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Posts Tagged ‘Pop Up’

Making its debut last night, Kraken Congee is the newest addition to Seattle’s pop-up scene – started by a trio of local chefs; Tyler Robinson and Garrett Doherty of The Ruins, and Irbille Donia of Ray’s. According to an article by the Seattle Met,  the three of them met at culinary school and since then have come together to create this new venture.

kraken.welcome

the kraken welcomes you

kraken.essentials

the essentials

The Food:

kraken.beeftongue

 steamed bun, beef tongue, apple fennel kimchee $8

The bun was soft and the beef tongue was clean and tender. The apple kimchee was bright with nice crunch, but I would have liked it to have had  much bolder spice and pickled flavors.

kraken.squidink

 squid ink congee, pork stuffed squid tubes, ginger, thai chilis, fried shallots, roasted peanut, cilantro $ 15

If it weren’t for the cilantro sprinkled atop, this bowl of congee looked visually… meh. Unfortunately, there isn’t any color in a cooked squid tube and the squid link ladled around, looked like a pen broke in someone‘s pant pocket. The pork stuff squid was cooked well and provided the majority of the “heft” to this bowl. The thai chilis brought a satisfying heat to my lips and the roasted peanuts provided a subtle crunch to each bite. The ginger also provided an additional layer of flavor to the bowl. Lost in the mix, were the shallots

kraken.dunkconfit

xo congee, five spice duck confit, cracklings, bok choy, egg yolk $15

This bowl looked very appealing – more so than the squid ink congee. The bok coy was rich and green  while the bright egg yolk sat wide-eyed, asking to be opened like a gift on Christmas morning. The duck confit was seasoned well (though I’m not sure I got a full duck leg… more like ½ a leg)and the egg yolk provided a creamy richness to the bowl. The cracklings were savory and worked well with the other ingredients. I did have the unappetizing pleasure of biting into a piece of star anise that wasn’t removed… which has a flavor of black licorice.

kraken.chefs

the chefs

My Conclusion:

In terms of turnout, this pop-up was a success – it was a packed house when we entered and people were still coming in as we left. I think these three are onto something great! I also really like the idea of shining light on an Asian staple that is, congee. Growing up in a Chinese household, congee was a regular for me. I especially love the plethora ingredients and side dishes you can add to each bowl. When it comes down to it, congee is just porridge of rice and water. The things you add in it or on top of it are what give it flavor and appeal – so I have a tough time wrapping my head around are the steep prices. I place congee in the same category as pho (minus the hours spent making the broth.) They’re both satisfying on a cold day, provide big flavors, perfect for the morning after a night on the town, and cheap! … Well sorta… A $15 bowl of congee is like a $20 bowl of pho.

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