TK Something could be easily mistaken for a Korean barbeque restaurant. All of the tables in the roomy venue are fitted with charcoal barbeque grills and telescopic-style exhaust pipes that hang from the ceiling. But owner Sang Nguyen says TK Something is really pan-Asian.
“It’s a barbeque restaurant, but not an authentic Korean one. We have borrowed the concept,” he tells Broadsheet. “A lot of our dishes are a mix of Asian flavours, including Vietnamese, Chinese, Thai and Laos.”
For $35 per person, you get two hours of unlimited mains, sides and desserts. “We can feed people with some of the biggest appetites,” Nguyen says.
Proteins to cook on the grill include beef ribs and pork belly; seafood (such as garlic prawns and chilli calamari); kangaroo; nem nuong (Vietnamese pork sausage); and quail eggs. There are vegetarian options too, such as eggplant, pumpkin, garlic mushrooms and mock sausage.
The dishes are complemented by dipping sauces: Korean soybean paste; Vietnamese-style fish sauce; soy sauce; sesame oil; chilli sauce; sweet chilli; and the recommended “special sauce”, sukiyaki, which is slightly garlicky and sour.
For dessert, there’s crème brûlée, panna cotta and ice-cream. Drinks are the usual barbeque-style refreshments: imported Asian beers, soju, sake, plum wine and fruit-based cocktails (that can also be served as mocktails).
The Marrickville outpost is TK Something’s second – the original opened in Canley Heights in the west five years ago, where it’s been popular with big, young crowds.
“We’ve catered for large birthday parties of up to 30 people before, and that’s what we hope to do at Marrickville,” Nguyen says. “You get to select the dishes you want, we bring out some charcoal to the table, and part of the fun is you get to do it yourself. It’s affordable, sociable dining.”
He says it’s even good for first dates. “If you run out of conversation, at least you have the barbeque to keep you occupied.”
TK Something Marrickville
410 Illawarra Road, Marrickville
(02) 9554 7459
Mon to Tue 5pm–10pm
Sat & Sun 12pm–10pm
This article first appeared on Broadsheet on December 9, 2019. Menu items may have changed since publication.