Chibing Korean Restaurant

I must say I’m pretty happy with my workplace as it has good food around the area. Chibing Korean Restaurant offers a wide variety of dishes, from appetizers, to chimaek sets, stews, pancakes, all the way to bingsu! It does sound like a perfect 3 course dinner. Chibing is ideal for big groups as their portions are pretty sizeable and can feed at least 4 people per portion (e.g. the stir fried chicken set we had). Top up with some side dishes and bingsu and you’ll be filled up by the end of your meal. You can head there for a light lunch (if you don’t want to head back to office with food coma to come), or dinner, where you can enjoy the full ‘3-course’ meal.

Their Spicy Stir-Fried Chicken comes adorned with lots of vegetables, so you will not feel guilty. Cabbages, peppers, tomatoes, carrots, and spring onions are lined up side by side with the chicken right in the centre. The pot is heated up to a point where the staff will help you with the frying of the dish. When everything is mixed well, you can start eating.

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Spicy Stir-Fried Chicken

YES you can add rice when you have cleared most of the chicken dish and YES you can definitely request for cheese to be added. Mix everything together and you’ve got a well seasoned rice with gooey bits of cheese hiding inside.

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Thick Slices of Pork Belly

Chibing does not only have a la carte dishes to offer, but they have their Unlimited BBQ promotion which is about S$20++ for adults and S$10++ for children. For that price you will get unlimited pork belly (pretty thick slices as well), free flow of side dishes, soy bean paste stew (Doenjang-jjigae), rice, and steamed egg. A downside of this promotion is that you have to pay an extra $2 for lettuce and $3 for oyster mushrooms.

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Garlic, Pork Belly, Kimchi

​But I’m sure K-BBQ lovers go there for mainly their meat, and Kimchi is already a free-flow side of vegetables so I don’t think it will be an issue! The lady boss also taught as to place the kimchi towards the end of the grill, where the fat from the pork belly will accumulate and cook the kimchi, giving it added flavour. 3 of us shared 11 strips of pork belly and by the end of the meal we were thoroughly satisfied.

Address:
1 Vista Exchange Green, # 01-43/K4,
The Star Vista Mall, Singapore 138617

Nearest MRT:
Buona Vista MRT Station (EW21/CC22)

Opening Hours:
Mondays – Saturdays: 11:30AM – 10:00PM
Sundays: 11:00AM – 10:00PM

Roast Chicken

 Christmas was an awesome dinner made by a few of us – aspiring young chefs in the making! No I kid. We just love cooking!

Anyway I’ll put up the recipe for my version of stuffed roast chicken that you see here.

Many many thanks to http://www.bbcgoodfood.com/howto/tools/roast-timer for saving my life. It’s a rough guide to how long you should cook your meat, be it beef, lamb, chicken, pork or turkey.

The chicken I used here can be bought from Sainsburys (Large chicken) and it’s about 2kg (~4.4lbs)

  1. You start off by letting the chicken come to room temperature so that you don’t put a cold chicken into the oven. There’s always a danger of your chicken being undercooked in the middle if you put a cold chicken in.
  2. Once it is at room temperature, pour some olive oil and massage the chicken. Ensure the WHOLE chicken is covered with a light coating of olive oil (you do not need to empty the whole bottle).
  3. Sprinkle salt and pepper and rub it all over the chicken.
  4. Put it into a large roasting tray (preferably a deep one) and add some water until it covers the bottom of the tray. You add herbs if you want but that’s optional.
  5. For a 2kg bird, 200C/fan 180c/gas 6 for first 20 mins. Then 180C/fan 160C/gas 4 for next 1 hour 20 mins – taken from the website mentioned earlier. I tweaked the two temperatures by going slightly higher than stated.
  6. Baste the bird every 10-15 minutes to prevent it from drying out.
  7. When nearing the end, make sure the juices that run out are clear and not bloody or anything other than clear.
  8. Let the bird rest for about 5-10 minutes, but if you want to serve it hot just bring it straight to the table.

Stuffing: https://www.youtube.com/watch?v=SrpR1qH3NN4

I used the recipe from Gordon Ramsay’s Stuffed Roast Chicken with Chorizo and Beans!

The beans I used are the same as the recipe’s – cannellini beans

You can use chorizo, pancetta or you can experiment with anything else!