Jan Chi means ‘to feast’ in Korean, and there’s truth in advertising when the jewel of the menu is a 530 gram plate of braised Angus short rib. Korean may be the flavour of the moment, but owners Steven Ryu (chef) and SJ Min (venue manager) aren’t jumping on the bandwagon - they’re dishing up flavours from home with their own personal twist.
There are some hungers that only the fermented acidity of kimchi, the soft bubble of boiling tofu, tender marinated beef and a whole lot of deep-fried chicken can sate. Luckily, we're blessed here in Melbourne to have a selection of killer Korean restaurants at our fingertips. So prime your taste buds for coal-fuelled Korean barbecue or bibimbap cooked in a hot stone dish, tables crammed with every banchan imaginable and hot soups to warm your cockles on a chilly evening in the city.