Korean

The fragrance of this dish as it arrives at the table lets slip a hint of the wok hei imbued in the stir-fried jjolmyeon, and intense it is – you can really taste the smokiness captured in every QQ strand. Reminiscent of maggi goreng Pattaya, the sweet and mildly spicy sauce is so addictive you’ll be scoffing down the entire plate before you know it.

Sweet-flavoured chicken might sound peculiar, but this is one of the signatures I keep returning to at Chir Chir. I especially love that under those crunchy jackets of honey butter batter, the marinated chicken meat itself is savoury and tasty. And those pan-fried topokki – you just can’t stop at one!

Still a favourite for traditional Korean comfort food – crispy pancakes, fluffy egg rolls swollen with stretchy mozzarella cheese, and sumptuous beef stew with chewy glass noodles. Standard’s still as good as when it first opened in 2015.

I hear a storm approaching. That means it’s time for some army stew!!! The one here is nice and rich, with lots of spam and sausage 😍. Comparable to my favourite at Woorinara!

My love for this pizza will never wane. Homemade sweet potato purée baked on a thin tortilla base – roll a slice and dunk it in the fluffy, milky whipped cream for a taste of heaven.

Indulged in these dishes a bazillion times a week some months ago in the name of work; now, I'm missing them very much, especially the kimchi soup that's given an added depth of flavour with Masizzim's beef rib stew sauce.

Love the milky taste that results from this combination of chewy Korean rice cakes and creamy cheese sauce, while hints of saltiness come from the chicken ham and faintly crunchy bacon bits.

Thick toast with oozy squiggles of what tastes like nacho cheese spiked with garlic. Tasty!

One of my newfound faves at Chir Chir, where a classic Korean street snack of chewy tteokbokki (rice cakes), sweet potato cubes and sliced fish cake in a fiery gochujang sauce is jazzed up with Cajun battered fried squid, a deep-fried hardboiled egg, and upon a $4 top-up, breaded fillets of chicken. Have an icy drink on hand, because you'll surely need one to quell the flames from the spice.

Succulent chicken chunks and potato wedges deep-fried to crispy perfection, then tossed in a pan with Korean rice cakes and honey butter sauce. A liberal sprinkling of honey butter seasoning, dried cranberries and sliced almonds finishes this ambrosial sweet-savoury masterpiece, which is best complemented with that creamy honey-infused aioli dip.

So good, I could eat this every day.... Oh wait, I am eating this every day for the next five days.

Like a pot of treasure teeming with all sorts of goodies – shrimp, mussels, clams, Korean fishcake, rice cakes and QQ ramyun luxuriating in a rich gochujang-based sauce. And the best part? A blanket of cheese that melts into the stew, making it even more irresistible.

Nighttime craves for sticky glazed fried chicken – that Dak Kang Jung sauced up with gochujang, honey and garlic is my weakness – and a killer concoction of soju-margarita-beer.