Table sodam

Now, the determined Korean immigrant works night and day in a kitchen following that dream. And that was before the pandemic, which stopped and restarted his dream several times over the course of two years. But Nam is a survivor and, with the help of his wife, Sunghwa Lee, table sodam well as some loyal patrons, many of them his fellow business owners in Old Ottawa South, he managed to keep the lights on and remain in business through the uncertainty. Nam on a plate Asked to produce a dish that represents himself and his approach to cooking, table sodam, Nam presents a traditional Korean tray of food, table sodam.

Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. Table Sodam Bank St. Table 85 Bronson Ave. When Sean Kunwoo Nam came from Korea to Ottawa in as a student, he had no intention of opening a restaurant. But some things, it seems, are inevitable.

Table sodam

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The multitude of Ottawa restaurants boasting top-tier Asian cuisines is rich and plentiful, even outside the Somerset Street Chinatown area. Korean food is no exception. Table Sodam proves it, case and point. Tucked in among the numerous businesses on Bank Street in Old Ottawa South, this small establishment, with no more than eight tables and a kitchen, delivers out-of-this-world flavours, generous portions, and outstanding service, all centred around modern Korean dishes. When a table becomes available, the extremely friendly staff — seriously, it seems the people working here genuinely LOVE what they do — guide you to it. The menu is the perfect size. It may be controversial, but I think too many items on a menu is confusing and leads me to believe that the food will not be very good. However, the structure of about ten main dishes and a few side choices is a sweet spot that gave me confidence in Table Sodam.

Table sodam

Those who have been reading this blog probably are aware that I am a huge fan of Korean food. This is a relatively new restaurant in Old Ottawa South. They started as a catering business called Table 85 on Bronson Avenue. They now have a cozy eat-in space on Bank Street. When we first visited this restaurant around one year ago, there was not too much of a wait. Now they do have a waitlist but still not very long compared to the busy Alirang. This is a lovely option in the winter as we can just wait in the car instead of outside in the cold. Our drink of choice is usually some plain soju which always goes well with hot and spicy Korean food. I like that the meals here are served as a meal set. Usually it is a main dish with rice, soup and side dishes.

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Nam, who is 42 and has three sons with his wife, said he can work long shifts of 16 or even 20 hours between both restaurants, beginning at Table 85 because its larger kitchen is better for prep. Then, he embarked on his culinary career, first working as a baker and then joining the kitchen at the Lotte Hotel. Recipes, stories, giveaways and more. But Nam is a survivor and, with the help of his wife, Sunghwa Lee, as well as some loyal patrons, many of them his fellow business owners in Old Ottawa South, he managed to keep the lights on and remain in business through the uncertainty. Because my training was Cordon Bleu, I would cook steak, pasta and salad. Read Next. But some things, it seems, are inevitable. Nam, who had cooked in Korea before arriving here, now has not one but two restaurants in Ottawa that specialize in Korean-style chicken and other dishes of his homeland. But after letting friends and family know they had Korean food on the menu, all of their customers started gravitating to those dishes and soon they had an evening crowd frequenting their humble cafeteria-like venue. The road to Sodam Nam was born in Seoul and went to culinary school there in , learning traditional Korean cooking immediately upon graduation from high school. Edible Ottawa Instagram see more edibleottawa. Postmedia is committed to maintaining a lively but civil forum for discussion and encourage all readers to share their views on our articles. His job was full-time, with good benefits, but he wanted to work for himself and share his culture with Ottawans. Reviews and recommendations are unbiased and products are independently selected. When the twins turned six, Lee finished her business studies in accounting at Algonquin College, allowing her to do the bookkeeping for the restaurant.

Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page.

Thanks to a Centretown shuffle, nine-decades-old Wallack's arts stores find a new lease on life. At 83, his father is still working, as the superintendent of a building in Seoul. Skip to main content. The couple ran both places for a year, with Nam working to hour days and formally closed Table 85 in February to concentrate on Table Sodam. The fried chicken dishes with the non-Korean sides are the most popular items on the menu, though Korean customers gravitate more toward the traditional offerings, such as bibimbap and bulgogi. He last saw his mother when she visited Ottawa five years ago. By this point, he had met his wife, who wanted to learn English and, because her sister was studying English in Ottawa, she chose to come here, too. Houle: Yes, you should be angry about homeless encampments. Create an Account Sign in. He knows how to cook Korean food, and with his extensive French training, he also knows how to cook plenty of other cuisines. Nam, who is 42 and has three sons with his wife, said he can work long shifts of 16 or even 20 hours between both restaurants, beginning at Table 85 because its larger kitchen is better for prep. And he was raised by hard workers.