Once again, Chef Roy has managed to radically redefine trendy Korean food.
I'm not a fan of Korean food -- no matter how many Korean restaurants I go to, the only things I can stomach are Korean BBQ and Kyochon. While I didn't love the food at Chego, I also didn't hate it, and considering the strong Korean flavours in it, I'd say that's a big accomplishment.
Chego is hidden in a tiny, unassuming lot near the freeway. I would never have thought to stop by, but once my friend and I found parking spots and walked into the restaurant, we were surprised to see that it was bursting with skinny white hipsters -- not really the crowd I expected.
We split the ooey gooey fries, which I actually wasn't that impressed by. I ordered the beefy T fried rice, and my friend got the pork belly. I think I prefered his pork belly a little more, but I still enjoyed my bowl. The spices and flavours were so overwhelming. I felt like there must've been at least 20 ingredients in every bite I had, though I wish there had been more meat. The portion was so huge that I could only finish a quarter of it and took the rest home to finish later. Luckily, it tasted even better reheated the next day.
I couldn't disagree with this article more. Not everyone likes foofoo fine dining dishes with a 10:1 plate-to-food ratio. Every meal I've had at Black Hogg has consistently ranked in my top 25 food experiences.