KOREAN cuisine lovers looking for something different can head to Ojju K-Food that is known for its contemporary spin on traditional dishes.
They can even expect a hearty feast with the generous servings here.
The first to make a lingering impression was the seafood Budae Jjigae (Korean army stew), which is moderate in terms of spiciness, but certainly goes the extra mile when it comes to size.
The dish is packed with seafood, including crabs, prawns and mussels, as well as plenty of vegetables. Diners can also choose to add ramen into the stew.
Those who opt to up the spice level can go for the Tteokbokki and Eomuk Bokkeum (stir-fried rice cake and fish cake), which will make them sweat but still ask for second helpings.
The rice cake is chewy and goes well with the spicy gravy, while the fish cake is fresh and plentiful.
Meanwhile, Gyeran Jjim (steamed fluffy egg) lived up to its name because it was delicate and seasoned just right, highlighting the natural taste of the egg. The egg custard had the perfect texture and was silky smooth.
Among all the dishes, Beef Japchae (stir-fried glass noodle in sesame oil) was my favourite as its sweet and savouriness was perfectly balanced.
The taste of the beef did not overpower the unique glass noodle, made from sweet potato, and was aromatic even on its own.
The crispy chicken taco is a demonstration of the kitchen team’s creativity as it combined tacos, Korean fried chicken and delicious hot lychee salsa in this Korean-Mexican fusion.
The eatery’s signature dish, rolling cheese chicken wing and drumstick with honey spicy sauce, is a treat as the chicken pieces are crispy, yet evenly coated with the sauce.
Pickled chillies on the cheese help temper the overall richness.
For desserts, Tutti-fruti Generation and Exo-reo Choco Bingsoo were served.
Between the two, I preferred the former because it had fruits including kiwis, strawberries and mangoes that lent a tinge of tartness to balance the sweetness of the vanilla ice-cream and shaved ice.
The Exo-reo Choco Bingsoo, meanwhile, was rich with chocolate treats such as M&M’s and Oreo cookies and the sweetness could be slightly overwhelming for some people.
Ojju’s rainbow rolling cheese is currently on promotion; it has four differently coloured cheese to go with the fried chicken.
Natural vegetable food colouring is used to create the hues: turmeric for yellow, beetroot for red, spinach for green, and red cabbage for purple.
Those who wish to give this a try must act fast because the restaurant serves only limited portions of the dish.
OJJU K-FOOD, No. L4.01 (03 & 04), Level 4 NU Sentral Shopping Centre, No. 201, Jalan Tun Sambanthan, Kuala Lumpur. Business hours: 11am to 10pm, daily.
This is the writer’s personal observation and not an endorsement by StarMetro.
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