Namoo House Opens at Uptown Mall
With the goal of providing a premium Korean BBQ experience, Namoo House (Maple Tree House in Korea) opens their first international branch at Uptown Parade, BGC.
Namoo House was founded by Korean-Canadians Jun Park (which was at the venue) and Paul Hong. They first opened at Seoul. It was a barbecue restaurant with a nice interior design. They wanted to specialize in barbecue and that’s what they did. People patronized them because they simply offered the best / premium items that speaks quality and satisfaction.
Personally, I don’t have much experience on premium Korean BBQ. I have been happy eating Samgyupsal at different Korean restaurants at around PHP 250 to PHP 400 per order; the most expensive would be at Bulgogi Brothers. So upon hearing about Namoo’s premium Korean BBQ, I was excited to learn on how they can distinguish themselves from the other restaurants that serves similar dishes.
Prior to our meal, I was listening to Mr. Jun Park as he explained the history of Maple Tree House and how it was became Namoo House in the Philippines (Maple Tree House can’t be used). He further explained their ambiance with imported tree trunks that greets customers upon entering and a wall of soju bottles inside. Each table has their own exhaust pipe that sucks all those unwanted smoke and they have specific grill plates depending on the meat to be cooked. On their menu, the emphasis was on quality and specialization. They don’t want to spread their menu because they want to be known for one thing only and that would be Korean Premium BBQ.
So let us start our meal as I’m excited!
The bean paste stew is one of the staple food for Korean cuisine (learned something new). It wasn’t as spicy as I thought but I don’t think I can finish one bowl.
Another staple food would be the bibimbap. It was a medley of vegetables, ground pork and rice. The rice was purposely burnt to give that crunchy texture. You have the option to add their sweet and spicy paste for that extra kick.
It was the Korean version of our “nilagang baka“; but ribs were used. The rib was huge and was falling off the bone. Although I wish it had more ribs (than just one piece).
Here comes the grill!
Our meal started with non other than the aged USDA Prime striploin. It comes with white onions and two mushrooms (which you should try as it was chewy and juicy).
The striploin was expected to be delicious and indeed it was. No gravy needed; just pop a piece, chew, swallow and repeat!
Next up would be the premium Samgyupsal. Premium simply because they used Kurobuta Pork Belly.
It goes with grilled garlic and you will be provided with vegetables and side dishes for your ssam (wrapped) creation.
Lastly, it would be their best seller which was the short ribs marinated in fruits (pineapple and peach if I remember correctly). The marinade also served as a tenderizer to further soften the beef. It was an instant hit due to the sweetness that seeped into the tender beef. This should really match the Filipino sweet tooth.
For the grilled items; it will be cooked by their servers since they were trained to do it and to use their smoke-absorbing exhaust pipe. But if you are adventurous, you can opt to cook it by yourself. Grill pans are changed for every change in meat. This serves as their quality control and to avoid contamination or mixture of flavors.
Lastly, a drink to end our meal!
Namoo house came to the Philippines with a specific mission. They wanted to serve Filipinos with a premium Korean BBQ experience and that doesn’t disappoint. Indeed, the menu has been crafted with “best quality in mind” such as prime grade for beef and kurobuta for pork. Expect premium prices as well that might surprise those who are used to not-so-expensive Korean restaurants in the metro.
Disclosure: Namoo House paid for our meals
Till next time,
9th Avenue Corner 38th Street
Bonifacio Global City
Restaurant by Mall: Uptown Place Mall
Restaurant by Location: Uptown Place Mall