A couple of weeks ago, I dined at this Korean-Chinese Restaurant located at Desa Sri Hartamas (on the 1st floor upstair near to  the little .black .book ). This restaurant is frequented by Korean mostly as not many locals knew the existence of this restaurant. When we enter the restaurant, the waiter speak to us in Korean not  just usual anyeong haseyo  - so imagined la, they dont expect us locals to know of their restaurant and they never advertise except in Korean newsletter.

This restaurant is authenticated by my Yeobo’s Korean boss as this restaurant’s food taste very similar back in Korea.

The ambiance of the restaurant, look like chinese upper class restaurant. The ventilation is not so good, so after we dined and left the restaurant our clothes smell a bit. Anyway, just focus on good food and also excellent service they offers!! The waiters are attentive!

Firstly unlimited Kimchi and other side dishes! They just keep on refilling it even before we finish the first 2 plates -they already have another 2 new plates on the table! Very very generous!

Chajang Myun is the star of the menu.

The one with the separate sauce is Seafood Chajang Myun and the plate with the sauce on top is normal Chajang Myun. The sauce is mainly made with lots of onion and black sauce. We shared the 2 plates of noodles divided to 3 person and it is super filing! I personally thinks that 2 plates of Chajang Myun is enough for 4- 5 pax because you’ll order other dishes too. Use the scissor provided to cut the noodles!  I had a hard time to get the noodles into my bowl and didn’t know why they left the scissor on the table until they show it to us. For a reason! fml!

This restaurant offers authentic Chajang Myun which taste very closely with those sold on the streets in Korea. Chajang Myun in Korea is known as the labourer’s food and it is a controlled food item by the Korean Government. It is actually noodle derived from the chinese version of Zha Jiang Mian who once upon a time, a chinese man in Korea make a simple bowl of noodle which is very cheap to feed the labourer during the World War II where many are poor and food are scarce. My Yeobo retold this story to me, a version from his Korean boss.

This is an excerpt from Wikipedia, to read more click  here .

Jjajangmyeon was first created in the city of Incheon, where early Chinese migrants to Korea began to settle in the late 19th century. The dish was arguably first developed in a Chinese restaurant called Gonghwachun (공화춘; 共和春 – meaning Republican Spring) in Incheon around 1905. The city of Incheon sponsored the “100 year anniversary of the birth of jajangmyeon” in 2005.^[1]

The dish originated from zha jiang mian (炸醬麵, literally “fried sauce noodles”) in China’s Shandong region. The pronunciation of the dish’s name is nearly identical to that of its Korean counterpart. But Korean jajangmyeon differs from Chinese zha jiang mian, as Korean zajangmyeon uses black Korean chunjang including caramel, and onions that Chinese zha jiang mian does not use. Korean-style jajangmyeon has also been gaining popularity in China recently.^[1]

We also ordered this Chinese Fried Chicken as recommended, the serving is huge and I like it very much. This dish is similar to the chinese version of sweet and sour pork – Gu lou yok. Very tasty and must finish it quick because when it is cold, the starchy sauce turns slightly gooey to chew on.

They also prepared this dipping sauce, basically is soya sauce with some vinegar and abit of chilli powder very appetising.

 This one is given free! Korean Style Fried Gyoza! Look nice right? I only had a bite and the rest I let Yeobo to finish it. I am too full to stuff it and I had to stop drinking water as I think it might be the noodle expand in my stomach.

They even serve us some dessert thingy, like watermelon cubes in a glass for each of us complimentary. This is a place that I wont mind going the 2nd time but with more people instead so we can try more dishes from this restaurant.

Korean-Chinese Restaurant Address if you wish to go:

Tel: +60362013201