Food – Korean – DanielFoodDiary.com

Good news for Korean fishcake lovers.

Samjin Amook 삼진어묵, which is the NUMBER 1 Korean Fishcake brand, has opened its first and only international outlet in Singapore.

Started in 1953 at Busan’s Yeong-Do Bong-Nae Traditional Market, Samjin Amook with a history of 65 years, boosts of a total of 20 outlets in South Korea as of now.

The brand specialises in “amook” which is “fishcake” in Korean, a popular Korean food made from minced fish.

Located at basement 4 at ION Orchard (right beside BAKE Cheesetart), Samjin Amook have adopted its signature “bakery-style” concept for its first Singapore outpost.

That means you can pick and select your favourite fishcakes displayed on the shelves. Let the sight and aroma lead your way.

The fish cakes are hand-made freshly daily, with majority of the ingredients such as the amook and fresh produce used directly imported from South Korea,.

That is why no two amooks are exactly the same.

Here’s how the system works: the labels on display are categorised into Spicy (Red colour) and Non-spicy (White colour) so kids and non-spicy lovers can get to enjoy them.

Each piece cost between $1.20 – $5.50 which is inexpensive, and makes a convenient takeaway snack.

Coming in various shapes, sizes and flavours with a total of 40 different types of fishcakes here are the Top 10 Bestsellers for your consideration:

Amook Croquette ($2.30)
The bestseller in South Korea.

I can understand why this item is so popular, given its appetising looks and tempting fillings.

The croquettes were first coated with amook then breadcrumbs before deep-frying to a golden-brown shade – crisp on the outside, juicy on the inside.

The Croquette came in 6 different flavours, individually packed with a takeaway box for purchase of 6 or more, and they included Curry, Chili Pepper (Spicy), Sweet Potato, Potato, Cheese and Shrimp.

Biting into crispy deep-fried bread crumbs exterior revealed a layer of soft amook, encasing all the different ingredients.

The Chili Pepper Amook Croquette ($2.30) was my favourite, with bits of minced Chili Pepper fillings that gave the piece an additional bite and slightly spicy kick.

For the cheese lovers, the Cheese Amook Croquette ($2.30) is worth a mention. Filled with stringy mozzarella and cheddar cheese that stretched when eaten hot, every bite was as satisfying.

Another interesting flavour was the Sweet Potato Amook Croquette ($2.30) which would be sweet in nature. The balance of sweetness from the sweet potato and savoury from the amook was just right.

Fried Chili Pepper ($3.50)
While this looked huge and spicy, it was not as intimidating as it appeared.

With amook stuffed both into and around the full length of the Korean Green Chili Pepper, you get a alternating contrast of varied textures.

This Chilli Pepper was specially sourced and imported from South Korea, stuffed with ingredients of amook, prawns, mushrooms, carrots and onions.

It resembled the green chili from our local version of Yong Tau Foo, except that it was bigger, longer and deep-fried. A manageable level of spiciness.

Goblin’s Mace ($3.50)
Does Gong Yoo carry a mace wherever he goes?

For the potatoes lovers, this huge stick of Goblin’s Mace with a sausage generously coated with deep-fried diced potato was sufficient to destroy any diet plans.

Tasted like a hash brown on the outside; amook and sausage on the inside, kids would probably love this combination.

Prawn Roll Hot Dog ($3.50)
The Prawn Roll Hot Dog ($3.50) came with a full prawn including the tail. Similar to that of a Japanese prawn tempura, with a golden-brown batter and the juicy prawn, the amook added an additional moist dimension to the combination.

The seafood-to-starch ratio was just about right in terms of taste, texture, and flavour.

Ricecake Hot Dog ($3.50)
A Korean meal is not complete without tteokbokki (Korean rice cakes). The common ways of eating this long and QQ (aka chewy) rice cakes included steaming, stir-frying or adding into the hotpot.

This amook was enfolded around soft and chewy Korean rice cake.

Deep-frying it with amook was indeed an interesting and different version of the traditional Korean food.

White Whale ($5.50)
This item is called White Whale, made up of Alaska Pollock – the most expensive item on the menu.

It also came in a huge rectangular shape which resembled that of a whale.

Stuffed with crabmeat and mushrooms, the White Whale was slightly sweeter and chewy compared to other amook.

Half Moon Sesame Leaf ($2.80)
Commonly found in Korean BBQ, the sesame leaf also known as the perilla leaf, often used as an accompaniment to barbecued meat.

The Half Moon Sesame Leaf ($2.80) had an acquired taste, grassy with a hint of liquorice, and a tad spicy kick from the amook, and sweetness from bits of shrimps.

Cheese Roll ($2.80)
This amook was wrapped around string cheese to create 3 different textures: Crispy deep fried batter, soft amook and chewy cheese to satisfy different cravings.

Bacon Roll ($2)
Is this considered surf and turf? A long strip of bacon surrounded the amook – smoky bacon and savoury fishcake just spelt tempting. Mashisoyo!

Laver Roll ($2)
Walk into a Korean food store and you would likely find packets of laver. This is their version of thin, flat seaweed sheet often used to make gimbap.

So this might remind you of a Korean gimbap, or a Japanese maki.

The Laver Roll ($2) was interestingly wrapped in double layers of sesame leaf and laver. The entire piece would then be deep fried, such as both outer coatings would have this hint of umami-ness.

40 different types of Korean fishcakes in a specialised bakery is indeed overwhelming.

I initially couldn’t imagine how the Korean fishcakes had evolved into such a wide variety.

Samjin Amook had managed to withstand the test of time with the ever-changing food trends and continue to impress the future generations.

Good to have a piece of this Korea’s food tradition in Singapore. Tasty and so comforting. Daebak!

Samjin Amook
ION Orchard, #B4-34, 2 Orchard Turn, Singapore 238801
Opening Hours: 10am – 10pm (Mon-Sun)
https://www.facebook.com/samjinamooksg/

* Written by Nicholas Tan @stormscape. This post is brought to you in partnership with Samjin Amook.

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[Seoul] A long line of tourists from China, Hong Kong and Taiwan can always be spotted queuing for Isaac Toast 이삭토스트 at Myeongdong.

Known to be one of the best sandwich toast place in Korea, is this worthy or just overhyped?

Quick introduction: Isaac Toast has over 700 retail stores in South Korea, with overseas branches in both Macau and Taiwan.

While there are many branches all around, this kiosk at Myeongdong with no seating space, seems to be the most popular.

The Myeongdong outlet serves up 7 varieties of toast, including Bulgalbi (3,200 Won), Bulgogi (2,800 Won), Hot Tteokgalbi (3,200 Won), Hot Chicken (3,000 Won), Steak Ham (2,800 Won), Bacon Best (2,800 Won) and Ham Special (2,400 Won).

That is between SGD$2.85 to SGD$3.80, making it a rather affordable and filling breakfast.

Do note that other branches may carry different types of toast include Double Cheese Potato, Shrimp, Spicy Cutlet, and Bacon & Cheese Bagel.

While the line at Myeongdong is usually long, it clears up quite fast. However, I read some reviews that the servers can be rude. I guess can’t help it when there are only 2 to 3 ajumma handling so many tourists at once.

I first had a Bulgalbi Toast (3,200 Won), freshly made on the spot, filled with grilled beef patty, egg, cheese, pickles and cabbage.

The toast would then be wrapped in a paper wrap, printed with a verse of Genesis 26.

Upon the first bite, I realised what the hype was all about. It was simple stuff made particularly good.

There was a lot going out in a toast, with some special sauce and sweet honey which gave the bread a tinge of appetising sweetness.

The patty was thin (maybe too thin) but juicy, and sliced cabbage added refreshing crunch. The bread freshly pan-grilled over butter, was fluffy and aromatic.

To be fair, I had another Korean Street Toast from an ordinary road-side stall which turned out to be comparable.

After trying a couple different toasts, here are some tips.

Between than Ham Special (2,400 Won) and Ham with Cheese (2,200 Won), get the former as it includes pickles and cabbage, adding some “Korean-ness” to a breakfast meal.

Hot Tteokgalbi would mean spicy grilled beef patty. A friend confused it with Tteokbokki (rice cakes).

If you would like something sweeter, go for the Bulgogi patty.

The Hongdae branch is a café sit-down concept which faces directly the Hongik University entrance.

I also had a Spicy Cutlet Toast at this branch, which was closer to ordinary and lacked of that thin crisp on the surface. If this was the only Isaac Toast I had, I might be more inclined to say it was “over-rated”.

Conclusion: I like Isaac Toast enough, won’t mind having this for breakfast a couple of times in a week, but only if the queue is short.

Isaac Toast Myeongdong
105 Toegye-ro, Chungmuro 1(il)-ga, Jung-gu, Seoul, South Korea
Tel: +82 2 752 3002
Opening Hours: 7:00am – 8:30pm (Mon – Sat), Closed Sun

Isaac Toast Hongdae
93, Wausan-ro, Mapo-gu, Seoul 04040, South Korea (opposite Hongik University entrance)
Tel: +82 2 333 2492
Opening Hours: 8:00am – 10:00pm (Mon – Fri), 9:00am – 10:00pm (Sat – Sun)

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Popular Korean Toppoki restaurant Mukshidonna has arrived in Singapore, with its first outlet located at Downtown East, Pasir Ris.

The restaurant has also received its Halal certification, so Muslim friends can go to enjoy some Korean stew.

While Mukshidonna is commonly known to serve delicious Budae Jjigae (Army Stew), they have branded themselves as a “Toppoki” restaurant. Their most popular outlet is at Samcheong Dong, near Gyeongbokgung. The Myeongdong branch which I last visited appeared to have closed.

The term Muk-shi-don-na means Eat (Muk), Rest (Shi), Pay (Don), Leave (Na) when translated in English, means “Have your food, pay and leave”.

Toppoki / Tteokbokki is a type of cylinder-shaped boiled rice cake, and is a quintessential Korean traditional street food.

Muskshidonna’s first franchise outlet in Singapore is also the first Korean restaurant in Singapore solely specializing on army stew.

It can be considered far for many, you cannot dine alone (unless you order portion for 2), and no prior reservation is allowed. Queue loh.

The local branch should be renamed Muk-Don-Na-Shi, because you have to pay before you eat. LOL. Anyway…

There is the option to customize your own pot, with 5 different flavors to choose from: Cheese, Mussels, Bulgogi, Sausages and Mushroom.

The basic tteokbokki base is priced $13.90 a portion, per pax. You can choose to mix-and-match, example one portion of cheese, another of mussels for a party of 2.

Add on ingredients are priced at $3.00, from Ramyeon, Odaeng, Ham, Mandu (2 each), Seaweed Noodle Roll (2 each), Fried Squid Ring, Egg (2 each) and Scallops (2 each).

Unlike other army stew base, Mukshidonna’s mild spicy yet sweet signature sauce will thicken as it boils.

This base could be sweeter and not as spicy. Somehow, I remembered the Korean version to be quite appetising, while this was disappointingly average lacking the robustness.

The Ramyeon was also soft and soggy, and I would recommend taking them out first to prevent them getting squashier.

The plus point is the serving of beef and sausages was considered generous for its price.

Do not forget to leave some sauce in your pot for the fried rice if you do order.

This leftover thick gravy will be use to fry the sizzling fried rice which contains sweet corn and seaweed ($5). For cheese lovers, choose the fried rice with cheese ($7).

I thought that some points could be implemented to help ease the queue, as I noticed diners who managed to get seats still had to wait for some time before the food would arrive.

For example, those in line could be given a menu and clipboard to make their orders while waiting, and how-to-order posters or simple instruction sheet could be printed.

Not everyone will know the minimum order is for two, and that you cannot add ingredients after the pot arrives.

Mukshidonna Singapore
Market Square @ Downtown East 1 Pasir Ris Close, E!Avenue #02-324 Singapore 519599
Tel: +65 63868562
Opening Hours: 11:30 am – 10:00pm Daily

(Click PLAY for highlights of Mukshidonna 먹쉬돈나 in Seoul.)

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[Seoul] Both the Michelin Guide (Seoul) and World’s 50 Best Restaurants provided me some point of reference which led me to Mingles.

Ranked Number 89 in the world, with 1 Michelin star, Mingles located at Gangnam’s Cheongdam-dong district is known for its modern, inventive Asian cuisine.

It is also positioned Number 15 in Asia’s 50 Best Restaurants 2017 – the highest listed restaurant from South Korea.

The name “Mingles” suggest that it is ‘mingling’ with European, Japanese styles of cooking in Korean cuisine.

Its tagline goes, “Mingling contrasting elements into harmony”.

While the restaurant is at its core inspired by traditional Korean cuisine, it is constantly exploring different techniques and styles in the ever changing contemporary menu.

According to World’s 50 Best Restaurants, Chef Mingoo Kang is trained under Martin Berasategui in San Sebastian, and has previous stints at Nobu in Miami which influenced his style of cooking.

He was the youngest Executive Chef de Cuisine in the Nobu chain during 2011.

The restaurant’s menu also changes constantly every few weeks, with the seasonality of the produce available. Hence, dining here is always a unique experience.

Upon entering the restaurant, I realised that the ambience was also more relaxed than a typical fine dining establishment – upbeat, warm and young without that stifling vibes.

The restaurant offers set menus for lunch and dinner with lunch menus going for 58,000 Won (SGD$69, USD$50.60) or 85,000 Won (SGD$101.40, USD$74.20) with 10% tax included, and dinner menus going for 138,000 Won (SGD$164.60, USD$120.50).

Lunch is considered reasonable in price, when compared to other Michelin starred restaurants in other parts of the world.

I had a 7-course menu (85,0000 Won) which included an Amuse Bouche, Beef Tartare, Root or Lobster, Jeju Island (Shrimp from Jeju Island), Conger Eel, a Main (Lamb, Bansang, Duck, or Korean Be), Dessert (Sweet Potato, Jang Trio, or Doraji) and Tea, Fritz & Sweet.

The Amuse Bouche was already impressionable – Mingle’s signature Egg Custard with Sancho Pepper.

Some other fine dining restaurants (Jean Georges, L’Arpège) also boosts of famous egg dishes, and Mingles’ version well deserves its recognition.

A simple looking egg shell, but with surprise after surprise hidden within.

First, you get hints of chorizo and Sancho pepper at the top, followed by silky soft boiled egg yolk surrounded by egg white foam, and cauliflower bits at the bottom.

The blend of textures and flavours were exciting enough to behold.

The Conger Eel was deliciously light-fluffy-crispy on the outside, yet tender on the inside. I was recommended to eat it together with both the local green herb and rice vinegar sauce, which would give you both sweet and earthy flavours.

I was glad to have ordered the Bansang, which had a Korean traditional table presentation of seasonal Banchan (side dishes).

Almost every dish, from the root vegetables, Korean crackers with squid, cucumber kimchi, pickles and sweet potatoes, were intricately prepared with subtle flavours –compared to the usual rich, robust Korean banchan I was used to.

It allowed me to experience Korean cuisine from a different perspective.

The current menu is the summer menu and some items available include the Beef Tartare, Mingles style Seasonal Fish, Summer Veg & Prawn, and Charred Lamb with Sides.

Throughout the meal, you would get little surprises such as a palate cleansers and drinks, which were well-put together.

Compared to the other Michelin-starred restaurants I been to (Gaon, La Yeon, Kwon Sook Soo,
Jungsik), Mingles comes across as more inventive (probably on par with Jungsik, though Jungsik has prettier presentations) yet subtle in taste.

I wonder if diners may come expecting more ‘Korean-ness’, more oomph?

Reservations are required some time in advance to secure a good date as the restaurant is popular both amongst locals and tourists.

You can reserve online. However, do note that foreigners and parties larger than 4 would require to pay a USD$100 deposit via PayPal to secure that reservation.

Mingles
757 Seolleung-ro, Nonhyeon 2(i)-dong, Gangnam-gu, 서울특별시 South Korea (a short walk from Gangnam gu office station)
Tel: +82 2 515 7306
Opening Hours: Lunch 12pm – 3pm (Mon – Sat)
Dinner 6pm – 10.30pm (Mon – Fri), 6pm – 10pm Sat (Closed Sun)
http://www.restaurant-mingles.com
Google Maps – Mingles

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[Seoul] The thought about having warm, comforting Korean Porridge during the cold weathers in Seoul was always enticing.

If you have walked to this stretch at Myeongdong nearer to the cathedral side, you would notice two simultaneous queues outside this block of restaurants.

One to Sinseon Seolleongtang 神仙雪濃湯, the other is to MiGaBon 味加本 (미가본) upstairs.

Founded in 2005, MiGaBon features Juk (죽) which is Korean porridge, along with Samgyetang (Ginseng Chicken Soup) and a selection of beverages.

You know, people go to Seoul to have their Korean BBQ, stews, bingsu, street food etc… but Porridge? Wait, wait, wait.

This is quite like the perfect Korean breakfast food during autumn and winter.

Since rice porridge is a popular breakfast fare in Korea, MiGaBon opens early from 8:00am to accommodate tourists and locals who come in the morning.

The shop is opened till 9pm, so this is also for those who crave for something light during dinner.

Upon entering, I couldn’t help noticing that the entire restaurant was full of Japanese ladies. You could tell from their pastel shades of MUJI-like clothing, chatting and non-verbal facial expressions of subtle cheery nodding.

MiGaBon’s interior is predominantly white ceiling and grey flooring, with accents of green wall panels and lamps, and light beech wood chairs and tables. Décor is kept at a minimum with a few indoor plants, and some frames and floral design on the wall.

As a restaurant that specializes in Juk, MiGaBon features more than 20 kinds of porridge in its menu, from Vegetable, Mushroom, Abalone, Mushroom and Beef, Broccoli Shrimp, King Crab, Ginseng and Chicken to Aged Pollack and Bean Sprout.

Price range between 7,000 Korean Won to 20,000 Won (SGD$8.40 to SGD$24.00) for the Abalone Porridge with Intestines.

In the menu, MiGaBon calls its juk “Well-Being Porridges” since they are typically eaten by anyone who wants to get well, especially those who are recovering from sickness.

Its soft texture makes it easy to digest and even an ideal food for babies.

I think I will get well after having Porridge. Actually I did, as I was feeling kind of down, but the taste was quite life-changing.

The popular choice was the Mushroom and Beef Porridge (8,000 Won, SGD$9.59) which combined sliced shiitake mushroom with minced beef.

The first spoon sent me some chills. Perhaps because I was so used to a diet of rich and robust food, having something that looked so plain and simple yet flavourful was unexpected.

My friend remarked, ”I have porridge all my life, but this is quite out of the ordinary.”

Aside from the Juk, MiGaBon also offers Samgyetang (ginseng chicken soup) which consists of a whole, young chicken stuffed with sticky rice. Choose between the Boiled Chicken with Ginseng (13,000 Won, SGD$ 15.58) and Boiled Chicken with Ginseng and Wild Sesame (15,000 Won, SGD$ 17.98).

The Ginseng and Chicken Porridge (8,000 Won) was also nutritious tasting, cooked with generous strips of tender chicken meat.

An order of porridge comes with banchan (side dishes) of bean sprouts, radish, spicy octopus and burdock root.

MiGaBon is recommended for quick meals and not for leisurely, take-your-time dining. It is best to come early for breakfast as crowds start coming in even before 9 am.

English and Mandarin translations are included in the menu. Staff speaks fluent Korean, Chinese and Japanese and moderate English.

The restaurant is a 5-minute walk from Exit 8 of Myeong-dong Station, located across the Citibank beside Royal Hotel Seoul. Don’t miss the green outdoor signage as it does not have English translation, only large Chinese and small Hangul texts. Take the stairs up to the 2nd floor, right on top of Sinseon Seolleongtang 神仙雪濃湯.

Closed on Lunar New Year’s Day and Korean Thanksgiving Day.

MiGaBon 味加本 (미가본)
2F, 2-2, Myeongdong 2(i)-ga, Jung-gu, Seoul, South Korea
서울특별시 중구 명동2가 2-23, 2F
Tel: +82 2 752 0330
Opening Hours: 8:00am – 9:00pm (Mon – Sun)
Google Maps – MiGaBon Restaurant

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[Seoul] Product endorsements are a big thing in Korea dramas. Subway, dal.komm Coffee, and this… BBQ Olive Chicken.

Its multi-concept café BBQ Premium Café 비비큐 프리미엄 카페 has a flagship store at the Jongno District.

It is also known as the “Goblin Korean Fried Chicken” store when this BBQ Olive Chicken outlet was showcased in Gong Yoo’s 2016 tvN drama Goblin: The Lonely and Great God.

It was the restaurant owned by Sunny, the character played by Yoo In-Na.

Another featured BBQ Olive Chicken Café is located in Gangnam District, where Euntak played by Kim Go-eun acted as a part-timer in the store.

Upon reaching this 3-storey outlet along the famous Cheonggyecheon stream, I got quite excited, ”This is the one!”, and remembered important scenes played there.

There was a TV outside that rerun all those moments, with tourists coming by to take a selfie or several with the posters and props.

Check out the iconic Grim Reaper’s Fedora (possibly) worn by Lee Dong Wook.

The BBQ brand is part of the Genesis BBQ Group, a Seoul-headquartered global franchise group that operates restaurant concepts under 14 brands in over 3,800 local and international stores.

BBQ Olive Chicken is primarily a dining spot for chicken and beer, although it features café items in its menu. That includes 50 kinds of other dishes including rice, pasta, pizza, salad, coffee, mocktails, and craft beers on tap.

All of BBQ’s dishes are prepared with 100% Extra Virgin Olive Oil.

The popular choices among large groups include Golden Olive Chicken Platter (Medium 19,900 Won, SGD$23.87/Large 27,000 Won, SGD$32.39), Paris Chicken Platter (Medium 20,900 Won, SGD$25.07 / Large 28,000 Won, SGD$ 33.59), Urban Churrasco Triple (33,000 Won, SGD$39.59) and the Chicken Party Wawa (53,500 Won, SGD$ 64.18).

You can also try the Jamaican Grilled Whole Leg Set (7,900 Won, SGD$ 9.48) or the Korean Charbroiled Set (8,900 Won, SGD$10.68).

The New York Tender Strips Platter (Medium 19,900 Won, SGD$23.88 / Large 27,000 Won, SGD$ 32.39) is sometimes recommended, with panko breadcrumbs coated chicken tenders that are flaky outside and tender and moist inside.

I had the Golden Olive Chicken Platter (18,00 Won, SGD$21.80) which I slightly regretted because the accompanying onion rings weren’t that impressive. I would rather have more chicken for that price.

The use of the olive oil created this unique fresh flavour, and clean after taste. The skin was crisp, enough after all long while, and didn’t have that greasy after-taste.

This BBQ Olive Chicken Premium Café occupies 3 floors of dining space, with glass window panels on its façade. For al fresco dining, there are street side seats (up to 24 persons) available for nice weather days or nights.

Plus point: It is located next to the beautiful Cheonggyechoen Stream in Jongno, so you can have wonderful views of Seoul all day and night.

Ride the subway to Jonggak Station and take Exit 5. Walk south to Cheonggyecheon Stream. Then walk along the stream on the north side towards the Pagoda Tower. Beside The Coffee Bean is a 3-storey building with a signage “BBQ Chicken & Beer” and “BBQ Premium Café”. Accepts credit card.

BBQ Olive Chicken Café 비비큐 프리미엄 카페
Cheonggyecheon 81) 11-5 Gwancheol-dong, Jongno District, Seoul, Korea (Near Jonggak Train Station)
서울특별시 종로구 관철동 11-5（청계천로 81）
Tel: +82 2 725 9282
Opening Hours: 10:00am – 12:00am (Mon – Fri), 11:00am – 11:00pm (Sat – Sun) >
http://bbq.co.kr
Google Maps – BBQ Olive Chicken Café

The other BBQ Olive Chicken Café featured in Goblin is located at 687-2 Ilwon-dong, Gangnam District. 서울 강남구 일원동 687-2

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Twins Korean Restaurant is known for its array of Korean Fried Chicken, cooked up by a pair of handsome (because the word is always subjective) Korean twins and their team.

A friend says they are “Hot Twin Chefs”.

In order to offer customers a customers more diverse experience, the KFC restaurant has recently introduced a new revamped menu, and I will say pay attention to their Spicy Chicken BBQ With Cheese.

Tanjong Pagar has always been known to be an area lined with bustling, authentic Korean restaurants. Twins is of a short walk from Tanjong Pagar MRT, on 7 Craig Road, diagonally opposite bingsu cafe Bingki.

Run by twin brothers Park Woo Jae and Park Sung Jae – double oppa, you can catch glimpses of them frying up a storm within the kitchen.

They previously cooked back in Korea, then Ku De Ta and Fullerton Bay Hotel before striking out on their own.

Famous Korean actress Kim Ji-won of Descendants of the Sun fame (she played First Lieutenant Yoon Myung-ju) is said to be a fan of their Soy and Lemon Kkanpungki.

Kkanpungk is spicy garlic fried chicken dish stir-fried with a sweet, sour, spicy sauce.

Beyond Korean Fried Chicken, Twins has started serving up dishes such as Bulgogi Beef, Jeyuk (stir-fried pork with Korean chilli pasta), Tang Soo Yook (fried pork with sweet and sour sauce), Black Noodles – more commonly known as Jjajangmen, and Chicken Galbi with Cheese.

Their regular favourites include Japchae, Tokkbokki, Seafood Pancake and Kimchi Pancake.

With a menu offering family favourites and trendy Korean dishes, these are some of the dishes you can expect from Twins Korean Restaurant:

Korean Fried Chicken ($18 for half, $36 for whole – 12 pieces)
Only fresh chicken is used at Twins, not frozen chicken so that the dishes can retain their flavour and juiciness. Even all the coating sauces used are homemade as well.

This side for the menu is for those who enjoy having different chicken parts, as half or whole chicken is used. The KFC offerings include Original Fried Chicken, Yangnyum Spicy (with very spicy option), Soy & Garlic, Cheese with Garlic Powder, and Boneless with home-made onion sauce.

If you are new to Twins, I would actually recommend trying out the Original with home-made batter without the sauces, so that you can experience that crisp matched with moist, flavourful meat.

Despite taking a while with the photos, I was surprised to find the chicken pieces still reasonably crusty.

Yangnyum Wings ($10 for 5 pieces, $18 for 10 pieces)
My chicken-wing lovin’ friend @PinkyPiggu is a fan of their Soy & Garlic Wings, which are sweet and sticky with that honeyed soy sauce glaze.

Smothered in a sticky, sweet, and spicy red sauce, the wings were actually manageable in terms of the fiery level. For something more potent, I would probably want to give a go at the “very spicy” option.

Spicy Chicken BBQ With Cheese ($25, $33)
Stir-fried chicken with rice cake with Korean chilli paste and cheese topping may not sound overly enticing at first. I mean, what’s so special? Don’t they just assembled everything together and heat up with fire?

I was filming the cooking process, and observed the procedure which was more effort that imagined.

The chicken pieces and rice cakes were cooked under strong fire “Dak Galbi” style, frequently tossed so that they remain evenly cooked with the hot gochujang-based sauce well-absorbed.

The dish came served in a big pan with accompanying stove, surrounded with generous mix of cheese.

When it sizzled, the smell and sound was quite incredible, complete with ‘on-point’ cheese pull.

Army Stew / Army Soup ($40)
While most Korean restaurants would call their Budae Jjigae Army Stew, Twins name their version Army Soup.

I reckon it is because this is a soupier version, and like hotpot, the waitress added more soup halfway through the meal.

Our table was divided on this, as another friend preferred something more stew-like with thicker base. I actually enjoyed the process of continual slurping, so this worked for me.

I also liked the fact that the noodles were not cooked before hand, because it would have been too soggy otherwise.

Tang Soo Yook ($23)
The new menu includes more Korean-Chinese dishes, and the three primary Junghwa dishes of Jajangmyeon ($13.90 for lunch, $16.90 for dinner), Jjamppong ($28 for a big soup version), and Tang Soo Yook ($23) can all be found here.

The Tang Soo Yook is prepared based on a recipe shared with the twins, by one of the well-known restaurants in Seoul specialising in preparing this type of pork.

Said to be the Koreanised version of sweet and sour pork, the deep fried battered bite-sized pork pieces were served separately from the sauce. This is so as to retain the crispness. I loved the lemony twang to the sauce.

Jjambbong Soup ($28)
The Jjambbong is served almost like an Army Stew, in a pot on fire so that the soup stays warm throughout.

The soup was cooked in stock for rich flavour, with subtle seafood-y sweetness. It was also pleasantly spicy and not sharp, and most Singaporeans should be able to take.

Ingredients were first fried in wok-fire before the soup was added, adding that light smokiness and char.

Possibly my favourite soup base among all those tried.

Woojae’s Spicy Seafood Crab Noodle Soup ($13.90 for lunch, $16.90 for dinner)
This is named after one of the twins, and the creation also represents his pride and joy. At $13.90 with so much seafood (plus crab claws), this makes a delicious value-for-money lunch.

A Korean-Chinese noodle dish which is comforting especially in a cooler weather, full in flavour with a touch of spicy kick.

Lighter, inexpensive lunch sets are offered, from Soft Tofu Soup ($16.90), Fried Chicken Set ($12.90), Bulgogi ($12.90), and Dakgalbi ($11.90) which come with salad and rice.

If you are heading after work, there are other modern Korean dishes including Kimchi Fried Rice ($15, With Cheese $18), Bulgogi Kimchi Cheese Fries ($12), which can be paired with Honey Ice Cream Beer ($12). Now, that’s interesting.

Twins Korean Restaurant
7 Craig Rd Singapore 089667 (Tanjong Pagar MRT)
Tel: +65 6221 5205
Opening Hours: 11:30am – 3:00pm, 5:00pm – 12:00am (Mon – Sat), 5:00pm – 11:00pm (Sun)

* This entry is brought to you in partnership with Twins Korean Restaurant.

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[Seoul] Myeongdong Sundubu 명동순두부 is known for its homemade pure tofu, made twice a day using a special machine.

It offers a variety of comforting Sundubu (sometimes spelt as “Soondubu”) Jjigae – soft silky tofu cooked in a spicy stew served in a sizzling pot.

While Korea is known for its Korean BBQ and Korean Fried Chicken, sometimes I just want to find food suitable for the individual. The lonesome traveller cannot be having big meals all the time, right?

The nutritious Sundubu comes to the rescue.

This restaurant opened in March 2014, and has been serving home-style Korean dishes using quality ingredients since then.

You may need some form of navigation looking for this restaurant, especially when it is located at the basement. It is a few shops away from
Geumgang Bogeul Bogeul, a 40-year old Squid Stew eatery.

With a capacity for 30 persons, the interior is a simple rectangular space with plain white walls and light coloured wooden tables and chairs.

As I walked in, an elderly couple welcomed me to the eatery, and seated around were a couple of salaried men and tourists slurping their lunches.

Before the meal proper, you can help yourself to a container with all-you-can-eat homemade side dishes, from cabbage kimchi, radish kimchi, young radish leaves, to cucumber pickles.

Food wastage will be charged though, so take as you require.

There are 7 types of Sundubu offered, from the basic Kimchi (8,000 Won), Seafood (8,000 Won), Sesame (10,000 Won), Beef Brisket (12,000 Won), Beef (15,000 Won) to the Assorted Soft Tofu Bowl with Beef Brisket, Abalone and Seafood (20,000 Won).

Prices range from SGD$9.70 to SGD$24.25.

Serving nutritious food is important, so the restaurant do not use chemical seasonings for all their soups. Instead, they use natural ingredients like vegetables and seafood to create the stock.

The spiciness of the stew pairs well with the rice, cooked in a stone pot.

As I just had BCD Tofu House recently and fondly remembered the robustness, I thought Myeongdong Sundubu’s was towards the plainer, healthy side.

You can request the staff to adjust the level of spiciness according to your preference.

Aside from the jjigae, they have other dishes made from soybeans. You can order the Tofu Set Meal (10,000 Won, SGD$ 12.00) or the Tofu Hot Pot (Medium 20,000 Won, SGD$ 24.00 / Large 30,000 Won, SGD$ 36.01).

I think Myeongdong Sundubu is decent, but not a must-must go if I only have a couple of days touring around Seoul. If I am in the vicinity and the weather calls for it, the Sundubu could be a suitable belly-warmer.

Take the Seoul Subway Line 2 (The Circle Line) and exit from Station No. 202 (Eulchiro 1-ga) at Exit 6. Walk straight down along Namdaemun-ro and turn left at Kookmin Bank. Walk along Myeongdong 7ga-gil until you see a small alley. The restaurant is at the basement.

The restaurant is closed on the day before the Chinese New Year and during Chuseok.

Myeongdong Sundubu (명동순두부)
199-50 Euljiro 2(i)-ga, Jung-gu, Seoul, South Korea (Near Eulchiro 1-ga Station)
Jung-gu Euljiro 2-ga 199-50
Tel: +82 2 755 1878
Opening Hours: 11:00am – 3:30pm, 4:30pm – 9:30pm (Mon-Sat) Last orders 9:00pm
Google Maps – Myeongdong Sundubu

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The Michelin Guide Seoul 2018 is out, featuring a total of 23 restaurants.

Gaon in Gangnam and La Yeon at The Shilla Hotel, both serving Korean cuisine, retained their 3 stars.

If I need to pick a restaurant between the two, I would say I had a more memorable dining experience at La Yeon, both in terms of ambience and food quality.

It is no surprise that modern Korean restaurant Jungsik helmed by Chef Yim Jung-sik gets awarded two stars, increased from last year’s one.

A regular on Asia’s 50 Best Restaurants, New York’s Jungsik outpost has already received its 2 stars in 2013 – the first stateside Korean spot to receive two Michelin stars.

The other NEW Michelin two-starred restaurant is Japanese restaurant Kojima Sushi.

There are a total of 18 one-starred restaurants, of which 4 are NEW. They are Exquisine (Innovative Cuisine), Dosa (Innovative), Joo Ok (Korean Contemporary), and Table for Four (European Contemporary).

3 Michelin stars: Exceptional cuisine, worth a special journey
Gaon (Korean)
M Floor Holim Art Center, 317 Dosan-daero, Gangnam-gu

La Yeon (Korean)
23F Shilla Hotel, 249 Dongho-ro, Jung-gu

2 Michelin stars: Excellent cooking, worth a detour
Gotgan (Korean)
50F, 24 Yeoui-daero, Yeongdeungpo-gu

Kojima (Sushi)
6F Boon the shop, 21 Apgujeong-ro 60-gil, Gangnam-gu

Jungsik (Korean Contemporary)
11 Seolleung-ro 158-gil, Gangnam-gu

Kwon Sook Soo (Korean)
2F, 27 Eonju-ro 170-gil, Gangnam-gu

1 Michelin star: A very good restaurant in its category
Alla Prima (Innovative)
13 Hakdong-ro 17-gil, Gangnam-gu

Balwoo Gongyang (Temple Cuisine)
5F Temple stay bldg. 56 Woojungguk-ro, Jongno-gu

Bicena (Korean)
Lotte World Tower 81F, 300 Olympic-ro, Songpa-gu

Dining in Space (French Contemporary)
62 Buckchon-ro 5-gil, Jongno-gu

Dosa (Innovative)
B1F, 7 Dosan-Daero 67-gil, Gangnam-gu

Exquisine (Innovative)
6 Samseong-ro 140-gil, Gangnam-gu

Jin Jin (Chinese)
123 Jandori-ro, Mapo-gu

Joo Ok (Korean Contemporary)
52-7 Seolleung-ro 148-gil, Gangnam-gu

Kuenkiwajip (Gejang)
62 Buckchon-ro 5-gil, Jongno-gu

L’Amitié (French)
2F, 7 Eonju-ro 153-gil, Gangnam-gu

Mingles (Korean Contemporary)
757 Seolleung-ro, Gangnam-gu

Ristorante Eo (Italian Contemporary)
5F, 15 Dosan-daero 75-gil, Gangnam-gu

Soigné (Innovative)
B1F, 46 Banpo-daero 39-gil, Seocho-gu

Table For Four (European Contemporary)
2F, 11 Sapyung-daero 14-gil, Seocho-gu

Votre Maison (French Contemporary)
B1F, 16 Eonju-ro 168-gil, Gangnam-gu

Yu Yuan (Chinese)
11F Four Seasons Hotel, 97 Saemunan-ro, Jongno-gu

Zero Complex (Innovative)
2F, 113 Donggwang-ro, Seocho-gu

2018 Michelin Guide Seoul Bib Gourmand List
Gaeseong Mandu Koong (Mandu)
Kyodaia (Udon)
Goobok Mandu (Mandu)
A Flower Blossom on the Rice (Korean)
Nampo Myeonok (Naengmyeon)
Neung Ra Do (Naengmyeong)
Daesungjip (Dogani-tang)
Mapo ok (Seolleongtang)
Mandujip (Mandu)
Manjok Ohyang Jokbal (Jokbal)
Myeongdong Kyoja (Kal-guksu)
Mokcheon Jip, Encore Kalguksu (Kal-guksu)
Minami (Soba)
Mish Mash (Korean contemporary)
Mijin (Memil-guksu)
Mealbon (Kal-guksu)
Baecnyunok (Dubu)
Bongpiyang (Naengmyeon)
Buchon Yukhoe (Yukhoe)
Bukmakgol (Korean)
Samcheongdong Sujebi (Sujebi)
Subaru (Soba)
Yangyang Memil Makguksu / Memil-guksu
Emoi (Vietnamese)
Yukjeon Hoekwan (Bulgogi)
Ogane Jokbal (Jokbal)
Ogeunnae Dakgalbi (Barbecue)
Ojangdong Hamheung Naengmyeon (Naengmyeon)
Oh Tongyoung (Korean)
Okdongsik (Dwaeji-gukbap)
Yonggeumok (Chueo-tang)
Wooyuk Mien (Taiwanese)
Inaniwa Yosuke (Udon)
Imun Seollnongtang (Seolleongtang)
Limbyungjoo Sandong Kalguksu (Kal-guksu)
Jaha Son Manu (Mandu)
Jungin Myeonok (Naengmyeon)
Jinmi Pyeogyang Naengmyeon (Naengmyeon)
Chanyangjip (Kal-guksu)
Chungmuro Jjukkumi Bulgogi (Barbecue)
Tuktuk Noodle Thai (Thai)
Piyangkong Halmani (Dubu)
Pildong Myeonok (Naengmyeon)
Hadongkwan (Gom-tang)
Hanilkwan (Korean)
Halmaejip (Jokbal)
Hwanggeum Kongbat (Dubu)
Hwangsaenga Kalguksu (Kal-guksu)

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[Seoul] When we talk about popular Korean Fried Chicken restaurants in Seoul, Kyochon Chicken and Kkanbu Chicken can be considered the frontrunners.

I was also recommended to Hanchu Chicken 한추 by a few foodie friends as one of the best fried chimaek spots.

This food joint is not a franchise, so you can only get to try their delicious chicken at one place. It is located right between the Apgujeong Station and Sinsa Station at Garosu-gil.

Hanchu Chicken has been around for over 20 years, and they can probably stick around for at least for another 20.

Honestly, it is not that easy to be one of the most popular dining establishments in a trend-setting area such as Garosugil.

Keep in mind that Hanchu Chicken is not a place to go for a lunch break, as it opens its doors only from 5pm. (And closes at 3am)

This is more of a spot where you come after work to have a beer with friends and try their mouth-watering fried food.

The interior of Hanchu Chicken looked quite simple like a family-run business, with dozens of wooden tables and chairs.

The main item on the menu at Hanchu is Fried Chicken (17,000Won, SGD$20.60) and Seasoned Chicken (19,000Won, SGD$23.05).

The restaurant also serves a section of items such as Deep Fried Chilli Pepper (15,000Won, SGD$18.20), Deep Fried Chicken Gizzard (15,000Won) Deep Fried Squid (15,000Won), Stir-Fried Rice Cake (15,000Won), Rolled Omelette (15,000Won) and an intriguing sounding Spicy Sea Snails Salad with Noodles (18,000Won, SGD$21.80).

For those who come from other parts of the world, take note that most Korean family restaurants serve their chicken as a whole, rather than the typical fast-food style of two or three pieces set.

It also serves up complimentary crackers and pickled radish.

The one thing I didn’t fancy was that ordering an additional drink was compulsory here. Therefore, you have to include the cost of say at least 4,000 to 5,000Won extra to the meal.

I ordered the Seasoned Chicken (19,000Won, SGD$23.05) of double fried pieces, which resulted in a crispy and juicy combination.

The only thing I didn’t like was that some parts were rather bony and dry.

The sweet and noticeably spicy soy sauce with pepper included in the batter provided some kick and sweat, which was also rather addictive.

However, I won’t say this would be my favourite chimaek place in Seoul, but can possibly drop by if you are in the vicinity.

I noticed two rather skinny office ladies chomping down a plate of chicken each – I could imagine they were concerned about losing weight like the rest of the country.

But with a plate of fried chicken like this right in front, who could resist?

Hanchu Chicken
Address: 549-9 Gangnam-gu, Sinsa-dong, Seoul, South Korea (between Apgujeong Station and Sinsa Station)
서울 강남구 신사동 549-9
Tel: +82 2 541 0969
Opening Hours: 5:00pm – 3:00am Daily
Google Maps – Hanchu Chicken

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Truth be told, I would have liked the NEW SBCD Korean Tofu House at Millenia Walk a lot better IF I haven’t tried BCD Tofu House just recently.

The similarities are uncanny, from the signature dish of Korean Soontofu, the banchan including the special fried fish item, and the name.

BCD Tofu House originated at Los Angeles, named after the restaurant of the owner’s mother-in-law which is “Bukchang Dong”. I last tried it at New York’s 32nd Street and was impressed by the taste and experience.

However, I do not think that BCD and SBCD in Singapore are related, or at least they did not state any form of connection.

Soontofu is a type of jjigae (Korean stew), consisting of freshly curdled tofu, ingredients of meat or seafood, egg and gochujang served in a hot stone pot with white rice on the side.

Similar to the first outlet at Tanjong Pagar Centre, the menu of SBCD Korean Tofu House is divided into Combo Meal, Soontofu, Mains, Appetizer, Rice, and Beverages.

It can get slightly confusing at first glance.

Every Soontofu dish consisted of hand-made tofu made fresh daily, with 4 different levels of spiciness. The recommended Soontofu include Original with beef or pork ($18.90), Assorted ($19.80), Abalone ($29.90)

Other favourite Korean meat dishes include L.A. Galbi ($38.90 for combo), Spicy Grilled Chicken ($28.90 for combo), and Bulgogi Combo ($28.90).

Prices are slightly to the expensive dish, but at least it should be a filling meal.

Customers would be served a selection of banchan, including the favourite Deep Fried Yellow Croaker fish. That to me, was the highlight of the entire meal.

I ordered a medium spicy Assorted, which I remember tasted better at the original Tanjong Pagar branch. Somehow the soup base was rather one-dimensional, taste masked by abundant chilli oil.

Comparison to BCD was inevitable, where the tofu was softer, broth a lot hotter, egg only added in at the table so that it would not be overcooked, and soup base more robust in flavours.

I was glad diners were given complimentary probiotic fermented milk which was quite tasty, and helped ease that feeling of greasiness.

SBCD Korean Tofu House 북창동 순두부
Millenia Walk 9 Raffles Boulevard, #01-114, Singapore 039586
Tel: +65 6873 6441
Opening Hours: 11:30am – 10:00pm

7 Walich Street #B1-01,02 Tanjong Pagar Centre Singapore 078884
Tel: 6386 6441
Opening Hours: 11:30am – 10:00pm

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[Seoul] Korean drama “My Love From Another Star” which sparked off a Chimaek craze a few years ago might have ended, but that is not stopping BHC Chicken from continuing to use Jun Ji Hyun as celebrity endorser.

The chicken franchise has engaged Jun Ji Hyun who played a Korean Chicken Lovin’ actress in the hit series, as exclusive model due to her huge influence.

Even Chinese tourists will take commemorative ‘selfies’ in front of the BHC stores where her photos are plastered.

BHC Chicken or “Better & Happier Choice” is one of most popular Korean Fried Chicken chains, having opened over 1,000 stores since 2004.

The BHC Chicken outlet in Myeongdong is a perfect spot for a late bite, as it opens up to 12 midnight.

If you are looking for a place with lots of flavours to choose from and chicken that is not extremely spicy, the BHC Chicken may be just what you are looking for.

There is nothing special about the interior of this place, a fuss-free eatery with dozens of wooden table and large crowds of visitors who are drinking their beers and eating chicken.

I noticed that many Korean eateries are not heavily staffed, but they can somehow manage to deliver food and service efficiently and fast.

Despite having only one bored-looking girl serve two floors, she was quick in getting orders and food.

The popular BHC flavours include Sweet Garlic Soy Sauce Chicken (19,000 Won), and Boneless Sprinkle Chicken (19,000 Won) sprinkled with flavour seasoning, cheese, onion, and garlic.

Other choices include Crispy Chicken (17,000 Won), Soy Sauce Chicken Leg (19,000 Won), Sauce Chicken (18,000 Won), and Spicy Sauce Chicken (18,000 Won).

Prices are between SGD$21.10 to SGD$23.60 for the chicken dishes. As they are typically served as whole chicken rather a fast-food style 2 piece meal, it is better to dine as a group.

I had the Curry Queen (19,000 Won, $23.60), which also came in a boneless version at the same price.

Sometimes, I get sceptical when a food brand is too heavily endorsed.

Surprisingly, the chicken pieces were considered above average. They came piping hot, expected with crunchy exterior and juicy meat.

Even while it was heavily seasoned outside, the flavour of the meat didn’t get lost in all of that.

I wasn’t sure about the sweet curry powder sprinkled all over. The first two pieces were enjoyable, like having a tidbit snack, then it got salty and boring after the 4th piece.

The easiest way to get to BHC Chicken outlet in Myeongdong is from Euljiro 1-ga Station (Line 2 Exit 5). It is situated just a short walk from the CU convenience shop.

BHC Chicken Myeongdong
21 Myeongdong 7-gil, Euljiro 2(i)-ga, Jung-gu (Euljiro 1-ga Station, Line 2 Exit 5)
Tel: +82 2 319 7033
Opening Hours: 2:00pm – 12:00mn
http://https://www.bhc.co.kr/
Google Maps – BHC Chicken Myeongdong

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Craving for CHIMAEK? South Korea’s largest chain of restaurants Chir Chir (pronounced “Chi-Re Chi-Re”) has introduced NEW dishes to its repertoire.

With 5 branches in Singapore from 313@somerset, Bedok point, Bugis Junction, Chinatown Point and JEM, Chir Chir Fusion Chicken Factory serves up more than 20 variations of fried and roasted chicken.

Some of the favourites include the Crispy Fried Chicken ($26.90), Honey Butter Chicken ($28.90), Garlicky Chicken ($28.90), Nest Snow ($32.90), Garlic or Spicy BBQ Roasted Chicken ($32.90), Rosemary Chicken ($29.90), and Kkanpung King ($28.90).

In the past, I thought that the chicken portion could be better suited for individuals and pairs who might not be able to finish the entire bird.

Good to know that the restaurant’s signature Crispy, Garlicky and Spicy fried chicken now come in portions of 6, 12 and 18 pieces of tenders or drumlets and winglets.

A friend quipped, ”Can go there more often for lunch now!” That also means more flavours you can try.

The NEW Chir Chir menu has moved beyond just fried chicken, with some mouth-watering plates of cheesy dakgalbi (grilled chicken), jjimdak (stewed chicken) and curry-flavoured fried chicken.

Curry Fried Chicken ($28.90)
This is my favourite of all the newly introduced dishes, and reminded me fondly of what I had in Seoul one hungry supper time.

The fresh chicken pieces were first deep-fried in the signature crunchy batter, then tossed in this addictive curry powder.

Upon the first bite, I thought it reminded me of … Twisties, the curry flavoured packet.

The outer layer was part sweet, salty, and spicy, and I was almost tempted to sweep up just all the crunchy bits. There was a separate dip of curry for additional kick. But it was not too spicy at all.

I would highly encourage you to share this with your friends, as it might get heavy after the 3rd piece.

Chir Chir Spring Chicken ($28.90)
Oldie but goodie. While the spring chicken looked deceptively simple, the juicy sensation could be felt once you take a bite piece off.

A whole spring chicken was thinly coated in flour then deep-fried until crispy and golden-brown.

The server came and helped cut the pieces up, and you could almost see that the chicken meat was so tender and moist.

It was as if all the flavours were locked in. What’s there not to love about crispy skin and succulent meat?

The chicken also comes with a host of sides, including French fries, cubes of pickled radish, and a bowl of traditional cold Korean noodles of naengmyeon (cold noodles).

Helps you ‘cool down’ after the deep fried food.

Cheesy Dakgalbi ($32.90)
For the cheese lovers. Think about sweeping the pieces of roasted chicken thigh meat and topokki (Korean rice cakes) across the mozzarella cheese and spicy sauce, then pull it up and twirl.

A great get-together and share dish.

The fiery and sweet sauce made with BBQ sauce and Korean gochujang (Korean red pepper paste) paired well with the appetising chicken pieces.

Tip: Be care not to take too long over the fire, as the chicken might get drier with time.

Spicy / Soy Dakgalbi ($32.90)
This contained succulent pieces of roasted chicken thigh and hard-boiled egg on a fragrant bed of steamed Korean rice mixed with seaweed flakes, flying fish roe and sesame oil.

I was more indifferent towards this, because carbs.

My friend was the reverse and totally relished the flavourful rice, which had this light fragrance and slight char as it was cooked over the hotplate. She said it was like “Korean Fried Rice”.

You can choose between two renditions – Spicy which had more kick, or the family-friend Soy in which the chicken is glazed in BBQ and soy sauces.

Jjimdak ($19.90 for half chicken / $32.90 for whole chicken)
Jjimdak is a Korean style braised chicken dish with vegetables and sweet potato noodles.

However, Chir Chir’s version takes on a slight twist. The chicken would be first deep fried with a thin crispy batter before being simmered in a sweet and savoury gravy made from soy and BBQ sauces.

You would find that the chicken would remain in complete pieces while locking in its succulence.

The stewed dish would be added with chewy jjolmyeon (Korean wheat noodles), topokki and beansprouts.

I would recommend the Spicy version with sliced red chillies and capsaicin sauces, which had a complex flavour – highly comforting and addictive.

Chir Chir – Bugis Junction
#02-50 Bugis Junction, 200 Victoria St Singapore 188021
Tel: +65 6538 1069
Opening Hours:
Opening Hours: 11am – 10pm, Last orders 9.30pm (Sun – Thurs), 11am – 11pm, Last orders at 10.30pm (Fri – Sat)

Chir Chir – 313@Somerset
#B3-04/05/06 313@Somerset, 313 Orchard Rd Singapore 238895
Tel: +65 6509 8364
Opening Hours: 11am – 10pm, Last orders 9.30pm (Sun – Thurs), 11am – 11pm, Last orders at 10.30pm (Fri – Sat)

Chir Chir – Bedok Point
#02-05/06 Bedok Point, 799 New Upper Changi Rd Singapore 467351
Tel: +65 6481 2098
Opening Hours: 11am-10pm, Last orders at 9.30pm (Mon – Sun)

Chir Chir – Chinatown Point
#01-43 Chinatown Point, 133 New Bridge Rd Singapore 059413
Tel: +65 6538 1069
Opening Hours: 11am – 10pm, Last orders 9.30pm (Sun – Thurs), 11am – 11pm, Last orders at 10.30pm (Fri – Sat)

Chir Chir – JEM
#04-13/14 JEM, 50 Jurong Gateway Road Singapore 608549
Tel: +65 6538 1069
Opening Hours: 11am – 10pm, Last orders 9.30pm (Sun – Thurs), 11am – 11pm, Last orders at 10.30pm (Fri – Sat)

* This entry is brought to you in partnership with Chir Chir.

The post Chir Chir – NEW Addictive Dishes Of Curry Korean Fried Chicken, Cheesy Dakgalbi And Jjimdak appeared first on DanielFoodDiary.com.

[Tokyo] Singaporeans seem to have a much deeper obsession with Japanese ramen than udon. This is partly because we generally prefer thinner noodles, and there are not many udon specialty shops around to begin with.

When in Tokyo, it is good opportunity to try what authentic Udon REALLY tastes like.

I heard a lot about this Udon eatery in Shinjuku Tokyo, and found a reason to satisfy that craving in the cool weather.

Located in Western Shinjuku, Tokyo Mentsudan Udon 東京麺通団 is a self-service restaurant that focuses on noodles from Kagawa Prefecture also known as Sanuki Udon.

A gourmet columnist Masahiko Katsuya and the head of an udon aficionado club Kazutoshi Tao, are the owners of this establishment.

The interior is basic with a couple of wooden tables and a long counter with barstools where customers can have their food.

There is a menu with photographs of dishes displayed at the entrance to help you decide what to order.

Here’s the thing: As this is self-service and Japanese in Shinjuku are generally fast-moving (they queue, they buy, they eat, they go), you do not want to be that tourist that obstructs the queue.

Look for the laminated English menu first (it is NOT on the wall) but decide what you want first.

For a start, the Udon noodles are either in hot or cold soups, indicated by a red (hot) or blue (cold) circle. It is really up to your preference, though the weather is also a deciding factor.

The basic Plain Udon is at ¥310 (SGD$3.70), while the other choices include Beef with concentrated broth (¥560, SGD$6.70), Seasoned cod roe and soy sauce (¥410, SGD$4.90), Scrambled egg and soy sauce (¥360, SGD$4.30) and Natto, raw egg and soy sauce (¥410, SGD$4.90).

An inexpensive meal.

The great thing about this place is that the Japanese staff makes the noodles right in front of you, which means that the noodles are always super fresh and handmade.

Since this is a self-service joint, you pay as soon as you choose your toppings, udon, and sides. There are numerous options to choose from and customers are encouraged to create their own favorite version of sanuki udon.

Ordering food is a simple 3-step process here at Tokyo Mentsudan Udon.

The first step is to select an udon dish based on temperature, size, and style of preparation.

At the next station, there is a big counter with 15 types of tempura, side dishes, rice balls, and toppings from salads. The danger here is that everything looks appetising, and you may end up picking more than your stomach can handle.

Also, don’t take your time to pick – you are not picking a husband or wife.

The last stop is at the payment counter and here you can also find a nice selection of complimentary toppings. Feel free to add more soup after you are done!

The Udon was superb. Please do what the Japanese do, which is to slurp them up, ending with the broad smile and look of satisfaction.

Even though the noodles were thick and fat, the texture was firm yet so wonderfully chewy. It is what Italians could call ”al dente”.

Whether in raw egg or simple flavourful broth, the slippery feel was pleasurable. Eating noodles became ‘fun’ again.

If I need to nit-pick, I would wish that the Udon had a slightly softer texture. For the tempura pieces, depending on the time that you come, some could have been sitting there for a while.

I also had the special Chicken Drumstick and it was THE BEST chicken I had in a very long while.

The easiest way to reach Tokyo Mentsudan Udon is to exit on the west side from the Shinjuku station and start walking north.

You will pass by Pepper Lunch and should take the next left turn down the upper road. Tokyo Mentsudan Udon is just a couple of shops from there.

Tokyo Mentsudan Udon
Daikan Plaza Business Kiyoda Bldg 1F, 7-9-15 Nishi-Shinjuku, Shinjuku-ku 160-0023 西新宿ビル(Near Shinjuku station)
Opening Hours: 8:00am – 11:30pm (Mon – Fri), 10:00am – 11:30pm (Sat, Sun)
Google Maps – Tokyo Mentsudan Udon

Click HERE for other TOKYO Food Entries

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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[Seoul] Two Two Chicken is one of the most popular Korean Fried Chicken shop in Seoul with possibly over a hundred branches.

Also known as 22 Chicken ((Dul Dul Chicken), the brand which has been around for over 30 years
is known for its special frying pressure machines, batter, and secret sauce.

I found a branch in Myeongdong, which is one of the busiest places in Seoul – good to go late-night shopping after.

Although this is one of the biggest food outlets in the city, Two Two Chicken in Myeongdong has a family-friendly vibe with no uniforms and a laid-back atmosphere.

The interior was quite simple, no fuss, an eat-and-drink-and-go place.

While the focus is on Korean Fried Chicken, the menu is extensive with other offerings of Hot Stone Pot Bibimbap, Bulgogi, Shin Ramyun, Noodles with Black Soybean Sauce, Cold Buckwheat Noodles, Fish Cake Soup, Seafood and Green Onion Pancake, and even Udon.

I think this is to cater to the tourist crowd who are more inclined to order a variety of Korean staples. The menu also includes English, Chinese and Japanese descriptions.

The Fried Chicken items include Fried Chicken (17,000 Won, SGD$21), Marinated Soy Bean Chicken (17,000 Won, SGD$21), Teriyaki Chicken (18,000 Won, SGD$22.30), Garlic Chicken (17,000 Won, SGD$21), Green Onion Chicken (19,000 Won, SGD$23.50).

Portions are big. So’s the price.

Thankfully, they had a half-and-half set (18,000 Won, SGD$22.30) so I was able to try both the original and seasoned flavours.

The Original Fried Chicken was somewhat flavorsome, and juicy on the inside, but wasn’t as crispy on the outside as I would have expected.

Would have liked to experience the crunch, but perhaps this wasn’t its style.

The same went with the seasoned fried chicken as the skin was not that crisp, and some parts of the chicken were dry – for Korean Fried Chickens standard.

Feeling unsatisfied, I also ordered some Ramyum (6,000 Won, SGD$7.50) – comforting in the cool weather, unfortunately diluted and lacked the usual oomph you would get from instant noodles.

Two Two Chicken managed to attract sizable crowd of diners due to the brand, the large offerings, and the tenderness of the chicken. I suspect the consistency between branches could differ though.

Two Two Chicken 둘둘치킨
6-4 Namsandong 2(i)-ga, Jung-gu, Seoul (Myeongdong Station, Seoul Subway Line 4)
Tel: +86 2 2275 2297
Opening Hours: 10:00am – 1:30am Daily
Google Maps – Two Two Chicken

Click HERE for other SEOUL Food Entries

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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Korean BBQ restaurant On The Grill 온더그릴 located at Myeongdong Seoul, has an unusual and motivating story.

It was actually started by a Singaporean Jonathan Quek, who found love and success in Korea.

It didn’t start out easily though, as the non-Korean speaking foreigner had to navigate and communicate his way through an unfamiliar culture.

He first started a Korean BBQ restaurant Aunt Piggy near Seoul National University, which became popular with students as it was branded as a no-frills competitively priced eatery.

On The Grill, a Korean fusion concept located at Myeongdong, was also successful due to its appeal to budget-conscious diners and interesting sauces used for the meals.

The Singaporean has found his way back to Singapore with this new restaurant at Level 3 City Square Mall.

He is backed by “celebrity partner” Dasmond Koh who has proven he is not only good at hosting and finding handsome young talents, but in business as well.

On The Grill at City Square Mall is a casual, fuss-free restaurant which serves up Korean BBQ meats on a wooden platter.

Diners get options of Honey Garlic Pork Belly, Honey Glazed Pork Shoulder Steak, Gochujang Pork Shoulder Steak, Chicken Ddakgalbi with Gochujang base, and Black Pepper Beef (Chuck Flap Tail), all served with one side of fried rice or rice with stir fried bean sprouts.

This is priced at $12.90 to $18.90.

One good thing is that meats are grilled in the kitchen, and diners won’t leave smelling smoky.

All meats are also accompanied with gochujang, ssamjang, sesame salt and pepper, sweet chilli – two more than what the restaurant in Korea would serve.

I ordered the Honey Garlic Pork Belly and liked that the meats were soft and tender yet not exceedingly fatty.

They were lightly marinated so you get that touch of honeyed-sweetness without being overpowering.

My friend found the dish greasy though, but I could imagine it could have been worse.

For more flavourful meat, you might prefer the Chicken Ddakgalbi which had succulent pieces, though not as spicy as what would be served in other restaurants.

Overall, good stuff.

On the side was Fried Rice which I thought was the weakest link, lacking in the distinct fried-rice-fragrance.

With its success in Korea, Singaporeans should be curious enough to try the local version. We would probably start seeing celebrity friends like Xu Bin, Aloysius Pang, Zong Zijie and Timothee Yap showing their support.

On The Grill온더그릴
City Square Mall #03-21/22 180 Kitchener Rd, Singapore 208539

Myeongdong: 21, Toegye-ro 20-gil, Jung-gu, Seoul 04629, South Korea

* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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The one Korean dish that I enjoy for the level of comfort it brings is the Soontofu, the soft tofu stew with ingredients such as seafood and vegetables in a spicy broth.

“Soon” in Korean means “soft”.

SBCD Korean Tofu House is one of the few Soontofu specialty restaurants in Singapore, with branches at Tanjong Pagar Centre and a newly opened outlet at Millenia Walk.

The Millenia Walk branch was HUGE (at least in Singapore’s context), with spacious interior, tall ceilings, floor-to-ceiling glass windows, and open kitchen concept where you can observe the team of chefs preparing the soups.

Don’t have to worry smelling like Korean stew as you walk out as the space is ventilated enough.

One important highlight: At the back of the Korean restaurant is where the soft and silken tofu is made FRESH daily. The tofu you are eating is made right in the morning.

The chefs from SBCD use special soybeans imported from Paju, South Korea. The area is said to be close to Korea’s Demilitarized Zone (DMZ) and contains the freshest-tasting produce due to the untouched nature.

Surprise, surprise. The Korean restaurant has also introduced NEW Jang-Eo (장어) dishes – fresh water eel imported from Korea.

While the Jang-Eo is popular during the hot summer days in Korea, you seldom see it in Singapore, at least not yet.

The NEW menu will comprise of 4 new Jang-Eo dishes including three under the dine-in menu and one for takeaway. Here are the food items you can expect:

Unagi Main on Hotplate ($19.90++, with Soju $29.80++)
The Koreans love their Jang-Eo – freshwater eel marinated in novelty sauces, with savoury and delicate taste.

Called the “Jangeo-gui” which literally translates to “grilled eel”, the Koreans believe that eating this dish can help improve stamina and prevent heat exhaustion during hot summer days.

However, Singaporeans are more likely familiar with the Japanese “Unagi”, which can be similar. Therefore, the restaurant chose to call these dishes “Unagi” in the introduction phase.

When the sizzling hotplate dish arrived, I could not tell initially what the difference was, at least purely from appearance.

The portion should leave an impression, so much for $19.90. Reasonably inexpensive.

The eel cut up to several small pieces, had a satisfyingly soft texture, mild richness, and sticky sweet taste from the sauces.

They were thick yet tender, very tasty when eaten hot with rice. (The differences between this and the usual unagi to me, is that the pieces were softer without that crispy outer layer.)
The Unagi Main on Hotplate can also be ordered paired with your favourite Soju.

Unagi Soontofu Combo ($39.90)
For a first timer to SBCD, I could recommend the Unagi Soontofu combo which allows you to try the best of both worlds.

The set contains a slightly smaller portion of Unagi on hotplate, with bubbling spicy soft tofu soup on the side.

Hot and comforting on one hand, delicious and filling on the other.

Unagi Hot Stone Rice (Top up $8.00 and upgrade from soups/combo regular hot stone white rice)
The dish includes thick-chunky pieces of the grilled eel, paired with strips of egg on rice cooked in hot stone.

The special price is available for a limited time as part of the launch offer.

Unagi Rice Bowl ($5.90, takeaway only)
For friends working around Tanjong Pagar and Millenia Walk who want a fuss-free, inexpensive lunch option, then the Unagi Rice Bowl for takeaways is really a good deal.

Only $5.90!

Soontofu
For those who have yet to try SBCD’s Soontofu, here’s a brief introduction of the signature dish.

The Soontofu is essentially a Korean spicy stew, prepared in 4 levels of spiciness – mild, medium, spicy and crazy hot. If you are used to spiciness, then “crazy hot” should also be manageable. (There is a Sesame Soontofu with no spice added in the broth.)

What I think is the key selling point is the tofu itself.

While many other Korean restaurants serve Soontofu as part of an extensive menu, SBCD specialises in just that. I respect the amount of resources and effort taken to make the tofu fresh in-house daily, from using some of the best beans.

The broth is made using a 10-ingredient secret recipe, put to boil, then left to set for a couple of days to bring out the full flavours of the ingredients without having to add artificial flavouring.

Choices include Original Beef ($18.90), Original Pork ($18.90), Seafood ($19.90), Oyster ($26.90), Abalone ($29.90), Intestines ($19.90), Dumpling ($19.90), Fishcake ($19.90) and a non-spicy sesame ($17.90).

The Assorted ($19.90) is one of the best sellers, which provide a variety of ingredients of beef, clams, crab, shrimp, and squid.

During my last visit I had a Ham & Cheese Soontofu ($19.90), and ended up happier that the “ham” was actually Korean spam – a better treat for me. The broth was served bubbling hot in a earthenware bowl, in which a raw egg would be added, and cooked from the heat within the bowl.

As part of the Korean tradition, rice is served in a hot stone bowl.

While I noticed some diners eating from the hot stone bowl itself, what SBCD would recommend is to scoop rice into the metal bowl.

A layer of crusted rice would usually remain at the base of the hot stone bowl, whereby you can add corn tea into the mixture.

Cover it up, and you would get some rice porridge (“nurungji”) to conclude the meal.

Combo Meal
Other than Soontofu, there are other offerings of favourite Korean meat dishes such as L.A.
Galbi, Spicy Grilled Chicken, and Spicy Baby Octopus.

They can be ordered as a combo meal with Soontofu soup or as a main dish.

Banchan
You would also notice that their banchan, which are side dishes served free, is different from the usual.

Other than kimchi, seaweed, pickled green chilies and spicy squid strips, the best part to me was the deep fried whole croaker fish with the fluffy crispy texture.

SBCD Korean Tofu House
Tanjong Pagar Centre, 7 Wallich Street, #B1-01/02, Singapore 078884 (Tanjong Pagar MRT)
Tel: +65 6873 6441
Opening Hours: 11:30am – 10:00pm (Mon – Sun)
Reservation@SBCD.com.sg
https://www.facebook.com/SBCDSingapore
www.sbcd.com.sg

Millenia Walk, 9 Raffles Blvd, #01-114, Singapore 039596
Tel: +65 6873 6441
Opening Hours: 11:30am – 10:00pm (Mon – Sun)

* This entry is brought to you in partnership with SBCD.

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Some may wonder what the fuss is about the popular Korean dish Budae Jjigae, since it compromises of mainly ‘cheap’ ingredients of processed food such as spam, sausages, baked beans and sliced cheese.

This is closely related to its origins. The words “gun budae” is often used to refer to military camps in Korea.

After the Korean war, food was extremely scare and surplus processed foods from the US military bases became useful for the Korean. Surplus foods such as processed meat products from army bases, are used by people to create thick jjigae (stews).

Thus, the name “Army Stew”.

To me, the main differentiating factor between competing restaurants is always in its base, that it has a balanced mix of spiciness, saltiness and slight sweetness (from the tomato beans), with the density not overly gravy-thick, or soup-like thin.

Here are 10 Korean Restaurants that serve different forms of Army Stew aka Budae Jjigae In Singapore:

Twins Korean Restaurant
7 Craig Rd Singapore 089667 (Tanjong Pagar MRT)
Tel: +65 6221 5205
Opening Hours: 11:30am – 3:00pm, 5:00pm – 12:00am (Mon – Sat), 5:00pm – 11:00pm (Sun)

Twins Korean Restaurant is known for its array of Korean Fried Chicken and dishes, cooked up by a pair of Korean twin-chefs and their team.

While most Korean restaurants would call their Budae Jjigae Army Stew, Twins name their version Army Soup ($40).

I reckon it is because this is a soupier version, and like hotpot, the waitress added more soup halfway through the meal.

Our table was divided on this, as another friend preferred something more stew-like with thicker base. I actually enjoyed the process of continual slurping, so this worked for me.

I also liked the fact that the noodles were not cooked before hand, because it would have been too soggy otherwise. Twins Restaurant (Craig Road)

Kimchi Korean Restaurant
Suntec City Convention Tower, 3 Temasek Boulavard #02-387, Singapore 038983 (Esplanade , Promenade, City Hall MRT Station
Tel: +65 6337 7811
Opening Hours: 11:00am – 3:00pm, 5:00pm – 10:30pm (Mon – Fri), 11:00am – 10:30pm (Sat – Sun)

I am a huge fan of Korean army stews, but I never had rice cake stew served this way before.

The Cheese Dduk Bok-ki Stew ($44.90) was like a cross between army stew, hotpot and oden.

There was a pot of spicy bean paste stew, where a box of ingredients came separate with compartments (now you know why I say oden).

Like having hotpot, you add ingredients that you like – from rice cake, prawns, mussels, oysters, crab, fish cake, luncheon ham, kim mari (Korean deep fried seaweed roll), cabbage, onion, jjol meon (chewy wheat Korean noodles), instant noodles and boiled egg. All at your own pace.

I would suggest having the stew on its own first, before adding the mozzarella cheese half-way through which would turn the base thicker and slightly saltier. Kimchi Korean Restaurant (Suntec City)

SEORAE – Jurong
Jem, 50 Jurong Gateway Road, #B1-10, Singapore 608549 (Jurong East MRT)
Tel: +65 9199 8729
Opening Hours: 11.30am – 10.00pm (Sun – Thurs), 11.30am – 11.00pm (Fri – Sat)

If this pot looks like a ”yuan-yang” duo hotpot, it probably is – but Korean version.

The 2-in-1 Jjigae ($45.90, Special Promo $98 with additional 3 BBQ meats) is best for people who are fond of variety and choices.

What you get are two hearty Korean broths in hot Korean pot, in which you can choose from 5 different options – Kimchi, Gochujang (red chilli), spicy and non-spicy Doenjang (bean paste), and Bulgogi soup base.

The stew also comes with a plate of pork collar or beef belly, complete with generous servings of zuchini, onion, beancurd, glass noodle, spring onion, and enoki and shiitake mushrooms.

I got the kimchi and bulgogi as I wanted a combination of both spicy and non.

While my dining partner preferred the clear and sweetish bulgogi-based broth which tasted plainer and complemented well with the pork collar slices, I enjoyed the Kimchi more which was close to an army stew – rich and hearty. Seorae (Jem)

Seoul Jjimdak
City Square Mall, #05-04, Singapore 208539
Tel: +65 6634 2668
Opening Hours: 11:30am – 10:00pm
Reserve Online Now – Seoul Jjimdak

Seoul Jjimdak’s Army Stew ($36.90) is known for its slurp-worthy homemade kimchi stew base and price.

Their Budae Jjigae was almost exploding with ingredients of luncheon meat (happy there was quite a lot in proportion), pork belly strips, assorted vegetables, baked beans and tofu, and do go for a Ramyeon ($2.90) top-up for a more satisfying treat.

The soup was mildly thick with a lingering of baked bean taste, and the kimchi deliciously and just moderately spicy. Seoul Jjimdak (City Square Mall)

Mukshidonna Singapore
Market Square @ Downtown East 1 Pasir Ris Close, E!Avenue #02-324 Singapore 519599
Tel: +65 63868562
Opening Hours: 11:30 am – 10:00pm Daily

Popular Korean Toppoki restaurant Mukshidonna from Korea has opened in Singapore, with its first outlet located at Downtown East, Pasir Ris.

The restaurant has also received its Halal certification, so Muslim friends can go to enjoy some Korean stew.

While Mukshidonna is commonly known to serve delicious Budae Jjigae (Army Stew), they have branded themselves as a “Toppoki” restaurant.

There is the option to customize your own pot, with 5 different flavors to choose from: Cheese, Mussels, Bulgogi, Sausages and Mushroom.

The basic tteokbokki base is priced $13.90 a portion, per pax. You can choose to mix-and-match, example one portion of cheese, another of mussels for a party of 2.

Unlike other army stew base, Mukshidonna’s mild spicy yet sweet signature sauce will thicken as it boils. Mukshidonna Singapore (Pasir Ris)

Donjjang Korean Restaurant
33 Mohamed Sultan Rd #01-05, Singapore 238977
Opening Hours: 11:00am – 3:00pm, 5:00pm – 12:00am Daily

Donjjang at 33 Mohamed Sultan Road is one of those Korean restaurants that completely goes under the radar.

The Army Stew aka Budae Jjigae ($45) is good for 2 to 3 to share.

I found that Donjjang managed to strike this well, making this one of my favourite Budae Jjigae in Singapore. Though I could imagine some may wish that it can be spicier or more kimchi-tangy. Donjjang (Mohamed Sultan Road

The Gogi
Alexandra Central, 321 Alexandra Road #03-01 Singapore 159971
Tel: +65 6250 3119
Opening Hours: Lunch 11:30am – 3:00pm (Mon – Sat), Dinner 5:30pm – 10:00pm (Mon – Sun), Closed Sun Lunch

The Gogi at Alexandra Central is an authentic Korean BBQ restaurant, though the shop seems lonely because some of its neighbouring units are still unoccupied.

The Budae Jungol ($35 for M, $45 for L) Korean style army stew was packed with the usual ingredients of sausages, spam, tofu, mushroom, rice cakes and ramen noodles.

I liked that brand of noodles they were using (must find out the next time), though wished there was some kind of sliced meat somewhere.

Flavours wise, the intensity was somewhere in the middle, and marked a taste which is likely to be family-friendly.

Wang Dae Bak Korean BBQ Restaurant
Telok Ayer Conservation Area, 98 Amoy Street Singapore 069918
Opening Hours: 11:30am – 2:30pm (Mon – Sat), 5:30pm – 10:30pm (Mon – Sat), Closed Sun
Another Branch at China Square Central #01-64, 22 Cross Street

Do not be alarmed if you cannot find “Army Stew” on Wang Dae Bak’s menu. This particular dish is called “Ham & Pork Noodle Soup” ($38++) over there.

”Same, same”, the waitress exclaimed. ”Top up $3 for more noodles, $3 for cheese, $3 for soup refill”

I imagined a stew that would be thicker and more savoury, theirs turned out to be rather watery, okay soupy with a sweet tinge. A lot of spam and sausages though – they know what Singaporeans want. But where’s my meat?

DaeJon House
Havelock II, 2 Havelock Road, #01-03, Singapore 059763
Opening Hours: 10am – 10pm (Mon – Sun)
https://www.facebook.com/Daejonhouse/

The Budae Jjigae (Army Stew) comes in 2 sizes for sharing ($24.90 for Medium/ $34.90 for Large).

A single portion known as Army Noodles ($12.90) is also available.

Using the same beef bone broth as a soup base, topped with tofu, sausage, tteopokki, spam and kimchi, it made the perfect dish for a cold, rainy day. Daejon House (Havelock II Mall)

Hansul Korean Dining Bar
21 Tanjong Pagar Road, #01-05, Singapore 088444
Opening Hours: 5pm – 6am Daily
https://www.facebook.com/hansulbar/

The Budae Jjigae ($25) also known as “Korean Army Stew” had a different presentation compared to the conventional way of having all the ingredients laid out in the pot.

Instead, the ingredients were served in dim sum baskets, before adding them slowly to the broth. Ah, gimmicky.

The stew was filled with spam, sausage, ham, kimchi dumpling, baked beans, sliced rice cakes and vegetables.

I feedback that the broth was on the salty side, and was told this was done to complement the alcohols. Hansul Korean Dining Bar (Tanjong Pagar)

* Compiled by Daniel Ang @DanielFoodDiary and Nicholas Tan @stormscape.

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It is this cooling, fuzzy, rainy weather that makes me crave for hotpot in Singapore even more.

Imagine my surprise when I found out Captain K at Middle Road, known to be the first to introduce the Korean Seafood Tower in Singapore, has also started to offer hotpot.

Consider this Korean meets local style hotpot. Time to jio your steamboat kakis.

Korean Seafood Tower (or Nine Layers of Steamed Shells)
A little introduction of Captain K: Its primary concept is the Korean Seafood Tower, available from a minimum of 3 tiers, to 5, 7 and a maximum of 9 tiers.

Each stacked tier would contain a selection of fresh seafood from clams, mussels, prawns, oysters, scallops, squid, Chilean King Crab to Boston Lobster. All quality ingredients, which thus explains its premium price.

As the seafood items are steamed, the natural juices are collected from the top to the base, adding flavours to the soup base underneath. Shiok!

A different dining experience, best to experience together as a group.

Captain K Hotpot with Korean-meets-Local Style Soup Bases
Steamboat-lovers would be happy to know that there are a total of 6 variations of soup bases, in which you can select a dual “ying-yang” pot for a double soup option.

A Single Soupbase is affordably priced at $16.00, while a Double is $20.00.

The original 3 soup bases – Kombu Dashi, Korean Kimchi and Ginseng Chicken (extra $4), are Korean inspired.

Good to know that the restaurant do not stinge on ingredients, as I saw an entire chicken in one half of the soup, the other filled with Korean Kimchi.

Between the two, I enjoyed the Korean Kimchi broth better, especially when the mildly spicy-tangy soup absorbed some flavours of the meats cooked within.

There was an earthy, slightly intense taste of the ginseng in the other, which needed some getting used to.

NEW Szechuan Mala, Tomato and TomYum Mushroom Soups
Newly introduced are these 3 soup stocks to cater to local regular diners who kept requesting for them.

I would highly recommend the Szechuan Mala.

Actually, this is one soup base I may not order all the time at other hotpot restaurants as it tends to get overly oily and numbingly spicy. I have a friend who cannot bear the sight of chilli oil floating on the meats, and would keep scooping them out (sometimes met with frowns of servers).

No such problem here.

The Mala broth at Captain K was actually very drinkable and appetising – I finished bowls on my own, as I kept going for seconds and thirds.

Added with Szechuan peppercorn, dried chillies and other spices, there was still that slight numbing effect which provided that kick without overpowering.

Another favourite was the Tomato Soup base, which my friend said could possibly match up to his favourite. This had a sweeter touch, cooked by simmering with fresh tomatoes and ginger piece for hours.

Rich and refreshing – I like.

With more than 80 steamboat items to choose from, here are some of the recommended ones available at Captain K:

US Prime Short Rib ($16 for half, $32 for full), US Wagyu Beef Chuck Roll ($12 for half, $24 for full), US Sliced Beef Striploin ($16 for half, $32 for full).

US Sliced Pork Collar ($6 for half, $12 for full) and US Kurobuta Pork Belly Shabu ($7 for half, $14.00 for full).

Boston Lobster ($8.80 for 100g), Golden Pomfret ($22), whole Red Garoupa (seasonal price), whole Seabass ($18)

Tiger Prawns ($12 for 3 pieces, $24 for 6), Fresh Prawns ($12 for 6, $24 for 12)

Hokkaido Scallops ($20 for 4 pieces)

Homemade Assorted Meat Balls Combo ($11.00 for 8 pieces). Other meat ball choices include beef, pork, fish, lamb, cuttlefish, mushroom, and black pepper pork.

Homemade Paste, which includes Fish ($8), Otah ($10), Ebiko ($16), Century Egg ($10), Fish Mar with Pork & Fish ($12), and Abalone Fish ($18).

Seafood Dumpling ($4 for half, $8 for full)

Other than the sliced beef and pork which are inexpensive for their quality, my favourite items were the Assorted Meat Balls and Dumplings.

These are not the factory-made ones, but house-made packed with ingredients. That comforting feeling when you bite into the succulent dumplings with prawns and crunchy water-chestnut.

Other than that, there is an amazing selection of 28 different sauces and condiments (they are free, no additional charge whatsoever), ranging from Chicken Rice Chilli, Thai Mookata Chilli, Yuzu Miso, Sambal Belacan to Ponzu sauces.

Captain K Chinese New Year 2018 Special
Captain K is available for CNY booking now (Call 62555744).

Good new, they are opened from 11:30am to 3:00pm and 5:00pm to 10:00pm on CNY eve; 5pm to 4am on Day 1; 11:30am to 3pm and 5pm to 4am on Day 2.

Also available is the Korean Cracker Yusheng for a joylous Lo-hei with family and friends.

Captain K Seafood Tower Hotpot Promotion (Till 31 January 2018)
11:30am – 3pm: 30% discount
5:30pm – 10pm: 10% discount
After 10pm: 40% discount

Terms & Conditions:
– Only for steamboat, excluding seafood items and soup bases
– Valid for dine-in at Captain K Seafood Tower @ Middle Road and Captain K Seafood Tower @ Prinsep Street
– Valid from 1st – 31st January 2018.
– Discount is given on total food bill before service charge and prevailing government tax
– Food items are subject to availability, while stocks last
– This promotion is not valid with any other card rebates, discounts or promotions unless otherwise stated.
– Management reserves the right to amend the terms and conditions at its absolute discretion without prior notice.

Captain K
112 Middle Road #01-00 Midland House Singapore 188970 (Bugis MRT)
Tel: +65 6255 5744
Opening Hours: Lunch 11:30am – 3:00pm (Tues – Sun), Closed Mon Lunch
Dinner: 5:30pm – 4:00am (Mon – Thurs), 5:00pm – 4:00am (Fri – Sun)
https://www.facebook.com/captainkseafoodtower
http://www.captainksg.com

* This entry is brought to you in partnership with Captain K.

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Fans of BTOB will rejoice as their idol EunKwang, who is the leader of the popular K-pop boyband, has opened his first Korean Dessert Cafe in Singapore.

Omo! Jinjja? Daebak!

+82 PlusEightTwo which represents the country code for South Korea, is located at Level 1 of Rendezvous Hotel at Bras Basah.

Melody members (BTOB’s Official Fanclub), students of SMU, SOTA, Kaplan, Lasalle and NAFA, did I hear your screams?

Good news. Oppa EunKwang can be seen occasionally on the grounds, clearing tables and stocking up supplies from time to time.

(Photo credit: BTOB Singapore Facebook)

Strategically located at the cross junction and opposite SOTA, +82 PlusEightTwo will proba-bly face some competition from Kori King and Matchaya which specialise in Japanese kakigori, and Snow Witch at Parklane Shopping Mall.

All these cafes offer Shaved Ice on their menu.

The interior is an Instagram heaven, with natural lighting pouring in from the glass windows, a cosy sofa seat in the corner and props for the perfect IG-worthy photo at every pillar in the compound.

During my visit to +82 PlusEightTwo on their first day of opening, I felt as though I had just walked into a girls’ school.

No kidding, I was the big thorn among the roses, with enthusiastic girls in every single corner of the cafe and eyes darting towards the door every time someone enter the premise, probably keeping a lookout for the arrival of their Oppa.

I was intrigued when some of the girls can be seen taking wefie with the male Korean service staff members even when their Oppa was not around.

The menu offers a selection of Siltarae Bingsu ($17.90) in 3 flavours: Matcha, Choco, Banana; Oreo/ Injeolmi/ Berry/ Mango/ Melon Snow Flake Bingsu in 2 sizes: Cup ($6.80-7.80) and Regular ($15.90-18.90); Grapefruit, Green Grape, Peach Ice Cube Soda ($7.50) and Sunrise/ Palette/ Injeolmi Toast ($8.50).

Initially I had planned to order the Matcha Siltarae Bingsu ($17.90), Grapefruit Ice Cube Soda ($7.50) Sunrise and Palette Toast ($8.50).

Aigoo! Unfortunately, the fans were too enthusiastic and most of the items were sold out within 4 hours of opening.

So I ended up ordering the few remaining items available: 2 slices of Injeolmi Toast ($8.50) and 2 glasses of Cafe Latte ($6.50) served on a photo frame in place a tray, which can be quite aesthetically pleasing.

While the Cafe Latte ($6.50) was okay, the Injeolmi Toast ($8.50) was a tad thin with a little mochi inside.

It was quite an interesting experience to indulge in the ambience once in a while instead of the food, as it felt like a mini fan-meet session.

Turn-over rate was slow as fans were seen sitting at the tables waiting for their Oppa whenever he was not in the café, and the place can get a little noisy when it was crowded.

+82 PlusEightTwo
9 Bras Basah Road, Rendezvous Gallery #01-02, Singapore 189559
Opening Hours: 11am – 11pm (Mon – Sun)
https://www.facebook.com/Pluseighttwosg-361342644328262/

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* Written by Nicholas Tan @stormscape who loves all things [NEW]. Daniel’s Food Diary pays for food reviewed unless otherwise stated.

The post +82 PlusEightTwo – BTOB’s EunKwang Opens a Korean Bingsu Cafe In Singapore. Oppa! appeared first on DanielFoodDiary.com.