Five directions for fried chicken
The chicken selection ranged from crispy original to sticky sweet and spicy, garlic and soy, orange lemon, and chili and garlic pepper. That range lets you move between crunch, sweetness, citrus and stronger seasoning rather than repeating the same round. The original was the crisp starting point in a menu built around Korean fried chicken.
Japchae, tteokbokki and mandu
The menu also included beef or vegetable japchae, spicy fish cake tteokbokki, mayak gimbap and mandu with beef, chicken or kimchi. I like having something chewy or savory between rounds of crunchy chicken. These dishes give the order that change of texture, especially when a table wants more variety than chicken alone.
Sides and the offer from my visit
The selection extended to kimchi, coleslaw, bean sprouts, spinach, radish, kimchi fried rice, egg-and-nori gyeranbap, avocado salad and fries. My caption recorded a two-hour all-you-can-eat offer at €29.50, with bulgogi ssam for €8 extra. Those were the terms at the time of the post; check the restaurant’s current menu before planning around that price.
Menu & availability
These notes describe my visit. Dishes, prices and special offers may change; check the restaurant’s current menu before you go.
More from the table
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