CHEERS TO CHIR CHIR

Chi-ruh Chi-ruh ... the sound of boiling oil when chicken goes into a deep-fryer is music to the ears of every fried chicken fans. That’s also how you pronounced Chir Chir — the name of Korea’s largest casual restaurant chain specialising in freshly-cooked chicken dishes.

 

Amidst the recent CNY hustle-bustle, we managed to snuck in an afternoon of good lunch, trying out some of the resto’s signature chicken dishes. Todate, Chir Chir has over 100 outlets and more opening across South Korea, China and Taiwan, making it one of the largest chimaek franchises. In Korean foodspeak, chimaek is a contraction of two words: chi = chicken and maek = beer.

 

Most of the offerings comprising newer and existing specialities were on-point and as authentic as those we had eaten in Seoul. We predict the scrumptious Curry Fried Chicken (RM30.90/RM56.90 double portion), Chir Chir’s signature crispy battered chicken sprinkled with curry seasoning should hit the spot for locals.

 

I was pleasantly surprised by the distinct burst of zingy heat when I bit into the deliciously crisp chicken. Nifty small tongs were provided for us to pick up the chicken pieces, ensuring we didn’t need to get our hands dirty. For such delectable fried chicken, I daresay most people won't mind getting to grips with it.

At this point, the latest beverage of Grapefruit Yoghurt (RM14.90 glass/RM30.90 jug) proved a godsend, to douse our fired-up tastebuds. A cool ice blended drink of grapefruit juice and yoghurt, we were tickled to see the concoction came topped with half a fresh grapefruit and mint leaves.

 

Cheese lovers would go ga-ga over the indulgent offering of Rose Cheese Chiqueen (RM33.90/RM60.90 double). Conceived to appeal to the young (and the young-at-heart), the crispy albeit juicy fried chicken tenders heaped atop a creamy pool of rosy tinged melted mozzarella and fondue cheese is served with thick, burbling cheese sauce in a cast iron skillet. Some chunky-cut potatoes and cherry tomatoes lent textural contrast to the dish.

An avalanche of whipped cream and grated cheese crowned the wickedly decadent Nest Chicken (RM34.90/RM62.90 double). Guarantee to send young dairy-loving queens and kings into spasms of joy, the strips of tasty Cajun chicken tenders came swimming in rich cream sauce and sweet potato mash. Bits of capsicum, black olives and broccoli studded the unctuous mixture but we bet nobody is likely to complain about the cloying richness.

Personally, I’d return for the house speciality of Spicy Chi-Bap (RM33.90/RM60.90 double). Served with fragrant seaweed-flavoured rice, the juicy fried chicken tenders in sticky spicy marinade of onion salsa, BBQ sauce and sweet potatoes topped with rice and grated cheese proved incredibly addictive. The strong, punchy sweet-savoury-spicy accents are as typically Korean as it gets.

 

Washing that down was another newish drink, Pineapple Smoothie (RM14.90 glass/RM30.90 jug). Sips of the ice blended concoction of pineapple puree, coconut, strawberry, banana and mint leaves conjured up visions of blissful, balmy summery days.

Todate, the staple crowd-pleaser of Honey Butter Chicken (RM24.90/RM52.90 double) still rules. Dried cranberries, almond flakes and honey-mayo dip ramped up the appeal of lightly battered boneless chicken chunks coated in honey butter sauce. Textural contrasts came from thick-cut fries and chewy topokki (rice cake pieces).

For more info, call Chir Chir Fusion Chicken Factory, tel: 03-2110 4867. Address: Lot 1.108.00, Level 1, Pavilion Elite, Pavilion Kuala Lumpur, Jalan Bukit Bintang, Kuala Lumpur. https://www.facebook.com/ChirChirMY

A TASTE OF KOREA AT MIDO

'Mido' in Hangul means 'taste' and it's the true taste of Korea enterprising owner Joseph Lee aims to deliver when diners step into his restaurant. Mido's brick, mortar and timber façade resembles that of a traditional hanok (Korean house). Step past the heavy set wooden doors and you'd find a charmingly rustic wood-clad interior -- a testament to Lee and his team's hard work and labour of love.

From the delicate paper lanterns and textured walls to faux windows and latticed partitions adorned with ‘tal’ or Korean masks, almost everything were designed and custom-built by hand for the restaurant.

Sturdy wooden bowls of Pumpkin Soup warmed us up while we perused the menu. The simple broth was thick without being gluey, its ethereal sweetness primed our palate for dishes with substance to come.

Apart from the customary Banchan (six types of Korean appetisers and side dishes), the conversation-stopper has to be Spicy Pork Skin (RM20) – a rare find comprising smooth, toothsome pork skin doused in a piquant gochujang sauce. The texture resembled that of brown sotong but acquired a distinctly different dimension when dipped into the side dish of roasted soya bean powder.

Regular K-food appetisers of Seafood Pancake (RM25) and Kimchi Pancake (RM25) are also available. The squid and prawn pancake made perfect pairing with Makkoli (RM28), traditional Korean rice wine. Somewhat zestier on the palate with a robust kick is the Kimchi Pancake, an agreeable combination of batter and fermented pickled cabbage. 

Fried twice and heavily seasoned, the Korean Fried Chicken Wings (RM25) in normal or spicy mode should hit the spot well as a crowd-pleasing opener. Each resto boasts its own marinades so it’s worth sampling the versions here just to ascertain if they can wing it with you.

Unlike other Korean barbecue restos which have protruding suction hoods hanging down from the ceiling, Mido has them tucked away underneath the dining tables. The modern contraption proved its prowess as smoke and cooking fumes were extracted silently from the table-top grills, ensuring by the time we departed the resto, none of us reeked like burnt barbecue!

The selection of meat is limited to five for the barbecue: Pork Collar (RM30 for 200gm), Marinated Chicken (RM28 for 200gm), Marinated Pork (RM33 for 200gm), Chili Paste Pork (RM33 for 200gm) and Marinated Beef Rib (RM65 for 280gm). According to Lee, the meats are aged in sealed, vacuum-packed bags to retain moisture, develop deeper flavour and ensure juicy tenderness upon hitting the grill.

Photo courtesy of Chasingfooddreams

Once you have decided on your choice of meat, staffers will grill everything up for you. But if you prefer a hands-on experience, that’s doable too. Derive better enjoyment of the meaty offerings by wrapping them up in fresh lettuce leaves smeared with Mido’s house dips: basil, sesame oil with salt, ssamjang, or peanut.

My fave dish at Mido has to be the sweetish Bulgogi Casserole (RM48), a popular speciality representative of K-cuisine. Laden with assorted vegetables, the thinly sliced beef in sweet soya sauce broth was utterly sublime.

On the tangy, zesty spectrum is Tofu Kimchi Casserole (RM45). While some of the ingredients may be similar to bulgogi, the broth is subtly perked up by the inclusion of pickled cabbage or kimchi. Thick slices of smooth beancurd tempered the equation. Personally, I hanker for a more assertive broth but others may find it up to par.

Seafood and fresh tofu combine to give the house Doenjang Soup (RM22) additional textural interest and umami-richness. Best suited for those who relish savouring boldly flavourful soup for the soul.

Clay kimchi storage urns, stone slabs and traditional woven slippers decorate the outside of Mido

For less than the cost of a LCC ticket, Mido is worth a visit for those wanting to temper their Hallyu fever.

Call tel: 03-7865-9779 for reservations at MIDO KOREAN BBQ RESTAURANT, 11-G, Jalan SS2/64, Petaling Jaya, Selangor.