Chris Lucas (of Chin Chin and Baby) has transformed Pearl Cafe into the new and highly anticipated Kong BBQ restaurant, where BBQ Pit Master Briggs prides himself on using only natural chemical-free charcoal and sustainable Australian hardwood. Inspired mostly by Japanese and Korean food, Lucas is turning kimchi, every Korean's staple side dish into one of Melbourne's newest "food trends".
The menu is packed with bold Asian flavours where you can start with a small dish of raw fish or beef tartare, follow it with some buns or wings and then move onto a larger tray of some tasty BBQ.
The best way to try a bit of everything is to order the Kong Bossam tray, where you can sample all of the beef, chicken and pork. The kimchi is also much better than the kimchi I had at the pop up on Collins.
The pork belly in particular was my favourite. Thick cuts of melt in your mouth pork belly wrapped in lettuce with just a touch of walnut ssamjang and kimchi is simply sensational; The added crunch of the crispy crackling just completes it.
If you can muster enough room for dessert, try the coconut sago with passionfruit and pineapple. It combines all of my favourite flavours in one gorgeous trifle. If not end your meal with something from their extensive drinks list. A smooth glass of umeshu on the rocks perhaps?
