Seventeen years after pioneering Korean fried chicken in Singapore in 2008, Kko Kko Na Ra is returning to the spotlight with Kko Kko Na Ra OG Korean Fried Chicken, an express concept opening at Takashimaya on 10 October 2025.
Founded by Chef-Owner Eon Lee — of royal Lee family descent in Korea — Kko Kko Na Ra has grown far beyond its Tras Street beginnings. Today it anchors six distinct restaurant and bar concepts within the Hansik Dining Collective — a beautifully conserved 9,000-sq-ft, two-storey shophouse at 33 Tras Street whose full renovation was completed earlier this year. This culinary destination spans Korean street food to refined dining across two floors; the new Takashimaya outlet marks yet another milestone for the brand as it brings its signature flavours into the heart of Orchard Road for the first time.
At its Takashimaya offshoot, fans can dive straight into the recipes that made Kko Kko Na Ra a household name — reimagined for express dining without skimping on craft.
Kko Kko Na Ra OG Korean Fried Chicken
Ma Neul Gan Jang (Soy Garlic Fried Chicken) – This is the signature “OG” Korean fried chicken that launched Kko Kko Na Ra’s loyal following. Double-fried for a shatteringly crisp exterior, each piece is lacquered in a glossy soy-garlic glaze built from hand-crushed garlic and a curated blend of 41 premium Korean ingredients — the same recipe that set the benchmark for Korean fried chicken in Singapore.
Yang Nyum Chicken (Sweet & Spicy) – Also a favourite in Korea, this version cloaks juicy fried chicken in a gochujang-led glaze that’s equal parts clingy, smoky and sweet. It balances savoury sweetness, bright heat and a gentle tang — ideal for those who love a complex glaze that photographs brilliantly.
Perfect for a quick meal, the new Chicken Bento Boxes pair your favourite chicken with radish, kimchi and rice. A neat, one-tray tasting of the brand’s greatest hits: a generous mound of your favourite chicken with fluffy rice, crunchy house-pickled radish and freshly-made-daily kimchi. The Yangyum box adds a chilled drink — a harmoniously balanced snapshot of Kko Kko Na Ra’s flavours.



Fresh Korean Street-Food Hits — trending, comforting and shareable
The Takashimaya express menu also debuts droolworthy street snacks and heritage comfort dishes.
Fluffy Egg Bread
Korea’s latest street-food sensation, this golden, pillowy bread is baked with a whole egg nestled in the centre of a soft, lightly sweet batter. The slightly caramelised crust gives way to a pancake-like interior where the yolk peeks through, adding a delicate savoury contrast. It’s nostalgic yet fresh — the perfect comfort snack between bites of fried chicken.
Giant Green Pepper Japchae
A show-stopping giant green pepper — at least 20 cm long! — generously stuffed with japchae (stir-fried glossy sweet-potato glass noodles, finely shredded carrots, tofu and leek) and then fried to a crisp. Each bite contrasts the light crunch of the green pepper’s batter with the springy glass noodle filling inside.
Jeju Premium Abalone Porridge
From Jeju Island where Chef-Owner Eon Lee hails, this slow-simmered, silky porridge is studded with generous slices of Jeju abalone. Ocean-fresh umami is balanced by premium Korean rice, sun-dried clams and richly toasted sesame oil — luxurious yet humble, a soulful taste of her hometown that will leave you clam-ouring for more.
“Bringing Kko Kko Na Ra to Takashimaya is about more than convenience — it’s about sharing a piece of my heritage with the busy local community who still crave authenticity and flavour. We’ve reimagined our signature recipes to suit an express dining setting, but every bite remains rooted in the same craft and care that has defined our kitchens for 17 years.” — Eon Lee, Chef-Owner, Kko Kko Na Ra



Redefining Korean Dining in Singapore: The Story of Eon Lee
Chef Owner Eon Lee’s move to Singapore was driven by family ties: while visiting her niece and co-founder Annabelle who was studying here, she noticed a surprising absence of authentic Korean fried chicken. In 2008, she opened Kko Kko Na Ra, igniting the transformation of Tanjong Pagar into a bustling “Korea Town” with the introduction of supper culture. Today, she has expanded the brand with multiple concepts that celebrate refined Korean heritage — always rooted in authentic culinary techniques and premium Korean ingredients.
The Takashimaya opening is the latest step in that story: heritage, craft and comfort reimagined for a fast-paced setting. With six distinct concepts under the Hansik Dining Collective roof, she continues to champion authenticity, quality and innovation.









