[CLOSED] Chicken Up (SS15)

Came here on a Thursday night with a group of friends. Made a reso for 730pm then pushed it to 8pm and finally canceled it as we stuck in a bad traffic. We got there at 820pm and surprisingly they kept our table for us! Super happy about that even after all the trouble. We ordered the fried chicken (ori and spicy), snow squid Topokki and watermelon soju. Everything was good except maybe the squid sauce was lacking somewhat. Nonetheless, t'was a good Thursday night! :D

Snow Squid Topokki | (RM69) Suitable for sharing, rice cake & giant crispy squid wit spicy sauce. It come together wit condiments like chopped kimchi, sweet corn, egg, fried rice. Cheese sauce is given as some people might feel a little bit too spicy. Cheese sauce can help to reduce the spiciness of it. #chickenupmy

Yet another Korean name that hails from Singapore, Chicken Up sets the standards for group dinners with drinks in SS15. The trendy two-storey restaurant has plenty of space, yet it still fills up quickly so call ahead or show up early for a table. Though named after their fried chicken dishes, it is the seafood that shines in this menu. Bring the gang to share the specialty Snow Squid Toppoki (RM68), a cast-iron pan bountifully filled with batter-fried squid, spicy toppoki, kimchi, fried rice, corn, cheese and egg. There is no one way to enjoy this, but we found the squid and spicy toppoki make a sizzling hot marriage, while the fried rice and cheese were a heartier, cheesy pair. Also order the Haemul-Pajeon (seafood and green onion pancake, RM26) to share. Every piece has got a good bite plentiful with seafood. Couple dinner with their Watermelon Soju (RM48), one of our favourite renditions of the drink that is equal parts potent and refreshing.
Avg price per person: RM35

Milky shaved ice served in melon, topped with more melon ball and a scoop of vanilla ice cream.

Watermelon + sojo. A refreshing drink to balance the spiciness from snow squid toppokki.

Ganjang chicken wings that marinated in soya sauce for twelve hours before deep fried it. It then dip in the soya sauce mixture to give it a coat before serving to customer. I found the soya sauce was a bit overpowering for the fried chicken inside out.

Bulgogi fries on the other hand is our favorite. Generous amount of bulgogi serve with the crispy thick cut fries. Do enjoy while it's hot as the fries turned soggy after absorbing the juice from the bulgogi.