Sariwon's 7th Year Anniversary
Surprise, surprise
When I got a message from Game Changer a few weeks back inviting me to Sariwon’s 7th Year Anniversary Celebration, I gave them a big fat YES because I am absolutely in love with Korean food. After plugging the event in my calendar, I forgot about it until I received a beautiful hanbok (Korea’s traditional dress) as the official event invitation. I love anything creative and unique so I found this invite so special!
Photo by Sheila Catilo
When Erin saw the invite, she automatically assumed that she’d be going with me. She loves K-Pop and dressing up, and since she already had a hanbok on hand which she was quite eager to wear again, she was raring to go to an event to show it off. Thank you so much to Em Sulit of Game Changer for adding my plus one to your list!
People at the event kept on telling me that Erin looks like a Korean, and some assumed that she’s the daughter of a Korean blogger. Haha! I told them about us being in Korea a few years ago and everyone thought Erin was local. They kept on talking to her while pinching her cheeks and we always had to explain that she’s a Filipina!
7 y/o Erin at Sariwon Philippines’ 7th Year Anniversary.
Me with 3 y/o Erin somewhere in Seoul.
They should meet Erin’s dad! Doesn’t he look Korean also?
nomnomnomnom
I’ll tell you a secret. I told myself I’ll wash my hair after (not before) the event because I was expecting to smell like food once I step out of the restaurant. That’s what usually happens in Korean barbecue restaurants, whether it be here or in Korea, even with those exhaust pipe thingies around.
Somewhere in Manila
Somewhere in Seoul
But lo and behold, Sariwon’s technology prevented that from happening. Their exhaust was under the grill and it kept the place smoke free. I’m so happy there’s a Korean barbecue restaurant that can keep our clothes and hair from smelling like food! They use high quality beef also — my favorite is the Premium Snake River Farms Wagyu Chuck Flap Tail.
Another plus for me is Sariwon does not use sugar as an ingredient. Mrs. Bun-Im Koo, the founder and the one who concocted the recipes for the restaurant, had a diabetic husband so sugar is a definite no-no. Now I know where to take my diabetic hubby if we want some Korean dishes without feeling guilty.
Japchae, a colorful dish of Korean vermicelli noodles, pork, mushrooms, green onions, carrots, and other assorted vegetables (Php 380)
Deung Shim, 150g Premium USDA High Choice fresh ribeye steak (Php 1,050)
Sariwon Bulgogi, 150g thinly sliced fresh USDA Choice beef grilled with broth served with signature Sariwon sauce and homemade sweet potato noodles (Php 545). I found it similar to the taste of the Japanese dish Sukiyaki but made extra special with the use of fruits like pears and kiwi, instead of sugar, to make the sauce sweet.
Yangnyeom Wagyu Salchisal, 170g Premium Snake River Farms Wagyu Chuck Flap Tail marinated in sea salt and other spices (Php 1,395). My favorite! Get a leaf of lettuce, put ssamjang paste, a bit of kimchi, then wrap it around a slice (or two) of this mouth watering piece of meat. Let the flavors explode in your mouth with every bite. YUMMY.
The tasting menu for the celebration had a total of 10 items on the list but I found myself savoring everything on the table instead of whipping out my camera every few minutes. So much love for this restaurant and its dishes!
Geonbae!
Happy 7th Anniversary, Sariwon! Geonbae (cheers)! Thanks so much for having us!
Sangria Soju (Php 250)
Photo by Sheila Catilo, as well as the header image used for this post.
PS. She was already all dressed up, I had my camera with me (which is rare for me to bring around when I’m not traveling or working), so might as well have an impromptu photo shoot on our way home. Thanks for being my date, Erin!
Sariwon Philippines 사리원 불고기
Legendary Bulgogi from Korea since 1938. 🇰🇷
📍 Bonifacio High Street Central
📞621-3205 📱0915-900-9272