Table sodam

Now, the determined Korean immigrant works night and day in a kitchen following that dream, table sodam. And that was before the pandemic, which stopped and table sodam his dream several times over the course of two years. But Nam is a survivor and, with the help of his wife, Sunghwa Lee, as well as some loyal patrons, many of them his fellow business owners in Old Ottawa South, he managed to keep the lights on and remain in business through the uncertainty.

Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. Table Sodam Bank St. Table 85 Bronson Ave. When Sean Kunwoo Nam came from Korea to Ottawa in as a student, he had no intention of opening a restaurant.

Table sodam

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At 83, his father is still working, as the superintendent of a building in Seoul. The couple ran both places for a year, table sodam Nam working to hour days and formally closed Table 85 in February to concentrate on Table Sodam. Nam says the menu is about 50 per cent traditional and 50 per cent Korea-inspired fusion, table sodam.

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The multitude of Ottawa restaurants boasting top-tier Asian cuisines is rich and plentiful, even outside the Somerset Street Chinatown area. Korean food is no exception. Table Sodam proves it, case and point. Tucked in among the numerous businesses on Bank Street in Old Ottawa South, this small establishment, with no more than eight tables and a kitchen, delivers out-of-this-world flavours, generous portions, and outstanding service, all centred around modern Korean dishes. When a table becomes available, the extremely friendly staff — seriously, it seems the people working here genuinely LOVE what they do — guide you to it.

Table sodam

Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. Table Sodam Bank St. Table 85 Bronson Ave. When Sean Kunwoo Nam came from Korea to Ottawa in as a student, he had no intention of opening a restaurant.

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They occupied a cafeteria in the building and started off serving standard Western fare — salads, burgers, the odd Tex-Mex dish — with a few Korean dishes thrown in. While I waited for my food, I saw customers complain that their jajang noodles were lacking in intensity or perhaps they meant fermented black-bean pungency. To learn the ropes, he took a job in a small cafeteria in the Corel Centre and studied how to run a small business while on the job. Table 85 Bronson Ave. Because of his previous training and experience, he was allowed to skip the first year of the two- year program. Advertisement 1. Japanese-Inspired Curry. Nam says the menu is about 50 per cent traditional and 50 per cent Korea-inspired fusion. Now, the determined Korean immigrant works night and day in a kitchen following that dream. All rights reserved. Sodam serves boneless and bone-in pieces of expertly fried, crisply battered and un-oily fried chicken, flavoured with a sweet-spicy sauce my preference or a sweet-salty alternative still pretty good , accompanied by cubes of lightly sweet pickled daikon. Because my training was Cordon Bleu, I would cook steak, pasta and salad.

Those who have been reading this blog probably are aware that I am a huge fan of Korean food. This is a relatively new restaurant in Old Ottawa South. They started as a catering business called Table 85 on Bronson Avenue.

Then, he embarked on his culinary career, first working as a baker and then joining the kitchen at the Lotte Hotel. Create an Account Sign in. A bibimbap sizzles in a cast iron serving dish, and includes a combination of black and Calrose rice, red cabbage, kale, mixed greens, red peppers and the ever-present fried egg nestled into one side. Table Sodam Bank St. It was initially supposed to be a study trip just for her, but when she got pregnant before leaving for Canada, Nam insisted he come, too. Read more about cookies here. He knows how to cook Korean food, and with his extensive French training, he also knows how to cook plenty of other cuisines. All rights reserved. Postmedia is committed to maintaining a lively but civil forum for discussion and encourage all readers to share their views on our articles. Multi-layered Bavarian Mousse with pistachio sponge. But after letting friends and family know they had Korean food on the menu, all of their customers started gravitating to those dishes and soon they had an evening crowd frequenting their humble cafeteria-like venue.