Flying Tong is a small, simple place. Just a few wooden tables, stacked with silver dishes, napkins and high-quality disposable chopsticks.
On those little, spinning silver dishes comes Korean fried chicken of the juiciest, crunchiest order; thanks to a very specific prep by Julie and Jeff Oh (ex-Kobe Jones), a brother-and-sister team running their first venue.
They make four flavours – a salty, thick-battered, almost American-like original style; a truly incendiary spicy iteration with dried chilli and a viscous sauce that clings to your fingers; a salty soy-and-garlic blend with sesame and spring onion; and the house favourite, their mother’s special sweet-chilli sauce with peanuts and parsley. In fact, the sauces are all from their mum's recipes.
It’s exactly this authenticity that makes the restaurant so charming. The food isn’t trying to replicate a traditional idea of Korean cuisine, nor any particularly new trends, it’s simply the food that resonates with the Ohs. Dishes such as bulgogi- and sriracha-topped fries; barbeque pork belly with kimchi, rice balls and ssamjang (a spicy, pungent sauce made with fermented soy beans); bibimbap with sweet-apple infused gochujang and mozzarella-coated corn grilled on a sizzling plate.
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