Dining out: Jang proves a player on booming restaurant scene - main dishes menu restaurant

New Korean-
The fusion point in Japan brings heat to plateEdmonton's dining scene, which is hard to keep up.
Throughout the city, especially in the city center, it seems that new attractions will open every few weeks, and every attraction tries to open up its niche in a fast-growing city --
It is worth mentioning that
Become a destination for gourmets.
The other day, when I was walking along Jasper Avenue.
I stopped and, in Zhang Chengze, a new Korean --
It seems that the Japanese fusion point came out of nowhere.
Chef Jamie Zhang brought his Japanese and Korean fusion of the same name to our city before Canada.
I quickly came back with two friends and excitedly tasted the spin of Zhang Chengze, one of my favorite delicacies.
During our visit on Thursday night, the restaurant was very crowded just a few weeks after Zhang Chengze's grand opening.
Nevertheless, we were quickly taken to a table where we took off our winter jacket and put on one
Page menu, Wood when the table of diners is chatting around us at will-toned interior.
The menu is separated by appetizers, salads and larger plates, many of which are shared by two or three people.
The kitchen features a blend of truffle mushroom pasta, salmon Capa Joe and spicy seafood risotto.
It's interesting on the page, but will they stick to it under the combined influence of the two inspirations?
It is expected that Korean kimchi is a common dish on the menu.
I want to try as many changes as possible, I chose kimchi dumplings ($9 for three;
Bulgogi and vegetables are also optional)
And the specialty kimchi meat cake at home (
Buy 3 for $9 and 2 for $7).
The shape of dumplings is more like big dumplings than traditional Japanese dumplings.
They sat in a small iron pan filled with pickles, onions and tofu.
The taste reached the correct note, but unfortunately the execution decreased;
Dumpling pastries stick to cast iron, and it is almost impossible to remove them from the pan without their interior overflowing everywhere.
The dipping sauce that comes with it is nice, but it is a bit heavy on the sesame oil.
Small dirt but easy to fix in kitchen.
On the other hand, croquettes is perfect.
Beautifully plated, paired with delicious micro-green vegetables, coriander mayonnaise and shichimi aioli, they are a satisfying inside of crispy crust and fluffy, mashed potatoes and fried pickles
After the last bite, my friend and I got into a tournament trying to scoop up every drop of seasoning on the plate with chopsticks.
Our appetite is big enough to be more demanding and we decided to share the beer
Fried Chicken in Korea ($19)
And the chicken supur ($19)
And a small piece of apple kimchi ($5).
The restaurant of spicy seafood risotto Zhang Dongjian.
Pictures of David Bloom/PostmediaWhile both of our main dishes are poultry-
Based on this, they can't be different.
Fried chicken is freshly baked, with a pile of about 10 pieces, topped with cream coleslaw, a pile of cut taro fries and two sauces --
Sweet soy sauce and spicy gochujang-for dipping.
The restaurant recommends that you share fried chicken between two people, but in our other dishes we find it enough for three people to eat.
Before the chicken arrived, our mouth was already watering, and the smell drifted from the kitchen to the restaurant.
Crispy outside, full and juicy inside, each makes the house more interesting
It comes with sauce.
One of my friends wanted him to choose to let the kitchen throw a few pieces in the sauce, but we did it by ourselves.
Thanks to gochujang, the coleslaw that came along was a bit hot
Infused with sauce, but at the end of the meal I found that the taste of the dishes was a little too consistent due to this ubiquitous spice.
Apple kimchi offers a great palette cleaner between dishes, but again, it offers a similar spicy flavor.
However, the sweet and rich crispness is good between the main courses.
When it comes to spices, there are a lot of spices on the chicken.
Two bones.
Chicken legs sit on hot rice --
An iron pan decorated with bright carrots and zucchini slices, smoked and crispy.
The roast chicken was smothered by a thick sauce that once again appeared in front of gochujang.
It was easy, it was our favorite dish in the evening and it has been calling me back since then.
Throughout the course of our meal, our waiters often but do not disturb us;
My Cup was always full but I never noticed it was full.
Considering that the restaurant has only been open for a few weeks, Zhang has done a good job in winning the favor of hungry diners in the city, including this one.
Japanese and Korean cuisine: 11212 Jasper Avenue.
Time: Monday to Friday, 11m. to 3 p. m. and 5 p. m. – 10 p. m. ; Saturday 5 p. m. to 10 p. m. ;
At SundaysInfo: 780-closed421-8281 or jangyeg.