The proliferation of Japanese restaurants in Singapore is being matched with a mushrooming of Korean restaurants. Read more at straitstimes.com.
Korean chicken stew chain Kelim Dakdoritang has a history that goes back to 1965.
Ms Anna Lee, 31, a South Korean who has lived here for about seven years and has a casual Korean eatery called Han Kki in Toa Payoh; and her partner, Mr S.S. Wong, 38, decided to bring Kelim’s dakdoritang to Singapore. He tried the stew for the first time when the couple visited South Korea in 2019, and thought it was very good.
But the 55-seat Singapore restaurant has some significant differences. Given that diners here like variety, the couple came up with side dishes that are not available in the South Korean restaurants. These include Cheese Gyeranjjim or steamed egg , Cream Tteokbokki and Odengtang or fish cake soup . Kelim’s CEO Mr Lee, 42, says: “Unlike bibimbap, bulgogi and fried chicken, which are commonly associated with Korean cuisine, dakdoritang is a well-known dish for Koreans, but not as recognised by foreigners.”
The 43-year-old opened Tanoshii in Cairnhill Road in 2018, after spending two years in Osaka learning to cook Japanese food from a mentor chef there. The menu at the restaurant, he says, is 70 per cent Japanese and 30 per cent Korean.In July, he opened the plush 88-seat Ureshii at The Arts House, spending $2 million on the fit out. The menu ratio is flipped at the new restaurant – it is 70 per cent Korean and 30 per cent Japanese.
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