In addition to its many claims, the joint is supposedly the first to introduce the iconic pairing of chimaek (fried chicken and cold beer) to the republic, so pop a couple of bottles of Hite on your tab to do as they would in Seoul. Purists, look away now: for extra oomph, dunk your chook in a trio of sauces: mala, yangnyum and cream cheese garlic. But these days, the menu’s expanded to encompass more flavours, from classics like sweet & spicy and honey, to modern takes like cheese and mala. Of particular note is their signature garlic soy sauce chicken wings and drumlets, marinated in a sauce of hand-crushed garlic and other (secret) imported ingredients. With its boast as Singapore’s first to bring in Korean fried chicken in 2008, the grand dame of KFC promises an authentic recipe supplied by owner Eon Lee, whose mother lived in Jeon La Do, a notable culinary province in Korean. In case you missed it: What is the Korean Herb Behind the Oscar-Nominated Film, Minari? Lovers of the ice-cream-and-fries combo will understand the appeal. Tatler tip: Feeling adventurous? Try the “ladies’ best choice” of Yogurt Salad Chicken-fried chicken cutlet, salad with yoghurt dressing, and two scoops of ice cream. OFC’s original outlet is at Telok Ayer, but there are also its Tanjong Katong and Bukit Timah locations. Somewhat confusingly, there’s also a section on yang nyeom chicken, where the chook’s further stir fried in one of four types of sauces: soy, padi garlic, Jambalaya, or the sweet and spicy. The crispy chicken selection boasts two flavours: the peppery original or a homemade sweet and spicy Korean mix. The roast options come with unique choices such as chicken stir fried with welsh onions, or with rice cakes in a Louisiana Jambalaya or spicy sauce.
Conceived by two of the most popular chicken restaurants in Korea, Okkudak and Ssaldak, subsidiary brand Oven & Fried Chicken (OFC) burst onto the Singapore scene in 2014 with a unique trio of tender roasted chook, crispy chicken fried without oil, and chicken fried in rice flour instead of the typical wheat flour (for extra crunch).
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