Basax Korean Fried Chicken

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Pretty funky interiors in the long hall of tables that line the walls with visual representations of the menu and choice deco pieces.

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It centres around chicken but of course the popular Korean dishes are on offer too.   It’s an easy menu to navigate of oven baked, fried poultry, stiry fry, barbecue and soups.

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Lunch specials run to 4.30pm with set meals that sit in and around the $15 which are quite satisfying and the way Korean dishese are served are always inclusive of accompaniments or ‘Banchan’ (side dishes) – kim chi, tofu  basics.

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Really curious about the corn cheese situation there’s an extra sweetness in the carbonara like sauce from the tiny chunks of carrots that intermittently pronounce themselves amongst the corn and tarpaulin of cheese on top.

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I’m told this is a typical ‘Doshirak’ – the Korean equivalent of a bento or rice bowl.  It’s all in the crisp batter that adds a savouriness to the chicken as bites of it burst through the creamy mayo.

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Subtle saltiness of seawood enhances this as you work through the comfort of this deconstructed mega filling from one of yoru favorite sushi.

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Much of their signature dishes are sold in mountainous platters decide to share in a group which is very much how the cultural enjoys their dining.  The table turns into an interweaving of clicks and clangs amongst the dishes that you could say consolidate what we would describe as an entree and main into one big epics platter.

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The only dish most people will have to themselves is their own rice or soup bowl – essentially a canvas to work the hero dishes that have been served like the half and whole portions of chicken that are cooked in a variety of ways.  Here the Osam Bulgogi hot plate – squid and pork belly.

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As a preference, and in contrast to the sweet chilli side of seasonings which I’m not a fan off, it’s the flavours of sesame, ginger, chilli pastes that make Korean so appealing.

 

 


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