GU:UM @ Keong Saik - Contemporary Korean Steakhouse Lunaches Refreshed Menus

GU:UM, which literally means to grill, roast, or cook over fire in Korean, is a premium Korean steakhouse by One Michelin-starred NAE:UM’s Chef Louis Han. Unlike traditional K-BBQ restaurants, GU:UM elevates the experience with top-quality meats, refined techniques, and distinct Asian influences, creating a sophisticated and modern take on Korean barbecue.

Yukhwae Jeon 5/5

We started with the Yukhwae Jeon ($32), a creative pairing of Korean beef tartare with a crispy potato pancake. This combination was nothing short of brilliant—the rich, umami-packed tartare contrasted beautifully with the crisp, starchy pancake. It’s a unique dish that I have never seen elsewhere, making it a must-order.

Mulhwae 4.5/5

The Mulhwae ($28) followed — a refreshing cold salad soup with raw fish. It’s somewhat reminiscent of ceviche, but with more intricate layers of flavor. The sharp, tangy notes of the broth were incredibly appetising and invigorating, making it a perfect dish to whet the appetite.

Surf & Turf Plattter 4.5/5

Perfect for sharing, the Surf & Turf Platter ($328) was a showstopper. It featured a variety of premium cuts from both land and sea, accompanied by grilled vegetables and side dishes. The beef and pork were grilled to perfection, exuding deep, smoky flavours that showcased their high-quality marbling. The seafood selection, including lobster and abalone, further elevated the indulgence of this luxurious platter.

To enjoy it the Korean way, wrap the meats in lettuce with a variety of condiments — a satisfying experience that enhances the flavours.

Al Bibimbap 4.2/5

For those who want something more filling, the Al Bibimbap ($34) is a delightful twist on the classic Korean mixed rice dish. This white-based bibimbap comes with chunks of lobster, seaweed flakes, and roe, adding an extra layer of umami richness. A good mix of all the ingredients ensures a harmonious balance of textures and flavours in every bite.

Hotteok 4.8/5

Even after a hearty meal, saving space for dessert is a must. The Hotteok ($18) was a standout, featuring a pan-fried Korean pancake with a chewy, almost mochi-like texture. It was exceptional when paired with the burnt honey ice cream, which added a sweet, caramelised depth to the dish.

Injeolmi Tiramisu 4.2/5

Another noteworthy dessert was the Injeolmi Tiramisu ($16), an innovative take on the classic Italian dessert. Served inside a tart shell, the Nespresso-infused tiramisu was enhanced with toasted rice cake powder, creating a unique fusion of flavours. This Korean-inspired twist on tiramisu was a fantastic way to end the meal.

GU:UM is a game-changer in Korean barbecue, seamlessly blending premium steakhouse elements with Korean culinary traditions. The Yukhwae Jeon, Surf & Turf Platter, and Hotteok were clear highlights, showcasing Chef Louis Han’s creativity and finesse. Whether you're looking for a refined dining experience or a luxurious take on Korean grilling, GU:UM is a must-visit destination for steak and barbecue lovers alike.

Note: This is an invited tasting.


GU:UM
29 Keong Saik Road
Singapore 089136
Tel: +65 8831 6308
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Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Tue-Thu: 6pm - 11pm
Fri-Sat: 1130am - 230pm, 6pm - 11pm
Sun: 1130am - 430pm
(Closed on Mon)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight towards Kreta Ayer Road. Turn right onto Keong Siak Road. Walk down Keong Siak Road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk straight down Neil Road to Teck Lim Road. Turn right onto Teck Lim Road. Walk down Teck Lim Road to Keong Saik Road. Walk to destination. Journey time about 3 mintues. [Map]

Feng Xiao Zhang Hotpot (冯校长成都老火锅) @ Chinatown - Transport to Chengdu with Authentic Sichuan Hotpot

Feng Xiao Zhang Hotpot (冯校长成都老火锅) hails from Chengdu, China, opening its first international location in Singapore, in the heart of Chinatown. The restaurant sits on the second floor along the bustling New Bridge Road.

The moment we stepped inside the restaurant, we were immediately transported to Chengdu. The meticulously curated vintage-themed decor and atmosphere were incredibly vibrant and fun.

Condiments

For $2 per person, diners can access the Condiments station, featuring curated sauce combinations.

Four Flavours Soup Base 4.8/5

We went straight for the Four Flavours Soup Base ($22) to try everything— the Mushroom Broth, Chicken Broth, Gui Zhou Sour Broth, and Ma La Broth. The spice level for Ma La is customisable. True to the staff's advice, the medium-spice Ma La packed a fiery punch.

Mushroom Broth

It was difficult to pick a favourite as each broth offered its distinct, well-rounded flavours. The Mushroom Broth had a lovely herbal note.

Gui Zhou Sour Soup

The Gui Zhou Sour Soup was a standout, with its tangy, savoury profile that strayed from the typical tomato base. It was a delightful surprise, even for a non-tomato fan like me.

The ingredient menu was exciting, as it offered a mix of classic and more adventurous options, including special cuts of meat and innards, preserved sausage, Sichuan soft tofu, and many more. Some of my dining companion and I's favourite ingredients are shared below.

Bamboo Pith Shrimp

The Bamboo Pith Shrimp ($12) had prawn paste stuffed in each bamboo pith, which soaked up the broths thoroughly.

Gong Cai Pork Ball

The Gong Cai Pork Ball ($9) had bits of crunchy gong cai vegetables mixed in, which elevated its texture.

Mushroom with Pork

Next was the Mushroom with Pork ($12), which seemed simple but was juicy and well-seasoned.

Garlic Pork Rib

Other than the meat slices, the garlicky and tender Garlic Pork Rib ($12) was a good addition.

Bacon Tangyuan

The Bacon Tangyuan ($9) caught our eye right away when we ordered. They are served frozen, but just a few minutes of boiling will give you soft tangyuan balls stuffed with bits of chopped vegetables and bacon.

Chongqing Sweet Potato Wide Vermicelli

Chongqing Sweet Potato Wide Vermicelli ($6) is always one of my staples to order at hotpots. The ones here cook quickly and retain a nice chewiness.

Feng Bao Zi 4.2/5

Besides the hotpot, Feng Xiao Zhang also offers several cooked items, such as Fried Rice and Fried Meats, and what we anticipated most, the Feng Bao Zi ($7). These handmade baos were freshly made and steamed right before serving. Each one contained a good amount of savoury juice and tender meat.

Waxberry Lychee Iced Tea 4.5/5

We were initially sceptical of the beverages because they looked sweet, but we were pleasantly surprised by both choices. The Waxberry Lychee Iced Tea ($5.80) was utterly refreshing, with a mild sweetness and a berry tang.

So Big Fresh Fruit Tea 4.5/5

The So Big Fresh Fruit Tea ($7.80) was served in a mini tub and was equally refreshing. The tropical mix of fruits was well balanced, perfect for washing down all the spice.

Matcha Milk Tofu 2/5

We moved on to desserts to wrap up the meal. Unfortunately, the Matcha Milk Tofu ($7.80) was bland and artificial, although the texture itself was smooth.

Sichuan Jelly 4/5

The Sichuan Jelly ($4) fared much better. It was refreshing and mildly sweet, with a mixture of toppings such as raisins, hawthorn flakes, red beans, and watermelon.

Overall, Feng Xiao Zhang Hopot delivered a great hotpot experience with bold and authentic flavours.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Feng Xiao Zhang Hotpot (冯校长成都老火锅)
195 New Bridge Road
Level 2
Singapore 059423
Tel: +65 9106 1680
Website
Nearest MRT: Chinatown MRT (NE, DT Line)

Opening Hours:
Daily: 1130am - 5am

Direction:
1) Alight at Chinatown MRT Station. Take Exit A. Walk to New Bridge Road. Turn right onto New Bridge Road. Walk to destination. Journey time about 3 minutes. [Map]

Yum Cha @ Chinatown - Celebrates 24th Anniversary with Nine Best Selling Dishes at $2.40 Each

Yum Cha Restaurant, nestled in the heart of Chinatown, first opened its doors with a mission to bring back the charm of the traditional dim sum tea house. Its nostalgic shophouse setting, complete with marble tables and wooden chairs, has become a beloved dining spot for dim sum lovers. Celebrating its 24th anniversary, Yum Cha has curated its nine bestselling dishes, each priced at just $2.40 until November 30, 2024.

Squid Ink Dumplings 4/5

Black Garlic Shrimp Dumplings 4/5

No dim sum experience is complete without siew mai and har gow, and Yum Cha elevates these staples with a creative twist. The Squid Ink Dumplings and Black Garlic Shrimp Dumplings are both plump and juicy, with a delightful presentation to match their flavour. At $2.40 for two pieces, these are absolute must-tries.

Scallop Roll in Filo Dough 3.8/5

Lucky Tangerine Fried Prawn Balls 3.8/5

Freshly fried dim sum is always a crowd-pleaser, and Yum Cha delivers with the Scallop Roll in Filo Dough and Lucky Tangerine Fried Prawn Balls. The former boasts a crispy, flaky exterior filled with fresh scallop, while the latter wins on presentation with its mochi-like skin. Both are available at $2.40 for two pieces during the promotion.

Pan Fried Pork Pancake 3.8/5

The Pan-Fried Pork Pancake ($8.30) impresses with its generous portion of crispy skin encasing a hearty pork filling. This dish is perfect for sharing and pairs beautifully with Yum Cha’s selection of teas.

Paper Chicken Wing 3.5/5

The Paper Chicken Wings ($7.60) feature two well-marinated wings wrapped in greaseproof paper. While not as standout as the other dishes, they offer a satisfying bite for those who enjoy flavourful, tender chicken.

Crispy Prawn Rice Flour Roll 4.2/5

The star of the tasting session, the Crispy Prawn Rice Flour Roll ($8.60), combines silky-soft rice rolls with the crunch of crispy youtiao. What truly sets it apart is the prawn paste stuffed within the youtiao, creating an explosion of textures and flavours. This dish is an absolute must-have!

Supreme Soy Sauce Fried Noodles 4/5

If you're craving something beyond dim sum, the Supreme Soy Sauce Fried Noodles ($8.80) is a simple yet satisfying choice. Each strand of noodles is evenly coated in a rich soy sauce that delivers a smoky, wok hei flavour. Paired with fresh vegetables and tender slices of meat, this dish is perfect for those who enjoy classic, comforting Cantonese noodles.

Launching on December 1st, these festive reindeer-shaped dim sum feature a mochi-like skin filled with a savoury mix of mushrooms and ham. Don’t miss this adorable holiday treat!

In-House Cold Herbal Brews 3.5/5

Complete your meal with Yum Cha’s new range of cold herbal brews. The Chrysanthemum Tea with Wolfberries ($4.60) and Roselle Tea with Ginseng ($5.30) offer a refreshing finish to balance the rich flavours of the meal.

With its anniversary menu, Yum Cha takes diners on a nostalgic journey through its most iconic dishes. The $2.40 promotion not only celebrates the restaurant’s 24-year milestone but also offers a fantastic opportunity for both regulars and new patrons to rediscover Yum Cha’s culinary charm. Whether you're a dim sum enthusiast or looking to explore traditional Cantonese flavours, this celebration is not to be missed.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Yum Cha Chinatown
20 Trengganu Street
#02-01
Singapore 058479
Tel: +65 6372 1717
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Nearest MRT: Chinatown (DT, NE Line)

Opening Hours:
Tue-Fri: 1030am - 9pm
Sat-Sun, PH: 9am - 9pm
(Closed on Mon, except PH)

Direction:
1) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street. Turn right onto Trengganu Street. Walk to destination. Journey time about 3 minutes. [Map]

La Hong Dian Hotpot (辣红殿重庆干锅) @ Chinatown - New Chongqing Restaurant Offering 12 Specialty Dry Pots

Mosque Street in Chinatown has become quite a hotspot for a variety of Chinese cuisines, and the latest addition to this bustling street is La Hong Dian Hotpot (辣红殿重庆干锅), a Chongqing restaurant specialising in dry pots. Their signature dish allows diners to enjoy it as what you see when it is first served and then transform it into a bubbling hotpot by adding soup, offering a dual dining experience.

The cosy restaurant spans two levels, with four tables on the ground floor and a VIP room upstairs to accommodate larger groups.

Century Egg with Green Peppers 3.5/5

We started our meal with the Century Egg with Green Peppers ($15), which featured slices of rich century egg topped with fragrant chilli crunch.

Stir-fried Shredded Cabbage 3/5

Following this, the Stir-fried Shredded Cabbage ($28) provided a comforting, homely touch amidst the spicier dishes. For the steep price tag, we were expecting a lot more of it, including a stronger wok hei finish.

Dry Pot Pork Ribs 4/5

The restaurant's signature dry pot is available in an impressive 12 different varieties, featuring ingredients such as seafood, squid, pork intestines, and more. We opted for the Dry Pot Pork Ribs ($49.90 for Small, $76.80 for Large), which is kept sizzling throughout the meal on an induction cooker. The dish was boldly spiced with a generous mix of dried chillies and peppercorns, though we felt that the spice lacked fragrance. A wider ariety of default ingredients, like sweet potato noodles and mushrooms, would have enhanced the dish. When you are almost done with the Dry Pot, you can request the service staff add extra broth and transform it into a hotpot. Additional hotpot ingredients are available to be ordered.

Spicy Chicken Cubes 3/5

We wrapped up the meal with the classic Spicy Chicken Cubes ($28), a dish generously loaded with dried chillies. While the chicken cubes had a decent crunch, the flavours were less robust than we had hoped.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


La Hong Dian Hotpot (辣红殿重庆干锅)
41 Mosque Street
Singapore 059519
Tel: +65 8428 8213
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Nearest MRT: Chinatown (DT, NE Line)

Opening Hours:
Daily: 10am - 11pm

Direction:
1) Alight at Chinatown MRT station. Take Exit A. Walk to New Bridge Road. Turn right at New Bridge Road and walk to Mosque Street. Turn right onto Mosque Street and walk to destination. Journey time about 5 minutes. [Map]