Market City's newly minted 1909 Dining Precinct has a fiery side: an upscale Korean BBQ offering named Kogi. Joining a fast-growing contingent of eateries in the modern third-floor food court — one that already houses the noodle house from Mr Meng of If You Are The One and Japan's famed Yayoi — the 80-seat restaurant is plating up a contemporary Korean nosh punctuated by top quality local produce.
Seoul-trained chef Hang Jun Chung has designed a menu of raw, fresh and marinated proteins and vegetables, headlined by 15 primo cuts of pork and wagyu beef. This one's a hands-on food experience, with diners invited to cook directly over charcoal — right there at the table. Expect to find yourself salivating over the likes of marinated beef spare ribs (galbi) while it cooks on the grill alongside authentic side dishes. The $75 pork platter for three is good value, as is the $10 lunch box. Bibimbap and fried chicken find their way onto the menu, too.
With General Manager David Bae's father credited with opening Australia's first Korean barbecue restaurant in 1992, it's safe to say Kogi's got sturdy roots in the cuisine.