 我在Bar 枱坐一回, 见酒吧有不同种类的酒, 心想如果在附近想找个地方, 在此饮一杯, 小聚一回也是个不错选择.过一回刚刚有人走, 她们礼貌地为我安排我坐入内堂, 很细心. 坐下来, 枱纸上有餐厅的简介:SANCHE means naturally grown vegetables from the mountains of Korea and represents a core concept of Korean Cuisine, “healthy yet delicious”.  SANCHE指自然生长的蔬菜来自韩国的群山和代表韩国料理的核心理念，“健康又美味”。SANCHE uses fresh ingredients from local suppliers and sources Jang, a traditional Korean sauce, directly from an artisan producer in Korean sauce, directly from an artisan producer in Korea to deliver the true flavor of Korean foods yet presenting the food in a modern tapas style.SANCHE使用来自本地供应商的新鲜食材和来源长，一个传统的韩国酱，直接从韩国酱工匠制作，直接从韩国工匠制作提供韩国食品尚未提交食品在现代风格的小吃真正的风味。简单来说就是, 有韩国风味和现代风格食品的餐厅。一张纸就让我了解餐厅的来源, Nice!我点了一个牛肉Set lunch - Beef BulgogiKorean food I really like Beef with the Korean sace it is prefect match and tasty我好喜欢红米饭, 好味又健康! 还配上沙律菜, 份量刚刚好, 又不会太多.   继续阅读

I'm regularly on Gough St. for vegetable shopping, and I've been wanting to try this place since it opened. By calling early on Thursday I was able to snag some Friday night reservations. I don't recommend trying to walk-in.I'm no fan of bloody marys, but I had to try the kimchi bloody mary. It did have kimchi in it, but there wasn't much of a kimchi flavor. Mostly just a bloody mary with bits of cabbage that sometimes got stuck in your straw. Not recommended unelss you like bloody marys.(Here's the cabbage at the bottom.)This is the only Korean place I've been to in HK, Korea, or the US (or Singapore or anywhere else I've ever eaten Korean food) where you have to pay for the kimchi. OK, scratch that, there's also Hungry Korean here in HK. It's $25 (we had to order two for 4 people) and it is very good, though I've photographed the portion next to my drink to emphasize its petiteness. A+ on flavor, but D on price."Octopus, yuzu, ponzu, salad" ($188) according to the menu. Easily the worst dish of the night. I love octopus, but it's gotta be tender. This was chewy. Not horribly chewy, certainly not the worst, but chewy. The octopus wasn't very flavorful by itself. Yuzu is a citrus and ponzu is citrus vinegar. The sauce tasted a little like sesame. Alright: C"Bulgogi sauce, salad" ($198). The short ribs were great. Thin sliced, perfectly cooked, delicious marinade. 6-8 thin slices. Really good: B+"Spring roll pastry, minced beef, bulgogi sauce, mozzarella cheese" ($158). My friend remarked that he was wary of mixing cheese with Korean food, but that he was won over by this dish. I had some cheesy things on my last trip to Seoul, so it didn't really take me aback. I was more worried about the sauce on top: I forgot the menu said 'bulgogi sauce' and I thought it would be something overly sweet. But no, it was perfect and judiciously applied. The meat wasn't "minced" so much as cut up into less-than-bitesize pieces (which I prefer). The spring roll tortilla, if I may, was crisp and light. Everyone really liked it. B+"Mungbean, kimchi, leak, grean bean sprouts. Since I was a fan of the kimchi, I'm not surprised I also liked the kimchi pancake. It was nice and crisp; not soggy but not dry either, and with some mild yet noticeable spice. I sort of prefer the taste and texture when the vegetables are not so finely chopped up, but I still liked this. Great A-"Green pepper, minced beef, bulgogi sauce" ($138). In Gangnam recently I had a version of this dish-- at a highly regarded chicken shack-- that was much inferior. The meat was just sort of bland and the peppers didn't show through. I liked this version: the breading was light and crisp; the meat was marinated in bulgogi sauce (I'm guessing it's what's in the quesadilla) and the peppers were thick enough that you could really taste them. I'm going to go and say this was my favorite, after the kimchi. A-"Pork belly, leek" ($138). There's a choice of dipping sauce, but since the barbequed meat is sufficiently flavored for me, I didn't even realize what kind we got. I found it unremarkable, other than the fact that at least it wasn't just pigfat. B-"Soy sauce, garlic, pepper, kochujang sauce" ($128). I had two pieces of the fried chicken and I found them to be with decidedly too much fat and skin. They were tender and juicy and delicious, but I want tender juicy chicken, not tender juicy chickenfat. Definitely recommended the joints on Kimberly Rd for fried chicken. B-"Hot spicy chilli sauce, chicken, mozzarella cheese" ($168). The menu doesn't say it, but there's definitely some tteokbokki in there too. I was less of a fan of this dish. On the one hand, it had some reasonable kick to it (one of my friends thought it was TOO spicy, but she's from Hong Kong, so go figure). On the other hand, the sauce I thought was a little too sweet (like US sweet BBQ sauce) and too plentiful, and didn't really go with the cheese. Fun to try as something "different," but nothing I'd recommend. Alright, CFurther thoughts:1. Price: it's steep, but I won't complain. My mom always used to say, "it's worth whatever someone's willing to pay for it" and this place seems popular enough. I also don't know what else you'd really expect from high-end Korean fare. I am averse to the egregious price gouging and I really think the kimchi should be free flow. 2. Taste: We had three things with the bulgogi sauce which I rated B+, B+, and A-. You really can't go wrong with bulgogi sauce at this place. The kimchi and kimchi pancake I rated A+ and A- respectively. Sanche nails the basics, and for a cuisine that's relatively limited, that's about all you gotta do. I probably won't eat here again, because I feel like I tried it and nothing blew me away. But I did think it was fundamentally sound.3. Service: There was always someone around to take an extra drink or food order, and I don't think I waited more than 5 seconds to catch someone's attention. The place is busy. They won't hold dinner reservations past 10 minutes and they mildly pressure you to leave when you've finished (like by asking you three or four times whether everything arrived, whether you want to order more, etc.) I understand, we were there on a Friday night and people were standing outside. To sum up: I don't regret the money I paid; I thought the food was fundamentally sound; I would recommend it but I wouldn't go back. 继续阅读

There are some restaurants where the quality or concept is so good I wouldn't mind paying $100-200 a dish. Unfortunately, this is not one of them. Because it markets its fare as modern Korean, I expected the menu to be a bit more creative and out-of-the-box. Between my friend and me, we shared a cold seafood noodle, kimichi pancake, and beef salad. The noodle was a bit of a disappointment as there seemed to be more salad leaves than carbs, and it used quite a lot of dried squid pieces rather than fresh seafood. The beef salad was merely slices of bulgogi beef surrounding a big mound of salad leaves -- tasty but it's something I can make quite easily at home. The pancake was the most memorable with crispy edges and enough of a spicy kick from the kimchi. The meal came to about $250 per person without drinks. The food here is not bad; it's healthier than traditional Korean fare. However, I just don't think I would come back for this quality at this price. I left feeling not very full at all. The restaurant could perhaps consider offering some complimentary banchan (the appetizers that's usually given at traditional Korean restaurants), using that as a vehicle to whip up some truly modern creations to set itself apart from the countless Korean eateries here.  继续阅读