Sydney Madang – Possibly The Best Korean BBQ Restaurant In Sydney
[Sydney, Australia] Friends commented that if there is one restaurant in Sydney to dine at again, it would be Madang. That is saying a lot.
Pitt Street near Sydney’s CBD is the unofficial Korean town, where BBQ restaurants, fried chicken eateries, grocery shops and cafes at found at every corner.
That includes Madang, which requires either a sharp pair of eyes or Google Maps to locate.
My clue is, as you are nearing 371A Pitt Street, look up as you walk, notice a sign “Sydney Madang Restaurant” and turn into the small lane. During peak hours, you would see a queue of people.
While I was not overly impressed with the ba chan (starters), not in the biggest portions, the kimchi was distinctly delicious.
The meal just got better from there. The Bul Dak (AUD$38) was one of the best I had – extra hot and spicy chicken with pineapple, soft rice cake and stretchy cheese on top.
Fiery with kick, sweet, savoury all at once. Textures of meat, cheese and pineapple coming together like a match made in heaven. Warning: very spicy.
The BBQ Modeum (AUD$58, portion for 2 pax) is a value-for-money set to get, with BBQ items of bulgogi, ox tongue, chicken, pork, king prawn, octopus and mussels.
Thick sliced pork wonderfully marinated in a full-bodied sauce. Oh, fresh grilled meat wrapped in crunchy cool lettuce. So daebak!
If you are unskilled in Korean BBQing, call for help and the service staff (one was so good-looking that the girls were swooning) would help you with flipping and cutting.
The Haemul Jabache (AUD$13) stir fried starch noodles with seafood was also delicious, though the Seafood and Shallot Korean Pancake (AUD$13 / $22) was limp and disappointing.
I have tried many Korean BBQ restaurants, both in Seoul , Singapore and Sydney, but Madang’s offering with all robustness and spiciness, is indeed one of the best, if not the best.
371A Pitt St, Sydney, New South Wales 2000, Australia
Tel: +61 2 9264 7010 (No Reservations)
Opening Hours: 12pm – 1am
January 19, 2017
January 18, 2017