3.5/10 plates emptied!
[Written by Gobay in Chinese, Carly in English]

萬聖節的夜晚，我們並沒有去蘭桂坊湊熱鬧，而是來到尖沙咀這家韓國人開的韓國菜館慰勞一下我們的五臟廟。首先很值得稱讚的，是這裡的WIFI速度挺快的，用餐的過程中Lorling可以迅速地把食物的照片放上網。其次，這裡的服務態度很好，我們坐渡輪去的所以一開始找不到餐廳所在，打電話去問，Reception的女孩非常耐心地解釋了兩次，而且給的指示也清晰。每一次伸手，總能看到他們的笑容，餐廳的整體氛圍也讓人很自由放鬆。

Halloween night, the Gang did not go for the extravaganza celebration partying near the LKF area of Hong Kong but rather we decided to pay this glaring little Korean restaurant at the hub of Tsim Sha Tsui a visit. Relatively spacious and uptown ambience, the usual crowd of friends and family will gather here for traditional Korean food and Maru’s own modern twist of dishes.

一定要提的是，這裡的服務相當周到和有水準。在一般的韓國餐廳serve客人都是「阿朱媽」級數的阿姐，態度就不消說差之餘，她們還會催你落單，吃完快點走，很趕客的態度。讓我甚驚喜的是Maru的侍應的英文水準很高，還有濃厚的美國口音。讓我有點懷念加拿大呢。當Carly在猶疑點多少碟的時候，他們還會建議說五人份量大概吃多少，不要點多就好，會吃不完。

Carly was really surprised by the friendly stuff and strong American accent of most of the staff as it is not common for you to experience such level of quality service at authentic Korean restaurants (nor in Korea or Hong Kong). Thumbs up for that!

一開始當然是韓式六小碟：泡菜、薯仔、翠玉瓜、粉絲撈和拌菠菜。當我們還在為能不能續添六小碟而討論時，Carly已經「神勇」地開口了，似乎泡菜是可以refill的。我們喜愛泡菜的味道，不會太辣，一般香港人都能接受的程度，而且很爽脆。泡菜有分當日泡和較長時間泡的，當日泡的口感會更強，菜身也會較白；泡久了的菜身會現半透明狀，入口的清脆感不會太強烈。這裡的泡菜似乎不是當日泡的那種，但也不像是長時間的，因為口感很好。

Regular side dishes for you to start your appetite and have veggie or japchae to go with the main dishes. Kimchi was overall decent as the spice level was acceptable but it does give you a strong sharp heat which is unique to Korean cuisine and the cabbage was crispy and fresh.

印象很深的是這道韓式豬手，豬蹄肉 (HKD$265)
每年秋天尖沙咀都會有德國啤酒節，其中最惹人注意的就是那隻”巨手”——德國鹹豬手。這裡的豬手很不一樣，不是原隻鐵板烤的，而是有點像是醬鹵了之後切片。入口煙韌油滑，厚重的骨膠原口感和瘦肉融為一體，再配上特製豆瓣醬將整個肉味都生化了，夾在新鮮生菜中一起吃，油膩的感覺淡化得剛剛好，鹹鮮的感覺很突出，別有味道。它還配有生蒜，魚露醬和青椒片，可以配搭出另一種風味。推薦喜歡吃豬手的朋友嘗試這道菜，應該不會失望的。

我們這次沒有吃烤肉，但是點了煎牛仔骨(HKD$150)。雖然只有幾塊，但是調味感覺還是有以牛肉味為主角的，上面撒了香蔥，連著骨頭的肉總是讓人覺得吃著很過癮。這個也是值得推薦的，牛肉味挺突出，也很甘香。

Pork knuckle was the most impressive dish for the night! Reasons being the knuckle was braised rather than stewed till the skin, tendons turned soft. Liked the texture and the pork was always meaty to go with fresh veggie and garlic so you can wrap it all together and enjoy the little ride along.
Beef ribs were average as it was standard seasoning with the side of the ribs burnt as it was served hot on a sizzling pan.

Carly點了一瓶韓國米酒Lee Dong(HKD$100)，餐廳裡的工作人員說這是他們這裡提供的最地道的韓國米酒，”舉碗喝米酒，大塊食豬手”——一個字，爽！可惜酒的味道比較淡，可能要整瓶喝光才比較有感覺吧！

The server recommended the “authentic” Lee Dong (Rice Wine) was a bit disappointing even presentation wise, drinking from a plastic bowl was more of a Canto style of drinking! It would have been so much better if the rice wine was served in iced cups, as I have experienced in Korea, the rice wine tasted much thicker in texture and rice flavor, the selections were wide as you can even mix different kinds of fresh fruit with rice wine and it does not turn warm easily as you drink from the pre-iced glass! Maru will have to improve their selections of rice wine so that the Korean culinary experience can be considered authentic.

我們還試了讓人熱血沸騰的部隊鍋(HKD$350)。老實說，吃部隊鍋純粹是一種燒錢的行為，呵呵呵，因為在家裡煮可能不需要100蚊。但是吃著的感覺是很過癮的：一群志同道合的好朋友，開始有涼意的秋夜，氣氛熱鬧的韓國菜館，這一切都讓你有吃部隊鍋的衝動！Lorling非常有賢惠媽媽風範地，幫我們一人分了一碗，有午餐肉，年糕，泡菜，洋蔥，泡麵，香腸，豆腐的”部隊碗”。加了苦椒醬(又稱紅辣椒醬)的湯底熱騰騰的，泡麵和午餐肉滑入腸胃，整個人都覺得暖暖地。這種源於朝鮮戰爭物資缺乏時期的“大鍋菜”竟然也給我們帶來了不少的快感。

Budae Jjigae as one of Lorling and Carly’s favorite Korean dish, this did not meet our expectations as there was not enough cheese. The red chili paste spice level was about right but then the dish was not impressive as it did not fill our tummies for the portion was not considered big enough.

至於芝士海鮮年糕(HKD$158)，大家都覺得芝士不夠多，當然一百幾的海鮮雜煮你也不要期望有很好的海鮮可以吃。不過當落箸時，輕易就能看到芝士扯出長長的絲都不斷，再有口感恰到好處的年糕，我們覺得這道菜還是挺好吃的。海鮮辣汁偏甜，應該是搭配了芝士的緣故，也是一道必須趁熱吃的菜餚。最後關於這個海鮮煎餅(HKD$130)，我們一致認為餅底太厚，要下去就是一口油面粉餅的感覺，沒有煎餅應該有的恰當柔韌度，倒是配的醬挺讓人欣喜的。

Seafood Rice cake!
The rice cake was soft and chewy so this was good. Generous amount of cheese was covering the rice cake and chili paste, it is interesting to note that the dish was a bit sweeter than the budae jigae but it all went well together.

總體來說，我們還是很期待下次再來嘗試其他的菜式的，比如烤肉和蛋卷。我們當晚都看到了不少人點，就是肚子裝不下了。

高比話你知 – Gobay’s food knowledge corner:

今次講一下韓國的大蒜文化。去過韓國的朋友都知道那裡有很多關於食物的博物館，紫菜博物館，泡菜博物館等等。但聽說在大田，有一個大蒜博物館，Uiseong Garlic Museum。而吃韓燒的時候，生菜包里必不可少的一種配料就是生蒜片，大蒜消毒殺菌對人有好處這個是眾所周知的，但對於生蒜的熱愛韓人也稱得上是佼佼者了。其中有層更深的原因可能來自"檀君傳說"。在朝鮮古籍《三國遺事》中有記載韓國開國君主的出生，乃是天神恆雄和熊女的兒子。當初恆雄帶著一株艾草和二十顆大蒜下凡間，遇到一隻熊和數隻老虎，說如果它們以之為食度過百日就可以化身人形。結果只有那隻熊挨過百日變成女子，和恆雄結合誕下檀君。作為飯後談資，這個傳說未嘗不可由另一個角度詮釋大蒜對韓國的重要性。