Sikgaek was a destination I had originally pinned to my to-go list after coming across images of their Spicy Chicken with Cheese. Review of the menu revealed an assortment of fried chicken, kalbi and bulgogi dishes, along with a plethora of traditional Korean fare.
We were first provided with a small, Stainless steel pot of barley tea. Unlike the chipped ceramic varieties found in Chinese diners, the dented pouring apparatus was light and easy to handle. The provided double-layered cups proved efficient in insulating warmth, such that one could enjoy the warm liquid without succumbing to minor fingertip burns.
A trio of banchan were served shortly after orders were taken. These comprised of kimchi, crunchy bean sprouts tossed in sesame oil, and salty, picked onion slices. Cubes of heavily pickled (read: extremely sour) white radish (무) also made its way over in preparation for chicken consumption. Mr. Chimaek's mixed white/pink radish remains the winner.
Two baskets of piping hot chicken surfaced approximately ten minutes later.
However, I was less fond of this presentation given that the onion threads and chicken bore little to no sense of cohesion. Should the onions be consumed in entirety before the chicken, the remaining pieces will emerge too barren to handle.
Yangnyum, in contrast, exceeded expectations by means of a superb sauce to batter ratio. The sticky marinade was sweet and tangy - more syrupy than it was spicy. Sikgaek's thicker frying batter paired well with the sauce, ensuring that crispiness, flavour, and moistness was maintained.
Bathrooms were located at the back of the restaurant, adopting the form of super compact, gender-separated stalls. These facilities were upkept and stocked with an adequate amount of toiletries.
While I found The Fry's PaDak more flavourful, Sikgaek definitely takes the cake with Yangnyum. Side dishes were of a good portion for a party of two.