Kogi Korean BBQ

This fiery Korean barbecue spot is the next in the line-up of casual restaurants to join Market City's third level dining precinct. Kogi delivers and authentic hands-on cooking experience, with each of the table kitted out with hot charcoal grills and rose gold exhausts. The searing hot charcoals imbue the meat (which include more than 15 premium cuts of wagyu beef and pork) with a smokier flavour than a gas flame does. Chef Hang Jun Chung is also doing extensive banchan (the free sides you get to complement your barbecued meats) and bibimbap bowls. The K-barbecue spot has some solid credentials too – general manager David Bae's father was one of the first people to open a Korean barbecue restaurant in Australia back in 1992, and he's passed on some top tips to ensure the restaurant is a success.