Chan – Pike Place Market, Seattle
I love Korean barbecue. My aunt has a favourite in Hong Kong that I’ve been to several times. A gas grill is at the centre of the table and you order an assortment of marinated meats, seafood and vegetables. The communally cooked morsels are dipped in a variety of condiments and eaten with half a dozen side dishes.
The kimchi hangover soup piqued my interest!
We peeked in prior to the event to take photos of the interior. The open kitchen was buzzing with activity as chefs busily prepared the tasting menu.
A sideboard was laden with stemware, ice buckets and wine bottles.
Earthy tones decorated the dining room.
We chatted over coffee at Le Pichet and returned to a crowded Chan to sample their fusion fare. I eschewed the cocktails and opted for a glass of Champagne.
A square plate had a mound of ahi tuna slivers with slices of avocado. The tuna tartare was seasoned with an appetising soy ginger sauce and chilli oil.
A ball of rice was doused in sweet and spicy sauce, and surrounded by julienned vegetables. The bowl of bibimbap was served cold and mixed through for a pleasant combination of flavours and textures.
The highlight was the bulgogi slider. A charred bun had a dollop of chilli mayonnaise and tender pieces of marinated beef topped with cucumber kimchi. The dense bread was a sturdy container for the burger contents.
More sweet than chilli, fried chicken wing portions were dusted in a light batter, drizzled with a chilli caramel glaze, and garnished with peanuts and green onions.
Crispy and sticky, these must been eaten with fingers!
Dessert was a tiny pot of ginger crème brûlée. I cracked the candy top with the back of my spoon and underneath was a smooth and aromatic custard.
Located in the same courtyard as Marché and Watson Kennedy, Chan is a welcomed addition to the diverse collection of restaurants in Pike Place Market. We attended the opening party courtesy of Social Magnet.