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Chicken Up (Buangkok) [TEST]

Chicken Up (Buangkok) - Singapore - Punggol
Chicken Up (Buangkok) - Singapore - Punggol Bulgogi Pancake from Chicken Up (Buangkok) in Sengkang, Singapore Bulgogi Stew from Chicken Up (Buangkok) in Sengkang, Singapore Finger Wings from Chicken Up (Buangkok) in Sengkang, Singapore Lotus Root Fries from Chicken Up (Buangkok) in Sengkang, Singapore Exterior of Chicken Up (Buangkok) in Sengkang, Singapore Spam Rice Ball from Chicken Up (Buangkok) in Sengkang, Singapore Chicken Wings Set from Chicken Up (Buangkok) in Sengkang, Singapore Interior of Chicken Up (Buangkok) in Sengkang, Singapore Beerita from Chicken Up (Buangkok) in Sengkang, Singapore Blooming Onion from Chicken Up (Buangkok) in Sengkang, Singapore
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  • Menus

    Food Menu

    Kid's Menu

    Set Lunch Menu

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    Menu Highlights

    Watermelon Soju, Crispy Up, Spicy Up, YangNyum Up, Blooming Onion, Beerita

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  • About

    Location

    Punggol, Sengkang

    277C Compassvale Link
    Singapore (543277)

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    Cuisine

    Korean

    Good For

    Al Fresco, Casual Dining, Kid Friendly, Drinks, Private Functions, Large Parties (16+)

    Contact

    Phone Number: 123456789

    Opening Hours

    Sun-Thu: 11am-11pm
    Fri & Sat: 11am-2am

    About

    It seems that Korean fried chicken has cemented its place in the Hallyu revolution, and fans of the crispy treat have had good cause to rejoice since the introduction of Chicken Up. Moist, tender, and coated with that addictive thin, crunchy, less greasy coating, Chicken Up's exact technique is a closely guarded secret.

    While the classic version holds a special place in our hearts (and stomachs), those who enjoy a little spice should head straight for their signature Spicy Up and the milder, sweeter YangNyum style. Fried chicken in Korea is often accompanied by alcohol beverages but those not looking to take advantage of the restaurant's beer and soju offerings can easily content themselves with a traditional bingsu dessert instead. (Oct 2018)
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    The buzz

    "The meat is allegedly marinated for twelve hours and then cooked using the venerated Korean double-fry method. The exterior is crunchy, the inside moist, pleasantly juicy; and it's not overly sauced." -SG Now
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