You can tell when fried chicken’s done right. That first crunch gives it away—sharp, light, and somehow still juicy inside. It’s one of those small pleasures that never gets old.
At Nami Korean Grill House, tucked along Greenwood Avenue in Bukit Timah, the fried chicken comes out piping hot, golden, and just begging to be shared. Sure, there’s wagyu, kurobuta, and marinated crab on the menu, but let’s be honest, the chicken always gets the attention first.
And it’s not just fried chicken. It’s Korean fried chicken; double-fried, perfectly balanced, a little dramatic in the best way. The classics, as well-versed K-foodies will tell you, are Original, Soy Garlic, and Spicy. Each one tells a different story, and if you’ve never had them all side by side, you’re missing out.
The Secret Behind That Crunch
Here’s the thing: Korean fried chicken hits different because of the double fry. The first round cooks it through. The second is where the magic happens. It turns the skin whisper-thin and crisp enough to stay crunchy even after it’s coated in sauce.
There’s a rhythm to it. Fry, rest, fry again. The result is light, not greasy. You can eat three pieces and still feel like having more.
In Korea, fried chicken isn’t a solo meal; it’s social. It’s about gathering, chatting, and sharing. They even have a word for chicken with beer: chimaek (chikin + maekju). That tradition carried over here, and in Singapore, it’s really the same feeling. You share a plate, someone steals the last drumstick, and nobody really minds.
Original: Crisp, Simple, Always Right
The Original is where it all starts. It’s nothing fancy, just beautifully fried chicken. A little salt, a touch of pepper, and that satisfying crunch that makes you pause mid-conversation.
The coating’s thin but sturdy, holding in all that juice. You don’t need sauce. You just taste the chicken, clean and honest. That’s what people like about it. It’s confident without trying.
Grab a piece while it’s hot, dip it into a bit of pickled radish juice if you want a tangy contrast. It goes perfectly with cold beer or barley tea. And when you’re eating Nami Korean Grill House’s rich wagyu or marinated pork belly, the Original cuts through nicely like a reset button between all that smoky flavour.
Soy Garlic: Sweet, Savoury and a Little Sticky
If Original is the quiet one, Soy Garlic is the show-off in the best way. You smell it before it hits the table. That glossy glaze, a mix of soy, garlic, sugar, and honey, clings to every ridge of the crispy skin.
Pick it up, and your fingers get sticky. That’s how you know it’s good.
The first bite hits sweet. Then savoury. Then a gentle kick of garlic that hangs around, just enough to make you reach for another piece before you’re done chewing. It’s addictive, really.
This flavour goes with everything—classics like tteokbokki, kimchi fried rice, or even a cold beer. At Nami Korean Grill House, we like it next to our grilled kurobuta pork. The umami from the pork and the sweet garlic glaze makes it work in an unpredictable way. Messy? A bit. Worth it? Every time.
Spicy: For the Ones Who Love a Challenge
Then comes Spicy, the one who keeps everyone on their toes. You see the deep red sauce and already know it means business.
It’s made with gochujang, Korea’s red chilli paste. And it’s not just hot. It’s also rich, smoky, and slightly sweet. The heat creeps in slowly, builds up, then settles into warmth. It’s the kind of spice that makes you take a sip of your drink, laugh, and go, “okay, one more.”
What’s to love about this one is the balance. It’s fiery but not punishing. The glaze caramelises around the edges, turning slightly sticky and charred. Pair it with cold noodles or makgeolli, that milky rice wine Koreans swear by. Together, they cool and complement each other perfectly.
At Nami Korean Grill House, the Spicy flavour always disappears first. There’s always someone trying to look brave, wiping sweat, but still going for seconds.
How to Eat It and Enjoy It
There’s no wrong way, but there’s a rhythm. Start with the Original to appreciate the crisp. Move on to Soy Garlic when you want flavour. End with Spicy for that satisfying burn.
Have pickled radish nearby. It resets your palate and somehow makes everything taste fresher. And don’t overthink it. Korean fried chicken isn’t meant to be eaten neatly. It’s messy, loud, and social.
At Nami Korean Grill House, you’ll see groups chatting, laughing, and grabbing pieces off each other’s plates. That’s exactly how it should be.
Why These Three Always Stay on Top
There are endless versions out there, cheese powder, honey butter, even truffle, but these three never fade.
- Original for the purists.
- Soy Garlic for the ones who want comfort.
- Spicy for those who like a little thrill.
Each brings something different to the table, literally. And maybe that’s the point—it’s not just about flavour. It’s about the variety, the sharing, the contrast of it all.
Korean fried chicken is a food that fits anywhere: family dinner, casual date, late-night craving. Somehow it always hits the spot.
Taste the Real Thing at Nami Korean Grill House
If you haven’t already, go try it at Nami Korean Grill House. The chicken comes out hot, crisp, and beautifully balanced; the kind you’ll want to eat with your hands, not a fork.
Go with friends, order all three flavours, and make a night of it. Whether you’re a Soy Garlic loyalist, an Original fan, or a Spicy daredevil, you’ll find your favourite here.
Nami Korean Grill House brings that sense of Korean dining—warmth, laughter, and flavour—right to the heart of Bukit Timah. And trust us when we say that one visit won’t be enough.
Reserve here.
