980 Whitehorse Rd
Phone: 9899 2696
It was my mother’s birthday yesterday, so the family decided to go out for dinner together. Now, being of a migrant working class come small business owner heritage, my family tends to eschew fancy expensive restaurants in favour of flavour and reasonable prices. And we’re certainly no strangers to buffets nor at-table cooking. Yet my parents were restauranteurs for over twenty years of their lives, so let’s just say they have certain standards. So when my sister suggested Korean BBQ, I was pretty sure we were on a winner. And when a little online research found Seoulia, I just knew we’d nailed it.
We arrived to find the place abuzz, but not full, with people sitting around massive boar-shaped grills, with lowered extraction fans not doing all that much to extract away the smell of grilling meats.
It wasn’t long before we’d loaded up our piggy with various bits of bulgogi, calamari and baby octopus as well.
Of course, we also grabbed some of the mountains of kim chi at the buffet.
Pro tips: the best things on offer are the beef bulgogi, and the marinated chicken giblets. Oh. My. God. I could eat those giblets all day. The chicken ribs are also good. And for those craving a little vegetable matter to go with so much animal flesh, there are mushrooms to grill, and it helps to grab lots of cucumber to munch while waiting for the meat to cook. Also, bulgogi is awesome when wrapped in lettuce (that might be my Vietnamese food heritage coming through).
When we were finally finished (and stuffed) with the meat, the waiters came and removed the massive steel boar plate, to reveal that it was in fact resting on three little mini cast-iron piggies. Too cute!
The logistical details – Seoulia has two sittings per evening (each officially lasting for 1 1/2 hours, but with a two hour maximum, apparently – don’t worry, you’ll be well stuffed within an hour) and costs $26.50 per head ($29.50 on weekends, I think). You pay for everything in advance (including drinks – they have beer and soju, but I’m not sure abut wine) which felt a little funny, but I guess is generally how a buffet works. Oh, and there’s a $10 wastage fee if you don’t finish the meat you take from the buffet to your table, so don’t stock up on things in bulk, just make multiple trips. The tables were a little cramped, but the service was efficient.