KING MO MO MO's wide oven barbecue is one of the most popular Korean restaurants in Xi'an due to its stylish industrial décor and innovative menus.
The wide oven barbecue menu is quite diverse, mainly beef and pork, chicken, mutton seafood, vegetables and mushrooms, snacks and staples, and drinks are all available. In addition to the common beef and pork belly, there are also innovative dishes such as cheese and shrimp slippery, soybean leaves, and buttery mushrooms. In the beef category, the steaks of Wusanger and Garlic are the main recommendations of the restaurant. Gosanga is a homonym for the Korean word for beef brisket, and it is divided into thick and thin cuts, the former is the original flavor, and the latter is the seasoned meat, which is more popular. Thinly sliced Wusangge fat and thin, smeared with soy sauce, honey seasoning, plus the thickness of the slice is moderate, after roasting, salty, sweet and greasy, soft and chewy, and shredded green onions, kimchi and other lettuce wrapped together can also reduce the greasy feeling, more refreshing. The steak of garlic is marinated for a long time, which is more flavorful, and the garlic flavor is mellow and fragrant with beef, and the taste is fuller and thicker.
True to its name, the extra-thick pork belly is thicker than the thick pork belly found in most Korean restaurants, so customers can enjoy meat-eating cravings. The pork belly is neatly layered, sizzling and fragrant when grilled, and the color is browned and buttery, crispy and delicious after aging. Due to its large thickness, the meat will become dry and tough when it is roasted, and it will be difficult to chew, and the meat juice will also be lost a lot, and the taste will not be good. In addition, during the grilling of pork belly, the dripping of oil juice will cause flames to escape, and it is easy to burn and splash oil. It is slightly more difficult to bake thick pork belly, so it is recommended to bake it by a professional waiter to ensure the product. Among the innovative dishes, the cheese shrimp is smooth and decent, the meat balls are tender and crispy, the cheese fragrance is insufficient, the overall taste is light, and the dipping sauce is more flavorful.
The restaurant gives customers a serving of egg custard at each table when they are seated, which tastes mediocre but still has the effect of killing time for other dishes. In addition to the egg custard, the number of side dishes served in the restaurant is not large, and there are only two small plates at a table, which are occasionally omitted, which makes customers more dissatisfied. The wide oven barbecue provides the standard dipping sauce, lettuce, garlic slices, green pepper slices, and shredded green onions that come with Korean barbecue, but the details are lacking, such as the garlic slices are too thickly sliced, and the lettuce is not drained, which affects the taste.
The wide oven barbecue uses gas stoves, and each oven is equipped with an exhaust pipe, and due to the lack of suction, there is still a slight amount of oil smoke wafting in the store, and the smell is obvious. There is only one type of baking tray in the store, but the baking tray is changed as often as possible, and it feels relatively clean. Although it is called a wide oven barbecue, the restaurant's stove tray is small, and there are fewer barbecued meat on a single plate, which is only suitable for two people. In addition to the baking trays, the round tables in the store are too small, and when tableware, dipping sauces, and side dishes are placed, the tables are almost full, so there are round shelves attached to the tables to store the dishes.
The waiters will take the initiative to grill the meat for the diners, with a warm attitude, but some novices are unfamiliar with their skills, and they do not grasp the heat and the frequency of turning the meat, and sometimes they are burnt. Due to the large fire by default and the absence of a holding area, the meat should be sandwiched out as soon as possible to avoid burning. If diners prefer a crispy but not mushy ripeness, it's a good idea to let the staff know in advance so they can adjust the heat.
It should be noted that KING MO MO wide oven barbecue and the original tandoor barbecue of another popular Korean restaurant belong to the same Kemeng Meng barbecue brand, and the two stores are basically the same in terms of dishes and equipment, but there are more types of wide oven barbecue, and the environment is more spacious and fashionable, so this list mainly introduces KING MO MO wide oven barbecue.
