Cheongdam-dong Gourmet – Pabula: Szechuan Cuisine Restaurant
Personally, I like Szechuan cuisine very much. I don't have many memories of eating at restaurants specializing in Sichuan cuisine,
Originally, I liked spiciness, and while traveling in Hong Kong, I casually came across Sichuan cuisines, and it came out quite fascinating.
I was curious about the opening of a new place in Cheongdam-dong that offers Szechuan cuisine courses, but this time I set aside a day to visit.
There are a variety of course menus, but it's a story where Mok Nani and I ate a spicy course without hesitation
Tell me all the stories that came from tasting the Maramara course at Pavula, a gourmet restaurant in Cheongdam-dong.
Why did the picture of Pabula, located near Cheongdamcho Bridge, look so dark? The exterior is luxurious and the cars parked in front are rattling
The interior has a modern black and white feel throughout, and the interior also has a room-like style for gatherings.
The seat on the outside terrace also looks quite tasteful. The weather is suddenly getting cold now, but I think it would be great to enjoy it on the terrace when it gets a little warm.
The menu I enjoyed on this day was Maramara Mara Course.
Compared to other courses, it's easy to think of it as a menu composed of spicy and simple menus.
The herring crab and I arrived first, so I ordered a cup of peroni to keep my heart warm
(It was a bit disappointing that the draft beer lineup only had Peroni and 2 Clouds)
When I order food, they show me a tea box first, which seems to match the Greater China culture of enjoying tea together while enjoying food.
After all, I was wondering what to order, but I thought jasmine would go well with lunch, so I ordered jasmine.
A cute teapot was placed on the warmer so that you could enjoy it warmly until the end of the meal.
Please note that you can refill the car if it falls.
Let's start with the 3 types of dishes that come up with the concept of cold dishes.
It's a mara mara course, so I feel like the 3 types of cold dishes are just a mess hehe
Gusu-gye means âmouth-watering chicken,â and it is said to be a typical Sichuan cold dish.
It's a style where chicken tenderloin is gently cooked and soaked in red bean sauce,
The rich red milk sauce itself is attractive, but the chicken tenderloin is gently added, making it a great feeling that anyone can eat it.
A menu where pork belly is boiled for a long time in a soup made with various vegetables to remove all the fat, and topped with cucumber and sour sauce.
The texture of the softly boiled pork belly adds to the crunchiness of the cucumber, so the texture is good,
The sannisos had a slightly familiar feel, but out of the top 3 cold dishes, it was the most normal one for my taste.
Buddha beef fun
Buddha beef stew is said to be a cold beef dish representing Sichuan cuisine. I like the visuals with lots of coriander.
Of the three cold dishes on this day, Buddha Beef Bun caught my taste buds.
The texture of the chewy beef was also good, and the richest of the three sauces was on the menu.
I ate it with the cilantro and the onion slice underneath, so it was perfect for my taste; I also liked the moderately spicy and slightly spicy flavor.
I put it on the front plate because I wanted to eat it, and it just seemed like I had eaten all of the Buddha beef noodles;
If you add coriander and eat it, it tastes like honey.
Stir-fried tea tree mushroom
The stir-fried tea tree mushroom is also known as Fabula's signature dish.
The villain who first heard the tea tree was very curious about what the menu would be, and the stir-fried herbs menu is their signature? With that in mind, I ordered an additional one separately from the course.
It's a style where tea herbs and meat are stir-fried together, but the first tea herb I came across was a completely new world.
It definitely has a deep-fried texture rather than stir-fried, and it's also quite chewy. It must be said that the more you eat, the more attractive you become.
(When I got home, I kept thinking about this, and when I asked the internet that it was tea herb, it didn't come up… haha)
For those who go to Fabula, I would definitely recommend trying this stir-fried tea herb.
Bring me a pickle before the rice is served
Early Jang Yu
Now back to the course, at the beginning of Jangyu, which appears as a meal, a visual of crayfish jingling on top.
Not to mention the crunchy texture of the shrimp, you can think of it as the lightest of the Maramara courses.
It's smooth and well-stir-fried, so it's perfect to eat casually.
Still, I had to have a drink for lunch, so I ordered Nojuno's bridgehead after being recommended.
It's said to be 52 degrees, but it's a drink that fits my taste even if I don't like Chinese sake because it has a softer texture than I thought.
Sashimi meat, also known as the king of Sichuan cuisine, came out.
A dish of pork belly stir-fried with vegetables such as chongyang pepper, cabbage, and onions.
The crunchy texture of the vegetables remains intact, and the texture of the unflavored pork gyeopsal is also good.
The overall liver is also very good; when eating Szechuan cuisine, there are places that sometimes contain too much soy sauce, but it seems that papula has a really good liver.
Sichuan spicy shrimp
A visual that is expected to have a spicy Sichuan shrimp, also called mara shrimp, and a spicy flavor that contains lots of Huajiao
Personally, it was the most disappointing menu of the day,
I thought it would be nice if it had been deep-fried more crispy and had a more spicy flavor.
Steamed green perch
Cheongcho steamed perch can be said to be the best of the best that I ate on this day's course.
If you only look at the red visuals from the stadium window, you might think this is a green visual.
That special pesto made with green pepper that has been minced for over an hour on soft perch. That's the thing.
On top of that, chives and green onion oil go up to Hualong Jeong. That source of Ama-seong.
The sauce was so good for my taste that I would only want to bring that pesto if I were to sell it.
I think it would be good to eat grated rice or eat it with noodles
A magical sauce with that kind of feeling.
If you put plenty of that sauce on perch that melts softly in your mouth and eat it, is this a paradise?
It was one of the dishes I had a lot of expectations for, and it felt like it met all my expectations.
I really recommend this menu. It's very appealing, and the flavor that keeps on pulling from the mouth is also excellent.
(It is said that's why I ate it all with a spoon..)
If you order a mara marathang course, the marathang must come out and go for a marathang, and the last dish on the course is marathang.
I'm happy to see the visuals that go all the way up to the pepper.
If you push the pepper to one side, it looks like it contains plenty of beef and vegetables.
This marathang, which can be said to be the predecessor of hot pot, initially had how to eat it, but… I was amazed when I ate it…
Compared to the visuals, it doesn't have much of a spicy feel, and I think it falls off cleanly.
I don't know how many more cups of alcohol you drank with this soup. It's a soup, but it's really light. Clean and light. Just the feeling.
Finished with coffee and carrot cake for dessert.
Fabula has tasted the Maramara course at a Szechuan cuisine specialty store.
It's a place that offers a very luxurious course of Szechuan cuisine, but it's not just too spicy.
It feels like Sichuan cuisine with a clean and simple style. Maybe it's because it suits the tastes of people in Korea
Huajiaona, I felt like these flavors were slightly depressed overall. I think it could be a little stronger and stronger for my taste,
An acquaintance I was with said that it was better because it was easy to eat, so I think this was extremely personal.
Still, it's nice to be able to experience a variety of Sichuan cuisines, and Cheongcho's steamed perch was one of the best, so I'll try a different course next time.
If you're curious about Sichuan cuisine, this is a great place to visit:)
Company name: Fabula
Address: 100 Cheongdam-dong, Gangnam-gu, Seoul (1F, Lumian Building, 51 Dosan-daero 81-gil, Gangnam-gu, Seoul)
Opening hours: 11:30 ~ 15:00 (lunch) 17:30 ~ 22:00 (dinner)
Holidays: Open all year round
Phone number: 02-517-2852