Fans of fun Korean cooking, explore Ara Damansara’s new Ara Sikdang for everything from beef intestine sundubu-jjigae to barbecued eel rice bowls, chicken gizzard buldak to skipjack tuna kimbap, deep-fried quail to minari pancakes.
Spearheaded by a Seoul-born founder, specialities span the soulful beef intestine sundubu-jjigae, loaded with springy-chewy intestines and silky-soft tofu in lightly spicy stew.
Live Malaysian eel is slaughtered everyday for the freshwater eel rice bowl, meaty-textured and clean-tasting, while tender water celery forms the fragrant, full-bodied foundation for the minari pancake. Youn Yuh-jung might approve.
