WHUCHU @ UE Square - Elevated Korean Ssam Dining with Aged Jeju Pork and Wagyu Beef

Newly opened at UE Square, WHUCHU reimagines ssam (쌈), one of Korea’s most cherished dining traditions, as a more refined, interactive dining experience. The concept centres on freshness, fermentation, and craftsmanship, bringing together farm-to-table vegetables flown in from Korea, authentic Korean jeotgal (fermented salted seafood), and premium 100% certified Jeju pork aged in-house.

By day, WHUCHU offers a wellness-led ssambap experience, where fresh Korean greens take centre stage. In the evening, the restaurant transforms into a premium Korean BBQ destination, with aged meats grilled over high heat and enjoyed with an assortment of vegetables and fermented accompaniments.

I visited with a friend for dinner and chose the Signature Set ($188), designed for 2–3 people. The set includes a choice of two BBQ meats, Pot Rice, a choice of Cold Kimchi Noodle, Pork Belly Kimchi Stew or Beef Soybean Tofu Stew, a choice of Tofu & Stir-Fried Kimchi, Minari Pancake or Potato Pancake, and finishes with gelato for dessert.

For our meal, we picked the Aged Bone-in Pork Belly and Wagyu Beef Brisket for the BBQ meats, along with the Pork Belly Kimchi Stew and Minari Pancake.

Aged Bone-in Pork Belly 4.2/5

The Aged Bone-in Pork Belly was easily one of my highlights. Made with 100% certified natural Jeju pork sourced directly from Korea, the pork undergoes a combination of wet and dry ageing in-house. The wet ageing helps tenderise the meat, while the subsequent dry ageing concentrates the flavour, giving the pork a deeper and more developed taste.

Cut thick around the bone, the pork belly was beautifully marbled with a good amount of fat. Once it hits the grill, the fat slowly renders, crisping up the edges while keeping the meat juicy and tender. The slightly charred exterior contrasts with the rich, succulent pork within. It is the kind of cut that is delicious on its own, but even better when wrapped in fresh greens with rice and a little jeotgal.

Wagyu Beef Brisket 4.2/5

The Wagyu Beef Brisket offered a completely different experience. With its generous intramuscular marbling, the beef quickly renders its rich fat when grilled over high heat, coating the meat in its own buttery juices. The result is incredibly tender, with a rich, beefy and savoury flavour.

It is definitely on the more decadent side, with the high fat content giving each bite that almost melt-in-the-mouth texture. I found it particularly enjoyable wrapped up with the fresh vegetables, which helped cut through the richness and added a refreshing crunch.

Authentic Korean Jeotgal 4/5

One thing that sets WHUCHU apart is its emphasis on authentic Korean Jeotgal, rather than treating it as a side dish. Traditionally used as a concentrated flavour enhancer, jeotgal brings an intense hit of umami, saltiness and fermentation to the meal. WHUCHU offers a selection including Salted Pollock Roe, Seasoned Sea Squirt, Spicy Fermented Oysters and Spicy Salted Squid, each with its own distinct character. Some are rich and silky, while others are briny, spicy and deeply savoury. Enjoy them in small amounts, paired with the greens, rice, and grilled meats to create your own ssam combination.

Fresh Vegetables

And speaking of greens, the selection of fresh vegetables is an important part of the experience here. The wrap vegetables are flown in from Korea daily and include Fresh Garlic Leaves, Angelica, Red Lettuce, Perilla Leaves and Lettuce. Rather than being an afterthought to the meat, the greens form an integral part of the meal. Pick your preferred leaf, add rice, grilled meat, and a touch of jeotgal, then wrap it all into one bite. Each vegetable brings a different texture and flavour, from crisp and refreshing lettuce to the distinctive herbal aroma of perilla.

Minari Pancake 4.2/5

The Minari Pancake was another pleasant surprise. Instead of the thick, doughy pancakes you might sometimes encounter, WHUCHU’s version uses a light batter to bind a generous amount of whole minari stalks. Fried until crisp, the edges had a satisfying crunch while the minari retained a juicy bite. The Korean water parsley gives the pancake a clean, grassy, slightly peppery herbal flavour that comes through nicely without the batter masking it. It was airy, crunchy and surprisingly light rather than greasy, making it an enjoyable accompaniment to the richer BBQ meats.

We also had the Pork Belly Kimchi Stew, which brought a comforting, warming element to the meal. The tangy and savoury kimchi broth works particularly well alongside the fatty grilled meats, while the pork belly adds another layer of richness. It is the sort of dish that helps round out the meal, especially when paired with steamed rice.

For those looking for a more elevated Korean BBQ experience, WHUCHU at UE Square offers a polished take on the traditional ssam culture, with premium aged meats and Korean-sourced produce forming the heart of the experience. The Aged Bone-in Pork Belly was my favourite of the two meats, while the Wagyu Beef Brisket will appeal to those who prefer a richer, more indulgent cut. With its focus on ageing, fermentation, and fresh Korean vegetables, WHUCHU brings a more thoughtful dimension to Korean BBQ while still keeping the fun, communal nature of wrapping, grilling, and sharing.

Note: This is an invited tasting.


WHUCHU Korean Dining
UE Square
81 Clemenceau Ave
#01-18
Singapore 239917
Facebook
Instagram
Website
Nearest MRT: Fort Canning (DT Line)

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

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Turn left and walk to the traffic junction between Clemenceau Ave and River Valley Road. Cross the road. Turn left and walk down Clemenceau Ave. Walk to the destination. The journey time is about 5 minutes. [Map]

Casa Lola @ Boon Tat Street - Casual Spanish Dining Inspired by Barcelona’s Neighbourhood Bodegas

Casa Lola at Boon Tat Street is a new casual Spanish concept from FOC Group, inspired by Barcelona’s beloved neighbourhood bodegas. Co-founded by Barcelona-born Chef Juanjo Carrillo and hospitality professional Marcela Pino, the restaurant draws on Juanjo’s Spanish roots, childhood memories in southern Spain, and Barcelona’s vibrant social culture, where food, drinks, and conversations naturally come together.

More than just a place for tapas, Casa Lola is about the culture behind how people eat and connect in Spain. The menu takes inspiration from Spanish home cooking, family traditions and memories, including dishes influenced by Chef Juanjo’s childhood summers, alongside more contemporary interpretations.

“Salmorejo”, Chilled Tomato Soup 4.5/5

We started with the “Salmorejo” Chilled Tomato Soup ($14), served with Ibérico ham, boiled egg, and croutons on the side, so you can mix them into the soup to your preference. Originating in Córdoba, Andalusia, Salmorejo is one of Spain’s iconic cold soups. While it may look similar to gazpacho, the texture is noticeably different. Instead of being light and thin, Salmorejo is much thicker, creamier and incredibly velvety. The tomato flavour comes through bright and vibrant, with a refreshing acidity balanced by a rich, almost silky body. The toppings add another layer of texture and savouriness, especially the salty Ibérico ham and crunchy croutons. It is simple in appearance, but the bowl has plenty of depth.

Smoked Cantabrico Anchovies 4.2/5

For a small bite with plenty of flavour, the Smoked Cantabrico Anchovies ($16 for 2pcs) are worth trying. Inspired by the iconic anchovy pintxos of Spain’s Basque Country, the anchovies are served on toasted brioche with foie gras ganache. This interesting sea-and-land combination reflects the Spanish mar i muntanya philosophy. The Cantabrian anchovy is intensely savoury and briny, with a distinct smoky character, while the foie gras ganache brings a smooth, rich and slightly sweet contrast. Everything sits on buttery toasted brioche, which adds a crisp texture and gentle sweetness. The richness of the foie gras mellows the anchovy’s intensity, creating what I would describe as a little flavour bomb in one bite.

Assorted Cold Cuts & Cheeses 4/5

The Assorted Cold Cuts & Cheeses ($42++) is a generous sharing platter suitable for around 2 to 4 people. It brings together a selection of Spanish charcuterie and European cheeses, making it a natural pairing with a glass of wine or sangria. The platter comprises Jamon Iberico, Mortadella, Chorizo, Manchego, Camembert and Gorgonzola, served with pickles and picos. This platter offers a good mix of textures and flavours, from salty, savoury cured meats to creamy, nutty, and more pungent cheeses. The pickles also add a welcome acidity to cut through the richness, making this an easy platter to graze on while you have drinks and conversation.

Crispy Plantain Fritters 4.5/5

The Crispy Plantain with Avocado Cream & Sriracha Honey ($9 for 2pcs) is a playful addition to the menu. Inspired by the classic Spanish combination of fried aubergine with honey, Casa Lola gives it a Latin twist by replacing the aubergine with crispy plantain and pairing it with creamy avocado, honey and a touch of sriracha. You get a satisfyingly crisp exterior from the fried plantain, followed by creamy avocado and a sweet-spicy finish from the sriracha honey. The combination of sweet, savoury, creamy and slightly spicy flavours makes this a very addictive little bite.

Crab Croquettes with Sea Urchin and Aioli 4/5

The Crab Croquettes with Sea Urchin and Aioli ($16) take the humble Spanish croqueta and give it a luxurious upgrade. The croquette is fried until golden brown, with a crisp shell that gives way to a smooth and creamy béchamel filling folded with shredded blue crab. The crab adds a natural sweetness and savouriness, while the sea urchin on top brings an unmistakable briny, oceanic richness. A dollop of house-made garlic aioli on top adds subtle garlicky acidity to balance the richness of the fried croquette and seafood. Creamy, crispy and indulgent, this is definitely a more decadent take on the classic croqueta.

Lola’s Traditional Spanish Snails with Mediterranean Herbs 3/5

One of the more unusual dishes for me was Lola’s Traditional Spanish Snails with Mediterranean Herbs ($22), a rustic dish inspired by Chef Juanjo’s grandmother’s home cooking. The snails are slow-cooked with cumin, cloves and Mediterranean herbs, served alongside chickpeas that soak up the deeply seasoned braising liquid. This was quite different from the French-style escargot that I am more familiar with, where the snails are typically baked with lots of garlic and butter. Here, the flavour is much more rustic, earthy and heavily spiced, with the snails taking on much of the character of the braising sauce. It was my first time trying snails prepared in this style, so it definitely took some getting used to. For me, this was more about experiencing a traditional style of Spanish home cooking rather than an immediately familiar flavour.

“Huevos Rotos” with King Prawns “Al Ajillo” Rich Garlic Sauce 3.8/5

The Huevos Estrellados with Garlic King Prawns ($32) brings together two Spanish favourites in one hearty plate — Huevos Rotos, or broken eggs, and Gambas al Ajillo, garlic prawns. Spanish Agria potatoes are sliced into chips and fried until golden and crisp, then topped with sunny-side-up eggs with beautifully lacy crispy edges and runny yolks. Alongside are plump king prawns cooked in extra virgin olive oil with garlic and dried chilli, giving the dish plenty of aroma and savouriness. Break the eggs and mix everything together, letting the rich, runny yolk coat the crispy potato chips while the garlicky, chilli-infused oil ties it all together. Simple, comforting, and full of flavour, this is the kind of Spanish dish made for sharing.

Crispy Suckling Pig Debone, with Roasted Apple & Pumpkin 4/5

The Crispy Deboned Suckling Pig ($36) is a more refined presentation of one of Spain’s iconic dishes. The suckling pig is slow-cooked overnight until tender, then deboned and crisped for a crunchy finish. It is served with a rich reduction made from roasted bones and Port wine, alongside a sweet and tangy roasted apple and pumpkin chutney. I like that the portion is designed for an individual diner rather than requiring a large half or quarter pig. This makes it much easier for smaller groups to order and share more dishes across the menu. The pork itself is rich and fatty, so the fruity chutney provides an important contrast, adding sweetness and acidity to balance the heavier meat.

Seasonal Paella with “Dinamita” Rice Molino Roca 4.2/5

Of course, a Spanish meal would not feel complete without paella. Casa Lola’s Seasonal Paella uses Molino Roca “Dinamita” rice from Valencia, a short-grain Spanish rice prized for absorbing flavours while maintaining its texture. The rice is cooked with Casa Lola’s salmorreta, spices, and saffron, then finished over high heat to develop the highly sought-after socarrat — the crisp, caramelised layer of rice at the bottom of the pan. Our version came with Spanish red prawn and squid. The rice had a deep, savoury, aromatic flavour, while the crisp socarrat added a pleasant textural contrast. Seasonal ingredients will change depending on availability, so you’ll likely find something different to try on future visits.

Spanish Creamy Flan Caramel with Chantilly 5/5

Dessert was the highlight for me, especially the Spanish Creamy Flan Caramel with Chantilly ($14). This is a classic Spanish Flan de Huevo, with an incredibly smooth, dense and silky texture. The custard is rich without being overly sweet, with the natural richness of the egg yolks balanced by the gentle sweetness of milk and vanilla. It comes bathed in a glossy golden caramel sauce that leans slightly toward the bitter, burnt side, which works beautifully with the creamy custard. A dollop of light Chantilly cream adds another layer of softness and texture. This was very good, and I highly recommend saving space for this.

Chocolate Cake with Layers of Manjari 66% Dark Chocolate Ganache 4.5/5

Another strong dessert is the Chocolate Cake with Layers of Manjari 66% Dark Chocolate Ganache ($18). Made in-house, the cake features moist cocoa sponge with a touch of Cointreau, layered with Manjari 66% dark chocolate ganache and finished with a glossy chocolate glaze. The sponge is soft and moist, while the dark chocolate ganache provides a rich, velvety texture and a deep cocoa flavour. The fruity character of the Manjari chocolate helps keep the dessert from becoming overly heavy, giving it a more balanced finish. A great choice for chocolate lovers, especially if you prefer your chocolate desserts richer and more intense.

Casa Lola brings together the flavours of Spanish home cooking, the convivial spirit of Barcelona’s neighbourhood bodegas and a mix of traditional and contemporary tapas. The menu offers a good variety, from simple cold dishes and charcuterie to indulgent croquettes, hearty mains, paella, and desserts. If you are looking for a casual Spanish spot along Boon Tat Street where you can order a variety of dishes, share them around the table and pair them with drinks, Casa Lola is worth checking out.

Note: This is an invited tasting.


Casa Lola
3 Boon Tat Street
Singapore 069612
Tel: +65 96578020
Facebook
Instagram
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Tue-Sat: 12pm - 3pm, 5pm - 10pm
(Closed on Sun & Mon)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Telok Ayer Street. Walk down Telok Ayer Street and turn left onto Boon Tat Street. Walk to destination. Journey time is about 3 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Street. Then turn right onto Boon Tat Street. Walk to the destination. Journey time is about 6 minutes. [Map]

Mom's Touch @ China Square Central - Returns to Singapore with Bigger, Juicier Chicken Burgers and K-Culture Flair

Korean burger and fried chicken brand Mom’s Touch is back in Singapore. After leaving the local scene in February 2022, the popular Korean brand returns on 14 August 2026, opening along South Bridge Road with a refreshed menu, hand-battered fried chicken, and a strong dose of K-culture.

Known for its generously sized chicken burgers and crispy fried chicken, Mom’s Touch is promising an upgrade for its second coming in Singapore. Each chicken thigh patty is made with 100% chicken thigh, hand-battered and fried to order, so diners get hot, crispy, juicy chicken straight from the fryer.

The comeback also introduces several Singapore-exclusive creations alongside new K-inspired flavours. Adding to the excitement is a collaboration with girl group LE SSERAFIM, the brand’s global ambassador, with exclusive merchandise and a K-pop experience for fans.

Super Thigh Chicken Burger 4/5

The Super Thigh Chicken Burger ($9.95) is the Singapore-exclusive creation and easily one of the most substantial burgers on the menu. At its centre is Mom’s Touch’s signature whole crispy chicken thigh, noticeably hefty and giving the burger plenty of bite. The chicken is encased in a craggy, golden-brown batter that delivers a satisfying crunch, while the meat underneath remains juicy and tender. It comes with lettuce, fresh onions, and pickles, adding freshness and acidity to balance the substantial fried chicken. What makes this Singapore edition different is the secret Singapore sauce, which brings together Korea’s familiar savoury-sweet profile with a bolder, peppery kick. The combination works particularly well with the juicy chicken thigh. It is hearty, indulgent and definitely built for those who enjoy their burgers with plenty of fried chicken.

All-in Chicken Burger 4/5

If you believe there is no such thing as too much chicken, the All-in Chicken Burger ($8.95) takes that idea quite literally. Available with either a crispy fried chicken thigh or breast patty, the burger is stacked with chicken ham, a fried egg, lettuce, onions and pickles. It’s finished with Thousand Island and herb sauces. A lot is going on here, but that is precisely the appeal. The crispy chicken provides the crunch and juiciness, while the chicken ham adds another layer of savoury flavour. The fried egg brings richness, especially when the yolk mixes with the sauces and chicken. The pickles and onions help cut through the richness, while the tangy Thousand Island sauce adds a familiar fast-food burger element. Go for the thigh if you prefer a juicier, more indulgent bite, or breast if you want something a little leaner.

White Garlic Chicken Burger 4.2/5

The White Garlic Chicken Burger ($7.95) is the one to consider if you are a serious garlic lover. Besides the crispy chicken patty, the burger comes with chicken ham, melted cheddar, onions and pickles, all tied together with a thick white garlic sauce. The sauce is creamy and almost mayonnaise-like in texture, but with a much more pronounced sweet and garlicky flavour. It coats the chicken generously and gives every bite a fragrant garlic kick. The cured chicken ham adds a salty, savoury dimension, while melted cheddar contributes extra richness. Thankfully, the fresh onions and tangy pickles add enough sharpness and crunch to keep the burger from getting too heavy. With crispy chicken, salty ham, melted cheese, and creamy garlic sauce, this is one of the more indulgent burgers in the lineup and should appeal strongly to garlic fans.

Grilled Beef Burger 3/5

For those who prefer beef over fried chicken, the Grilled Beef Burger ($7.95 single / $10.95 double) takes a more familiar approach. The burger comes with a juicy beef patty, melted cheddar, lettuce, tomatoes, onions and dill pickle sauce. Compared to Mom’s Touch’s towering chicken burgers, this feels much more like a classic fast-food cheeseburger. The beef patty brings the savoury foundation, while the melted cheddar adds creaminess. Lettuce and tomato add refreshing crunch and juiciness, while onions and dill pickle sauce add tang. It is straightforward and familiar, and perhaps less exciting than the chicken offerings, but that simplicity also makes it a lighter option. With the fresh vegetables replacing some of the heavier fried components, it is noticeably less rich on the palate.

Angus Beef Burger 4.2/5

The Angus Beef Burger ($12.95 single / $17.95 double) is a step up for beef lovers and another Singapore-exclusive creation. Made with Australian Angus beef, the burger comes with a juicy beef patty topped with a fried egg, cheddar, lettuce, onions, pickles, white garlic sauce, and steak sauce. The burger is rich from the beef and melted cheddar to the fried egg and creamy garlic sauce. The pickles and onions provide some much-needed acidity and crunch, while the steak sauce gives the beef a deeper savoury note. Compared to the Grilled Beef Burger, this is considerably more substantial and indulgent. The combination of Angus beef, fried egg and garlic sauce makes it feel more like a loaded burger rather than a simple fast-food cheeseburger.

Original Boneless Fried Chicken Thigh 4.2/5

Beyond the burgers, Mom’s Touch’s fried chicken remains one of the main reasons to visit. The Original Boneless Fried Chicken Thigh ($9.95 for 5pc) comes in generous half-sized pieces, battered and fried to order. The result is piping hot chicken with a crisp, golden exterior, while the thigh meat stays tender and juicy inside. The Original version is the most straightforward, allowing the crispy batter and chicken to take centre stage. It comes with Honey Mustard sauce on the side, adding a sweet, tangy contrast to the savoury fried chicken.

Soy Garlic Boneless Chicken Thigh 4/5

The Soy Garlic Boneless Chicken Thigh ($11.95 for 5pc) brings a more classic Korean fried chicken character. The crispy chicken pieces are coated in a sweet and deeply savoury soy garlic glaze, with plenty of aromatic garlic coming through. The sauce adds another layer of flavour to the crunchy chicken without completely overpowering the meat. The contrast between the crisp coating and sticky glaze makes this a satisfying choice for those who prefer their Korean fried chicken saucy and flavour-packed.

Cheesy Sichuan Boneless Chicken Thigh 3.5/5

For something with a Singapore-friendly kick, the Cheesy Sichuan Boneless Chicken Thigh ($12.95 for 5pc) is the more adventurous option. The fried chicken is coated with a thick, spicy Sichuan sauce and finished with a rich cheese sauce. The cheese mellows the heat while adding a creamy, savoury element to the chicken. Interestingly, the combination leans towards a sweet-and-sour profile, with the spicy sauce providing the heat and tang while the cheese rounds everything out. It is a fun combination and one for those who enjoy a little spice with their fried chicken without wanting the heat to completely dominate the dish.

Mom’s Touch’s return to Singapore comes with a noticeably bigger, more ambitious lineup, especially for fans of its signature chicken burgers and fried chicken. Hand-battering and frying the chicken to order makes a difference, with the chicken arriving hot, crisp, and juicy. Among the burgers, the All-in Chicken Burger and White Garlic Chicken Burger were our favourites, while the Super Thigh Chicken Burger stands out as the Singapore-exclusive creation to try. The fried chicken is also worth ordering, especially the Original if you want to appreciate the crisp batter and juicy thigh meat on its own. With Singapore-exclusive creations, familiar Korean flavours and the added LE SSERAFIM collaboration, Mom’s Touch is clearly returning with more than just nostalgia. Whether you remember the brand from its first run in Singapore or are trying it for the first time, its comeback offers plenty of crispy chicken, oversized burgers and K-inspired flavours to dig into.

Note: This is an invited tasting.


Mom’s Touch
181 South Bridge Road
#01-03 (part of 18 Cross)
Singapore S058743
Facebook
Instagram
Nearest MRT: Telok Ayer (DT Line), Chinatown (DT, NE Line)

Opening Hours:
Daily: 7am - 10pm

Direction:
1) Alight at Telok Ayer MRT Station. Take Exit B. Walk down Cross Street. Walk to Capri by Fraser. The destination is further down Capri by Fraser. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Chinatown MRT Station. Take Exit F. Walk to the traffic junction of Cross Street and South Bridge Road. Cross the road. Walk to Capri by Fraser. The destination is further down Capri by Fraser. Walk to the destination. Journey time is about 5 minutes. [Map]

Shiok Pot @ Bukit Timah Interim Food Centre - A Mother’s Bold Career Switch from MNC to Hawker

Tucked away at the unassuming end of Bukit Timah Interim Food Centre is a newly opened hawker stall that comes with a story worth knowing. Meet Shiok Pot, started by 40-year-old Pei Jin, or PJ, who made a bold career switch from working in a corporate MNC to becoming a hawker after losing her job.

For someone who had a stable corporate career, starting from zero in the hawker trade was certainly not the obvious next step. PJ has no culinary training and no family background in the hawker business. What she does have is a love for cooking — and plenty of encouragement from her family, especially her daughter. Her daughter loved her cooking so much that she encouraged her mum to become a hawker and share her food with more people. That simple encouragement eventually pushed PJ to take the plunge.

At Shiok Pot, PJ serves hearty one-pot meals where diners can customise their meal by choosing their soup base, meats, and staple. Everything is cooked together with vegetables and tofu, making it a fuss-free, comforting one-pot meal.

Diners can choose from four soup bases: Original, Tomato, Sauerkraut, and Mala. For proteins, diners can choose two meats from Beef, Pork, or Chicken, then select one staple from Instant Noodle, Yi Mien, Thick Beehoon, Yellow Noodle, or Rice. It is essentially a build-your-own hotpot, but served as an individual portion, convenient for those who want a warm, filling meal without the commitment of a traditional hotpot.

Original Pork Bone Soup 4/5

For my first pot, I went with the Original Pork Bone Soup ($8.90) with beef and thick beehoon. The broth has a pleasant pork-bone depth and a savoury profile, balanced by the natural sweetness of the cabbage and corn. The soup also has a slight milky creaminess, giving it a comforting quality without making it overly rich. The beef was a substantial addition to the bowl, while the thick beehoon soaked up the broth well. With the vegetables and tofu thrown into the pot as well, there is quite a lot going on in a single serving. What stood out to me was the portion size. At $8.90, the bowl is fairly generous and makes for a hearty meal, especially for those looking for something warm and filling.

Sauerkraut Soup 3.5/5

For the second pot, we tried the Sauerkraut Soup ($8.90) with pork, chicken and Yi Mien. Again, the portion was generous, with a good mix of meat, noodles, vegetables, and tofu, making it another substantial one-pot meal. The sauerkraut broth has a light sourness that gives the soup a different character from the more comforting pork bone version. Personally, I felt the sauerkraut tang could be more pronounced. A little more acidity and perhaps some spiciness would also give the broth an extra kick and make it more distinctive.

That said, PJ shared that this is one of the soup bases she is still tweaking based on customer feedback. It is understandable for a newly opened stall to continue refining its recipes, and it will be interesting to see how the Sauerkraut Soup develops over time.

Unfortunately, I didn’t get to try the Tomato Soup, mainly because the portions were more generous than expected and we were already quite full after the two pots. From what I understand, the Tomato Soup is also one of the more popular choices among customers, alongside the Original Pork Bone Soup. That gives me a reason to return and try it on another visit.

I wouldn’t say Shiok Pot is currently one of those hawker stalls that I would travel across Singapore specifically for. However, for residents living around Bukit Timah and those working in the area, Shiok Pot offers something quite appealing. This hearty, customisable one-pot meal is generous and reasonably priced at $8.90. More importantly, the story behind the stall is rather heartwarming.

What started with cooking for the love of her daughter has now become an opportunity for PJ to share her food with a wider group of diners. It is a bold move for a 40-year-old mother to make such a drastic career change, especially without culinary training or hawker experience. The food may still be evolving as PJ gathers feedback and fine-tunes her recipes, but the passion behind Shiok Pot is clear. Sometimes, a new chapter begins not because you planned for it, but because life gives you no choice but to start again.

Note: This is an invited tasting.


Shiok Pot
Bukit Timah Intermin Food Centre
2A Jln Seh Chuan
#01-075
Singapore 599213
Nearest MRT: Beauty World (DT Line)

Opening Hours:
Tue-Sun: 11am - 8pm
(Closed on Mon)

Direction:
1) Alight at Beauty World MRT station. Take Exit B. Walk to the destination. Journey time is about 3 minutes. [Map]

Gotti Italiano @ Amoy Street - A Refreshed Menu Rooted In Italian Culinary Tradition

Gotti Italiano at Amoy Street is now led by newly appointed Executive Chef Alessandro Giustetti. Born and trained in Italy and having led kitchens across Singapore and Europe, Chef Alessandro’s cooking is deeply rooted in Italian tradition. Marking a new chapter for Gotti is a refreshed menu featuring more than 20 new dishes, paying homage to native Italian culinary traditions through slow-built sauces, seasonal ingredients, handmade pasta and more.

Tentacolo di Polpo 4.5/5

We started with one of the menu highlights, Tentacolo di Polpo ($36), a dish inspired by summers spent in Calabria, southern Italy, where tomatoes are abundant. The grilled, wild-caught Australian octopus leg had an enticing smoky flavour from its charred surface, which paired particularly well with the fruity sweetness of the cherry tomato coulis. Slow-cooked confit tomatoes were jammy and sweet, building on the dish’s tomato-forward character, while a drizzle of mint oil added a fresh, herbaceous accent. Sprinkles of almond slices provided a pleasant touch of nuttiness and crunch.

Guanciale di Manzo 4.8/5

For pasta, Guanciale di Manzo ($34) brings the slow-cooked comfort of a 12-hour Wagyu beef cheek ragù. Deep, savoury and richly flavoured, the tender, melt-in-the-mouth beef clung beautifully to the homemade fusilli, which was al dente with a satisfying bite. The pizzas didn’t disappoint either.

Crudo e Rucola 4.8/5

Crudo e Rucola ($38) features luscious ribbons of Parma ham that were so tender they were almost creamy when eaten together with the milky burrata. The dough was well-aerated, with a lightness that balanced the generous toppings without losing its satisfying bite.

Pere e Cioccolato 2.8/5

Millefoglie alla Ciliegia 4.2/5

For desserts, we found Pere e Cioccolato ($16) slightly disappointing. The warm Valrhona chocolate and pear cake was moist but lacked the chocolate intensity we expected. Millefoglie alla Ciliegia ($16), however, delighted us with buttery layers of puff pastry, tart mascarpone-cherry custard and macerated strawberries.

With Chef Alessandro at the helm, Gotti Italiano’s refreshed menu focuses on the fundamentals of Italian cooking, from slow-built sauces and handmade pasta to quality seasonal ingredients.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Gotti Italiano
78 Amoy Street
Singapore 069897
Tel +65 3129 0321
Facebook
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Tue, Thu: 11:30am - 3pm, 6pm - 11pm
Wed & Fri: 11:30am - 3pm, 6pm - 1am
Sat-Sun: 11:30 - 4pm, 6pm - 11pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to the destination. Journey time is about 8 minutes. [Map]

Kimpson's Table @ Far East Square - From Home-Based Delivery to Full-fledged Restaurant

Ten years after arriving in Singapore from Korea, Chef Patrick Kim is embarking on a new chapter with the opening of Kimpson’s Table at Far East Square. What started as a humble home-based delivery business has now evolved into Chef Kim’s first permanent restaurant, bringing his take on comforting Korean home-style cooking to the heart of the CBD. Drawing inspiration from the convivial atmosphere of traditional Korean eateries and the contemporary energy of Seoul’s Seongsu district, Kimpson’s Table centres on Hansang dining — a Korean tradition where rice, nourishing mains, and an assortment of freshly prepared banchan come together as a complete, satisfying meal. The menu is rooted in familiar Korean flavours, but what stood out to me was Chef Kim’s focus on dishes that are comforting, wholesome and made with plenty of care. Here are some of the dishes we tried.

Dak Kalguksu 4.2/5

One dish I enjoyed was the Dak Kalguksu ($15), which makes its debut at Kimpson’s Table. For those unfamiliar, Kalguksu is a traditional Korean noodle dish featuring hand-cut wheat noodles served in a comforting broth. Chef Kim describes it as the Korean cousin of Singapore’s ban mee, and I can see why. The noodles have that pleasant, chewy bite, while the warm chicken broth makes the dish especially comforting. The broth itself gives Dak Kalguksu more depth. It is made using the same signature chicken broth as Chef Kim’s Samgyetang, simmered for up to five hours with a combination of ingredients to extract a rich, savoury flavour. The noodles are served with shredded chicken and leeks, keeping the bowl relatively simple and letting the broth take centre stage. Despite its simplicity, it has a satisfying depth, with the tender chicken adding texture and substance to every mouthful. It is the sort of bowl that feels particularly comforting on a rainy day — warm, nourishing and uncomplicated.

Dak Bibim Kalguksu 4/5

If you prefer something with more punch, the Dak Bibim Kalguksu ($15) offers a dry and more intensely flavoured take on the dish. The same hand-cut wheat noodles are tossed in Chef Kim’s house-made sauce, which includes gochujang and a blend of other ingredients. The noodles are then topped with shredded chicken, cucumber and sesame seeds. Compared to the soup version, this has a much bolder personality. The sauce brings a savoury and mildly spicy kick, balanced by a touch of sweetness, while the fresh cucumber cuts through the richness and adds a refreshing crunch. The chewy noodles also work particularly well with the sauce, making this a satisfying option for those who enjoy their Korean food with a little more heat and flavour.

Samgyetang 4/5

The Samgyetang ($18) remains the signature dish at Kimpson’s Table and is the very dish that helped build Chef Kim’s following during his home-based days. The bowl comes with half a French chicken immersed in a nourishing broth simmered for up to five hours with ingredients such as red dates, garlic, and ginseng. The chicken is tender and falls easily from the bone, while the broth has a gentle herbal character without being overly heavy or medicinal. Despite the long cooking process and rich ingredients, it remains surprisingly light and easy to drink. Interestingly, this very broth also forms the foundation of the Dak Kalguksu, creating a nice connection between the two dishes. For me, Chef Kim’s Samgyetang appeals because of its simplicity. No excessive seasoning or embellishment, just tender chicken and a deeply flavoured broth that feels wholesome and comforting.

Boneless Fried Chicken 4.2/5

Of course, no Korean meal feels quite complete without fried chicken. Kimpson’s Table offers its Boneless Fried Chicken in four flavours — Original ($15), Yangnyeom ($16), Soy Garlic ($16) and the new Bburinkle Cheese ($17). We tried the Original and Soy Garlic flavours. The bite-sized boneless pieces are fried until golden and crisp on the outside, while staying juicy and tender inside. The Original lets the fried chicken itself take centre stage, with a light, savoury seasoning that makes it dangerously easy to keep reaching for another piece. The Soy Garlic, meanwhile, brings a more pronounced savoury sweetness, with the fragrant garlic complementing the crispy chicken nicely. For those who enjoy more adventurous Korean fried chicken flavours, the Bburinkle Cheese is also worth checking out. Meanwhile, the Yangnyeom should appeal to fans of the classic sweet-and-spicy Korean fried chicken combination.

Potato Pancake 4/5

The Potato Pancake ($12) is a simple but enjoyable addition to the table. Pan-fried to order, it comes with a crisp, golden exterior while retaining a softer, more tender centre. A pleasant potato sweetness peeks out from beneath the savoury crust, making it a good sharing dish alongside the other stronger-flavoured items.

Cheese Potato Pancake 4/5

For something a little more indulgent, the Cheese Potato Pancake ($14) takes the same potato pancake and adds a layer of cheesy richness. The crisp edges and soft potato interior work well with the melted cheese, giving the pancake a moreish quality without making it overly heavy. There is also a Kimchi Pancake ($12) available for those who prefer something with a tangier and more savoury kick. Freshly pan-fried to order, the trio of pancakes makes for easy sharing and rounds out the meal nicely.

What I enjoyed about Kimpson’s Table is that the food does not try too hard to reinvent Korean cuisine. Instead, Chef Patrick Kim focuses on familiar dishes that are comforting, nourishing and rooted in the flavours he grew up with. The introduction of Dak Kalguksu is particularly interesting, especially for diners who may not have tried this Korean staple before. Its broth, made from the same painstakingly prepared stock used for the signature Samgyetang, also gives the menu a sense of continuity. With its Hansang-inspired approach to dining, Kimpson’s Table feels suited for both casual meals and gatherings where dishes are shared around the table. From comforting bowls of noodles and Samgyetang to crispy fried chicken and freshly made pancakes, the menu offers a strong mix of hearty, approachable Korean favourites.

Note: This is an invited tasting.



Kimpson’s Table
Far East Square
134 Amoy Street
#01-01
Singapore 049963
Instagram
Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 5:30pm - 9pm
Sat: 12pm - 7pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the road and walk to The Clan Hotel. Go around the corner of the hotel and walk to the lane behind. Walk to the destination. Journey time is about 5 minutes. [Map]