Kyo Korean BBQ & Sushi: BIOC302 Celebratory Lunch

So this is it. A milestone was set today in mankind’s timeline: We finished BIOC 302! Whether we triumphed or burned, it does not matter. So long as we are no longer engulfed by hurricanes of fatty acids and nucleotides, all is beautiful.

I must admit this was one of the hardest courses I’ve ever taken. It’s no understatement when I say that organic chemistry – a course that already sparks fear in second year students – seems elementary when compared to BIOC 302. Professors claim that BIOC 302 is a “conceptual” course… I strongly disagree! Much of the material is simply memorizing cycles and how to read them. Meh.

So how do we reward ourselves after a glucose-depleting exam?! FOOD! Jenny suggested Kyo Korean BBQ & Sushi House, an AYCE that took over Shabusen’s old spot.

{ Sunomono: a vingar-y noodle appy. It usually has shrimp though… where’d they migrate to? }

{ Edamame: salt-boiled soybean }

{ Gomae: spinach salad w/ peanut butter sauce }

{ Salmon, Tamago and Chopped Scallop Roll }

{ Jello }

I don’t typically enjoy AYCE, but this one was pretty decent. For me, the most important things for a successful AYCE are:

– Decent food (not spectular, but just so everything tastes as it should)
– Super fast service
– Comfortable seating
– Affordable price ($13.99, +$1 for weekends)

And I feel that Kyo has nailed everything. The food arrived at a rapid rate with really friendly and efficient service. The food quality was mostly, as expected of an AYCE, average.

The salmon sashimi, however, was really lacking in flavour… I don’t know how a piece of salmon could not taste like a piece of salmon!

On the other hand, I liked their torched salmon w/ miso sushi :) I’d definitely recommend this; it’s different from the usual california and dynamite roll. Btw, I know that’s a tuna tataki sushi in the picture (not salmon)… but just imagine it to be orange and it’s the same thing!

{ Spicy Pork, Chicken & Beef }

{ Spicy pork & beef grilling }

{ Grilling chicken }

Be careful with the beef! And the pork! Because they’re so thin, they can easily dry out and become unbelievably chewy. Thankfully, the meat was under the watchful eye of Jenny, who constantly poked and turned the meat. The spicy pork wasn’t extremely spicy, but it still packs some heat. My favourite was the chicken because it was the juiciest of the three! The downside was that it took a long time to cook.

If you find that your stove flame is too petite to actually cook anything, just do what we do:

[fve]http://www.youtube.com/watch?v=TttmUlmkpFI&feature=youtu.be[/fve]

 

It’s been great learning alongside you all. I really really really don’t think I would’ve survived this course without each and every one of you! All the best for the future Justin, Jenny and Hyun Soo! GOOD LUCK! :D

Foodobyte’s Rating

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