IT took just one dish to make our dinner at Kitchen Goheung in Kuala Lumpur a memorable one.

The Pork Bone Stew with Kimchi came bubbling hot in a cast-iron pot, which was placed over a stove. A member of the waitstaff then cut large, succulent pieces of fermented napa cabbage – kimchi – into the stew.

Big chunks of pork bone with meat falling off them and slices of tofu are in this lip-smacking dish. The pork bone broth has a deep flavour, while the kimchi, which had been ripened for a month, lends heat and a mellow sweetness that linger on the palate.

The stew reminded me of the Chinese hot-and-sour kai choy, which is usually cooked with meats left over after a feast, dried chillies and tamarind slices.

Part of the draw of a Korean meal is banchan, the side dishes served alongside the mains.

At Goheung, we had chilli beansprouts, radish kimchi, sweet anchovies, braised burdock, long beans and cabbage kimchi. The banchan provided a nice variety of textures and flavours.

I especially liked the burdock, long beans and crunchy radish kimchi.

We were delighted to find cockles on the menu. Between the Spicy Cockles and Cockle Bibimbap, we went with the former.

The cockles were smothered in a hot-sweet sauce, with lots of chopped garlic and green chillies. They were indeed tasty, but could have been bigger. These would go great with beer or soju.

I would go back for the delicious-looking Cockle Bibimbap, which has rice topped with shelled cockles and different vegetables.

The Spicy Chicken Feet dish stood out for its hot, sweet and aromatic sauce, which has gochujang as the main ingredient.

The chicken feet were a little tough, however. A longer cooking time would have made them softer and much more yummy.

We loved the rice balls with seaweed and sesame seeds served with the chicken feet.

Goheung is a traditional family-run Korean restaurant, fittingly furnished with Old World decor.

On our visit, we met Mummy Kim, the restaurant owner’s mother who does the cooking.

Goheung is worth repeat visits, if only to try the Pork Bone Stew with Kimchi (RM55), Braised Spicy Chicken Stew (RM50), Stewed Mackerel (RM60), Seafood Pancake (RM30), Goheung Ramyeon (RM15) and Cockle Bibimbap (RM30).

The Spicy Chicken Feet and Spicy Cockles are RM50 each. They are big enough to be shared among five people.

I wished the food came in smaller lower-priced portions, though, so that we could order more dishes.

Kitchen Goheung is located at No. 3A, Jalan Solaris 4, Mont Kiara, 50480, Kuala Lumpur. It can be reached at 03-6206-1490 or 018-2179-660. – November 9, 2019.

* Eu Hooi-Khaw has been writing about food for the longest time, covering all aspects, from restaurant reviews to cooking and recipes, as well as the healthy side of it. She has written for major newspapers and magazines, published the cookbook Fresh Ingredients, and also writes for her website hooikhawandsu.com.

* This is the opinion of the writer or publication and does not necessarily represent the views of The Malaysian Insight. Article may be edited for brevity and clarity.