Sagye is a new Korean restaurant opened in Melbourne, Australia, by their sister store, Ondo. They have a limited menu. We got their at opening 5pm on a Tuesday. The space was already full by 5:45pm so we recommend getting their early while there is hype.
From the moment we sat down, the staff were in front of us waiting for our order. They will prompt you to make an order within a few minutes of sitting down.
From the moment we sat down, the staff were in front of us waiting for our order. They will prompt you to make an order within a few minutes of sitting down.
Food
This was the suyuk $26. It was delicated simmered beef. Each cut was gelatinous and tender.
The mandoo $10 was filled with juicy seasoned pork and spring onions. The pastry was soft and delicate. It was the best dish of the night.
The kimchi was on the house. It was very sour and bland. We wished it was saltier to balance out the gomtang.
The selling point of the restaurant was gomtang. We got both the original $28 and the special $31. Honestly, we couldn’t taste the difference between the two bowls and could not justify why one was an extra $3.
As for the gomtang itself, it was warm and delicious, but definitely bland, although that is the purpose of gomtang as it is usually a traditional Korean soup made by slowly simmering beef, ox bones, and various cuts of meat for several hours until the broth is rich and hearty. This bowl needed a bit more salt.
As for the gomtang itself, it was warm and delicious, but definitely bland, although that is the purpose of gomtang as it is usually a traditional Korean soup made by slowly simmering beef, ox bones, and various cuts of meat for several hours until the broth is rich and hearty. This bowl needed a bit more salt.
Review
It was an enjoyable bowl for the cold Melbourne winter but at $28 a bowl, we felt it was overpriced. We also know we can make this at home so like SOT dining (LINK), this is another restaurant that is one and done for us.
Thanks for reading. Happy eating.
Thanks for reading. Happy eating.
