This is Myeong Dong, a Korean restaurant in North Strathfield renowned for serving one of the largest selections of complimentary banchan in Sydney.
Shortly after ordering, a flurry of twelve banchan quickly arrived, covering much of the table. The selection included acorn jelly dressed with sesame oil; kimchi cucumber; kimchi cabbage; penne with ham in a sweet tomato sauce; seasoned seaweed and onion; kimchi wakame; fish cakes; japchae; blanched bean sprouts; candied potatoes; kimchi bok choy; and a second serving of seasoned bean sprouts.
The sheer variety made an immediate visual impression, but the execution proved considerably less compelling. The acorn jelly offered pleasant savoury sesame notes, while the various kimchi preparations provided restrained tang and gentle spice. The penne was overwhelmingly sweet from its heavy tomato sauce, and the japchae tasted strongly of MSG, pepper and instant noodle seasoning rather than the balanced soy-based profile expected of the dish. The candied potatoes lacked the lightly crisp exterior that typically defines the preparation, and the duplicated bean sprouts further diminished the sense of variety. While generous in quantity, the overall spread lacked depth and refinement, feeling inexpensive and one-dimensional compared with the smaller, yet considerably more flavourful, banchan served at Park Bong Sook in Eastwood.
Assorted Ox Bone Soup with Sweet Potato Noodles (Shank & Brisket & Ox Knee) ($30.00)
Following the visually impressive but underwhelming banchan, the soup did little to improve first impressions. Compared with the promotional photograph, the bowl contained only a small proportion of the advertised ingredients, with just a few strands of sweet potato noodles despite them being the least expensive component. The broth itself lacked the rich beef flavour and body expected of an ox bone soup, presenting instead as little more than milky water. Only after seasoning it with salt and adding kimchi from the banchan did it begin to develop some character. The beef cuts themselves were tender and enjoyable, but there simply was not enough of them to compensate for the disappointing broth. Overall, visually misleading and underdeveloped.
Pan-fried Squid ($29.00)
The pan-fried squid proved to be the strongest dish of the meal. The generous portion featured squid that retained a pleasantly firm bite without becoming spongy or excessively rubbery. A spicy sauce delivered satisfying heat balanced by restrained sweetness, while the supporting vegetables—including cabbage, carrot and bean sprouts—provided genuine variety rather than relying heavily on onion as inexpensive filler. The substantial serving size was equally impressive, with enough squid that the accompanying rice was finished well before the dish itself. Overall, generous, balanced and well executed.
Overall, a Korean restaurant defined more by the spectacle of its extensive banchan than by the quality of its cooking. While the complimentary side dishes were undeniably generous, much of the seasoning lacked depth, and the ox bone soup was surprisingly weak. The restaurant performed best when serving boldly seasoned stir-fried dishes, where generous portions and balanced flavours better justified its reputation.
Myeong Dong is located in Bakehouse Quarter, 2/1 George St, North Strathfield NSW 2137.