Fresh and Healthy Korean Cuisine at Bibigo, Soho

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Korean steak tartar bibimbap. If you’re like me, such a deliciously designed dish reads like an “oh yeah” on a menu. So that’s what I had for my main during last week’s inaugural dine at Bibigo, a couple of month’s old Korean “fresh and healthy kitchen” in Soho.

However, I doubt very seriously, I’ll order it on my next visit. Don’t get me wrong. I loved it. I’m a fan of bibimbap and steak tartar individually on their own anyway. And getting to have both together (for £13) was a treat. It’s just that there were so many “oh yeah” moments printed on the menu that I’d be doing my taste buds a disservice to stop investigating the good food on offer. Braised short ribs with daikon, shallots, pine nuts … pork belly with ginger, spring onion and pine nuts …

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Other highlights from my dinner included a starter course of baby squid (deep fried baby squid and okra topped with fried crushed garlic, £8). As with the bibimbap, squid + okra = yeah for a gourmand dude like me. Kemey ordered an especially delectable black cod (baked spicy black cod served with steamed asparagus and mange tout, £20) that’s well worth a melt-in-your-mouth mention here. She absolutely loved it. A side of kimchi (three kinds, £3) impressed us both as well.

A bottle of the house soju (Korean rice liquor), Chum-Churum, pleased and cleansed (£12.50 for 350ml). Ho-ddeok (a sweet pancake with cinnamon and vanilla ice cream, £6) was a yummy dessert as was the texturally crave-able Mandarin mousse (with Yuja foam, jujube and white chocolate ice cream, £6). Service was impeccably attentive (they were expecting me though, and I was there on early side of what was shaping up to be a busy night).

Bibigo is located at 58-59 Great Marlborough Street, W1F 7YJ. According to bibigouk.com, this “fine dining flagship” restaurant and bar also operates as a shop stocking “a great range of Bibigo Korean food products including our famous sauces, marinades and cooking ingredients.”

About tikichris

Chris Osburn is the founder, administrator and editor of tikichris. In addition to blogging, he works as a freelance journalist, photographer, consultant and curator.
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