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| - Here's the problem with shabu/suki: the Thais do it best, and no one in Las Vegas is doing it other than Koreans and Japanese.
There is one place owned by Thais in the southern part of the city that call what they serve shabu instead of sukiyaki. They disappoint in presentation, service and price. And, why they don't call it sukiyaki is a mystery. MK Sukiyaki is the best thing ever, but I'm not flying to Bangkok to eat it. Consequently, I indulge what is available.
This review is in praise of Korean shabu, and The Kitchen Gangnam is in my experience (to date) the best I've had in Las Vegas. They use electric cookers instead of butane, which is faster. The focus is on sliced ribeye, muscles, scallops, tofu and various cabbages sustaining simplicity. Three dipping sauces are provided, and they accommodated my request for sambal easily.
The service is very pleasant with even the chef doing rounds. The facilities are large, and I hope they see capacity met regularly in the near future as they are still quite new.
Price could be cheaper, but without greater customer support and turnover, that will require time for adjustment.
Overall, so long as Kitchen Gangnam is open, I intend to visit at least twice per month.
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