Until Banchan, Karachi diners dismissed live Korean barbecue (BBQ) as a gimmick. People would line up at every new place claiming to have a Korean menu, only to lose interest almost immediately, as if the excitement had never been real. The only appeal, it seemed, was its newness and the curiosity people had for it, thanks to K-dramas, but it was never enough to earn loyalty.

Banchan, a restaurant that quietly opened right next to BBQ Tonight — another beloved eatery in the city — changed all of that.

BANCHAN

When it started to offer Korean BBQ on its menu, it did so without fanfare. People discovered it by “stumbling upon” it. For a long time, people did not even post it on their Instagram. Then word spread fast — and suddenly Banchan was running on back-to-back reservations. You could not even go on a random Tuesday and find a table. It was packed like every day was a weekend.

At its core, it offered a live meat-grilling experience. If a hotpot lets you cook ingredients in a bubbling broth at your own table, Korean BBQ lets you cook marinated meat over a grill — also at your table.

For years, live East Asian BBQ in Karachi was a novelty that couldn’t hold its audience. The question used to be: why would I pay to cook my own food? Nobody’s asking that anymore

What makes it exciting is all the side dishes that accompany it — known as banchan in Korean cuisine. You get pickled radish, kimchi, a dipping sauce and a host of other pickled vegetables that brighten up your table because the fermentation process sharpens their colour.

When Banchan did Korean BBQ, it really worked on helping people understand what it was offering, unlike the restaurants that had tried and failed before it. So, it did not just draw the curious diner who had watched a K-drama but also those who like to have good food in Karachi.

The social media posts on their page remained minimal but they trained their servers to almost be intuitive with their service. You could do the barbecue yourself if you wanted, but the servers knew when to step in — and they cooked the meat exactly right, every time.

And just as the meat would start to grill, the sides would fly out from the kitchen effortlessly, covering your entire table — so there was just enough room to eat. Conversation could wait.

A big thing in our city is trust. Can diners count on a place to deliver the same food experience over several visits? For Banchan, consistency never seemed to be in question.

And now that the city had warmed up to the idea of live East Asian BBQ, it was inevitable that another place would follow.

KAOROU

That place was KaoRou.

KaoRou is a restaurant that opened on Khayaban-i-Nishat in DHA Phase VI. It offers live BBQ and a variety of pickled sides to go with it.

The difference? KaoRou’s take is inspired from North Chinese cuisine rather than Korean.

The marination of the meat and the sides is where you can spot a variance. In the North Chinese take, the marinade leans towards cumin-heavy savoury notes, while in Korean BBQ, the meat tends to be sweet-savoury. The sides in Korean BBQ are numerous and included in the meat order but, in North Chinese BBQ, they have to be ordered separately.

KaoRou is also designed to be more spacious, so it never gives off the “packed” feeling that Banchan does. It spans two floors, offers private dining rooms and features a “dipping sauce” station that lets you assemble your own customised sauce to go with your BBQ order. The station consists of many medium-sized golden bowls, which contain ingredients such as peanut sauce, chilli oil, oyster sauce, green onions, sesame seeds, minced garlic and more that you can add to a small container, in whatever quantities you like, to make your own sauce.

While Banchan has become a trusted fixture that people readily recommend to visitors, KaoRou is yet to earn that same trust.

But one thing is for certain — the concept of live BBQ is no longer seen as a sham. There are fewer murmurs of “Why would I pay to cook my own food?” and a greater excitement for trying things that seem unfamiliar.

Banchan’s appetisers — corn tempura among them — have converted even the most sceptical diner. Similarly, KaoRou’s cheesy corn, pickled eggplants, boiled peanuts and pickled garlic have found their own following.

When it comes to dessert, Banchan has kept the menu familiar, with tiramisu and chocolate mousse. KaoRou’s dessert menu ventures into a chilled fruit and sago pudding that goes much better with the meat heavy dinner.

It seems like the initial reluctance to live BBQ has paved the way for the concept to exist in a more refined format — where it meets customers’ expectations of quality of food and a dining experience but without compromising authenticity.

People are no longer lamenting, “Oh no, another live BBQ place in Karachi.” They are finally thinking: What’s next?

The reviewer is a food writer and a digital content creator. Instagram: @GirlGottaEat

Published in Dawn, EOS, May 10th, 2026