Kelim Dakdoritang (‘KD”), established in 1965, is one of the oldest and largest Dakdoritang brands with 50 restaurants in Korea just opened its first outlet in Singapore. KD is known for its garlic-loaded spicy garlic chicken stew, which is prepared according to a time-honoured recipe passed down through generations.
There is a minimum order of 10 sticks and we had Chicken, Mutton and Pork Satay, 5 each, making up a total of 15 sticks. The Satay was beautifully charred and the chicken meat was tender and savoury. The mutton Satay was slightly tough but nicely marinated and sweetened. Pork Satay was not too fatty and was succulent.
While Chomp Chomp is known to be a food heaven with plenty of BBQ Seafood stall, I will very much like to give other stall a chance the next round when I visit them.
If you prefer the old-school style with a combination of yellow noodles with Bee Hoon and a wetter, creamy gravy, Chia Keng Fried Hokkien Mee might fit you.
Chia Keng Fried Hokkien Prawn Noodle Prod any gastronome worth his/her salt as to which stall within illustrious hawker haunt Cho...
Dry style, old school Hokkien Mee with a history that traces back to the original creators of the dish!
the braise platter of duck and belly pork was also good standard, better than expected..
I'll do an update if I do try those! For now, this place will be a so-so.
The sweet and quite spicy chilli really added another dimension to the noodles when mixed in. I couldn’t stop eating – one of the best Hokkien Mee around. No wonder there was such a long wait…
The orh luah was the soft rather than crispy type. It had a very pleasant eggy flavour, with the fragrance of fish sauce, and was not cloying at all. The oysters were big and fresh – solid stuff. The chilli was a nice complement to the orh luah – sweet and slightly piquant, with just a hint of spiciness. The only drawback here was that there was a bit pooling of oil/sauce at the bottom. Nice.