It’s a Friday evening, and while Johann and I are walking around Megamall waiting for people we’re already expecting won’t arrive, we think about where to just pass the time and have dinner before going to our next destination for the evening.
After trying to look around in the Fashion Hall, we finally decide the restaurants in that area are either out of our budget or have lines that intimidate us. So we go instead to Kyochon in Building B.
The restaurant opened earlier this year – its first branch in the country after establishing a strong presence in South Korea, Malaysia, Indonesia and the US. It’s known as a pioneer of the Korean fried chicken, which uses double frying to lessen the grease and make the skin crunchier. And Kyochon prides itself for not using any glacial acetic acid (whatever that is), sodium saccharine (uh-huh), and MSG.
The cramped interiors are surrounded by stone walls and black bars, giving an industrial look, which is the uso in restaurants these days. The service is quick and excellent, and the staff members are really friendly and game.
As for the menu, it consists primarily of four variants of fried chicken – the Original Series, the Red Series, the Honey Series, and the Soon-Sal Series. For this particular meal, we tried the first two.
The Original Series is delightful, with savory chicken covered by crispy skin and glazed with a sauce that has a perfect balance of… nah, who are we kidding. All I want to say is that it’s darn delicious.
Meanwhile, the Red Series doesn’t hold back on the spice levels. It really packs a punch and would make for a great meal for the adventurous.
Both series go well with the Kimchi Fried Rice, which in itself, can already pass for a meal – it’s got a generous serving of rice, a few vegetables, a sunny-side-up and some nori strips.
SM Megamall, Bldg B,
Julia Vargas Ave cor EDSA
Wack Wack, Mandaluyong City