saw this place on instagram a while ago and finally got to try with two of my friends, and we were all really satisfied, everything tasted so good and was of good quality. the fried chicken was one of the best i’ve had, and the ramen cup fried rice also tasted amazing. lots of sides and good sauces. the staff were also friendly and greeted us as soon as we arrived. will come back

Came here for dinner on a weekday, happy with the taste, quality & value of what we ordered. The cup noodles fried rice was nice, though i wished there’s more noodles in it. Four types of complimentary ban chan, with free refill. Can’t comment on the BBQ because didn’t try that, but there’s minimum two BBQ items per table. Overall happy with the experience.

Tried Hongdae Pocha Sydney during their $10 soju promo and loved it. The highlight was the Jeju pork (근고기) with salted cutlassfish sauce — super juicy and surprisingly authentic for Sydney. We ended up finishing four bottles of soju without even noticing. Great vibes, friendly staff, and solid Korean BBQ options. Will definitely come back before the promo ends!

With only its breeze block bar visible at the rear of one of Central Park’s residential towers, Hongdae Pocha BBQ is not the easiest spot to locate. It makes up for the discretion on the outside with flashy neon, pulsating tunes, and the convivial chatter of group tables barbecuing up a storm, within. We’re here for the pocha (pojangmacha)—Korean street food cart—side of things, so get seated at a metal table without any ventilating hardware. Named for a neighbourhood in Seoul that’s known for its nightlife, Hongdae is a Vuza Hospitality Group venue. They’re the mob behind the short-lived Funda—which I liked very much—and Buttered next door, who made a splash with their Korean salt bread. The kitchen here is in the capable hands of Haeseung Choi (ex-Firedoor). He’s having fun with gochujang wagyu yukhoe ($18/2), piling the spicy beef tartare dotted with sesame seeds and cubes of nashi pear, onto lowbrow hash browns. Tumbling out of a ramen cup, a column of fried rice and ramen noodles ($15) topped with grilled cheese screams late night stoner food. The rice mixture is moist and well-seasoned, the richness broken by tiny cubes of pickled radish. Creamy Queensland prawns make the saewoo minari jeon ($24) here one of my favourite crisp pancakes about town. The flavour of Queensland cuttlefish gets a bit lost in the red intensity of osambulgogi ($45). Teaming shreds of pork belly with rice cakes, baby king brown mushrooms and baby bok choy, it’s best eaten wrapped up in a perilla leaves with juicy bean sprouts. NeoulBom makgeolli ($18), plucked from a list of four, is your best way to put out the fire without the addition of artificial sweeteners. Saero soju ($19) is a sugar-free way to get drunk, punctuated with pieces of Korean fried chicken ($19) and daikon pickles, hic…

Recommended items: - Kkotsal/beef short rib very marbled and delicious, but the portion was small for the price compared to other places. - Can't go wrong with the poktan/steamed egg. Freshly cooked and great flavour - Hangjeongsal was a nice, cheap cut with decent marinade. Chimasal was promoted on social media as 'the best Butcher's cut'. The meat was tender, but there wasn't much marbled fat. Not for me, but some people may like this cut. The wagyu yukhoe on hash brown sounds nice on paper, but you get warm, spicy yukhoe on a soggy hash brown. I prefer the regular, refreshing yukhoe topped with egg and vegetables. The fried chicken portions were freshly cooked and crunchy, but chicken portions were small with lots of breading, more breading than other places. The pork jowl should be prepared more thinly for the meat to cook better. Rib finger had great flavour but was abit chewy. I suspect that the lower MB5 grade is a factor. If they went with MB8+, the cut won't be as chewy. I would give 5/5 for customer service. The staff were lovely and are more lively compared to other KBBQ places. If you pay with cash, the bill is 5% off if the bill is over $50.