When word on the street whispered about Enmore’s newest Korean fried chicken restaurant, Flying Tong had opened, Sarah, Viv and I knew where we’d be heading for our next dinner. Brother and sister duo Julie and Jeff Oh (ex Kobe Jones) are at the helm of the chicken and soon to be bar joint and pumping out deeelicious food.
We start with this must order, the Cheesy Corn ($11) which is basically a guaranteed crowd pleaser. Take one sizzling plate, add juicy corn kernels, smother in mozzarella cheese and awaaaay you go! Enjoy digging into this culinary masterpiece and watching the cheese stretch mile high! So fricken good!
Carbs is always the answer and the Gogi Fries ($13) are bang on tasty. Piping hot, golden fries are layered with shreds of bulgogi beef, shallots, onion, black sesame seeds and lashings of Sriracha mayo.
To fulfil our vitamin needs we order the Kor-Slaw ($5), a bowl full of crunchy julienned cabbage and carrot with a slightly burningly spicy dressing.
There’s a choice of 4 flavours for Flying Tong’s fried chicken, we decide to skip the Original ($18) and go for for the Soy Garlic Chicken ($20) with sesame seeds and spring onion. The batter is a touch on the thick side but it’s fantastically crisp and the meat is juicy and tender. There’s 4 pieces per serve, a wing, drumstick, breast and a boneless tender and a lil saucer of pickled carrot and radish to help cut through the richness.
And we veto the intense sounding Spicy Bomb ($21) with dried chilli and coriander in favour of the Sweet Chilli Chicken ($20) with crushed peanuts and parsley. The heat level is perfect for us noobs and with a lip smacking sweetness.
They’re still waiting on their liquor licence but BYO is available at $8 per bottle of wine or $2 per bottle of beer. But loving this latest addition to Enmore!
99 Enmore Road
7 days: 5pm – 10pm