As the K-drama craze bombard out television channel, you will realise that Korean seems to have a certain attachment to sweet and sour pork. Well who doesn't love sweet and sour pork, everybody that eat pork will definitely like this dish. After repeated mention of this dish in K-drama, Little Devil finally relented and decided to scout for this dish in Singapore.
|Terracotta outside the restaurant|
A quick search with 'uncle G', Hwang Sil name keep popping up. So on one rainy day, we decided to try the Tang Su Yuk (Sweet & Sour Pork - $28 for small). Three main difference that I notice between the Chinese and Korean version: first, Chinese version use corn starch, while Korean use potato starch. Second, Chinese like their sweet and sour pork in cubes, while Korean like to slice it thinly and make it like mini pancake version. Lastly, while Chinese recipe use rice vinegar, Korean use apple vinegar which is more tangy.
|Tang Su Yuk - Sweet & Sour Pork|
Though the presentation almost similar, you will notice the colour of Korean Sweet and Sour Pork closer to brown caramel colour instead of tomato red in the Chinese version. The pork is tender and succulent and coated with crispy chewy starch. If you like something chewy you will like the Korean version. I personally like mine with more meat instead of starch. But LD like the crispiness and light and tangy sauce of the dish.
|Jja Jang Myeon - Black Soy Bean Paste Noodle|
Next on the item is Jja Jang Myeon (Black Soy Bean Paste Noodle - $13). Thick handmade noodle, coated with thick black sauce bean paste sauce. The noodle is springy, while the sauce has a hint of sweetness from the onion and cucumber.
|Jja Jang Myeon - Up Close|
LD manage to try Kong Guk Su (Cold Soybean Noodle - $16). First time she saw this dish was in K Chef Battlefield show. The handmade thick noodle served with cold soya bean soup. The noodle is springy and tasty, however after a few slurp, I just can't get used to soya bean broth. The sweetness of the soya bean broth tasted weird and overwhelming to me. Imagine you are eating noodle with your soya bean drink as soup. I personally like my noodle savoury. Fortunately, LD like this dish and she seems to be satisfied to have finally tried this dish.
|Kong Guk Su - Cold Soybean Noodle|
|Kong Guk Su - Up Close|
In typical Korean food tradition, side dishes is a must. To accompany the noodle we have kimchi and danmuji (Korean yellow pickle radish). Both this side dish suppose to be good to balance the thick and bold flavour of the noodle.
|Side Dishes including Kimchi and Yellow Pickle Radish|
The décor in Hwang Sil is the fusion between Chinese and Korean. Just like the old traditional Chinese restaurant the red colour here is very prominent. Even the table setting and utensils used are more toward Chinese culture. Service was friendly, but due to the set up of the restaurant, it can be difficult to get the attention of the service staff.
|Part of the Dining Area|
|Part of the Dining Area|
Overall, it was an interesting dining experience. I can accept the taste of Tang Su Yuk and Jja Jang Myeon, but the Kong Guk Su was just to alien for me. Well, if you are near Maxwell Chinatown, give this place a try and let me know what you think. Cheers!!
Food & Drink: 7/10
Budget per Person: $11 - $25; $26 - $50
Korean Chinese Restaurant
38 Maxwell Road
#01-03/05 Air View Building
T: +65 6224 4371
OH: 11.00 – 15.00; 17.00 – 22.30 Daily
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