13/20

Kong

599 Church Street, Richmond, Victoria

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Kong.
Kong. Photo: Kristoffer Paulsen

Super-restaurateur Chris Lucas' latest venture has been a smash hit from day one, with lengthy queues facing anyone foolhardy enough to turn up post-6pm. So what's the fuss? Consider Kong the Korean answer to Chin Chin: a kimchi-driven, pop culture paean of a restaurant. The canteen-like space, all blond wood and green metal shades over utilitarian fluro lighting, showcases a huge menu taking its own slant on super-fashionable Korean, from ssam roti-rolls to fried chicken wings, steamed buns and the all-important barbecued meats. Start with kingfish sashimi humming with gochujang (fermented hot pepper paste) and jalapeno, and take a trans-continental trip with Korea's take on beef tartare, with matchsticks of nashi and pinenuts; hit a kimchi hotpot with fall-apart beef rib and offset the richness with a side of spicy cabbage slaw. Rolls of paper napkins on each table help with mopping-up duties as well as emphasising the no-fuss attitude. For casual dining, Kong is king.

AND ... Their barbecue pits and ovens use only chemical-free, sustainable wood.

THE LOW-DOWN
VIBE Everyone's Italian at heart.
BEST BIT Excellent waiters.
WORST BIT Choosing between bar and dining room on Wednesdays.

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599 Church Street, Richmond, Victoria

  • Cuisine - Korean
  • Prices - Average main $21
  • Features - Licensed, Bar, Outdoor seating
  • Chef(s) - Benjamin Cooper
  • Owners - Chris Lucas
  • Cards accepted - AMEX, Mastercard, Visa, EFTPOS
  • Opening Hours - L D Daily
  • Seats - 60
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