TAAN Korean Steakhouse in The Five
[Pork-free] TAAN Korean Steakhouse is the newest addition to the culinary collective at The Five @ KDP in Damansara Heights.
With 15 years of experience of operating a Korean BBQ joint in KL, the owners of TAAN offer a modern Korean BBQ experience here with its spacious industrial-inspired interior and choice cuts of Aussie and Japanese Wagyu beef for the grill.
TAAN Korean Steakhouse in Bukit Damansara
TAAN Korean Steakhouse is located on the top floor of The Five @ KPD.
Newly opened in September, TAAN shares the same floor with Kocco Rooster Bistro which serves chimaek (classic combo of Korean fried chicken and beer!).
TAAN offers premium Wagyu and Angus beef for its barbeque – with MB7+ grade for its Australian tenderloin and ribeye and A5 grade Japanese Wagyu cuts. Prime US Black Angus beef and Aussie lamb are served here as well.
Aside from meat, TAAN also serves Wagyu Kimchi Fried Rice on a hot plate (RM43), Tteokbokki (RM30), Doenjang and Gochujang stew (RM35 each).
Combo sets from RM355 onwards
TAAN offers three combo sets featuring either Aussie (RM395), Japanese (RM395), or US (RM355) beef that can be shared for two.
Asdifde from the choice meat cuts, each set comes with Scallop and Oyster Mushroom (RM15), Jorang Ttukkochi (RM12), Volcano Steam Egg (RM18), Taan Finger Rice (RM15) and Soup.
Japanese combo set
We opted for the Japanese Combo set since it features 100g of marinated brisket, 110g of chuck tender, and 100g of oyster blade.
Let’s start with the side dishes.
Among the various starters, we enjoyed the Potato Cake the most. The texture was like a combo of mashed potato and begedil, with a lovely char on top.
The Jorang Ttukkochi (grilled rice cakes with sweet chilli sauce on skewers) was quite appetizing too – the rice cake was nice and tender, with a lovely glaze of sweet-spicy sauce.
The Volcano Steamed Egg was also adequately light and fluffy, with just the right hint of stock as the base flavour.
Wagyu chuck tender and oyster blade
Service here is prompt and efficient. The three cuts of beef were proficiently cooked on the grill to yield the best texture and flavour.
Among the three cuts, our favourite was probably the chuck tender for its beefier but still tender bite.
The last time we had chuck flap tail was at Majang market in Seoul, where we tried the special Hanwoo beef (see our post here).
We found the oyster blade to be more tender and juicier due to a more generous marbling between the meat.
Get a little dippity dip with the beef
These two cuts can eaten with a dip of salt, wasabi, gochujang paste, or mustard.
But the best way to enjoy this was to dip it into the pickled onion side dish, and pair it with the Taan Finger Rice (see our video in the Instagram post below).
The nutty and starchy finger rice worked well with the tangy onions and fatty beef cuts.
The marinated brisket was quite flavourful and best enjoyed on its own, in our view.
Doenjang-jjigae is nice
We were quite surprised by the Doenjang-jjigae (RM35) as it tasted close to how we cook it at home – rich and robust with lots of doenjang paste used!
Like any good stew, this one has lots of tofu, zucchini, and other ingredients for a hearty meal.
Summary
The BBQ meal was best enjoyed with Makgeolli (Korean rice wine). We had the original (RM38 for a bottle enough to share for four pax) but TAAN may soon offer Lemon and Raspberry flavours in the future. Soju and beer are also served here.
Overall, we enjoyed our meal here.
TAAN Korean Steakhouse
Address: E-3-01, Aras 3, Block E, The Five, Kompleks Pejabat Damansara, 49, Jalan Dungun, Bukit Damansara, 50490 Kuala Lumpur
Hours: 5pm-10pm (Closed on Mondays)
Phone: +60 17-428 5830
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