A 59-year-old Korean spicy garlic chicken stew chain with 50 outlets, is delighted to announce the opening of its new outlet in Tiong Bahru, Singapore’s oldest public housing estate, on 1 March 2024. Kelim Dakdoritang is situated in the pre-war conservation Block 55, the first of 20 blocks built by the Singapore Improvement Trust in 1936, designed by Alfred G. Church in a Streamline Moderne architectural style.
Just when you thought Tiong Bahru couldn’t possibly house a Korean restaurant, Kelim Dakdoritang opens a 60-seater establishment in the iconic Block 55. The minimalist, industrial-like décor mirrors the ambience of Kelim Dakdoritang’s restaurants in Korea.
Established in 1965, Kelim Dakdoritang is Singapore’s premier Dakdoritang specialty restaurant, renowned for its traditional spicy garlic chicken stew. Originating 59 years ago from the traditional street corner of Jongro in Seoul, Kelim Dakdoritang introduced Dakdoritang for the first time, evolving from a humble shop to a prominent dining brand with 50 restaurants across Korea. Committed to preserving the essence of ‘Hansik’ (Korean cuisine), Kelim Dakdoritang upholds traditional recipes and culinary techniques, aiming to establish a robust brand identity. With a vision to explore international markets, the brand aspires to share the soulful experience of ‘Dakdoritang’ beyond Korea. Connecting with local communities, particularly through the beloved national dish, Kelim Dakdoritang brings the authentic Korean service experience to Singapore, showcasing its commitment to service excellence and culinary tradition.
Unlike other Dakdoritang in Korea, Kelim Dakdoritang’s Signature Korean Spicy Garlic Chicken Stew is prepared according to a time-honoured recipe passed down through generations. The combination of chicken and garlic not only enhances the taste but also serves as a stamina booster. Topped with a garlic bomb, the resulting complex flavours are sure to tantalise taste buds, distinguishing it from regular Dakdoritang recipes in Korea. Each ingredient in Kelim Dakdoritang’s Spicy Garlic Chicken Stew is meticulously selected and sourced to ensure the highest quality.
Farm-fresh chicken of a fixed weight guarantees optimum taste and tenderness. The slow-cooked, bone-in chicken pieces meld with aromatic spices and a secret blend of ingredients, including Korean pepper powder (gochugaru), infusing the broth with a taste like no other. Customers can elevate their dining experience by adding chewy tteokbokki (Korean rice cake), potatoes, king oyster mushrooms, sausages, and quail eggs, among other options, to their stew. Towards the end of the meal, Kalguksu (knife-cut noodle) can be tossed into the stew. These hand-cut noodles boast an al dente texture, similar to Italian fettuccine, offering a delightful departure from the usual ramyeon.
