Susans Table 🇰🇷 Authentic Korean Cuisine at your Table, at your Fingertips ✆ 9178 4661

Today's dinner we went Korean, delivered from Susans Table.

Susan Lee born in Seoul, lived in New York and California, is now in Singapore with her family. Susan studied at Le Cordon Bleu Seoul and now dedicates herself to traditional Korean cuisine.

Susan and her team of Korean staff prepares her dishes from a cloud kitchen at The Promenade @ Pelikat (in Hougang). Susan uses ingredients from Korea as much as possible in her cooking.

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Susan changes her menu regularly, so follow Susan on Instagram to catch up on what she is doing in her kitchen.

Susan's clientele was mainly Korean expatriates but now that word has gone out, more and more Korean food enthusiasts are reaching out to her.

To order, go to Susans Table's website or WhatsApp or Talk ✆ 9178 4661.

These were the dishes we had this weekend.

Our food arrived carefully packed and punctually at the appointed time.

I was wowed by the vibrant, beautiful colours of Squid Cucumber Muchim (muchim is Korean for salad).

It was spicy, sweet, tangy from chewy boiled squid and fresh chili pepper, crunchy cucumber, carrot, etc.

Hwangtae Muchim (Spicy Korean dried pollack fish salad). The savoury chewy dried fish was saturated with spicy flavour and a bit of sweetness.

Stir Fried Gochujang Anchovy.

A bit like Malay chili ikan bilis but stir fried with sesame seed and gochujang which is fermented Korean chili paste. The taste was savoury, sweet, spicy (in a different way from Malay chili ikan bilis).

Chye Sim Kimchi.

Love this spicy leafy crunchy kimchi with scallion aroma that reminded me of the Cantonese ginger scallion sauce but this was robustly spicy, garlicky, drippy and the greens were crunchy.

Water Chestnut Jelly Salad or Olbanggaemuk Muchim.

Soft tender jelly (olbangae muk) made with water chestnut starch which tasted mildly sweet savoury.

 

Organic Samgyetang (Ginseng Chicken Soup). One of my favourite Korean dishes.

Tender, succulent boiled chicken. The cavity was tightly packed with glutinous rice which was infused with mildly sweet savoury flavours with underlying subtle ginseng taste and aroma.

Hijiki Sweet Corn Rice. Sweet plump soft-tender, moist rice grains complemented by crunchy juicy sweet corn. Perfect with all the robust tasting side dishes we had.

       

                     

             

             

               

               

             

           

           

           

                         

           

             

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            A post shared by Tony Boey Johor Kaki (@johorkaki)          

       

     

            

Written by Tony Boey on 30 Oct 2021