A TASTE OF KOREA AT MIDO

'Mido' in Hangul means 'taste' and it's the true taste of Korea enterprising owner Joseph Lee aims to deliver when diners step into his restaurant. Mido's brick, mortar and timber façade resembles that of a traditional hanok (Korean house). Step past the heavy set wooden doors and you'd find a charmingly rustic wood-clad interior -- a testament to Lee and his team's hard work and labour of love.

From the delicate paper lanterns and textured walls to faux windows and latticed partitions adorned with ‘tal’ or Korean masks, almost everything were designed and custom-built by hand for the restaurant.

Sturdy wooden bowls of Pumpkin Soup warmed us up while we perused the menu. The simple broth was thick without being gluey, its ethereal sweetness primed our palate for dishes with substance to come.

Apart from the customary Banchan (six types of Korean appetisers and side dishes), the conversation-stopper has to be Spicy Pork Skin (RM20) – a rare find comprising smooth, toothsome pork skin doused in a piquant gochujang sauce. The texture resembled that of brown sotong but acquired a distinctly different dimension when dipped into the side dish of roasted soya bean powder.

Regular K-food appetisers of Seafood Pancake (RM25) and Kimchi Pancake (RM25) are also available. The squid and prawn pancake made perfect pairing with Makkoli (RM28), traditional Korean rice wine. Somewhat zestier on the palate with a robust kick is the Kimchi Pancake, an agreeable combination of batter and fermented pickled cabbage. 

Fried twice and heavily seasoned, the Korean Fried Chicken Wings (RM25) in normal or spicy mode should hit the spot well as a crowd-pleasing opener. Each resto boasts its own marinades so it’s worth sampling the versions here just to ascertain if they can wing it with you.

Unlike other Korean barbecue restos which have protruding suction hoods hanging down from the ceiling, Mido has them tucked away underneath the dining tables. The modern contraption proved its prowess as smoke and cooking fumes were extracted silently from the table-top grills, ensuring by the time we departed the resto, none of us reeked like burnt barbecue!

The selection of meat is limited to five for the barbecue: Pork Collar (RM30 for 200gm), Marinated Chicken (RM28 for 200gm), Marinated Pork (RM33 for 200gm), Chili Paste Pork (RM33 for 200gm) and Marinated Beef Rib (RM65 for 280gm). According to Lee, the meats are aged in sealed, vacuum-packed bags to retain moisture, develop deeper flavour and ensure juicy tenderness upon hitting the grill.

Photo courtesy of Chasingfooddreams

Once you have decided on your choice of meat, staffers will grill everything up for you. But if you prefer a hands-on experience, that’s doable too. Derive better enjoyment of the meaty offerings by wrapping them up in fresh lettuce leaves smeared with Mido’s house dips: basil, sesame oil with salt, ssamjang, or peanut.

My fave dish at Mido has to be the sweetish Bulgogi Casserole (RM48), a popular speciality representative of K-cuisine. Laden with assorted vegetables, the thinly sliced beef in sweet soya sauce broth was utterly sublime.

On the tangy, zesty spectrum is Tofu Kimchi Casserole (RM45). While some of the ingredients may be similar to bulgogi, the broth is subtly perked up by the inclusion of pickled cabbage or kimchi. Thick slices of smooth beancurd tempered the equation. Personally, I hanker for a more assertive broth but others may find it up to par.

Seafood and fresh tofu combine to give the house Doenjang Soup (RM22) additional textural interest and umami-richness. Best suited for those who relish savouring boldly flavourful soup for the soul.

Clay kimchi storage urns, stone slabs and traditional woven slippers decorate the outside of Mido

For less than the cost of a LCC ticket, Mido is worth a visit for those wanting to temper their Hallyu fever.

Call tel: 03-7865-9779 for reservations at MIDO KOREAN BBQ RESTAURANT, 11-G, Jalan SS2/64, Petaling Jaya, Selangor.

FAVOLOSO FUZIO IN THE CITY

It’s easy to get a dining party off to a rousing start at Fuzio Bar & Ristorante. Just order the house Antipasti (RM88 for 2 persons, RM148 for 4) and watch jaws dropped when your companions spy the plethora of cold cuts and appetisers.

Pin-drop silence will ensue as you savour delicate slices of paper-thin cecina ham (Spanish salt-cured air-dried beef), smoked duck breast and salmon carpaccio. Then proceed to sample lamb salsiccia (Italian link sausages) accompanied by tomato caprese salad, eggplant involtini (rolled eggplant slices with melted cheese and marinara sauce) and tomato bruschetta. 

Little wedges of melon paired with gorgonzola, tallegio and grana padano cheeses are perfect when enjoyed with a glass of your fave tipple or house cocktails like Fuzio Killer (RM34) – a heady, icy-cool blend of fresh mint leaves with rum, vodka, triple sec & limoncello. 

Waiting time is hardly noticeable when you chomp on tasty Deep Fried Calamari (RM24). Fuzio does an excellent version with the squid rings sheathed in ethereally light, crisp batter.

 

Rustic porcini risotto lend substance and deep-seated aroma to the signature dish of Spring Chicken Risotto (RM72). Well-marinated and cooked till fork-tender, the poultry leaves a pleasing impression long after the bones are picked clean. 

Pasta is central to Italian dining so you can’t go wrong with a classic staple like Spaghetti alla Carbonara (RM38). The pasta is cooked perfectly al dente, slathered in a creamy reduction embellished with smoked duck breast & mushroom.

The other bankable choice is Funghi Pizza (RM32), a thin crust crunchy pizza adorned with loads of earthy button mushroom; the fungi’s musky scent amplified by the drizzle of truffle oil on top.

Red meat eaters would find delectable succour in Creamagliera di Agnello (RM76) - grilled lamb rack with goat cheese and rocket salad and Filetto di Manzo alla Griglia (RM78) - grilled Angus tenderloin with mushroom cartoccio (baked in paper parcel).

Both dishes are deftly prepared with the required doneness - pink for the lamb and medium rare for the beef. The chefs deserve applause for achieving this tricky part.

White fish to hit the spot here is Merluzzo Al Forno (RM68) – flaky, moist baked cod crowned with slightly charred leek threads and placed atop a bed of pesto mashed potato. 

Have tummy room to spare? Then dive into luscious treats such as Chocolate Flan with Gelato (RM28), Panna Cotta with Mix Berries Sauce (RM24) or Tiramisu (RM28). If you prefer a caffeine kick, the Affogato (RM18) should do the trick of injecting a jolt of jave into your system.

FUZIO is open Mon-Sat from 12pm-3pm, 5pm-1130pm. For reservations, call tel: 03-2110 0303. Address: 29, Jalan Berangan, KL.