Have hearty, inexpensive Korean chicken at Oppa Chicken

SINGAPORE - (THE NEW PAPER) Stories I like usually involve a plucky heroine taking risks to follow her heart.

And when she makes it despite the odds, it makes you want to cheer. It gives you hope that dreams do come true.

In the case of Oppa Chicken, the heroine is chef-owner Debbie Wu. After working in the food and beverage industry, she went to South Korea, got a chef to train her, and opened a restaurant.

In spite of the alarming number of restaurants shutting down here, Ms Wu is sticking her neck out.

From Oppa Chicken's decor to the music played to the cheerful Korean greetings as you walk in, it is obvious it is targeted at the young.

The prices of the one-bowl dishes also benefit those with a limited budget.

The food is competent and the portions are decent. It's a nice, hearty, inexpensive place to eat.

My fingers are crossed that she and the restaurant makes it.

The vivid colour of the Flaming Yangnyum (from $13.90) is inviting, and it smells seductive. The chicken is tender and isn't as spicy as I feared.


Honey Garlic chicken. PHOTO: THE NEW PAPER

I couldn't detect the garlic in the Honey Garlic chicken (from $13.90) but it doesn't take away from the enjoyment. The sweetness of the sauce also works well with the homemade kimchi.


Kimchi Fried Rice. PHOTO: THE NEW PAPER

I wish the taste of kimchi is more pronounced in the Kimchi Fried Rice ($6.90, paired with soy garlic chicken) but it's still tasty.


Japchae Noodles. PHOTO: THE NEW PAPER

The Japchae Noodles ($6.90, glass noodles with your choice of chicken) is on the oily side but it is not unpleasant.


Oppa Topokki. PHOTO: THE NEW PAPER

I'm not a fan of Oppa Topokki ($6.90) and the sweet and spicy sauce over it doesn't help. The blandness and hardness of the rice cake needs a hint of acidity. You can choose the heat level of the sauce. We had Level 2 (Normal Spicy).

WHAT

Oppa Chicken

WHERE

274, South Bridge Road

WHEN

Monday to Saturday 11am to 10pm

CALL

6221-5217


This article was first published on June 29, 2016.
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