Kong. It has finally opened its doors, and you guessed it, there are queues already. Sometimes you just have to wonder how that Chris Lucas does it?
Pearl Café in Richmond has been closed for a while now, and it wasn’t until recently that you could really see the space taking shape. It almost felt like Kong was moved in over night. Of course, however, we know it takes a lot more prep than that.
The Church Street Restaurant is all lights, neons, light wooden furnishings, and a little mix of Asian influences. It draws on Asian barbeque and smoking techniques. The food is not simply Korean barbeque, there are a whole range of flavours thrown in by Dan Briggs, Chin Chin’s sous chef, and executive chef Chin Chin’s Benjamin Cooper. You’ll even see a few throwbacks to Chin Chin, and why not when you’re onto a good thing?
Small dishes see wood grilled scallops served with tobanjan and mirin pickled radish and buns of spicy pork belly bun with pickled cucumber and Kong crazy horse chilli. Larger items see 16 hour smoked brisket with sansho pepper and grilled chilli and ribs that come in all flavours and sizes.
The restaurant is on the small side for the Lucas Group with only 60-seats. Designers Eades and Bergman were on hand to give the space a casual Tokyo-inspired fit out.
As they all say, get in before the queues Melbourne.
Kong
599 Church Street, Richmond 3121
Open 7 days 11am till late
03 9427 1307
www.kongbbq.com.au
