I’ve been trying to go to Danjee since July 2020, when one of my Korean colleagues mentioned it as one of the best Korean places east of Strathfield. It took me until December 2020 to get there, at which point Danjee was still serving its very limited COVID-19 menu.
Danjee’s website would not let us make a booking for lunch as it only allows bookings at least four hours in advance, however when we called they told us that we could just walk in. When we arrived we found only one other group at Danjee during our Saturday lunch sitting – probably a bad performance indicator for the business, and probably due to the confusing text on the website.
Access to Danjee is through a little suspicious-looking alleyway off George St. The dining hall we were led to features normal wooden tables with no evidence of BBQ facilities, though this is meant to be a BBQ restaurant. I later discovered that there are two whole other sections of the restaurant – one indoor and one outdoor – that feature BBQ facilities – that had been closed due to the pandemic.
These were our side dishes. They were all pretty good, but they weren’t refilled at all throughout our meal.
The hot stone bibimbap with beef ($20) was good and fresh, but didn’t really come with much beef. The beef it did come with was in t he form of mince, and easily lost when the dish was all mixed up together.
The Mul Bi-Naeng Myeon (buckwheat noodles with spicy sauce in chilled soup – $18) was alright. This was my partner’s first experience with Korean cold noodles, and she was initially taken aback by the floating pieces of ice, although she eventually grew to like it as the ice mielted I really wished that they would’ve provided some scissors for the noodles – without them this dish was quite difficult to eat. As we were settling our bill our waiter asked for our opinion on this dish. He said that he himself wasn’t a big fan, as he didn’t think that the soup tasted like traditional naengmyeon, and asked us to compare the flavour with that of other restaurants. Not being a huge naengmyeon connoisseur myself I gave some awfully unhelpful but honest advice – I told him that I thought the flavour was fine, but I would’ve loved a bit more meat. He looked taken aback. Evidently two slices of meat is the gold standard.
Danjee’s Korean BBQ offerings are unfortunately all cooked in the main kitchen before being brought out to the dining tables. There is currently no option for at-table cooking for lunch, and in fact we had to pay a premium for chef cooked meat. We had the LA Karubi ($21) and the Pork Belly ($220. Both were fine, though I thought the portions were quite small for the price paid. There was no leaf – lettuce, sesame, or otherwise – that was offered and it really felt like quite a barebones and negative BBQ experience.
Danjee bills itself as “Korean Fine Dining”, though I find it hard to appreciate any “fine” elements to it. What I found at Danjee was quite middling food, poor service, and a disappointing stinginess on meaty goods. I would hesitate to come back to Danjee as is.
1-7 Albion Pl, Sydney NSW 2000
(02) 8084 9041