O Bal Tan – Sydney CBD, NSW
Don’t be alarmed, no one is going to be assimilated tonight.
This expendable long metal tube is the most efficient smoke extraction fan I’ve ever come across in a Korean BBQ restaurant. If you have been to a Korean BBQ restaurant, then I am sure you will be familiar with the Eau de Grease aftershave when you walk out of the restaurant. Surprisingly, it is absolutely smoke free at O Bal Tan, a Korean BBQ restaurant that happens to be right next to Madang, another popular Korean BBQ joint in Pitt Street.
Clockwise L to R: Possibly the only Korean BBQ restaurant with the Harbour Bridge view; O Bal Tan menu; The secluded entrance into the restaurant; hot burning charcoal ready for BBQ grilling fun
O Bal Tan, this hidden gem (as well as Madang next door) is tucked behind an alley on Pitt Street and can be easily missed especially if is not specifically searched for. It reminds me of restaurants in Japan, usually they are shy away from public and hidden in the nooks, only the locals would know where the good foods are.
As we arrived at the restaurant, the first thing I’ve noticed is the magnificent Harbour Bridge view you’ll get “inside” the restaurant. Whoever knows me would well know that, I love my kitsch. I do have a T-shirt with cute fluffy kittens on the front just to prove it. But tonight, we showed up in a big group of 9 members and there is only one table upstairs that could fit us in. Otherwise, I would have loved to sit right in front of the harbour bridge, a view that money can’t buy while slowly grilling my night away. But the extraction fans upstairs are just as impressive, so I am all good.
Clockwise L to R: Soon Sang Makkoli rice wine - 18.00; complimentary Kim Chi side dish; sweet potato mash
A2 sized booklet menu with lots of pictures of delicious food always makes me drool. It is always a chore to get everyone’s full attentions to decide on what to order – especially when there is 9 of us spreading across two tables. Hence, those of us who sit outside take in charge of the food ordering and make sure there is enough meat to feed all the hungry eaters. I also ordered a bottle of Makkoli to share, a traditional rice wine that still haunts me since my first sip of the “homemade” one at Dashi restaurant with Helen a while back. This manufactured one is actually taste quite drinkable compared to the home brewed. It is slightly fizzy and sweeter in taste. But some Makkoli-virgins at our table are screwing their faces in disgust.
The waitress then returns with burning hot charcoals and fills up the two hollow holes in the center of our tables ready for grilling. The food also arrives almost instantly. An array of complimentary banchan side dishes are soon taking over the whole table. And then there is the meat…
Clockwise L to R: Meet the meat - Beef Skirt -17.00; Beef Cha dol - 17.00; Ox Tongue - 16.00
The onslaught of meat including beef skirt (Jae Bi Chu Ri), beef brisket (Cha Dol Baeki), ox tongue (U-Seul), chili pork belly (Ju Mul Luk Sam Kyup Sal). To think of it, I don’t remember seeing the chili pork belly at our table, they must have forgotten and we were also too busy grilling the meat away to really trying to identify the cuts of meat. What a shame, that’s $35.00 of meat that we didn’t get to eat.
Clockwise L to R: Helen has her way with the tongs and the meat; Marinated chili eel - 20.00; more meat on the other side of the table; lots of waiting and socialising while the meat is being cooked
I like it when someone else take control of the tongs, so I can just concentrate on consuming. I like the thinly sliced beef skirts, they simply melt in the mouth. I slowly developing a love hate relationship with ox tongue. They are tasty but also can be chewy sometimes.
Miss C&C Music Factory also ordered the marinated chili eel to share. A long, thick slice of eel fillet is heavily coated in Gochujang sauce with a generous sprinkle of sesame seeds on top. It is hard to tell whether the eel has already been cooked or not with it painted red. Just to make sure, we lay it flat on top of the griller anyway. Now by looking at the wide angle shot of our table again, there is really no Chili Pork Belly can be seen! I am upset! 
Bo Ssam - steamed pork belly slices with Kim Chi - 35.00
If that’s not enough meat, we ordered a plate of Bo Ssam too! The finely sliced steamed pork belly comes with a fresh garden of lettuce, carrots, cucumber, wong bok, and some kim chi. Simon kindly wraps the pork belly slices in lettuce leaves for everyone, that’s how it should be eaten.
Pa Jeon - 12.00
Last but not least, my favourite dish has to be the Pa Jeon. The doughy Korean pancake is sealed with lots of vegetables inside then pan fried to a nice crusty exterior while still soft inside.
I am full but not stuffed. Howard insisted that we should walk up the street and get a Korean Hot Dog afterwards. Helen who already had sampled the whole menu from the Korean snack food stand is also encouraging us to give it a go. So why not?
Korean style hot dog - 3.00
Look at my beautiful mustard squirting skill!
The Korean style hot dog looks just like a pluto pup you can get at the Easter Show but shorter. The hot dog is actually wrapped in a slice of compacted white bread, coated with Panko crumbs then deep fried. The white bread skin is surprisingly light compared to the usual flour batter.
Hmmm… I wish I can have one right now.
O Bal Tan 363 Pitt Street, Sydney P: (02) 9269 0299 Opening Hours: Open 7 days a week 12pm – 2am (Mon – Wed, Sun) 12pm – 4am (Thu – Sat) Kana Express Food 359 Pitt Street, Sydney (corner of Pitt Street and Central Street) Opening hours: Monday to Saturday 11am-11pm
A Table For Two (ATFT) is Billy Law's food blog that features best eats in Sydney and around the world with drool-worthy food photography to salivate your appetite. I also throw in a smidgen of my food and travel photography for good measure. Billy Law also happened to be a contestant on MasterChef Australia 2011. 
Pa Jeon is my favourite dish as well, just has the basic goodness of crispyness and good fillings. It was my first time drinking makkoli, it was pretty nasty at first but you get use to it
.-= Howard´s last blog ..Daring Cooks, Pho =-.
Mmm good times… I love bossam – always my must-order dish if it’s on the menu. Flubbilicious
.-= Helen (grabyourfork)´s last blog ..Cabramatta Food Tour with Luke Nguyen =-.
Shame about the chili pork!
It wasn’t bad for Korean. I’d probably go back there again. Just need to make sure to check the bill, though
It’s only 9:45am and you’ve made me feel like a deep-fried hotdog now!
.-= mademoiselle délicieuse´s last blog ..L’étoile, 12 June 2009 =-.
That Pa Jeon dows look good.
I didn’t know those couple of restaurants were there till I took a wander down that laneway a a few weeks back …. may have to try then out now.
.-= james m´s last blog ..three of yellow =-.
Yeah, that Pa Jeon is one of the good ones I’ve had. Makkoli rocks! I can see myself drinking whole bottle with some Korean Fried Chickens!
I like bossam, but I Pa Jeon more!
Hey, did u notice the missing $35 chili pork belly ? feel so rip off…. sigh…
I know. Definitely need to check Bill, and check again!
Simon, I actually want to know what O Bal Tan mean, any idea ?
Well, nothing wrong with that
Go ahead I’ll say! 
Hey James, yeah is well hidden eh? I think we need some FOFO outing soon with Gun!
Yummm looks wonderful!
Oh and the Korean Hot Dogs are the best snack….I’m so glad I live a 7-8mins walk from a store that sells them hahaha!
.-= Brenda´s last blog ..Outback Steakhouse =-.
looks like a great place for Korean
always looking out for a good korean restaurant
.-= Simon Food Favourites´s last blog ..Forresters Hotel: $5 Steaks, Surry Hills (24 Sept 2009) =-.
nicee love the high tech fans! Korean guy @ work taught me how to make pa jeon recently should give you the recipe
.-= Lex´s last blog ..Mi Paella =-.
Too bad you didn’t the chili pork belly. They’re killer.
Those are some beautiful shots of great Korean barbecue. What lens are you using?
.-= Nate´s last blog ..Dutch Apple Bread =-.
aren’t you the lucky one? Yeah I am surprised how light the hot dog is actually.
Oh yeah, this is the area to go to. Either Madang or O Bal Tan, both r good.
nice one, yeah looking forward to your pa jeon recipe. Or even better, invite me for a taste test! LOL
I know, I am still upset about the chili pork belly.
I use the 50mm f/1.4 lens. is written in the photography page.