Miss KoreaKitchen

A sixty-seat room near Camberwell station where a chef schooled in Melbourne fine dining brings modern polish to Korean home cooking. The menu spans both directions of the cuisine: tabletop barbecue sets of Australian wagyu, Angus and pork, each arriving with a spread of side dishes, corn cheese, salad, rice and soup; and a broader a la carte of stone-pot bibimbap, japchae, bulgogi, Korean fried chicken and pancakes. Ingredients are sourced locally and prepped fresh each day, and the cooking leans clean and considered rather than heavy, traditional dishes given a lighter, contemporary read. Unusually for the genre, the kitchen makes a genuine effort with dietary needs, listing vegetarian and gluten-free options and adjusting for most requests, which makes it an easy choice for mixed tables. A private courtyard seats up to twenty for functions, and service runs seven days across lunch and dinner. The atmosphere is warm and unpretentious, staff happy to steer newcomers through the grill and the banchan. It reads as a neighbourhood restaurant with more ambition than most, somewhere to introduce a sceptic to Korean barbecue, or to settle in for the familiar comforts of a bibimbap done properly and served in the stone bowl still hissing.