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COCONUTS HOT SPOT — Ever since its inception, Coconuts Manila has been following the progress of chef Him Uy de Baron’s new Korean concept. It has now finally come to fruition, and we’re happy to report that he’s followed through with the execution.
The idea is quite novel and trendy. Take bibimbap (think Korean BBQ rice topping), deconstruct its components and have guests choose their own gastronomic adventure. It pretty much rides on the millennials’ affinity for customization, a privilege more and more restaurants are happy to oblige their customers with.
So here’s how it goes. Guests are given a checklist that allows them to create their own bibimbap. There are a number of choices per category, starting with the size of the serving (either medium or large), then the type of rice: Japanese, organic brown, organic red, or black.
The variety of the very foundation of the dish already shows that this is not your typical fare. I Am Kim lets you enjoy the traditional, as well as creative takes on your rice topping. This extends to the sauces, which lists down gochujang, bulgogi, umami butter, chimichurri, roasted garlic paste, spring onion, teriyaki, chili jam and superior soy sauce. Much of the flavor will come from this bit so choose wisely.
The meat section has even more variety — from seafood such as BBQ prawns and squid lemongrass, raw items like beef tartare and raw salmon, all-time favorites like BBQ short ribs Kitayama wagyu and spicy chicken, to fried or BBQ tofu, even. The chef has certainly got you covered. And since you get to pick two from the bunch, you can mix and match, and perhaps consider the meat of the day.
Your decision-making doesn’t end there as you still have to choose your egg (sunny side up, poached or raw) and veggies (mushrooms, zucchini, fried onions, bean sprouts, bokchoy, etc.). It’s easy to get lost in all the available components but take your cue from the millennials: enjoy the process instead of stressing over it.
In any case, I am Kim also offers composed baps, which rids customers the burden of choosing. Then again, he has nine of them for you to select from.
Customers can also enjoy its roster of salads and appetizers, including the Korean Fried Dumplings, which come fried and drenched in a Korean spicy sauce. Take one, and along with pickled radish and a dab of thick sweet chili sauce, you place it on a shiso leaf and eat like a lettuce wrap. It’s a dish that can be shared, but given how good it is, it can also be indulgently eaten by one.
At I Am Kim, you can be your own chef and build your own bibimbap.
What we ate:
Korean Fried Dumplings (PHP190/5 pieces)
BBQ Bap: BBQ chicken, beef and tofu, spinach, carrots, beansprouts, plain sauteed mushrooms, kimchi, bulgogi and gochujng sauce, raw or sous vide egg (PHP395/medium, PHP550/large)
Umami Bomb: Korean sausage, BBQ chicken, fried tofu, spinach, carrots,beansporuts, mushroom teppan, gochujang, umami butter, bilgogi sauce, raw or sous vide egg (PHP350/medium, PHP470 large)
Classic Bap: choice of grilled chicken or beef, spinach, beansporuts, raw egg, gochujang, bulgogi sauce (PHP275/medium, PHP370 large)
I Am Kim is at Capital Commons (Basement 1 Estancia Mall), Meralco Avenue corner Shaw Boulevard, Pasig City; +63 2 5422558. 10am-10pm.
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