‘Culinary Class Wars’ judge Baek Jong-won to debut Saemaeul Sikdang in Hong Kong

If you’ve been enjoying Culinary Class Wars on Netflix, then you’ll want to hear this piece of news. Chef Baek Jong-won, one of the show’s judges, is expanding Saemaeul Sikdang into Hong Kong. Managed by his restaurant franchise Theborn Korea, this will be the first branch of the 24-hour Korean barbecue chain in Hong Kong. Keep reading to find out more about the upcoming restaurant.

Following its success in Seoul, Culinary Class Wars judge Chef Baek Jong-won is bringing Saemaeul Sikdang to Hong Kong. Also known as Saemaeul Restaurant, it will be his second restaurant in the city after Born Ga. With over 100 locations in South Korea, the Korean barbecue franchise is popular for its affordability and all-day opening hours. Aside from Hong Kong, it has also expanded into other regions like Japan, China, the US, the Philippines, Thailand, Vietnam, and Australia.

Details about the first Saemaeul Sikdang Hong Kong branch

The first location will open in Tsim Sha Tsui along Granville Road. A Korean restaurant owner in the area told The Chosun that Saemaeul Sikdang will be “the largest Korean restaurant in Hong Kong under a single brand.” Reportedly, it will have two floors covering over 300 square metres. This first location is set to open to public sometime in November. There is currently no news yet on whether more branches will open around the city.

The restaurant’s signature offerings

 

View this post on Instagram

 

A post shared by SAEMAEUL US (@saemaeul.us)

Of course, as a Korean barbecue restaurant, the meat is the star of the show. The yeoltan bulgogi (KR₩10,900 or approximately HK$63) is one of its most popular dishes, featuring thinly sliced pork grilled over charcoal. Customers can choose between a soy sauce flavour or the original spicy flavour. Other cuts of meat like pork belly, pork jowl, beef brisket, and more are also available.

Another highlight from the menu is the 7-minute kimchi jjigae (KR₩8,000 or approximately HK$45). The stew comes in a pot and is packed with well-fermented kimchi and pork belly. Simply heat it up on your table and let it cook for 7 minutes, then it’s ready to eat. It’s a crowd-favourite for a reason and perfect for the upcoming winter months. Diners can also enjoy other sides like the popular Korean steamed egg or mains like doenjang jjigae (soybean paste stew), cold kimchi noodles, and anchovy noodles.

(Images: Saemaeul Sikdang)