Experience High Scale Korean Dining At Kiwa Korean Grill Inside Solaire Resort And Casino

If you love Korean food and you're on the lookout for the best in town, then you better take a trip down South and head over to Kiwa Korean Grill. This posh Korean restaurant is located inside Solaire Resort and Casino. Experience fine Korean dining with extravagance.

Of course, I won't try out Kiwa without these guys - the KTG! I'm seated at the 'noisy table', which is quite obvious by the way we looked. Hahaha! Check out KTG on the sidebar of my blog to get to know them :)

 

Unlike most of the Korean restaurants in the city who get their ingredients from local sources, most of the ingredients from Kiwa are shipped to Manila straight from Korea, which means that authenticity is at its very peak. For all you Kiwa first timers, these are the recommended dishes that you can try when you visit the place. 

I've already tried most of the dishes on the menu but the others it was a first for me to try them -- like this Yuk Hoe - a dish made of soy based raw beef mixed with Korean pear, seasonal vegatables, and topped with one raw egg. This dish defines all things raw, but it didn't stop me from eating it. The verdict? Insanely good! It actually tasted sweet because of the pears which were flown directly from Korea. It was crunchy, chewy and flavorful.

Yuk Hoe

Next is the Jap Chae -- pan fried glass noodles with beef and assorted vegetables. Call it Korean pansit if you want, but the essence to great Jap Chae is the glass noodles, which is perfectly firm and never soggy. I've always loved Jap Chae, so basically I've got no complaints on this one.

Jap Chae

The Kimchi Jeon or Kimchi Pancakes are considered as side dishes, and you might be getting it in smaller portions when you get it from other Korean restaurants. At Kiwa, you get them in big plate-like sizes that's perfect for sharing! Spicy, filling and delicious!

Kimchi Pancake

When we got the Tomato Yangsangchu - seasoned seafood in a whole tomato with mixed vegetables, we couldn't help but be mesmerized with how exquisite it looked, considering the simplicity of ingredients. But looks can be deceiving - you would think that this is just like any other salad but this, my friends, can actually become a main course if you're going to eat this by yourself.

Tomato Yangsangchu

For a meatier option, try the Chadol Baki that's made with thin slices of beef brisket, slightly seasoned and tossed on a bed of vegetables. I should have had rice with this, I suppose.

Chadol Baki

If you ever wondered why Koreans seem to eat for a long time at KBBQ restuarants but never seem to get fat? Blame it on too much consumption of vegetables. Meantime, the grill is now firing up! We're ready for the grilled specialties!

Getting ready for the smokeless grill!

One of the reasons why you should visit Kiwa Korean Grill is the fact that they have smokeless grills - which means no more smelly clothes when you finish eating lunch or dinner! Have their Yang Nyeom Galbi - tender beef short ribs marinated with a special sweet soy sauce.

Yang Nyeom Galbi

YUM.

OH YES.

Or have some grilled chicken, cooked perfectly by Kiwa's awesome servers. Sweet, succulent and slightly charred.

Grilled Chicken

AH, LOVE.

And you think I'm full already after the grilled items? You'll be glad to know that I still had some space for some Bibimbap - rice topped with vegetables, beef and egg. What's not to love in this popular Korean dish?

Bibimbap

This was too beautiful not to be mixed together, but sadly, we had to.

Up next -- grilled mixed seafood. I love how big and perfect those scallops are!

Grilled Mixed Seafood

You'd think that Kiwa's Calamari would be made out of fried breaded squid, but you didn't expect it to be submerged with spicy sauce and served with cold noodles. Spicy!!

Calamari

Kiwa earned extra points for their HUGE bowl of Patbingsu - Korean style halo halo with red bean paste. Mix everything together and find the sweet mochi balls! Just awesome.

Patbingsu

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Disclosure: All views expressed in this article are from the author.

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