Simply Sensational Korean Tasting Menu at WANGBI
WANGBI is tucked away on the Mezzanine level of Antoya BBQ in Koreatown. Once you enter the sliding doors, you’re immediately transported to Korea with the authentic aesthetic and furthermore with the experience that Executive Chef Taewoo Kim creates where you feel you’re enjoying a meal in his hometown.
We started the meal with cocktails and opted for two crowd favorites, the Freshy, a refreshing mixture of Belvedere Vodka with lemongrass, strawberry, yuzu and ginger and the Lavender Fields, an effervescent combo of Bombay Sapphire Gin, pisco, grape, egg, lemon and the title ingredient of lavender. Both were well-balanced and a great kickoff for what would prove a very special meal. Should you visit and want wine, the list is curated by Corporate Wine Director, Joo Lee, who has previously worked at Eleven Madison Park and Saison in San Francisco.
The tasting menu, which is comprised of seven courses, began with Yukhoe, which was like a deconstructed steak tartare. The preparation gave the meat a smokiness that is not usually present for this raw dish. The recommendation from the chef is to combine all ingredients and eat on the seaweed wrapper, which gives it the crispy consistency the dish traditionally is lacking. The second dish, Bangeo, was a marinated yellowtail, where the blood orange flavors shown through.
What we learned from Chef Kim is that his dishes are always simple yet flavorful. We found that to be true for the Dak Kalguksu dish. He explained that he just used the chicken flavors, salt and water and that’s all it needed. The soup was just what the doctor ordered on this particularly rainy day.
Continuing to use other parts of the chicken, we moved on to Dak Gui and my guest and I both agreed this was the best chicken dish we ever had. The meat was dry-aged for two weeks in a simple collagen sauce and it was perfect.
Woodbae Galbi was the next dish and Chef Kim explained that Short Rib is a typical protein in Korean cuisine. This meet was dry-aged for 3 weeks and I would’ve licked the plate if I didn’t think it would be frowned upon. We opted for the golden osteria caviar upcharge because if you’re going to go to a tasting menu like this, you have to do it right. It did not disappoint.
The Shiska is another traditional pairing and was very rich with the uni upgrade. The dishes were oozing with flavor and we were glad the meal was winding down because we were definitely full after these dishes.
We ended on a sweet note with the Dagwasang, rice ice cream and traditional cookies. The ice cream with puffed rice reminded us of a cereal ice cream. It was a great delicate way to finish off the meal.
The counter can seat 13 people and is incredibly special for any occasion that is worth celebrating. The name of the restaurant is derived from the Korean word for “Queen” after all and that’s what you’ll feel like dining here due to the extraordinary level of service (shout out to Kevin!). The menu changes often depending on seasonal ingredients, so we’ll be back to try new dishes. For more information or to make a reservation, please visit https://wangbinyc.com/.
-Photos Courtesy of Anna Ishchenko and Stephanie Carino
