Bari Bari

£10 - £19 / Korean, Vegetarian

24 White Church Ln, London

Opening hours

11:30AM-11PM

Sunday Closed
Monday 11:30AM-11PM
Tuesday 11:30AM-11PM
Wednesday 11:30AM-11PM
Thursday 11:30AM-11PM
Friday 11:30AM-11PM
Saturday 11:30AM-11PM

Exquisite Korean Flavors and Friendly Service

Stepping into Bari Bari is akin to a vibrant welcome embrace from Korea itself. The bustling energy of the room, filled with eager diners, sets the stage for a diverse culinary experience reflecting authentic Korean cuisine. With tantalizing aromas and lively sounds of sizzling plates wafting through the air, one cannot help but feel captivated by the sensory delights awaiting your indulgence. Despite the popularity causing some delay in seating, it all seems worthwhile when you've been welcomed warmly by the staff, who are attentive and eager to share their own menu recommendations and personal stories with you. The menu extensive, offers an array of classic dishes such as kimchi stew, which bursts with fiery flavors, and beef bulgogi, encapsulating sweet, savory goodness.

The jewel of Bari Bari’s offerings is undeniably the Korean BBQ - an interactive ensemble that encourages diners to participate in the art of Korean cooking, yielding glorious bites that are succulent and intensely flavored. One feels particularly enchanted by specialties such as the seafood soft tofu stew, which has won comparisons to beloved versions found back in Bukchang-dong. Whether it's the charm exuded by the owners or the nostalgic hint of home in kimchi pancakes, Bari Bari shines in its intention and execution. Yet, amid the effusive praise, a few service-related hiccups are discerned—sprinkles of oversight such as service charge tills or unwelcome wait times come to fore but fail to eclipse the profound welcoming atmosphere curated by both food and people. For enthusiasts of cultural tastes laid on an ensemble theater where service acts as paean to food's authentic pleasures, Bari Bari remains a highly recommended escape into Korea atop London cobbles. — Nigel Gourmet