Review: Sydney Madang (Sydney CBD)

I love Korean BBQ. I’ve heard people say they don’t like to pay for having to cook themselves but for me it’s part of the charm of this kind of restaurants. The downside, of course, is that you and your belongings end up smelling like BBQ.

The most recent dinner with the paleo gang happened in the famous Sydney Madang. I had high expectations from reviews, that were unfortunately not met. Dishes were, in my opinion, overpriced considering the size and quality. My favourite meat was the beef ribs.

Beef brisket

Beef brisket ($15)

Sliced pork belly

Sliced pork belly ($15)

Marinated chicken

Marinated chicken ($15)

Marinated baby octopus

Marinated baby octopus ($14)

King prawns

King prawns ($22)

On the grill

On the grill

The side dishes (banchan) and sauces were not very varied, and although they were refilled, we could have eaten a lot more salad and kimchi. Speaking of salad, watch out for “extra protein” on the lettuce leaves.

Lettuce + inhabitant

Lettuce + inhabitant (priceless)

Banchan

Banchan (complimentary)

Sauces

Sauces (complimentary)

Sydney MadanG
371A Pitt St
Sydney NSW 2000
(02) 9264 7010

Sydney Madang on Urbanspoon

8 thoughts on “Review: Sydney Madang (Sydney CBD)

  1. One of my loves too and I appreciate the cooking-it-yourself thing as it adds to the experience while chatting with friends & love-ones. Along with the BBQ I really enjoy the hotspot and a little less smokey.

  2. Madang used to be so much better! About a year ago the quality started to slip when portion sizes shrunk but the prices did not. The long queues can be off putting (particularly if the food ain’t as good as it used to be and therefore not worth waiting for). O Bal Tan next door is just as good, if not better.

    That said, Madang’s seafood pancake and dolsot bibimbap have remained awesome throughout the years (Y)

  3. Pingback: S Y D N E Y : Practical Basic Essentials | TTP Travel Guide I | TTP

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