Tuesday, June 12, 2012

Chicken Up, Tanjong Pagar

Over the course of the past decade, the strip along Tanjong Pagar road has evolved more than a little in terms of non local food options that are made available which one can clearly notice. I've experience a share of French (Gavroche, L'Entrecote), a smattering of Italian (Buko Nero, Etna, Latteria Mozzarella Bar, Pasta Brava), Japanese (Inaho's Kitchen Bar, Keisuke Tonkotsu King) and the occasional Chinese and even Australian. I haven't had the time to explore them all. Most noteably, Korean restaurants (Kko Kko Nara, ChoWon Garden) have really mushroomed in this region

So Chicken Up (48 Tanjong Pagar Road, #01-01, tel : +65 6327 1203) happens to be another one of those Korean restaurants that have been around (duration unbeknownst to me) that had caught my attention lately. Apparently, as the name may also suggest, they specialise in chicken. Fried chicken. Given my limited experiences with Korean fried chicken, I'm going to go out on a limb to tip my hat to them for doing a darn good job.

I'm talking meaty birds with impeccably crispy batter that didn't hold the slightest amount of excessive grease along with tender white flesh that were literally dripping with juices. It's really pretty much what I've described.

What I didn't expect to discover in a chicken joint was an item on menu described as fresh blood soup. That is, essentially a spicy vegetable and cow blood broth with chunks of bouncy textured (imagine fishcakes) said blood that was a blast of spicy and umami. I liked that the vegetables were well boiled to the point where it was soft yet fractionally crunchy still. Altogether with the soup, perfect with the soft sticky rice they served.

Dislikes? Banchan while waiting would be great, but instead what we had was a forgettable free flow of salad. Air conditioning needs work.


Konrad Curse said...

You didn't try the silk worm pupa soup?

LiquidShaDow said...

Primarch of the Night Lords? No, i didn't. Between 2 persons, it was difficult to order more food. Besides, I think it's not so easy to find someone who's willing to give it a go.