Photoreview: Club MOW at Dosan Park in ApgujeongMonday, November 30, 2009
So, a friend of a friend recommended this place in Apgujeong and it's in the very stylish Dosan Park area. In this area you'll also find Wooriga (recommended), Gorilla in the Kitchen (it's alright), and it will soon be home to Jung Shik Dang's new restaurant (I can't wait). So, I had very high expectations for this place (uh, oh, foreshadowing...I'm going to write a review on this place later.)
The restaurant has very high ceilings and there is an open kitchen. It's very inviting and luxurious.
The meal starts out with apple slices coated with a grain and topped with jujube. The dish was crunchy and...forgettable. It didn't seem like they put too much effort into it.
The settings and the restaurant is great. The scroll to the left has the menu which is served coursed-style.
Next came the salad with raspberry wine dressing (bokbunja). The dressing was a tad too sweet and the salad was very ordinary.
This oyster dish with green spring onions was very good. The taste of the soy sauce blended well with the bright green flavor of the onions.
The next dish was a warmed eggplant and mushroom dish. I guess the theme for the evening was autumn or brown. I couldn't figure it out.
This Grilled abalone with crab mustard sauce was the best dish of the evening. It was artfully presented in the abalone shell and the abalone was silky and the sauce brought the dish together. This is something I would want to have again.
The main course was well...confusing. There were many grilled vegetables with a pumpkin sauce below and a mustard sauce in front. The mustard sauce was too strong for the grilled vegetables and it didn't pair with the pumpkin sauce. The dish was also confusing on how to eat.
At least their main course (rice in Korea is the main course). They brought out a variety of jotgeol (salted and fermented seafood).
Overall, the experience was very ok. The concept of the meal was confusing and it was all very bibimbap (everything just mixed together). I believe their concept is to do something like the French Laundry or Michel Bras: they forage and get the best local ingredients and combine them using French techniques. I just don't think their chefs have to skill to pull this off. Also, for the price (75,000 per person), I expected more.