Hoban Korean Restaurant in Eagan, Minnesota

Quote of the Concept
The best way to experience Korean food is to come in and try for yourself! Hoban web pages

Make a Smilebox scrapbook

The scrap book tells the success story of the wonderful visit we had to Hoban Korean Restaurant. We all will return many times in the future. Besides delightful food, the service was attentive and the ambiance engaging. Our table was ready for us when we arrived and set with beautiful metal chop sticks.  Over our three hour stay the restaurant was busy, but not overly crowded, with all generations of guests.  Eight young adult Korean American girlfriends celebrating a birthday at the table next to us added to our enjoyment.  At all times we could converse and hear each other.

Before you go be sure to visit their web pages and peruse the menu which has tempting photographs of each choice if you mouse over the text.   That overview helps to clarify questions to ask when ordering.  Our servers were instructive and guided us well between choices on the menu and shared information about the food when serving it.  When we asked advice of one young man, he would explain, "In my country..."  Because we are as interested in learning about the food culture of Korea, as dining well, his candor and coaching increased an already positive evening.  The freshness of the food, the wonderful favors, generous portions, and reasonable prices all added to our positive dining experience.

Subo (Pan- Asian mostly Filipino cusine)

Quote of the Concept
Sabotage’, from the French language, meaning to deliberately destroy. ‘Subo’, from the Tagalog language of the Philippenes, meaning to feed. By combining these two words I like to call your dining with us a deliberate feeding. With my background growing up in my filipino home under the comfort of my mother’s cooking, and my formal french training under great chefs from the west coast to the east coast, I blend the two experiences to create a uniquely energetic dining experience. Neil Guillen, Chef

Earlier I wrote about finding great restaurants on references from friends; what follows is good example of how folks who love to eat and to celebrate cultures network.  Gary King, a friend from the Philippine Scholars program wrote the following unsolicited message; it is shared with his permission. 

Friend,
Subo at 89 South 10th Street, between Nicollet and Marquette.  
Glen and I and Joe and Rose ate dinner last night at a “soft” opening of the newest Minnapolis restaurant, SUBO = “to feed”, and it was super.  Not only because our son Geoff is the sous chef, and because the top chef Neil is Filipino, but also because it was a happy, friendly, charming place, with amazing food.

They offer Pan-Asian food, mostly Filipino.  We had Sinigang soup with shrimp and mussels, chicken adobo, lumpia Shanghai, green papaya salad, garlic fried rice, sweet pork sausage (candy pork), breaded tilapia (nearly like coconut shrimp), lechon Kawali, and then three desert sampler with turon wrapped in banana leaves, with a mango sauce, a chocolate mousse, and coconut crème broulee with lemon grass.  (Six people, $80)

Fantastic food.

Some of their description:  Subo is a dynamic new restaurant with fresh and friendly service that welcomes adventure, culture and a sense of style.  Our chef, Neil Guillen, brings his Filipino background along with his classical French technique to deliver a unique food experience.  Located in downtown Minneapolis, Subo offers great ingredients prepared on small plates meant to be shared.

They have about 25 dishes.  Each plate costs $5 to $7.  If each person in your party orders two plates, you have a great meal, and not too expensive.  They can compete with fast food downtown, since their plates are quick to be served.  ALL THINGS ARE COOKED FRESH, ON SITE!

Today, it is now open for lunch and dinner, all days but Sunday and major holidays.  Lots of meters on the streets, free after 6 PM.  You might arrange for a private party, especially brunch, in the future.

Call  612-886-2377 for reservations.  Host Ian and manager Johann will treat you well, especially if you say the Kings sent you!   Ask if Geoff is on duty.   They have many details about the concept of the restaurant, the foods, the cultures.  They love to talk about it:  and show it!!!!

The cuisine is amazing!!!
Happy dining!

Gary

Geoff King is sous chef, and he studied at NECI, the New England Culinary Arts Institute Geoffrey@suboexperience.com 
Neil Guillen is the head chef.  He studied at the CIA  Culinary Arts Institute in New York City.
The manager, who is from France and very suave is Johann:  johann@suboexperience.com

Dining Clubs and Chosing Ethnic Restaurants

Quote of the Concept
Well, I look at it like this: When you go to a restaurant, the less you know about what happens in the kitchen, the more you enjoy your meal. Jeffrey Wright

Eating Out as a Dinner Club:  We take turns finding an entrepreneurial restaurant that offers both a new cuisine and location experience.  We look for ethnic, locally owned restaurants in the St. Paul/Minneapolis area. Surprisingly  internet searches haven't been helpful in locating restaurants. The most effective hunt and peek strategies have been the oldest.  What we see is what we get and word of mouth.  Our recommendations are:

1. look in small out of the way suburban strip malls
2. look in out of the way city streets
3. look on 'eat streets' in changing neighborhoods
4. get recommendations from friends and coworkers
5. read your local neighborhood papers ( Sun Sailor and Minneapolis Star Tribune Taste  reviews work for us)
6. take advantage of food market news such as Lakewinds Natural Foods newsletter.

One couple takes the responsibility for choosing the restaurant and makes reservations. It's evolved  that someone volunteers after we talk over potential choices at the end of a dinner.  We leave trusting that where ever we go will be a "mini vacation" and an adventure.  Once a potential restaurant is found, the Internet has been great to take a virtual tour at the restaurant's web site and peruse reviews, menu, and price; we stick to moderate price range restaurants.   When reservations are finalized, links are emailed so we can preview the evening and if we are in the mood read about the country and cuisine.