Bomul @ Scotts Square - Opens Second Outlet with New Organic Samgye Baekban and Speciality Noodles

Drawing long queues since its debut in Singapore, Korean restaurant BOMUL has expanded with a second outlet at Scotts Square, bringing its nourishing Korean-style ginseng chicken soup to the Orchard shopping belt. The new outlet offers its signature samgyetang and introduces Northern Korean-style Organic Samgye Baekban, a traditional dining concept gaining popularity in Seoul, alongside an expanded menu of speciality noodles made fresh daily and served à la minute.

With a wider selection of samgyetang, hearty Kalguksu, and even a zero-calorie Konjac Noodle option, there's more to explore at BOMUL Samgyetang beyond its signature ginseng chicken soup.

Organic Samgye Baekban 4.5/5

One highlight at the new outlet is the Organic Samgye Baekban ($29.90), a Northern Korean-style dining tradition that serves the components of a chicken rice meal separately. Rather than serving everything together in a single bowl, the set includes tender shredded chicken, premium Korean aromatic rice, and a rich gomtang-style chicken broth on the side.

The broth comes from more than 12 hours of slow simmering with whole chicken, plus blended chicken for extra body and depth. Cultured Wild Ginseng further enhances it, lending an earthy aroma and a delicate bitterness. The set also features Uiseong Six-Clove Garlic, slow-cooked until soft and mellow, adding another layer of natural sweetness.

You can enjoy this set in two ways. You can savour the tender chicken and aromatic rice with the comforting broth on the side, or dip the chicken into either of the two house-made sauces – Ginger Scallion Sauce or Hanbang Sauce – before pairing it with the rice. I particularly enjoyed the latter, as the sauces add different dimensions of flavour to the naturally delicate chicken.

The rice deserves a mention too. BOMUL uses Suhyangmi, a premium Korean aromatic rice prized for its naturally nutty fragrance and warm roasted-corn notes. Completing the spread are fresh ginseng kimchi, sweet-and-spicy pickled garlic, soy-pickled radish and green chillies. These accompaniments provide a refreshing mix of acidity, sweetness and spice, balancing the richness of the chicken and broth. It is a comforting yet thoughtfully composed meal that offers a different way to appreciate Korean chicken soup.

Abalone Perilla Bibim Noodles 4.5/5

Beyond its samgyetang offerings, the new Scotts Square outlet introduces a speciality noodle series featuring homemade buckwheat noodles, hearty Kalguksu and even konjac noodles for those looking for a lighter alternative.

For something refreshing, the Abalone Perilla Bibim Noodles ($26) is a good choice. The chilled homemade buckwheat noodles are tossed in fragrant roasted perilla oil and a savoury bibim sauce, creating a lovely combination of nutty, aromatic and umami flavours. Topped with grilled fresh abalone, the dish gets an additional touch of indulgence. The abalone is cooked to a tender bite, offering a delicate brininess that complements the earthy fragrance of the perilla oil. The buckwheat noodles also have a pleasant springiness, making this a refreshing alternative to the restaurant's more substantial soup-based offerings.

Nourishing Abalone Kalguksu 4.2/5

For a heartier noodle dish, the Nourishing Abalone Kalguksu ($26) features homemade noodles served in BOMUL's signature herbal chicken broth. The soup is slow-simmered with a blend of traditional Korean herbs and premium whole ginseng aged between four and six years, with one whole ginseng used for each pot. The broth carries a comforting herbal fragrance, with natural sweetness and depth developed through slow cooking. A grilled chicken thigh adds another layer of savouriness, while the sweet caramelised onions bring a gentle sweetness to the bowl. Charred shishito peppers complete the dish with a subtle smokiness, providing a pleasant contrast to the nourishing broth. The homemade Kalguksu noodles have a satisfying bite and soak up the soup's flavours well. This is a comforting bowl for those who enjoy the more traditional herbal flavours of Korean cuisine.

Spicy Cure Konjac Noodles 4.2/5

For diners looking for a lighter noodle option, the Spicy Cure Konjac Noodles ($22) is an interesting addition to the menu. Instead of conventional wheat or buckwheat noodles, this bowl uses konjac noodles, offering a zero-calorie noodle alternative with a slippery, springy texture. The noodles are served in BOMUL's signature Spicy Cure broth, which delivers warming, savoury heat with a rich, comforting finish. A tender whole organic chicken thigh accompanies the noodles, adding substance to what would otherwise be a relatively light bowl. While konjac noodles naturally have a different texture from traditional noodles, they pair well with the bold, spicy broth, making this a good option for those who want a comforting bowl without the usual noodle calories.

Spicy Octopus & Prawn Kalguksu 4/5

For those who prefer a punchier flavour, the Spicy Octopus & Prawn Kalguksu ($24) is another option. This is quite different from the restaurant's nourishing soup-based Kalguksu, with the noodles stir-fried together with tender octopus and succulent prawns in BOMUL's signature spicy sauce. The homemade Kalguksu noodles have a satisfying al dente bite and are well coated in the smoky, savoury sauce. The seafood adds a natural sweetness and a pleasant contrast to the heat, while a fragrant hint of perilla helps round off the flavours. This is a more robust, flavour-forward noodle dish for those who enjoy a little spice.

Anti Ageing Organic Samgyetang 4.2/5

Of course, a visit to BOMUL isn't complete without exploring its signature ginseng chicken soup offerings. Among the selections is the Anti Ageing Organic Samgyetang ($48), a more premium rendition of the restaurant's nourishing chicken soup. The bowl is loaded with premium ginseng, tender octopus, and fresh abalone, bringing together land and sea ingredients in a nourishing herbal broth. The ginseng lends its characteristic earthy fragrance, while the seafood adds another layer of flavour. The result is a more luxurious take on the traditional Korean samgyetang, especially for diners who enjoy their chicken soup enriched with premium ingredients.

Grilled Fresh Abalone 4/5

For a simple seafood addition to the meal, the Grilled Fresh Abalone ($9.90 per piece) is available with a minimum order of two pieces. The fresh whole abalone is gently pan-seared in fragrant butter until golden, allowing its natural sweetness to shine through. The cooking preserves the abalone's delicate tenderness while the butter adds a subtle richness. This straightforward preparation makes a worthwhile add-on, especially if you are sharing a few dishes at the table.

With its second outlet at Scotts Square, BOMUL Samgyetang has expanded its offerings beyond the traditional Korean ginseng chicken soup that first drew long queues at its debut outlet. The introduction of Northern Korean-style Organic Samgye Baekban provides a different way to enjoy its slow-cooked chicken and nourishing broth. At the same time, the new speciality noodle series adds more variety to the dining experience.

Note: This is an invited tasting.


Bomul
Scotts Square
6 Scotts Road
#B1-08/09
Singapore 228209
Tel: +65 89859838
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk to Scotts Road. Turn right onto Scotts Road. Walk down Scotts Road. Walk to the destination. Journey time is about 5 minutes. [Map]

Reuben's Western Cuisine @ Kallang Bahru - Elevated Coffeeshop Western Food with Premium Cuts and Creative Pastas

Tucked inside First Eating House Coffeeshop at Kallang Bahru, Reuben’s Western Cuisine is a heartland stall that goes beyond the usual coffeeshop Western fare. Helmed by Reuben Koh, the stall serves up restaurant-style pastas, premium cuts of meat and creative desserts that showcase a more ambitious approach to casual dining.

From a former youth offender to running his own Western food stall, Reuben’s journey is one of second chances, resilience and finding a new direction through food. His story adds another dimension to the dining experience, making this more than just a coffeeshop stall serving Western dishes.

Reuben began his culinary journey in 2019, starting from the bottom as a dishwasher at CHIJMES. There, a chef inspired him to learn to cook, and the discipline and experience he gained in the kitchen helped him turn his life around. He subsequently gained experience operating a junior college canteen stall before venturing into the hawker scene.

Earlier in 2026, he opened his first Western food stall, Reverie, in Clementi, which quickly attracted attention for its restaurant-style pastas and personal backstory. After stepping away from the brand in April, Reuben made a fresh start with Reuben’s Western Cuisine, which opened on 1 July 2026 at First Eating House in Kallang Bahru. He is joined by Derek Cheong, winner of MasterChef Singapore Season 2, bringing together their culinary experience to offer something different from the typical heartland Western food stall.

Beef Short Rib Ragu Mafalda 4.5/5

The Beef Short Rib Ragu Mafalda was the standout of my visit, showcasing the kind of pasta execution more common in a restaurant than a coffeeshop. The dish features mafalda pasta, characterised by broad ribbons and ruffled edges that provide plenty of surface area to catch the rich sauce.

The beef short rib ragu was hearty and deeply savoury, with the slow-cooked beef breaking down into tender, fork-shredded pieces. The meat melded beautifully with the sauce, delivering layers of flavour that coated the pasta without overwhelming it. I also liked the texture of the mafalda, which held a pleasant bite while still holding the luscious ragu.

It was a comforting yet indulgent plate of pasta, with the tender beef and robust sauce working harmoniously together. At a coffeeshop stall, this level of execution was particularly impressive, making it a dish I would return for.

Reuben's Pork Chop 4.2/5

Reuben’s Pork Chop is another example of how the stall elevates familiar Western fare with a more restaurant-inspired approach. Rather than the usual thin, battered pork chop found at neighbourhood Western food stalls, this version features a thicker cut of pork, putting the focus on the meat's quality and preparation.

The pork chop was juicy and tender on the inside, complemented by a nicely browned exterior that added a savoury, caramelised flavour. The accompanying mustard pork jus brought depth to the dish, with its rich, meaty notes balanced by a gentle mustard tang. The sauce added character without masking the pork's natural flavour.

The sides kept things comforting and familiar, with fries and a smooth, buttery potato mash given an interesting twist through the addition of coffee. The latter offered a distinctive flavour that set it apart from the usual mash served with coffeeshop Western food. Together, the components made for a hearty plate that felt more polished than the typical neighbourhood pork chop.

Kaya Toast 4.2/5

For dessert, the Kaya Toast offered a creative interpretation of a familiar Singaporean breakfast favourite. Instead of the usual thin slices of toasted bread, the dish features thick brioche toast, bringing a more indulgent texture to the local classic.

The brioche was toasted to a golden finish, giving it a lightly crisp exterior while retaining a soft, pillowy centre. It was paired with silky crème anglaise and pandan gelato, which added a refreshing, fragrant note that complemented the toast's buttery richness.

The dessert was finished with desiccated coconut and pistachio milk crumbs, adding texture and a subtle nuttiness. A drizzle of gula melaka brought everything together with its deep caramel-like sweetness, reinforcing the local flavours while balancing the richness of the brioche and cream.

I liked how the dish took the familiar combination of kaya toast and pandan and reimagined it into a plated dessert. It was a thoughtful and playful finish to the meal, showing that the stall's creativity extends beyond its savoury offerings.

Reuben’s Western Cuisine is worth checking out for those who appreciate restaurant-style Western food in an unpretentious coffeeshop setting. Beyond the food, Reuben’s personal journey makes the stall particularly interesting. His transition from working as a dishwasher to running his own business reminds us how determination, discipline, and the right opportunities can help someone find a new direction in life. With its combination of thoughtfully prepared pastas, premium meat dishes and inventive desserts, Reuben’s Western Cuisine offers something different from the usual coffeeshop Western fare. If you're in Kallang Bahru, this stall is worth adding to your list.

Note: This is an invited tasting.


Reuben’s Western Cuisine
First Eating House
66 Kallang Bahru
#01-473
Singapore 330066
Tel: +65 84937783
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Nearest MRT: Geylang Bahru (DT Line)

Opening Hours:
Daily: 12pm - 3pm, 5pm - 9pm

Direction:
1) Alight at Geylang Bahru MRT Station. Take Exit 1. Walk to the traffic junction at Kallang Bahru and Geylang Bahru. Cross the road and walk down Kallang Bahru. Walk to the destination. Journey time is about 5 minutes. [Map]