If you hadn’t yet tried the traditional Korean cuisine at the Honey Pig Korean BBQ Restaurant, you’ll get your chance at the Taste of Annandale.
The Honey Pig, at 7220-C Columbia Pike, is celebrating its 10th anniversary this year. It specializes authentic meals with lots of courses, including meat cooked at the table, rice, noodles, soup, and multiple side dishes.
The Annandale restaurant was the first one in the family-owned chain founded by Micky Kim. There are also Honey Pigs in Centreville, Va.; Germantown and Ellicot City, Md.; and Taipei City, Taiwan. A sixth location is set to open in Rockville, Md., in spring 2018.
“It’s an authentic Korean restaurant with the mood and feel of a restaurant you would find in Seoul,” says Marketing Director Hanna Kuark, the niece of Kim and daughter of Honey Pig CEO June Kuark.
“Korean barbeque is all about the full experience,” she says. The most popular dishes are pork belly, beef ribs, and pork ribs. The menu also features seasonal items, such as a hot soup with locally sourced vegetables for autumn.
Honey Pig has stayed successful because of the involvement and control exercised by the family, Kuark says, noting that her mother makes the sauces.
What sets Honey Pig apart from the other Korean restaurants in Annandale is the quality of the food, she says. “We don’t have an all-you-can-eat buffet because we don’t want to compromise the quality.” The menu does have a new option allowing diners to try a little bit of everything.
Portions tend to be large, so “it’s all about sharing,” she says. Honey Pig offers “a communal dining experience where you’re connecting with the person you’re sharing a meal with.”
Honey Pig appreciates the opportunity to participate in the Taste of Annandale, she says, because “we really want to be part of the Annandale community.
The restaurant will debut a new concept, “Honey Cup,” at the Taste of Annandale. It’s a fast-casual version of Honey Pig, where diners can mix and match ingredients.
The restaurant has a new private party room in the back that can seat up to 60 people. The Honey Pig is open 24 hours a day in the summer; during the rest of the year it’s open until 4 a.m. on weekends and 2 a.m. on weekdays.
“Our number-one priority is the customer experience of Korean cuisine,” Kuark says. “If you’ve never tried Korean food before, you won’t feel out of place. We’ll help you expand your dining experience.”