The dishes that arrive raw are grilled at Moloko’s tables themselves.
Quick test
Moloko Korean BBQ
Where? Paasivuorenkatu 4–6.
Because? Wed – Thu 16–23, Fri 16–24, Sat 14–24, Sun 16–21.
How much? Menu 55 e, portions 3–48 e.
Clear? Yes.
Pickup or transportation? No.
To Paasivuodenkatu has opened three new restaurants over the spring that will no doubt face a challenge. The ever-evolving Hakaniemi is characterized by throughput and unfinishedness, so are there enough customers for new places after the initial enthusiasm?
Story, which has spread into a chain, and the taco restaurant Lopez y Lopez, which has been transformed from Porthaninkatu, open onto Siltasaarenkatu. On the side of the Paasivuori park lies the most interesting novelty, the Korean-style grill restaurant Moloko.
The place, which opened in mid-May, is a restaurant for the passionate traveler Pia Olanterän a long-term dream. Olantera already has two restaurants, Uudenmaankatu Penny and Locale in Loviisa.
According to the keeper, the name of the restaurant derives from his preference for the British band of the same name at the turn of the millennium, as well as for drinking milk.
The place juju are round grills integrated into the tables, where you can cook the dishes yourself. On top of the nineteen grill delivered from Korea, hanging air-sucking air-conditioners hang from the ceiling like tentacles.
It comes to mind that the place could be a fun destination for a large group or for romantic dates with carnivores. Carnivores because, although there are mushrooms on the list, for example, Korean barbecue is based on meat.
Meat can be found as a continuation of safe marble steak from beef tongue to chicken heart – there are no intestines and other rarer internal organs so far, although in the spirit of Korean cuisine it could well.
We float small seasoned octopuses and pre-cooked tongue slices on a convex grill surface. They ripen happily.
The customer grills the ingredients on a table grill.
A friend who lived in Korea guides me through how to first pick up a lettuce salad that is poured with ssämjang sauce made from fermented soybeans and chili paste. I place barbecue delicacies and hawk rolls inside the salad like a taco. The combination of tender meats, crispy salad and tingling sauce is captivating.
We order Korean mild rice spirit, or soy, on the table, which pleasantly cuts the fat on the side of the pork, for example. The drink resembles dilute vodka.
Kimchi has to be ordered separately, which is amazing. Kimchin would seem to be part of the whole like spicy sauces.
“An unnecessarily gentle version,” a friend inches who specializes in homemade kimchi.
A first-time visitor to a Korean barbecue restaurant may feel lost, but there is no etiquette for grilling and eating, and everyone can act in their own way.
The grilled fillings are wrapped in a crispy lettuce leaf.
Moloko is a bold and fun opening. The flavors are pleasant, although there should be more kicking in places.
The place does not strive for Korean authenticity, but combines easy locality. There will be changing seasonal menus, and lunch will also start after the summer.
There were a lot of diners on Friday night, so I wouldn’t be surprised if Moloko turned into a small-scale hit at first. Korea is “trending” strongly in Helsinki, as evidenced by an observation made by a friend: Alko’s shelf has reportedly been an empty rice wine soy.
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