Daon is one of those places that have long been on my list. Situated in Calamvale, it is slightly out of the way but I have consistently heard great things about the place. We only managed to get there by virtue of a dinner with friends and I regret not going earlier.
The restaurant itself is very small with roughly a dozen tables inside and perhaps half a dozen outside. A reservation is definitely recommended if you want to ensure you get a seat.
The menu was fairly short and we ordered via QR code. The menu largely comprised of stews, korean fried chicken, stir fries and some side dishes. As a fairly large group, we managed to order a good assortment to try.
First to arrive was the banchan with unlimited refill. We don't get seaweed much and I really enjoyed it. The kimchi was richer than usual and also very delicious.
First to arrive was the Budae Jjigae which comprised sausage, spam, pork mince, baked beans, kimchi, cheese, tofu, enoki mushroom, sliced pork and instant noodle. What made it different (and better) in my opinion from other budae jjigaes I've had is the fact that rather than chicken stock, it was cooked in a rich beef bone broth. We enjoyed it to the end and even enjoyed every last drop of broth with the rice.
We also had their signature Chef's Speical Bo Ssam which came on a giant platter. It comprised of a soft boiled pork belly with radish pickle, chives salad, soy pickle, lettuce, garlic, chilli, Korean Dipping sauce and Korean soybean soup. The amount of pork provided was definitely less than their competitors (Tasty Rumour, Holy Hock), but the pork was tender and delicious. The amount of sides were also generous and the flavours complimented the pork well. I especially enjoyed the soybean soup.
On soup, we also had a serve of Korean style rice cake soup with dumplings and glass noodle. This was surprisingly my favourite dish of the evening. The bone broth was rich and umami, coupled with the soft rice cake and dumplings with the fragrant sesame oil made it an absolutely irresistible dish. I would come back for this alone.
We also had a serve of Soy marinated pork, this came on a cast iron platter served with a side of lettuce and onion salad. Like the Bossam, this pork was tender but it was extremely flavoursome with a delicious sweet soy glaze, it went well with rice.
Rounding off our meal, we also had a serve of DIY Seaweed Rice Ball There was a generous amount of seaweed and the rice was again doused in a substantial amount of sesame oil. It went well with all our other dishes and overall we had a fantastic meal, probably one of the best meals I've had for the last couple months and even writing this makes me want to go back for more.
Taste: 9/10
Value: 8.5/10
Service: 8/10
Environment: 7/10
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