What is it?
It’s a tiny chicken in a bowl of soup with flu fighting superpowers. Or, by it’s proper name, samgyetang (don’t ask us, or the waitress, how to pronounce it – neither of us was Korean at the time). Our formerly feathered friend is stuffed with glutinous rice, ginseng, garlic and dried dates then simmered very, very slowly in a slightly slimy, gelatinous non-spicy chicken broth.
Where do I get it?
At the 7 & 7 Korean Restaurant in Carnegie’s ‘little Korea’. Although technically only bordering zone two, it’s enough of a schlep to qualify while still pulling a $4 tram ticket. Win.
What’s the place like?
Big on traditional Korean food, small on restaurant design, 7 & 7 is home to a single cramped room of wooden tables sporting the telltale burn marks of a good barbecue restaurant. Tables fill fast on weekends so you’ll want to book and if you’re feeling boozy, it’s best to BYO.
What else should I order?
The ten-page menu covers everything from bibimbap (a sizzling stone pot of rice, meats and vegetables) to yukgaejung (hot shredded beef stew). The beancurd twikim ($12.50) is a must have – squares of silken tofu lightly battered, deep fried and coated in salty sesame seeds have the perfect amount of crunch and smoosh. Stir-fried kimchi with pork ($19) is nudge-worthy, but will leave you smelling slightly fermented for a week.
21B Koornang Rd, Carnegie. (03 9572 4711). Lunch Thu-Sun noon-3pm; dinner daily 5-9.30pm.
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