HAN restaurant & bar is the premier Korean fine dining experience in Surrey where you can enjoy the best in contemporary Korean cuisine, meet with friends at the cosmopolitan cocktail bar, and enjoy state-of-the-art karaoke entertainment in one of 6 exclusive VIP rooms designed to give guests the ultimate karaoke experience.
HAN is situated in the heart of New Malden less than a minute’s walk from the train station in the ground floor of the Apex Tower. Since 2008 the concept of the restaurant has been to deliver an authentic taste of Korea within authentically designed traditional restaurant. Four beautiful traditional Korean pavilions, or Jeong Ja, made from wood and stone create a warm stylish dining area where you can to sit, relax and enjoy your meals. The style of the restaurant floor illustrates Korean’s love of nature through the integration of natural materials.
Han has a loyal local Korean following and is renowned as the place to go for a late night drink and Karaoke night with friends and family.
Han is also established as the perfect destination for Hen nights, Stag do’s and birthday celebrations, with a variety of private rooms available for hire for small, medium or large groups from as little as 8 to as many as 80 people. The entire venue can also be hired in advance for up to 150 guests.
As well as enjoying a true taste of Korea which includes traditional barbecue dishes, delicious hot pots and Yakitori, skewered and grilled vegetables and meats, hidden away in the upper and lower levels of the complex are Han’s six outstanding Karaoke Rooms offering guests with a spectacular choice of designed rooms with microphones, superb sound systems and disco lights, that can be hired for groups of up to 8, 20, or 30, and there is even a VIP room available on the first floor where 50 to 80 guests can sing the night away with an inexhaustible selection of over 30,000 songs from a regularly updated playlist.
The bar is a modern metropolitan hang out with an exciting cocktail menu, fine wines, beers, ciders and shots and the modern style blends effortlessly with the traditional Jeong Ja restaurant space and the boutique city bar with polished wood and red leather creating a London atmosphere without the need of having to venture up town in search of a quality cocktail lounge.
East meets West at Han Karaoke Rooms, Cocktail Bar and authentic Korean restaurant, book online now at HanUKHan@hotmail.com
Bulgogi is a Korean dish that usually consists of marinated barbecued beef, although chicken or pork may also be used.
Bulgogi is traditionally grilled, but pan-cooking is common as well. Whole cloves of garlic, sliced onions and chopped green peppers are often grilled or fried with the meat. This dish is sometimes served with a side of lettuce or other leafy vegetable, which is used to wrap a slice of cooked meat, often along with a dab of ssamjang, or other side dishes, and then eaten as a whole. Bulgogi is believed to have originated during the Goguryeo era (37 BC–668 AD) when it was originally called maekjeok, with the beef being grilled on a skewer. It was called neobiani, meaning “thinly spread” meat, in the Joseon Dynasty and was traditionally prepared especially for the wealthy and the nobility class.
Asparagus has been used from early times as a vegetable and medicine, owing to its delicate flavour and diuretic properties. There is a recipe for cooking asparagus in the oldest surviving book of recipes, Apicius’s third century AD De re coquinaria, Book III. It was cultivated by the ancient Egyptians, Greeks and Romans, who ate it fresh when in season and dried the vegetable for use in winter. Asparagus is pictured on an Egyptian frieze dating to 3000 BC.
It lost its popularity in the Middle Ages, but returned to favour in the seventeenth century. France’s Louis XIV had special greenhouses built for growing it.
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It has long been popular in North America and Europe, where it is stereotypically considered a component of standard Chinese cuisine. It does in fact originate from China, and is now also used in some American (including American Chinese cuisine) and European cuisines. Some authors say that the original sweet and sour came from the Chinese province of Hunan, but the sauce in this area is a weak vinegar and sugar mixture not resembling what most people, including the Chinese, would call sweet and sour. Many places in China use a sweet and sour sauce as a dipping sauce for fish and meat, rather than in cooking as is commonly found in westernized Chinese cuisine.
Sweet and sour sauce is known by many Chinese, particularly those in rural areas of north-east China, as ‘the people’s sauce’.
Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled in a sweet soy sauce marinade (tare in Japanese). Teriyaki is served in most modern Japanese cuisines.
Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while meat – chicken, pork, lamb and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak and meatball. The word teriyaki derives from the noun teri, which refers to a shine or luster given by the sugar content in the tare, and yaki, which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times before and during cooking.
The tare is traditionally made by mixing and heating soy sauce, sake or mirin, and sugar or honey. The sauce is boiled and reduced to the desired thickness, then used to marinate meat which is then grilled or broiled. Sometimes ginger is added, and the final dish may be garnished with green onions.The oldest references to kimchi can be found from 2600 to 3000 years ago. The first text-written evidence of its existence can be found in the first Chinese poetry book, Shi Jing. In this book, kimchi was referred to as jeo. The term ji was used until the pre-modern terms chimchae, dimchae, and timchae were adopted in the period of the Three Kingdoms of Korea. The word then was modified into jimchi, and is currently kimchi.
A skewer is a thin metal or wood stick used to hold pieces of food together. They are used while grilling or roasting meats, and in other culinary applications.
Metal skewers are typically stainless steel and will have a pointed tip on one end and a grip of some kind on the other end for ease of removing the food. When grilling, wooden skewers must be soaked to avoid burning. Wooden skewers are often made from bamboo; however, other woods may be used. Small, often decorative, skewers of glass, metal, wood or bamboo known as “olive picks” are used for garnishes on cocktails and other alcoholic beverages.
Many types of snack food are sold and served “on a stick” or skewer, especially at outdoor markets, fairs, and sidewalk or roadside stands.
Kimchi, also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with varied seasonings. Kimchi may also refer to unfermented vegetable dishes. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber. It is the most common banchan, or side dish, in Korean cuisine. Kimchi is also a main ingredient for many popular Korean dishes such as kimchi pancake, kimchi stew, kimchi soup, and kimchi fried rice. The oldest references to kimchi can be found from 2600 to 3000 years ago. The first text-written evidence of its existence can be found in the first Chinese poetry book, Shi Jing. In this book, kimchi was referred to as jeo. The term ji was used until the pre-modern terms chimchae, dimchae, and timchae were adopted in the period of the Three Kingdoms of Korea. The word then was modified into jimchi, and is currently kimchi.
Mackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae. They may be found in all tropical and temperate seas. Most live offshore in the oceanic environment but a few, like the Spanish mackerel (Scomberomorus maculatus), enter bays and can be caught near bridges and piers. Common features of mackerel are a slim, cylindrical shape (as opposed to the tunas which are deeper bodied) and numerous finlets on the dorsal and ventral sides behind the dorsal and anal fins. The scales are extremely small, if present. A female mackerel lays about one million eggs at a time.
In the United Kingdom, the word “prawn” is more common on menus than “shrimp”; while the opposite is the case in North America. The term “prawn” is also loosely used to describe any large shrimp, especially those that come 15 (or fewer) to the pound (such as “king prawns”, yet sometimes known as “jumbo shrimp”). Australia and some other Commonwealth nations follow this British usage to an even greater extent, using the word “prawn” almost exclusively. When Australian comedian Paul Hogan used the phrase, “I’ll slip an extra shrimp on the barbie for you” in an American television advertisement, it was intended to make what he was saying easier for his American audience to understand, and was thus a deliberate distortion of what an Australian would typically say.
Dumplings are cooked balls of dough. They are based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may be sweet or spicy. They can be eaten by themselves, in soups or stews, with gravy, or in any other way. While some dumplings resemble solid water boiled doughs, such as gnocchi, others such as wontons resemble meatballs with a thin dough covering. Korean dumplings are called “mandu”. They are typically filled with a mixture of ingredients, including ground pork, kimchi, vegetables, cellophane noodles, but there are very many variations. Mandu can be steamed, fried, or boiled. The dumplings can also be used to make a soup called mandu guk (soup).