Debuting in Desa Sri Hartamas this year, Pal Gae Ook has fast become a neighbourhood favourite for Korean BBQ chicken and more.
Spearheaded by a South Korean founder with a chef from his homeland with formal certifications in Korean cuisine, this pork-free venue offers an authentic barbecue experience.
Pal Gae Ook takes pride in its produce and cooking techniques.
The kitchen harnesses sauces sourced from South Korea, spanning gochujang chilli paste to ssamjang dipping sauce and doenjang fermented soybean sauce.
Even the soy sauce marinade for the meat is magical, blended with about 15 herbs and spices.
The charcoal is a mix of coconut charcoal and high-grade charcoal - less ashy and more long-lasting, enhancing the meat's flavours with a restrained smokiness.
Fun fact: Pal Gae Ook translates into Eight Chicken House, a reference to the number of different chicken parts that the restaurant relies on throughout its menu. All chicken comes from halal-certified suppliers.
Pal Gae Ook is cosy and comforting, a welcoming space for a feast with family and friends.
The team is experienced and efficient, ensuring every meat and vegetable is perfectly cooked for maximum taste and texture.
Pal Gae Ook's latest sensation is Spicy Chicken Soup with Gop Doritang, suitable for two or three to share (RM149; inclusive of refillable servings of banchan side dishes and sauces).
It's a sumptuous speciality of beef large intestines, intensely savoury, imported from South Korea, featuring a firm, full-bodied bite, served with boiled chicken, various vegetables and silken noodles in rich, spicy-sweet soup. This is absolutely addictive, monumentally meaty with pleasurable proportions of heat and fermentation.
If you're not a fan of beef intestines, no worries: Pal Gae Ook also offers map doritang (RM89), which is basically gop doritang but without intestines.
For the BBQ, recommendations include Charcoal Chicken Dakgalbi - Special Soy Sauce (RM33 for 300 grams), marinated with Pal Gae Ook’s secret soy sauce, complex with herbs and spices for a deliciously distinctive delight.
The Charcoal Chicken Dakgalbi - Spicy Sauce (RM33 for 300g) boasts a well-controlled fieriness, capturing the enjoyable essence of BBQ chicken with chunky, flavourful juiciness.
This is of the most satisfying Korean BBQ chicken preparations in KL!
Fresh seafood such as Pen Shell Scallops (RM35 for eight pieces) are also available, tender with a smooth, clean taste.
The chicken, sizzling and steaming off the grill, is luscious when layered with lettuce, seaweed, shiitake mushrooms and wasabi - add on some scallops to elevate the experience!
Other seasonal banchan and sauce possibilities include yuja white kimchi, stir-fried kimchi, pickled papaya, soybean paste, spicy sauce and garlic mayo.
Other chicken cuts include Boneless Neck (RM35 for 180g), exceptionally tasty with rich flavour, superbly succulent.
Customers can also explore components like chicken soft bone, tail, and feet for wide-ranging poultry pleasure.
Also check out the Chicken Wing Shrimp Dumpling (RM30 for 3 pieces, RM54 for 6 pieces), stuffed with naturally sweet, fleshy shrimp to bring together sea and land in lovely harmony.
Complete the meal with Corn Cheese Fondue (RM18) - playfully stretchy, this is delightful for dunking the chicken, fantastic fun for patrons of all generations.
The Steamed Egg Bomb (RM18) is also a smash hit, tall and fluffy with a moist, melt-in-the-mouth softness.
42-G, Jalan 27/70a, Desa Sri Hartamas, 50480 Kuala Lumpur.
Open Thursday to Tuesday, 12pm-3pm, 5pm-12am. Tel: 014-650-1203
