Our first impression of Big Bang was not good. The low ceiling, dark purple furnishings and cold incandescent light accomplish nothing other than to dispirit the whole place. The woozy array of K-pop stars plastered against each wall is clearly meant to show how trendy the restaurant is, but has the opposite effect – ‘tacky’ is the word that comes to mind.
Only when the food was served did we realize how wrong we were and how correct that well-worn idiom is: never judge a book by its cover. This eatery clearly has a well-defined concept – the Big Bang theory, if you will.
By choosing to open in the Tianhe Bei area, Big Bang saves customers a long journey to Yuanjing Lu, which is widely recognized by locals as the Korea Town of Guangzhou. The Korean head chef, Lak-Son Jong, who once worked at W Seoul, uses Korean-imported ingredients to guarantee that Big Bang cooks up 100 percent authentic flavor.
A traditional Korean meal commences with banchan, or side dishes. Usually, the more formal a meal is, the more banchan can be found on the table. At Big Bang, there are 14 to 16 different options served free of charge before the main course is delivered. The flavors vary with the seasons and include traditional kimchi, soft egg pancakes, slightly sour cucumber slices and chewy dried fish – all prepared by the clever fingers of a chef who has mastered the art of over 500 of these side dishes. Portions of banchan are small, but refills are allowed.
Stewed oxtail bone (RMB95) is classic Korean fare and serves as a much-needed tonic supplement at this time of year. The oxtail bones are simmered for five hours along with pears, Chinese dates, chestnuts, ginseng and Korean herbs. Absorbing the essence of all ingredients, the meat is easy to chew and boasts a subtle herbal taste. Don’t forget to drink the soup after you finish the oxtail, since that’s where most nutrients are said to be stored.
A household dish in Korea, bibimbap (RMB45) is a bowl of white rice with seasoned vegetables, chili pepper paste, soybean paste, raw or fried egg and sometimes beef slices on top. Although it’s a simple dish that doesn’t require fancy cooking, bibimbap perfectly illustrates the Korean approach towards healthy cuisine: green vegetables like spinach and celery are good for the liver while the red chili paste boosts blood circulation, benefiting the heart. Yellow yolk and bean sprouts enhance the function of the spleen and lungs while black mushrooms and platycodon aid the kidneys. Make sure to use chopsticks to mix the toppings and rice instead of a spoon, which can smash the rice to smithereens.
A variety of Korean wine and beer is also on tap to go with the meal. The light-flavored Draft Makkoli (RMB55) is definitely a girl’s favorite. There is also a selection of red wine as well. For those who are keen to try something out of the ordinary, just order a bottle of Mapu Sauvignon Blanc Chardonnay (RMB180) – you may be surprised how well it pairs with a Korean meal.
Price: Approx RMB100 per person
Who’s going: K-pop fans, homesick Korean expats
Good for: People who like to snack before their mains
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