A Different Perspective on Sammy Chon’s

Adam Erace has a very different take on Sammy Chon’s KTown BBQ than Philadelphia Weekly’s Brian Freedman.

The kitchen kept pace, except for the steamed dumplings, which needed more salt and less water in their chive-greened pork fillings. But from the kalbi and wings to the wicked black-bean noodles, everything else delivered. There was a pleasant seaweed salad dressed with sesame, and gochujang-enflamed bulgogi made with flavor-packed chicken thighs. The banchan featured rock-your-world bok choi kimchi and nutty Korean black beans.

My favorite was the soon dubu, a bubbling cauldron of beef broth and silky soft tofu spiced with a mix of gochujang, ground jalapeño and Thai bird chilies. The mushroom version introduced meaty shiitakes and delicate enokis, all crowned with a raw egg cracked onto the soup’s blood-red surface.


Also of note: Sammy Chon’s Facebook page discusses seasoning and the dolsot bibimbap original, a criticism of Brian Freedman’s.

My Ktown [City Paper]
Sammy Chon’s KTown BBQ [Official Site]

Sammy Chon’s Disappoints

The warning signs were right there in the opening banchan. Sammy Chon’s K-Town BBQ let down Brian Freedman in dish after dish.

[T]he characterless dolsot bibimbap, a bland congregation of vegetables, shredded beef and an egg that, even with a hefty application of gochujang chili paste, tasted like very little. Even the caramelized bits that leaned up against the bowl the longest were relatively devoid of personality.

Sammy Chon’s K-Town BBQ Is a Bust From Start to Finish [Philadelphia Weekly]
Sammy Chon’s K-Town BBQ [Official Site]

Around the Web: Largest Drink In Philly Revealed

Photo via Drawing for Food

Drawing for Food heads to the “Times Square of North Philadelphia” for a cheesesteak from Max’s. They also stop in to the bar next door which has the above neon sign. [Drawing for Food]

Brian takes on three varieties of Korean fried chicken and a Koagie at the new Sammy Chon’s Ktown BBQ in Chinatown. [Bridges, Burgers and Beers]

Phoodie calls the egg and vegetable soup at Nan Zhou Noodle House “the greatest lunch $4.50 can buy.” [Phoodie]

Gil from Philly Market Cafe takes some shots at a.kitchen after a bread-free lunch. [Philly Market Cafe]

Brunch Philly goes to Vedge for brunch of course. They find the meal to be a bit hit-or-miss, but it does make us want to go. [Brunch Philly]

Quick Fixx on South Street has just opened and Gluten Free Philly is there to check out the celiac friendly options. [Gluten Free Philly]

Sammy Chon’s Opens Korean Restaurant in Chinatown

The latest Sammy Chon’s KTown BBQ opened softly on New Year’s Eve in Chinatown. The Korean restaurant is the third Sammy Chon’s, the original is in Cherry Hill and an express version opened last month in Cinnaminson, New Jersey.

The 100-seat restaurant features an extensive menu of Korean specialties including sizzling rice bowls, soups, Korean barbecue and Korean fried chicken.

As you can see in the above photo, a liquor license is pending.

Sammy Chon’s KTown BBQ
911 Race Street
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Full Menu


Quick Bites: Yogorino Opening & Asian Expansion

Yogorino will open its second store this Saturday at 12 and Walnut.

Sammy Chon’s K-Town BBQ is replacing HK Golden Phoenix. The Korean barbecue hopes to open in December. There is already a location in Cherry Hill. [The Insider]

A second Sumo Sushi is up for 1316 Walnut Street. But this one is a ways out as there is still a zoning meeting this month. [The Insider]

We’ve been getting used to seeing the Nomad Pizza truck around town at special events but we’re still looking forward to their wheel-less restaurant at 7th and Kater. Looks like November is when we’ll see it open. [The Feast]

La Calaca Feliz may not open till next year but they already have a kitchen hire. Lucio Palazzo who was most recently the chef at Xochitl will be the Fairmount spot’s chef de cuisine. [@LucioPalazzo]

Mike Stollenwerk has sold Fathom Seafood House to his partner, Rob Holloway. The bar remains open but will relaunch with a new name and less seafood centric approach. [Grub Street]