AMS sampled a meat feast supreme on a visit to Korean and Japanese barbecue, Yee Hwa The Place.

We walked into Yee Hwa The Place Restaurant & Lounge, at Millennium Place Doha, on a Sunday afternoon, drawn by the idea of unlimited sushi and Korean barbecue. The entrance set the tone with walls lined in bamboo and two carved wooden figures standing like quiet greeters. These elements gave the restaurant a touch of character and a hint of playfulness.

Inside, the restaurant was packed with diners. Everyone was busy grilling meat or chatting inside American-style booths. Each one was fitted with its own hot plate and had a ‘chimney’ over the top to extract the smoke. A large open kitchen sat at the far end of the dining room where chefs were busy preparing fresh trays of meat and sushi. The room exuded a comfortable kind of energy that made us feel immediately at ease.

Understanding Korean BBQ

Korean BBQ is, after all, a very relaxed affair. Think of it like a family barbecue – only indoors. Thin slices of marinated beef, chicken and vegetables arrive at your table and it becomes your job to sear, sizzle and season them anyway you want. The idea is to eat slowly, building each bite as you go. You can roll the beef into crisp lettuce with sauce and kimchi or devour it hot off the grill. It’s social, interactive and entirely customisable.

The Sushi Experience

Before getting stuck into the sushi, we helped ourselves to some of the accompaniments on offer, including steamed rice, miso soup, a couple of spicy and BBQ dipping sauces, crisp green salad, seaweed and tangy kimchi. They gave us a nice base and something refreshing between bites.

We started with shrimp and crab stick nigiri. Plump, sweet shrimp with a satisfying bite and soft, slightly salty crab stick, both on lightly seasoned rice. Next, came cool and silky slices of salmon and tuna sashimi. The salmon was buttery and the tuna clean and lean, perfect with a touch of wasabi and soy.

The Main Event

The barbecue spread that arrived next was a real standout and we wasted no time getting stuck in. Our table was overflowing with plates and plates of meat, all ready to grill. We started with the beef. The Chadolbagi, thin slices of brisket, cooked in no time. We preferred them crispy at the edges but tender and juicy in the body. Plucking them straight off the grill and dabbing them in barbecue sauce, they disappeared almost as fast as we could cook them.

The ribeye options offered one delicious variation after another. The Deung Shim, marinated in sweet-savoury Kalbi sauce, had a glossy, caramelised crust and a bold, satisfying chew. Then there was the Joomuluck version, its house marinade giving off a slightly peppery warmth and a fragrant depth that lingered between bites. The miso steak had a softer touch – earthy, mellow, and just sweet enough to balance the savouriness. The miso seemed to tenderise the ribeye as it cooked, making each mouthful lush and buttery.

The Seng Deung Shim was the purist’s choice. It was fresh, unmarinated ribeye that let the flavour of the meat take centre stage. Lightly grilled and sprinkled with a bit of salt, it was juicy, cleantasting and deeply satisfying. The Woo Sam Gyub, another cut of brisket, was more robust. It had a slightly smoky flavour and a fatty texture that kept it moist and flavour packed. Finally, the Yakiniku steak was sweet and delicate. The Japanese-inspired sauce had caramelised beautifully and each slice was glossy and sticky.

At this point, we’d consumed enough protein to make a competitive bodybuilder blush, so we decided to take a break. We set down our chopsticks and soaked in the atmosphere around us. By now, the place was really filling up. Large groups of friends and coworkers had started to arrive, gathering around the booths and grills, clearly enjoying a relaxed evening out early in the week. People were laughing and having a fun time and the staff kept the good times rolling with a steady stream of fresh dishes.

Although we were incredibly full, we had to find some space to sample the chicken dishes. Dak Bulgogi brought a nice hit of heat, spicy but not overpowering, with juicy slices that soaked up the Korean marinade. The Tori Miso was mild and savoury, with a mellow sweetness, while the Tori Shoyu, marinated in soy, turned beautifully golden on the grill with a crisp edge and a rich umami depth.

Each cut brought something different to the table. We enjoyed sweet, spicy, smoky and buttery flavours. We had great fun trying them all, grilling at our own pace and trying different combinations along the way.

Atmosphere and Service

The servers were always on hand, clearing away plates and offering more of what we enjoyed. One thoughtful touch was our server quietly changing the grill plate not once but three times during the meal to keep the smoke down and the flavours clean.

But above everything, it was the barbecue selection that made the biggest impression. Each cut had its own texture and taste and we were able to cook it just the way we liked. This Sunday buffet was all about variety, quality and hands-on fun. We left full, satisfied and already planning a return visit.✤

GO: CALL 3322 9898 FOR MORE INFORMATION OR TO MAKE A BOOKING.