PRESS & REVIEW

 

 

 

 

 

http://m.goodfood.com.au/good-food/food-news/just-open-kim-restaurant-20140303-340hc.html

 

 

 

 

 

 

 

 

 

http://theunbearablelightnessofbeinghungry.com/2014/02/kim-restaurant-potts-point/

 

 

      http://www.gourmettraveller.com.au/restaurants/restaurant-news-features/2014/3/hot-plates-6-march-2014/

 

 

 

 

http://thethousands.com.au/sydney/eat-drink/kim

 

 

http://m.au.timeout.com/sydney/restaurants/venues/6670/kim-restaurant

 

 

 

 

GOOD FOOD http://www.goodfood.com.au/good-food/eat-out/review/restaurant/kim-restaurant-20140325-35eyg.html

 

 

 

 

food

roasted kimpatbingsooprawn jangssam

 

By Edwina Dick,   25th February 2014

From Redfern to Potts Point, modern   Korean food is on the rise. And new restaurant Kim is taking it even further.

David   Ralph laughs when asked about the namesake of Kim, his new Korean eatery at   Potts Point. “I have a lot of Kims in my circle…” he says, “and in this case,   there’s the Kimchi too…”

It’s   true that when Australians think of Korean food, the ubiquitous fermented pickle   comes to mind first. “That and barbequed meat,” says Ralph, who’s been   cooking Korean cuisine since 2007. At Kim, in a sunny corner of Springfield   Avenue, Ralph, along with co-owner and co-chef Tae Kyu Lee, are expanding on   this familiar repertoire. “Traditional and regional specialty dishes are at   the heart of our menu, but we’ve gently re-interpreted them. Kim is   unmistakeably Korean, but also reflective of Sydney now,” says Ralph.

At   Kim, diners start with an ‘Anju’ (the Korean term for ‘salty snack’),   compliments of the kitchen. The root vegetable chips have been cooked with   extra virgin sesame oil, dusted in mineral-dense Korean grey salt and served   with black fermented garlic pieces.

“In   Korea, nearly all dishes must aid wellbeing, and of course David and I follow   this principal too,” says Lee, a qualified nutritionist. Fermentation is a   customary method of food preparation in Korea. It is said to be beneficial to   health, it alters texture and it infuses an addictive umami edge to fresh   produce.

At   Kim, Ralph and Lee are subtly taking fermentation to a new level with   impressive results. In prawn jang, whole prawns are fermented for three days   in kombu-based soy, garlic, nashi pear and ginger. The glutinous-textured   meat is then served with seasoned rice and a raw egg yolk – a memorable   combination.

Kim’s   takes on favourites, such as short-rib ssam (wraps) and patbingsoo (shaved   ice) are also noteworthy.

An   evening at Kim will get you eating far beyond your typical Korean BBQ   experience, but don’t go dismissing the national pickle as run of the mill   just yet.

“There   are actually 197 different types of kimchi recognised in Korea,” says Ralph.   Kim serves more than a few of them.

Kim   24–30 Springfield Ave, Potts Point   Enter via Llankelly Place   (02) 9357 4578

Hours Lunch : Sat 12pm-3pm 

Dinner : Mon to Sat 5pm–10pm

kim-restaurant.com.au

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