Following picooie's restaurant review* a few of us are discussing a casual CEO meal/drinks at Korean BBQ Chicken on 29 September. The restaurant is on the corner of 154 and 51. If we get numbers we could do a monthly meal at a restaurant that has been recently reviewed.

I suggest if we get 6 firm commitments we make a go of it - Mrs Stroppy and I are in, frank will be in town and attending if we get numbers, who else is coming? Let's make it a wife/partner-friendly event and also use schoolyard peer-pressure - SQUFfy, Jaap, Joon and Khmerinade, I nominate you all to come along and bring your better halves. Someone should round up Pisey.

Put your name down if interested, we'll reserve a table if there's more than a handful of us. We'll remember to take a group photo showing the enjoyment of a few beers (and hopefully someone will order pork) for 'absent friends'.


*See https://cambodiaexpatsonline.com/viewtop ... f=5&t=1706 for the original thread.

Who is Frank?

hmmm, then a good resto, where the owner gives a shit would see a group from a website giving him the seal of approval? How can this be a bad thing. The bigger the group the better. Obviously negative reinforcement does NOT work with them. This might. And monthly would keep it in mind I spose. PLUS folks get to meet, eat and drink and enjoy themselves. Win, win.
good idea. Wish I was there now, hope it's still happening when I AM there.

who is John Galt?

Bitte_Kein_Lexus wrote:Who is Frank?

frank lee bent wrote:who is John Galt?

Umm... ^

I'm up for it. Will bring the missus.

I thought I had posted in this thread already?

If it's lunch time and I can make it, I will be by my self.

Jaap (and his better half) will be in Singapore on 29/9.

If it is actually authentic Korean BBQ chicken, it is really worth a try. It is called Ttak Kalbi in Korean. When I lived in Korea many years ago, I usually eat it at least once every 2 weeks -- very good combination with Soju (Korean rice wine). It's a stir fried chicken with veges and Korean rice cakes mixed with Korean chilli paste (kochu chang) cook on a thick steel pan. Rice is added at the end with the left over.

The ones I ate look like this: