08/13/08

the swine is good

by pinays

there are two kinds of pork belly available here -- the regular and the special. from what i have researched, the special is fattier than the regular. so we opted for the regular.

the pork belly was very good, but not life changing. after, they offer to make kimchee fried rice, which, again, was very good, but not spectacular. the service is a bit attentive but could need a bit more of a boost. the sides were fresh and they leave you with a jar of water with ice. we saw other people with octopus and some pancake thing that looked good. the bill came to $42 for two with tip.

i would probably go back.

11/27/06

When you've just gotta have some pork

by jambo8874

If you just had too much red meat lately and got a hankerin' for some pork, this is a good place to go. I'm a pretty picky eater but this place is all good. Honestly, I can't tell the difference in taste or texture between the black boar and regular pork but my girlfriend swears by it so, there. Also, I love those call buttons on the table that keeps the waiters running over at my beck and call (no more waving my arms about or trying to make eye contact from across the room).

• Pros: if you like pork, you're safe
• Cons: greasy tables, floor, etc

10/17/06

A change from the oridnary...

by dragoon101

The style of cooking here is unique because of the sloped round grill. Properly cooked, you cook meat on the top, put a layer of kimchee below that and a layer of bean sprouts below that. The idea is for the meat juices to mix with the sprouts/kimchee. It tastes awesome. The best combination is to get the mushrooms (oyster, shitaki, etc) and seasoned pork bellies. They're pre-cooked and marinated in the kitchen and they're delicious. You can get meat and other dishes here but just stick with what it's intended to be: a pork bbq. Don't bother w/noodles and soups.. they'll give you some complimentary miso-like soup. If they don't, just ask nicely.

The real treat is at the end when they bring out a mixture of rice, seaweed, and perinella leaves sauteed in sesame oil and hot chile paste (kochujang). When you're almost done eating, ask the server to bring out the rice and they'll dump it on the grill for your to stir fry with your pork, kimchi, bean sprouts. After hammering a few beers or bottles of soju, this really hits the spot. Don't be afraid to ask for seconds if you want it. They won't charge you.

Keep in mind that the tables here are all round and can't fit more than about 5 people per table so don't plan big parties here unless you don't mind sitting at separate tables. The valet lot is really small and street parking is scarce so show up early enough to get a spot. This is one my favorite plays to grab a drink, chow down w/buddies, and have a cigarette (yes there's a smoking section).

• Pros: Seasoned pork, mushrooms, fried rice.. unique grill
• Cons: small tables

06/17/06

Fun experience and fresh beef

by bearbear2002

On every table, Honey Pig uses a big arch-shape pan for customers to make BBQ, which is very cool. They provide unlimited free romaine leaves, kimchi (Korean pickle), and spicy bean sprouts. The price is just right for the portion. We ordered beef thin slices, mushrooms, and pork bellies. The beef was excellent. If you like fat meat, the pork bellies were very fattening. They also have squid and beef ribs. We ordered cold noodles, which was not the best.

• Pros: Fresh beef
• Cons: Parking. Bad cold noodles.

Koreatown's hip pork belly BBQ house packs in L.A. gourmands and neighborhood locals.

by Martha Burr

In Short
With shabu-shabu and Mongolian BBQ having gone mainstream, Korean table grilling could be next. Here a hip, lively main dining room features modern black tables and chairs perched beneath shiny hooded braziers, offsetting traditional touches of lanterns, oak floors and antique Korean locks. The house specialty is pork belly, the cut for bacon that fans say transcends the cured stuff, especially when sizzled up with Korean seasonings. Other options include wild boar, hot pork ribs, prime beef and short ribs.