Pan-Asian Dining at Galok
Galok restaurant is a revelation in Chapel St, with a strong cocktail game as well as vibrant Pan-Asian dishes. Carlo Tran is the mastermind behind this cheerful venue that brings the fun, theatre and quality to all things cocktails.
We were invited to try 4 of their signature cocktails, as well as a selection of entrees and mains. The 100 litre gin still in the middle of the room shows how serious Galok is about its cocktails - with the gin in the cocktails coming from in-house.
We were impressed with everything we ordered, featuring bold flavours and excellent presentation. Fun theatre with the cocktails but also the quality was excellent.
Staff were helpful and upbeat, engaging with the customer.
We ordered-
- Yellowtail kingfish ceviche was outstanding with a hint of spice. A perfect blend of zesty Tosazu, tangy Ponzu, spicy Szechuan Oil and fresh Microchives.
- Wagyu Beef tartare was a generous portion of quality tartare. Celebrating the natural flavours of the meat (I loved a creaminess).
- Roasted bone marrow was maybe our favourite dish with tasty bone marrow on baguette.
- Umami French Fries were moorish.
- Distiller’s Sweet & Sour Beef Short Rib was melt in your mouth.
- Smoky Pork belly Ssam style was a triumph, cooked in the Korean style, with three kinds of Southeast Asian herbs - kimchi, sesame ssamjang and wrapped in cos lettuce.
- Almond delight cocktail delighting with the theatre of flame and Naked Whisky. 🍹
- Junglebird of Penang thrilled with the theatre of a smoke gun and Rum. 🍹
- Clarified Floral Garden Sour brought the theatre with edible cloud foam dripping into the glass. Infused with early grey and jasmine gin.🍹
- Thai Daiquiri also brought the theatre with an attractive smoky treasure chest of exotic delights. A unique twist on the famous Tom Yum Spice Mix infused Duke Dry Gin, Tamarind, Galangal, Lime, Thai. 🍹
Theatre and quality.
Strong cocktail game.
