Upon my last visit to NamDaeMoon, their Chinese bean sauce noodles a.k.a. Zha Jiang Mian were sold out. I tried out some of their other dishes and they were all in pretty nice standard. Hence here came our re-visit, we also brought some more of my family members along so we could try out more dishes.
Side Dishes
The side dishes weren't particularly nice and would not increase in portion or dishes amount with increased number of guests - i.e. they gave us 6 side dishes no matter there were 6 or only 2 of us. The dishes from top left to bottom right as follows: Raddish Pickles, Bean Sprouts Pickles, Kimchi, Raddish Pickles in Vinegar, Fried Seaweeds and Veggie Pickles. The side dishes were just pretty mediocre, the kimchi could be made better and the Veggie Pickles tasted horrible.
This is currently the best Mixed Seafood pancake that I have had in HK. The seafood were all fresh and in generous amount - octopus, clams and prawns were dispersed all over the pancakes. The pancake was done perfectly in suitable softness with a great crispyness at top layer and edges. The green onions were also thick and green.
Korean rolls are more savoury than Japanese rolls and they are also more standardised in a way. This Korean roll had carrots, eggs, minced beef, pickles and cucumber fillings with a sprinkle of sesame seeds. Overall, the roll was not particularly special.
This house special looked a bit pricey, but since it was highly recommended by the owner, we ordered one to try. The dish took quite a while to prepare and was the last dish to serve and you can tell why. The dish was meticulously prepared by putting some iced rock sugar in the middle and layered with some buckwheat noodles with a sprinkle of peanuts on top. The cucumbers, carrots, pork, reddish, green onions and seaweed were nicely arranged at side surrounding the buckwheat noodles, four slices of egg were added last to complete the look. The portion was extremely huge, it could fill six people at least.
The taste was quite extraordinary, but I wouldn't say it is a popular taste. The sauce were made of vinegar and prune which hence tasted a bit sour with the particular prune flavour. My sister absolutely hate it and didn't dare to take another bite after her first taste. I wouldn't say I like it that much, but I reckon it was something Korean would love to eat at home. The taste is really interesting, I do recommend a try out if you don't resist the taste of prune.
Highlight of the dinner was this Chinese Bean Sauce Noodles which it was sold out last time. Both the Chinese Bean Sauce and the Noodles were prepared by the Restaurant daily, so there might be a chance that the dish was sold out, especially at this particular early stage where they are still building up their fame. The dish consist of thick wheat noodles topped with a mixture of ground pork stir-fried with Chun Jang, a salty, black-colored paste made from roasted soybeans. The soybean taste was strong, with a slight bitterness from the roast. The texture of the noodles was great, it was pretty chewy and smooth. Many of my members liked it, but I personally don't quite like the roasted bean taste.
The difference between the Korea Zha Jiang Mian and the Chinese one was the sauce that is used, hence its flavour. In Chinese cuisine, we usually use Dou Ban Jiang, Sweet Bean Sauce or Seafood Sauce. The Korea version was comparatively less salty than the Chinese one.
Zha Jiang Mian is also a festive food in Korea in celebration of the Black Day on April 14th - an information tradition for single people to get together, celebrate their singledom and eat Zha Jiang Mian who did not give/ receive gifts on Valentine's Day or White Day. I guess the slight bitterness served it right lol.
This Fried Ricecake was surprisingly spicy while its colour suggested the other. There were a slight sweetness in it too. Korean Ricecakes are usually braised for hours and so its texture is usually less chewy but softer than Chinese Ricecakes. And its also the same reason that the ricecake are braised for hours that it could totally captured the essense of the Gochujiang taste. There were also some vermicelli in the dish which also captured the taste of the sauce, delicious indeed!
6) Beef Broth
You can never enjoy Korean Cuisine without a nice bowl of Beef Broth. Yet not all people embrace the taste of Korean Beef broth, I like it though. The broth was a complimentary dish from one of the dishes we ordered, but I am not sure which. The broth tasted light with a slight beef taste and wasn't oily at all. The beef was in generous amount and was very tender in texture. Namdaemoon should have used lots of beef to braise this nice bowl of broth! Liked it much!
Overall, the dishes were all pretty nice and so were the people there. Not if I mentioned, my family would not know we had literally tried three different kinds of noodles in one night. I reckon Namdaemoon did prepare all its dishes meticulously and are pretty authentic. Next time when you wanted to taste Korean, try NamDeMoon, you won't get disappointed.
Namdaemoon One Korean Restaurant
Shop 3, G/F, Evergloy Centre, 18 Kimberley Street,
Tsim Sha Tsui
☏ 2723-2028
12:00-15:00, 18:00-23:00 (Mon-Sat); Rest on Sunday
Date of Dinning: 20-5-2011
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