Jeong’s Jjajang (Somerset)

Got the best of both worlds with Jeong's Jjajang half-half portion, the TangJjaMyeon set for dinner. I was initially planning to get jjajangmyeon with the half serving of tangsuyuk but since my friend was going to order it, I swapped it for the spicy-sweet fried chicken for an additional $2.50; Jjajangmyeon + Kkanpunggi ($24) and thankfully I made the right decision.

Not a fan, I think their tangsuyuk was kinda mid so I would highly recommend getting the Kkanpunggi instead. Served pipping hot, the beautifully glazed chunks of chicken was so juicy, succulent and well-fried. The batter was relatively thin which I love and the exterior remained decently crisp with the even coating of the slightly tacky sauce. A little spicy for me but very moreish with the sweet-tangy flavours and the aromatic from the spring onion-garlic-dried chilli blend. The signature jjajangmyeon delivered as well with the springy strands and the savoury black bean meat sauce which was nicely balanced.

It’s one of the best Jjajang meon in town!

Best jjampong soup I have tasted in Singapore! Love it!

The sauce is nice so is the crisp but the pork is too long and hard to chew in one mouthful or to even bite to tear with the teeth. Had to borrow a pair of scissors to cut into small bite sizes. I saw other customers also struggling with chewing it. It tasty but need to cut them smaller bites.

𝐓𝐚𝐧𝐠𝐬𝐮𝐲𝐮𝐤 ($20) - Sweet and sour crispy fried pork. Addictive bites that leaned on the sweeter side.

𝐊𝐤𝐚𝐧𝐩𝐮𝐧𝐠𝐠𝐢 ($25) - Fried chicken chunks with succulent meat and flavourful sweet, garlic, sesame marination.

𝐌𝐚𝐧𝐝𝐮 ($14) - Plump and generously loaded with aromatic mix of juicy minced meat and chives.

𝐉𝐣𝐚𝐣𝐚𝐧𝐠𝐦𝐲𝐞𝐨𝐧 ($13) - Lighter rendition with the use of leaner minced meat (opposed to fattier belly cuts in other restaurants). While not as flavour-packed or with wok hei, it was earthy tasting and satisfying. Personally would recommend adding $2 for the Gang Jjajangmyeon ($15) that includes an oozy sunny side up and juicy mushrooms.