Korean

2am munchies, and the only places that are open are Korean fried chicken joints. Not that that's a bad thing. I remember Kko Kko Nara being the first place i truly enjoyed Korean-style fried chicken years ago, way before the likes of Chicken Up, 4 Fingers and other imitators.

We got the combo set which comes with original, sweet, garlic flavours. I can't remember much, but I remember it definitely satisfied.

Taste: 3/5

Whet your appetite with imported kimchi, shironegi leek and black konnyaku.

This was an invited tasting courtesy of @burpple and @gastrosmiths

Taste: 3/5

A veritable seafood feast lying in wait under a bubbling, piping hot sweet and spicy gochujang based stew and stringy, chewy mozarella. Dig in to discover ramyeon, toppokki, shrimp clam, black mussel, and squid simmering under the rich and deeply umami sauce. I'm heading back just to order this.

This was a hosted tasting by @joobarsg, thanks @geekyelephant for the invite!

Taste: 4.5/5

The borderline cloying honey butter glazed chicken tenders were unexpectedly superseded by the sideshow of topokki which assumed their super saiyan form of an incisingly crackly exterior whilst being enjoyably chewy within.

This was a hosted tasting by @joobarsg, thanks @geekyelephant for the invite!

Taste: 3/5

Sweet and tender bite sized morsels of gochujang and honey coated chicken tenders. By its appearance alone I was anticipating the crunch of what one expects of Korean fried chicken, and was slightly disappointed when expectations weren't met.

This was a hosted tasting by @joobarsg, thanks @geekyelephant for the invite!

Taste: 3/5

Indulgently fatty thick cut slices of premium pork belly that practically melt in your mouth. Nice touch with the garlic chips that add a crisp pungency to the affair, although I found myself wishing the lean meat to fat ratio was leaning(pun intended) a little more toward the former.
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This was a hosted tasting by @joobarsg, thanks @geekyelephant for the invite!

Taste: 3/5

Invitingly seared and tender bone in short rib coated in a salty sweet soy marinade and scallions that's just begging to be eaten with your hands.

This was a hosted tasting by @joobarsg, thanks @geekyelephant for the invite!

Taste: 3.5/5

The cold noodles were just the way I like them; QQ and springy with a slight bite. Served with tender pork bulgogi, a sweet and soft piece of tamago and heaps of seaweed strips. Mix well with the chilli Jang sauce before eating. My dining partner said this tastes just like back in Korea.

Also aptly named 'Sparkling Fire Sushi', this is wheeled out on a cart and theatrically flambed table-side. The strips of raw wagyu beef are seared perfectly and are melt in your mouth. There are three dipping sauces to choose from and we picked the gomu(sesame sauce) which complemented the beef sushi quite well with its nutty, creamy flavour. Careful not to touch the stone plate as it will be piping hot after being blowtorched!

Haemul Panjeon, or Korean seafood pancake, is a must-order for me here.

My favourite Korean bbq joint, Wang Dae Bak never fails to satisfy with its spread of perfectly marinated meats, refreshing banchan side dishes and signature liquid egg poured from a teapot straight into the semi-circular hotplate moulds to form slightly sweetish yet delicate egg cakes that I can't get enough of. Best accompanied with a bottle of Chum Churum soju and in the company of good friends.

Third time I'm having this and I can't get enough of it. Silky glass noodles garnished with julienned carrots, cucumber(or zucchini?), lettuce, spring onion, seaweed strips and minced pork. Add the sweet, spicy Korean fermented sauce known as Gochujang to taste and mix everything up for an extremely tasty as well as healthy meal. $8.50