Seorae Jib @ Plaza Singapura - Unveils Singapore’s First 100 Knife Cuts Kkot Samgyeopsal

Known for its expertly hay-smoked meats, Seorae Jib introduces a novel way to savour Korean barbecue with its 100 Knife Cuts Kkot Samgyeopsal, also known as the “Flower Pork Belly”. I visited the Plaza Singapura outlet to experience this meticulous preparation that elevates the humble pork belly into something quite extraordinary.

The highlight here is undoubtedly the premium Canadian air-flown pork belly, painstakingly scored with over 100 precise knife cuts. During our visit, the chef presented the slab and demonstrated the intricate cutting technique, which transforms the meat into a mesh-like structure. This not only tenderises the pork but also allows heat to penetrate more evenly during grilling.

As the pork hits the grill, the cuts open up and curl slightly, forming a “flower” shape. The result is a beautifully caramelised exterior with crisp edges, while the interior remains juicy and succulent. Enjoying a piece on its own allows the natural sweetness of the pork fat to shine, complemented by a delicate smokiness from the grill. It’s a simple yet deeply satisfying bite that showcases the quality of the meat and the precision behind its preparation.

We tried the 100 Knife Cuts Kkot BBQ Set 700g ($118, with 20% off from 1 May to 30 June 2026), which offers excellent value and variety. Alongside the signature pork belly, the set includes:

● 100 Knife Cuts Kkot Samgyeobsal
● 100 Knife Cuts Kkot Nuruk Moksal
● Galmaegisal (Original)
● Woosamgyeob
● Choice of Japchae, Mul Naengmyeon, or Bibim Naengmyeon
● Cheesy Gyeran Jjim
● Optional Jjigae (Kimchi, Sundubu or Doenjang) at $10

Subak Mocktail

In celebration of Parents’ Day from 1 May to 30 June 2026, diners can enjoy a complimentary Subak (watermelon) Mocktail (U.P. $17.90) in May when dining with mum and ordering the BBQ set. Simply snap a photo of feeding your mum, tag the restaurant on social media, and present it in-store for redemption. June continues the festivities with Father’s Day specials.

Japchae, Cheesy Gyeran Jjim

For our carb option, we went with the Japchae, featuring springy glass noodles tossed in a lightly sweet soy-based sauce with vegetables. It’s well-balanced and comforting, providing a pleasant contrast to the richness of the grilled meats.

The Cheesy Gyeran Jjim arrives piping hot and fluffy, almost soufflé-like, with a layer of melted cheese adding extra savouriness. It’s soft, airy and incredibly moreish — perfect for rounding out the meal.

To elevate the experience, Seorae Jib offers 10 different ways to enjoy the Kkot Samgyeopsal. From dipping it into house-made meljeot (anchovy sauce), wrapping it in lettuce with pungent leek salad, pairing it with marinated squid and seaweed, or even combining it with grilled tortilla and melted cheese — each variation brings out a different dimension of flavour and texture.

The Kkot Nuruk Moksal (pork collar) carries a slightly firmer bite with a deeper, savoury profile, while the Galmaegisal (pork skirt) is prized for its tenderness and rich flavour. The Woosamgyeob, thinly sliced beef belly, cooks quickly and delivers a luscious, melt-in-the-mouth texture.

Seorae Jib’s 100 Knife Cuts Kkot Samgyeopsal is more than just a gimmick — it’s a thoughtfully executed technique that genuinely enhances the texture and flavour of the pork. The interplay of crispy edges and a juicy interior, combined with multiple ways to enjoy it, makes for a dynamic and engaging Korean BBQ experience. With its value-for-money set and limited-time promotions, this is one experience that Korean barbecue enthusiasts would not want to miss.

Note: This is an invited tasting.


SEORAE JIB
Plaza Singapura
68 Orchard Road
#02-01
SIngapore 238839
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Nearest MRT: Dhoby Ghaut (CC, NE, NS, Line)

Opening Hours:
Mon-Fri: 1130am - 10pm
Sat-Sun, PH: 11am - 10pm

Direction:
1) Alight at Dhoby Ghaut MRT station. Take Exit D, E or F. Walk to the destination. Journey time is about 3 minutes. [Map]

Dream Cruises x Chef Tommie Lee: A Refined 5-Course French Dining Experience at Sea

In celebration of its 10th anniversary, Dream Cruises has partnered with Chef Tommie Lee, affectionately known as “French Papa” from Culinary Class War, to present an exclusive five-course French dining experience onboard the Genting Dream. This refined collaboration brings a touch of French elegance to the high seas, offering diners a rare opportunity to savour dishes inspired by Chef Tommie’s competition repertoire, complete with optional wine pairings thoughtfully curated for each course.

Available at Bistro Restaurant (Deck 8) until 3 July 2026, the menu is priced at $90 nett per person, or $132 nett with wine pairing. For those seeking something beyond the usual cruise fare, this experience delivers a full-on French gastronomic journey at sea.

Adding to the occasion, Chef Tommie Lee made a special appearance onboard, engaging warmly with guests, answering questions, and even hosting a live cooking demonstration. Watching him prepare the Escargot Vol-au-Vent firsthand elevated the entire dining experience, offering insight into the dish’s finesse.

Escargot Vol-au-Vent 4.8/5

The meal began with the Escargot Vol-au-Vent, a classic French appetiser that showcased both technique and flavour. The buttery, flaky pastry shell encased tender escargots coated in a rich, herbaceous filling. Each bite delivered a satisfying contrast between the crisp pastry and the savoury, aromatic interior, setting the tone for the courses to follow.

Prosciutto Ham with Mesclun Salad 4/5

Next was the Prosciutto Ham with Mesclun Salad, a lighter course that refreshed the palate. The delicate saltiness of the prosciutto was balanced by a vibrant mix of mesclun greens, shaved Parmesan, and briny Kalamata olives. A zesty lemon dressing tied the components together, allowing the natural flavours of the ingredients to shine through with elegance and restraint.

Bouillabaisse Maison 4.8/5

The Bouillabaisse Maison followed, presenting a comforting yet refined interpretation of the traditional French seafood stew. The saffron-infused broth was fragrant and deeply flavourful, enriched with the essence of the sea. A medley of fresh seafood added both texture and sweetness, making this dish a soulful highlight of the menu.

Slow Roast Veal Tenderloin, Foie Gras and Truffle Roulade 4/5

Taking centre stage was the Slow Roast Veal Tenderloin, Foie Gras & Truffle Roulade, a dish that embodied indulgence. The veal was tender and succulent, complemented by the richness of foie gras and the earthy aroma of truffle. Accompaniments of green pea mash and roasted carrot purée added sweetness and balance, while the port wine sauce lent a luxurious depth, tying all the elements together harmoniously.

Chocolate Mousse with Dulce de Leche Espuma 4.5/5

Dessert was a Chocolate Mousse with Dulce de Leche Espuma, rounding off the meal on a decadent note. The mousse was smooth and velvety, delivering deep chocolate intensity, while the airy dulce de leche espuma provided a light, caramel sweetness that lifted the dish without overwhelming it.

Overall, this collaboration between Dream Cruises and Chef Tommie Lee offers a distinctive and memorable dining experience that stands out from typical cruise cuisine. With its thoughtful execution, refined flavours, and the added charm of Chef Tommie’s presence, it is an experience not to be missed for lovers of French gastronomy.