The final month of 2024 was largely filled with a flurry of Korean BBQ restaurant openings in Brisbane. Bornga, with its international reputation and owner being celebrity chef Paik Jong-Won, it made it's way to the top of my list. Taking up the old Wara Wara spot on Elizabeth St, it is undoubtedly in prime location. For the first several weeks it was open, they didn't take bookings and allegedly queues were roughly two hours during meal times. Not keen on lining up, we waited for online bookings to open (and a special occasion to justify our visit).
We ended up going on the evening of my birthday, conveniently during the holiday period and luckily not a public holiday. I was able to easily secure a table for 2. The renovations were quite spectacular compared to the old Wara Wara set up and service was impeccable.
Ordering was done by way of QR code on the table. There was a small selection of meats as well as main dishes and sides. Prices were definitely higher than other KBBQs that I frequent, but since it was my birthday, I went all out when ordering.
Sauces and side dishes came out immediately after ordering. Although serving sizes weren't particularly generous, there was an unlimited refill station on a DIY basis. Our favourite sides of the night were the pickled onion, kimchi and pickled radish, cleansing our palate between chunks of meat.
They also had a fairly standard drink selection. What stood out was the availability of icy cold Saero, sugar free soju, which I enjoyed a great deal.
The rest of our meat was served up super quickly and even though we were seated on a table for 4, we almost ran out of real estate for our food.
Starting off, we had to commence our meal with the signature Woo-Samgyeop the very thinly sliced beef brisket, marinated in Bornga’s special sauce. Apparently this dish is so unique it has been patented. Anyway, the beef brisket was sliced paper thin and the seasoning had a delicious sweet umami flavour to it. Despite the fat content of the brisket, the fact that it was sliced so thin meant that the fat was able to render perfectly on the grill We wrapped it following the instructions on the placemat and it was absolutely delicious. We only wished that there was more per serve as 150g was quite small.
Next up was the pork belly, which came at a recommendation of a fellow foodie. No regrets in ordering this as the meat was pillow-y soft and tender. I particularly appreciated that it was served with a small square of pork fat that was used to oil up the grill before putting the belly on it. Having enjoyed many a pork belly, this is undoubtedly one of the best in Brisbane. The fat rendered off perfectly whilst the meat remained juicy.
Pork Jowl is my favourite cut of pork and always a must order when I see it on the menu. The cut served at Bornga was of high quality with a crisp crunchy texture to the meat but didn't stand out compared to the other meats on offer.
Another recommendation was the ox tongue. This was served frozen and also had a delicious chewy texture upon being grilled. Portion wise this was probably the best of all the dishes we had ordered but the quality was fairly standard compared to other KBBQ restaurants we eat at.
Although quite expensive, the Wagyu Kkot-sal (short rib) was a definite highlight for me. Striking an exceptional balance between buttery smooth texture whilst retaining an unmistakeable beefy taste. I don't think there are any KBBQs in Brisbane that offer wagyu of this quality and that alone makes me crave a return visit.
Our last dish of meat for the bbq was the Marinated Wagyu Kkot-sal. Even though the meat quality was the same as the last dish, which meant it was spectacular, I actually prefer the unmarinated version so that I can better appreciate the pure beef flavours. Having said that, there is nothing wrong with the marinate, which was also sweet and savoury with soy tones and I would definitely not object to having it again.
Finally, we had a serve of beef tartare (because who can say no to more meat), it was served with a side of grated radish. The beef was seasoned with spring onion and a light soy base as well as egg yolk. It was decidedly less flavoursome compared to french options but nonetheless tasty, allowing us to enjoy the fresh flavour of the beef.
Overall we had an absolutely stellar meal at Bornga. Even though the meal was expensive, the quality of meat and level of service makes it entirely worthwhile. I will make a point to come back next time we have any celebratory events.
Price Range: $100 - $115pp
Taste: 9/10
Value: 7/10
Service: 9/10
Environment: 9/10
