If there is one ultimate comfort food that instantly feels like home, it has to be a steaming plate of fried rice. But if you ask three different people how they cook it, you’ll probably get three completely different answers! In our household, fried rice isn't just a quick way to clear out the fridge, it's a trip down memory lane. Recently, my husband took over the wok to recreate two nostalgic fried rice recipes he grew up eating as a youngster, alongside our go-to classic version. Watching him cook reminded me that the best meals don’t require fancy ingredients; they just require a few time-tested techniques. Whether you're craving a rich, glossy Kicap Manis version or a classic shrimp stir-fry, here are the absolute must-do steps and golden rules from our kitchen to yours to ensure your fried rice turns out perfectly separate, fluffy, and packed with flavor every single time! 3 Different Recipes, 3 Different Colours of Fried Rice Master Tip #1: The Fried Rice Foundation...
Twenty-seven may be a date on the calendar, but April 27th was all about me! To celebrate me this year, I headed for a short holiday to South Korea with my husband, and we ain't over with Korea even when the holiday is over. We headed to Gochu Korean Dining at Orchid Country Club for my birthday lunch.
The dining area with a golf range view
He initially suggested Japanese food at Himawari, but you know how it is when a new restaurant opens in a familiar spot, curiosity wins every time. Gochu Korean Dining now occupies the space, sporting a unique, cave-like interior that I was dying to check out in person.
Luckily, it was a Monday and the lunch crowd wasn't too overwhelming. Since it was just the two of us, we managed to snag seats right at the counter. Water arrived almost immediately while we seated and browsing through the menu. In true fashion, I hadn't done any "homework" before visiting; I love going into a new place without expectations so I can give a completely authentic take on the food. I never even asked my colleague who have already went there twice.
GRILLED PORK RIBS BANSANG
Grilled Pork Ribs Bansang $38
For our mains, we shared the Grilled Pork Ribs Bansang, which came with two different flavors to try. Actually I immediately gravitated toward the sides, especially the Braised Quail Eggs. They were interesting, though a little harder than I expected. Of course, no Korean meal is complete without some crunchy kimchi. For the Pork Ribs, they were cooked to perfection. The meat was so tender it effortlessly slid off the bone. Honestly, both flavors (spicy & soy-based) were good but I couldn't pick a favorite!
Meat that slid off the bone effortlessly
Dried Prawn Cabbage Pancake
The staff helped us cut the Dried Prawn Cabbage Pancake $10
We also shared the Dried Prawn Cabbage Pancake, which was a refreshing change from the usual varieties. Instead of whole prawns, the dried prawns were ground into the batter, giving every bite a light savory punch without any stray bits getting in the way. It was an interesting take since I didn’t manage to have any pancakes during my recent trip. I have to say, it made the mark with its crispiness, and the batter was light and thin, letting the texture of the cabbage shine.
Suyuk Ramyeon
I do love the use of big crunchy beansprouts in Suyuk Ramyeon $14
Finally, we tried the Suyuk Ramyeon. The staff mentioned it’s essentially elevated Shin Ramyeon, topped with tender pork slices and strips of omelette. While it was fine, I have to be honest: at $14, it felt really steep for what it was. It’s definitely something I could easily recreate at home for a fraction of the cost, so it wasn't my favorite part of the meal.
Tangerine Peel Tea ($7) for better digestion and bloat reduction
Luckily, the meal ended on a much sweeter note with a complimentary Tofu Ice Cream, the perfect way to cleanse the palate and finish our birthday lunch!
A Healthy Tofu Ice Cream that taste like Mr Bean's Soy Ice Cream
One thing to note is that the lunch menu was quite limited; there really wasn't much variety to choose from. While the staff did their part and were helpful with recommendations, the narrow selection made the experience feel a bit restricted.
Overall, even though it was a full meal, it wasn't a truly satisfying one, aside from those excellent pork ribs. As we walked out, my husband asked me the ultimate question: "Now that you've tried both, which would you choose next time, Himawari or Gochu?"
My answer was immediate: Himawari.
I’ve learned my lesson: a cool, cave-like aesthetic is great for a photo, but it can't make up for a lack of variety or value. When it comes down to the food and the overall experience, I'd choose my familiar favorite over a "trendy" interior any day!
Disclaimer: This is not a sponsored post. All expenses were personally covered by the writer. The opinions expressed are entirely herself and her husband, based on personal experience and preferences, and do not represent the views of any other individual or organization.
