Serangoon Garden has always felt like a neighbourhood that takes its time. The kind of place where people still walk slowly past the market, where dinner means something familiar, something you have probably eaten a hundred times before. Korean meals specifically around Serangoon are just tough to beat.
So I was a little curious when I heard about Kelim Dakdoritang Serangoon Garden, a Korean spot tucked along a quiet stretch here. Not BBQ, not fried chicken in the usual mall sense, but a garlic-heavy spicy chicken stew with roots that reportedly trace back to Korea in 1965.
My take on Kelim Dakdoritang is about that visit. What the food said. How the room felt. And whether the stew is worth a trip out.
Kelim Dakdoritang Serangoon Garden at 14B Kensington Park Road
You will find it at 14b Kensington Park Road, along that residential pocket of Kensington Park Road Singapore where the shops feel low-key and unhurried. There is no grand entrance. Just a doorway, a sign, and the smell of garlic that meets you before you sit down.
I came on a weekday evening, when the place was filling but not packed. The dining room is casual, communal, the kind built for shared pots and elbows on the table. A few groups were already deep into bubbling stews, the steam rising over their conversations.
It is worth saying upfront that menu items, prices, and opening hours can change, so check directly before you go. Things move, especially at smaller places like this.
What the Kelim Dakdoritang Singapore Atmosphere Feels Like
The room is unfussy. No mood lighting, no carefully styled corners. Just tables close enough that you hear the clink of soju glasses two seats away.
Service was steady. Someone helped get the pot going, checked in when the broth needed adjusting, and otherwise let us eat in peace. Nobody rushed us, but nobody hovered either. That balance suits the food, which is messy and slow and meant to be lingered over.
For anyone chasing a proper Korean meal in Singapore, Kelim Dakdoritang makes a strong case with one bubbling pot in Serangoon Garden. It makes sense as a place for casual gatherings, for friends who do not mind sharing a single pot and arguing over the last rice cake.
The Spicy Chicken Stew That Makes Kelim Dakdoritang Worth Visiting
The stew or in Korean, dakdoritang arrived in a wide, shallow pot, already loaded. Fresh chicken in generous chicken pieces, potato chunks, rice cakes, green onions, and a tangle of variety fresh vegetables sitting in a red, glossy broth.
The first thing that hits you is the garlic. There is fragrant garlic everywhere, with spoonfuls of minced garlic stirred deep into the base. It is bold, almost aggressive, but in a way that feels honest rather than showy. The bold spices build slowly, and the heat is real without being punishing.
What surprised me was the balance. Underneath the spice and garlic, there is a slightly sweet undertone, and as the broth reduces, it develops a quiet rich umami. The chicken turned irresistibly juicy after simmering. This is the heart of kelim dakdoritang, and it is genuinely good comfort food.
Rice Cakes, Potato Chunks, Minced Garlic, and the Remaining Soup
The rice cakes soak up the broth and turn soft and chewy, slipping between the chicken. The potato chunks break down at the edges, thickening the soup as the meal goes on.
Here is the part worth planning for. The remaining soup is the prize. Do not let it cook down to nothing too early. That concentrated, garlicky, slightly sweet liquid is the whole reason for what comes next.
Fried Rice, Knife Cut Noodles, and the Flavor Packed Bite
When most of the chicken is gone, you have a choice. Add knife cut noodles for something heartier, similar to how people stretch dishes ramyeon style, or go for the fried rice.
I went with the fried rice. They tossed it into what was left of the broth with green onions and a drizzle of sesame oil, and if you ask, melted cheese can fold through it too. The result was a sticky, savoury, flavor packed bite that brought the whole meal into a kind of mouthwatering harmony. It is the ending the stew was building toward all along.
Grilled Semi Dried Squid, Chicken Gizzard, and Other Savory Dishes
While the stew did the heavy lifting, the side dishes gave the meal more shape. These are the savory dishes you order to pace the heat and add some variety.
Semi Dried Squid with Smoky Flavor and Zesty Dipping Sauce
The grilled semi dried squid was a quiet favourite. The semi dried squid had a gentle smoky flavor, and the tender squid chewed easily without turning rubbery. It came with a zesty dipping sauce that cut through the richness of the stew nicely.
If you order the crunchy korean style pancake, expect it pan fried till perfection, crisp at the edges and golden. Ask whether the version of the day includes fresh prawn, since their seafood pancakes tasted just as amazing.
Chicken Gizzard, Chicken Feet, and Soy Garlic Fried Chicken
For the more adventurous, the chicken gizzard is worth a try. The fried chicken gizzard had a firm bite and a clean, peppery edge. The chicken feet are gelatinous and sticky, the kind of thing you either love or politely pass on.
The soy garlic 마늘간장 fried chicken was the easy crowd-pleaser. Cooked to golden perfection, coated in a savory soy sauce and sweet glaze, it stayed irresistibly juicy inside. There is real rich umami in that glaze, and it disappeared fast at our table.
If you want something sweet to close, hotteok is the move. These stuffed pancakes filled with brown sugar are a popular street food in Korea, fried into soft golden spheres filled with a molten centre. The distinct caramel flavor and sweet taste make a fitting full stop after all that garlic and heat.
The Most Refreshing Korean Drinks
The drinks here are not an afterthought, mostly because the stew genuinely needs them. Something cold helps when the spice creeps up.
For the non-drinkers, there is lemon tea, orange juice, and grape juice, all simple and easy. A brewed tea or a glass of fresh lemon juice works as a refreshing beverage between mouthfuls of stew. Each one carries that sweet citrus flavor or fruity taste that softens the burn.
Soda Pop: Chamisul Grapefruit, Demisoda Grape, and Demisoda Apple
The sodas are where it gets fun.
Demisoda grape brought me this sweet grape flavored soda note with a refreshing grape flavor, while demisoda apple had a clean refreshing apple flavored soda. There is also a refreshing lemon lime soda that kinda tasted like a bubbly lemon tea. All of them had that bubbly texture and refreshing bubbles I was looking for in a fizzy beverage to help against the heat that day.
On the soju side, chamisul grapefruit leads with a tangy grapefruit flavor, light and easy. The fruity soju and refreshing soju options lean toward crushed grapes or juicy pears. I was told it was best served chilled. And I made sure I enjoyed chilled. They were a smooth finish that paired well with the savoury, spicy food.
I was feeling a bit more explorative at the end and asked about their traditional korean rice wine. Made from fermented rice, it was slightly sweet and cloudy, a sweet beverage and a good match for the savory dishes. It has a soft, refreshing taste that holds up against the garlic.
On the Soju Side: Fruity Soju Options
Their alcoholic beverages were surprisingly light and easy. Their Chamisul Grapefruit had this tangy grapefruit flavor, I also enjoyed other flavors that reminded me of crushed grapes and juicy pears.
I was advised that for a real refreshing soju; it was best served chilled. And enjoyed chilled, I did. It was a smooth finish that paired well with the savoury, spicy food.
I was feeling a bit more explorative at the end and asked about their traditional korean rice wine. Made from fermented rice, it was slightly sweet and cloudy, a sweet beverage and a good match for the savory dishes. It had a soft, refreshing taste that holds up against the garlic.
Kelim Dakdoritang: The Kind of Meal That Stays on Your Fingers
Kelim dakdoritang is for people who want something bold, garlicky, and shared straight from the pot. It suits groups, slow dinners, and anyone who enjoys a meal that builds as it goes, from the first spoonful of spicy chicken stew to the fried rice folded into the remaining soup at the end.
What made the meal stay with me was their perfect balance which was their stew that brought heat and depth, the semi dried squid added a smoky bite, and a cold drink helped reset the palate between mouthfuls. I did not get to try their refreshing peach flavored soda this time (but I’ll get to it on my next visit).
I left full, slightly garlic-scented, and already thinking about when I could drop by again. That is usually a good sign.
![Low-angle eye-level view of an iced drink on a bench outside An Acai Affair at Robertson Quay, Singapore, capturing a quiet after-work pause, café culture, and the comfort of returning to a familiar acai shop. [The Day I...Back Here | Word]](https://towneatssg.com/wp-content/uploads/2026/07/1-The-Day-I-Saw-How-Often-I-Came-Back-Here.webp)
