4.0
Good
83 Reviews
1805 South 316th Street Suite 106, Federal Way
Customers’ favorites
- Creamy Onion Boneless Chicken 크리미 어니언 순살치킨 with House Creamy Sauce
- half & half chicken wings 반반 치킨윙
- Honey Garlic 허니갈릭 치킨 with Special House Honey Garlic Sauce
- Half & Half Chicken 반반치킨
“I've had Underground Kitchen before, via delivery, so I knew I already enjoyed the food, but this was my first time entering the restaurant. One concern I have is regarding the accessibility of the location. As the name suggests, the restaurant is located underground requiring travel via stairs. I'm sure the restaurant is ADA compliant, but I do not know where the wheelchair accessible route is. Asides that, the vibe of the restaurant itself is nice and has this Korean bar feel. The music is on the louder side, but I enjoyed the Kpop that was being played. The restaurant is generally clean and there are complimentary candies near the register. The service was great and I had no problems with the staff. I went here with a friend and we got the Half Fried and Half Yangnyeom Chicken, and the Kimchi Cream Udon with Beef. In order for a classic Korean chicken shop to be considered good, they must nail both the original fried chicken and the yangnyeom chicken, to which UnderGround kitchen did. I prefer their chicken over Pelicana because of how well seasoned the meat was. The original fried was perfectly juicy on the inside and crispy on the outside. The yangnyeom could have been spicier, but it is a good spice level for the average American tastebud. Nonetheless, despite yangnyeom chicken being a saucy chicken, the coating was still crispy. As for the kimchi cream udon with beef, it was divine. The last time I tried their food I had the one with pork belly, and I remembered enjoying it then too, but wasn't sure if the pork belly was doing the heavy lifting as my favorite type of meat. I was quickly proven wrong with the beef udon because this was just as good as the pork belly kimchi cream udon. The noodles had a great bite to them without being undercooked. The beef was soft enough to chew through with healthy teeth. However, the kimchi cream sauce is what carried the whole dish, as both ingredients balance each other out. The sourness of kimchi reduces the richness of the sauce to a perfect level that is creamy enough, but not overly fatty, while the dairy content neutralizes the spice. I highly recommend UnderGround Kitchen.”
Korean · $$
