BokK

Got to learn about the existence of Bokk while scrolling around social media one day — these folks are a new addition to the 183 Longhaus development along Upper Thomson Road which also houses a few pretty notable F&B establishments including that of State of Affairs, Woodlands Sourdough and the outlet of SOD Cafe there. Bokk takes over the former premises of the now-defunct Crossroots which had a pretty short stint in the building; Bokk is also an establishment that is run by Zenryoku Izakaya which also operates within the same building as well several units away from Bokk. Occupying a shop unit located in the corner of the building, Bokk did change out the entire layout of the shop space though had retained some of the fittings left behind the former tenant; the space is decked in a rather functional form with a slightly more raw and industrial look which feels a little unfinished and slightly haphazard. The dining furniture comprises of largely tables with a terrazzo-esque finish for its surface; all that whilst coupled with wooden stools that seems a bit more for function than for form. The food menu at Bokk is kept rather simple, with the menu split across 2 / 3 piece Korean fried chicken with three (3) flavours being offered, whilst those looking to share their Korean fried chicken across the table can opt for the 8 piece tray instead. Sides available at Bokk is rather limited as well, with the range being comprised of fries, fresh Kimchi and Daikon.

The easiest way for the single pax to give most of what Bokk has to offer in one single seating would be to opt for the 2 / 3 piece fried chicken set — patrons do get to choose different flavours of the chicken that they preferred irregardless of whether they opt for the 2 piece of 3 piece fried chicken set, and each set also entitles the patron to fries, and to opt for a canned drink as well as a side from the Sides menu. For our order of the 2 Piece Fried Chicken, we went with a mix of flavours for our fried chicken pieces being the Soy Garlic and the Yang Nyeom, while our choice of sides would be the Fresh Kimchi. Going straight for the chicken, we did find that we liked both the Soy Garlic and the Yang Nyeom just as much; the Korean fried chicken at Bokk is fried upon order to ensure freshness and that it is being served up piping hot — both the Soy Garlic and the Yang Nyeom comes coated with sauces that are thick, sticky and dense. With that being said, the fried chicken still retains a crisp batter on the exterior that provides a god crunch; the meat being all moist, tender and juicy — the Soy Garlic comes savoury and garlicky, while the Yang Nyeom in the meanwhile comes with a sweet, earthy and spicy note typical of Korean chili paste that should be pretty manageable even for those whom are slightly less tolerant to moderate levels of spiciness.

The fries that comes on the side also comes hot and freshly-fried; more crisp on the outside than being fluffy on the inside, though definitely did not feel anywhere greasy to say the least. The Fresh Kimchi does seem to be a bit of a fusion in between a typical coleslaw and kimchi; we did find the Fresh Kimchi to be pretty finely shredded and does come with bits of carrots as well — whilst carrying a bit of a tang, the flavours here are a little milder than most Kimchi that we have come across elsewhere. Bokk does serve up pretty decent Korean fried chicken that hits the mark — we like how they do retail 2 / 3 piece Korean fried chicken sets unlike most Korean fried chicken dining establishments elsewhere that serves such dishes only in communal formats. This keeps things manageable for individual diners, while the prices for the 2 / 3 piece Korean fried chicken sets are also pretty affordable at $13 and $18 respectively — rather reasonable overall. Yet another dining option within the Upper Thomson neighbourhood that is worth exploring for those looking for good Korean fried chicken.