13/08/2026
Hi everyone, Chef Jinho here👋
Truth is, these two pastas have been living in my head for weeks. This month they finally made it onto the plate. And no, this isn’t kimchi thrown on top and called fusion, these two are built from Korean flavours I actually grew up with.
K-ong Cream Pasta Think kong-guksu, that beloved Korean noodle dish made with kong (bean), reimagined warm and creamy. Tofu for a silky base, nutty perilla oil (deulgireum) for depth, Australian macadamias at the end for crunch. Rich, comforting, very nutty in the best way. Comes with bacon, or go vegetarian with extra mushrooms, just ask.
Siraegi & Bulgogi Pasta Sweet and savoury bulgogi sauce you already know, paired with something you almost certainly don‘t: siraegi, dried radish greens I grew up eating in stews at home. Rustic, chewy, a bit of a wildcard in pasta form. I’d bet you haven‘t tried anything like this in Perth.
Both landing on the menu this weekend. Come hungry, come curious.
See you soon, Jinho
