Tanjong Pagar road has turned into an enclave of popular Korean restaurants. Most of them serve various renditions of Korean fried chicken and watermelon soju. Kko Kko Nara is a typical family-style Korean restaurant which offers typical Korean fare and a variety of Korean fried chicken. Owner Ms Eon Lee, is a self-taught Korean cook who spent 6 months perfecting her fried chicken recipe before opening the restaurant in 2008.
Bu Dae Jji Gae: Reputably known as the Army Stew or Kimchi Stew, this hotpot consists of spam, sausages, mushroom, Korean rice cake, tofu, kimchi and a mixture of vegetables. The dish was created as a cheap solution to warm the body and fill the tummy on cold winter months. The flavours are contrastingly spicy, salty and tangy, keeps you wanting more. Garlic Chicken Wings: Chicken wings marinated with garlic and soya sauce, they were surprisingly tasty and well-cooked. The skin is crispy and glazed, while the meat is tender and well-seasoned. One of the best fried chicken wings I’ve had so far!Mini Fishcake soup: Tasty rectangular fish cakes in soya sauce soup, constantly kept warm. Steaming hot soup is the perfect solution to a chilly weather.
During my research for this restaurant, I came across several negative reviews by several bloggers. It made me realise that we should always be open-minded when reading food reviews. Take a look at the publish date and keep in mind that standards can drop or get better over time. Chefs have their off-days too. In the end, always give the place a try yourself before making the judgement.
Kko Kko Na Ra Chicken & Food
68 Tanjong Pagar Road
Mon-Sat: 12pm-3pm, 6pm-3am
Fresh Whole Abalone with Sea Cucumber (Individual Serving): The best thing about eating an entire braised abalone is when your knife slice through the abalone like hot knife through butter. The much-coveted shellfish is braised with perfect fire, timing and seasoning. One of the best whole abalone I’ve ever had. Putting the main ingredient aside, the sea cucumber and dried mushroom are both of high-quality as well. The expensive xiang gu is braised to a tender soft, that you could mistake it for the abalone. Braised Whole Sharksfin with Crabmeat (Individual Claypot): My favourite way of eating sharkskin, the Thai way. Served in a clay pot to keep the soup warm, the bean sprouts and coriander are added specially as garnish to give the soup an extra oomph and flavour. The sharkskin is served in a complete fan shape, giving you a generous and satisfying taste of the cartilage. Live Lobster Salad: I was expecting lobster sashimi like the one I tried at a seafood restaurant at Pioneer. But to our disappointment, we were served pieces of overcooked lobster mixed together with fruit and a weird-looking sauce piped all over it. Hmmm. Baked Whole Crab with Vermicelli: This was the surprise of the menu. The vermicelli or Tang Hoon was delectable and rich with flavour. It had us wanting for second rounds or more. In addition, the crab pincers carried juicy fresh meat within the cracked shells. Sweet and Sour Pork Ribs: Cooked to a perfect tenderness, the meat peels off easily from the bone. The sauce is tangy and yet appetising, rendering this dish not too overwhelming.
If you’re in the mood for abalone and sharks fin, this is the place to try. Not all the dishes in Ramathai may score with you but the most coveted abalone and controversial sharks fin soup would not let you down.
Rama Thai Sharks Fin Restaurant
81 Tanjong Pagar Rd
11.30am – 2.30pm, 6pm – 10pm