Baroo

The Baroo dish known as Asian Fever consists of Amira basmati rice, southeast Asian inspired housemade mix, lemongrass and coconut foam with sake lees, crispy shrimp chips, heirloom cherry tomatoes and lime supreme.

Located at 5706 Santa Monica Blvd., Baroo is a minimalist space with communal seating and Korean American dishes, kombucha and other fermented fare.

Gim (seaweed) with Job’s tears, Kamut, Farro grains seasoned with amajuke, assorted seaweed compote with shiitake and tofu, nasturtium, nori chip, mixed berries, wasabi daikon, lime onion jalapeno pickle.

Celeriac is a handmade pasta dish with celery roots, celery crudite with pickled mustard seeds, celery ash, crispy Jerusalem artichoke and edible flowers.

Owner-chef Kwang Uh plating the Kimchi fried rice. Uh is interested in combining natural ingredients and fermentation techniques to create some of the restaurant’s flavorful morsels.

Uh ferments his ingredients on a shelf that sits in the restaurant.

Fermented ingredients, including lemons, plums, cherries, wait to be used in a dish.

Fermented ingredients wait to be used in a dish.

Baroo’s Ragu Style dish is made up of spicy faux oxtail ragu, tendon puff, gremolata with heirloom cherry tomatoes, krout powder and 3-year aged parmagiano reggiano.

Customers are served at Baroo.

Uh puts the finishing touch on a bowl of kimchi fried rice.

Kimchi fried rice includes pineapple fermented kimchi, amira basmati rice, sous vide egg, gremolata, pineapple jalapeno salsa, purple potato chips, roasted seaweed, toasted buckwheat, quinoa and micro greens.

Bibim Salad consists of assorted grains with oat, quinoa and bulgur, vegetable crudite with fennel, celery, asparagus, baby radish, heirloom, toasted pumpkin seeds, toasted sunflower seeds, gochujang, san marzano dressing, herbs coulis, passion fruit powder, baby kale and Asian pear.

The passion fruit tart is made with vanilla bean tart, passion fruit curd, macha yuzu chiffon and elderflower meringue.

Another look at the fermented ingredients shelf at Baroo.

Fermented ingredients wait to be used in a dish.