Um Yong Baek @ Telok Ayer - Second and Bigger Outlet to Enjoy the Popular Pork & Rice Soup

The popular Um Yong Baek on Boon Tat Street has expanded with a new, larger outlet on Telok Ayer Street. This new location offers the same signature Dwaeji Gukbab (Pork & Rice Soup) for lunch and Korean grilled meats for dinner. Eager to try their famed Dwaeji Gukbab, I finally got the chance to visit the new outlet, which conveniently allows reservations.

Busan Style Daejigukbab 4.5/5

We began our meal with the Busan Style Daejigukbab ($21). This version boasts a broth made by roasting aged pork and then boiling it for long hours to draw out the deep, savoury flavours of the meat into a clear broth. The dish includes various cuts of pork, each boiled separately to retain their distinct taste and texture. Even the rice is prepared using a traditional Korean method to remove starch, allowing the savoury broth to permeate each grain. This meticulous preparation results in a lighter, cleaner taste that highlights the original flavours of the pork.

Milyang Style Daejigukbab 4.2/5

Next, we tried the Milyang Style Daejigukbab ($21). The main difference lies in the broth, which is made from various pork bones to achieve a thicker, richer pork flavour. While both styles are delicious, I preferred the Busan style for its lighter, cleaner taste, allowing the original pork flavours to shine more distinctly.

The meal is accompanied by complimentary banchan, with the kimchi standing out in particular. It effectively cuts through the richness of the pork broth, refreshing the palate and enhancing the overall dining experience.

Ohsorigamtoo Sooyuk 4.8/5

The lunch menu offers other delightful dishes in addition to the pork and rice soup. We sampled the Ohsorigamtoo Sooyuk, which features generous portions of boiled pork maw. The pork maw was clean and had a delightful chewy texture. What truly surprised me was the accompanying sauce, which paired excellently with the pork maw, elevating its flavour.

Ohgyeopsal Sooyuk 4.5/5

We also tried the Ohgyeopsal Sooyuk, which is a boiled pork belly with skin. The pork belly had a nice, bouncy gelatin texture and didn't feel fatty at all. It came with sides of tofu, garlic, and chives, which offered a unique and delicious way to appreciate the boiled pork belly. Eating the pork belly in four different ways with these sides was a novel and enjoyable experience.

Um Yong Baek's new outlet on Telok Ayer Street successfully brings the essence of authentic Korean cuisine to Singapore, offering a delightful journey through the flavors of Busan and Milyang Dwaeji Gukbab. The attention to detail in the preparation of each dish, from the broth to the banchan, ensures a memorable dining experience. Whether you prefer the lighter Busan style or the richer Milyang style, Um Yong Baek is definitely worth a visit for an authentic taste of Korean Pork & Rice Soup.

Note: THis is an invites tasting.


Um Yong Baek
80/82 Telok Ayer Street
#01-01
Singapore 048466
Tel: +65 8122 3498
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Nearest MRT:

Opening Hours:
Mon-Sat: 11am - 330pm, 530pm - 10pm

Direction:
Alight at Telok Ayer MRT station. Take Exit B. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

Toku Nori @ Telok Ayer Street - Reinventing Handrolls with Their Own Special, Modern and Unique Take

Toku Nori, a new Japanese restaurant, is nestled on the second and third storeys of a pre-war heritage shophouse along Telok Ayer Street. The name "Toku (特)" translates to "special" in Japanese, and true to its name, Toku Nori is reinventing handrolls with its unique touch. The 40-seater sushi bar counter dining space infuses traditional design elements of a Japanese handroll bar with contemporary aesthetics, offering an inviting ambience for a memorable dining experience.

Handroll: Hotate Roll 4/5

We began our dinner with a selection of handrolls, each crafted by the chef right before our eyes at the sushi bar counter, served and timed to individual pace. The Hotate Roll ($9), paired with yuzu koshi, lime, and chives, was a delightful start. The premium-grade japonica pearl rice, Koshihikari, provided a sublime balance of moisture, stickiness, and subtle sweetness that complemented the scallop's natural sweetness. The yuzu koshi and lime pairing heightened the overall flavour profile, making each bite a refreshing experience.

Handroll: Maguro Roll 4/5

Next, we had the Maguro Roll ($8), featuring smoked onion cream, crispy shallots, and melt-in-the-mouth maguro. The combination of flavours and textures worked harmoniously, offering a delightful textural enjoyment that left us craving more.

Handroll: Engawa Roll 4/5

The Engawa Roll ($9.5) was another highlight, aburi for a touch of smokiness before being wrapped into a roll with shiro miso and roast garlic. The slight char from the aburi added a depth of flavour that elevated the delicate engawa.

Premium Roll: Foie Gras Roll 4.2/5

For a more luxurious experience, we opted for the Foie Gras Roll ($16). The creamy foie gras, given a kiss of fire from the torch, was paired with a garlic soy glaze and spicy leek, resulting in an explosion of flavours that was both rich and satisfying.

Premium Roll: Wagyu & Uni Roll 4.5/5

The Wagyu & Uni Roll ($16) comprised of wagyu karubi, Hokkaido sea urchin, and caviar. This luxurious combination of fatty, melt-in-the-mouth wagyu, the sweetness of uni, and the umami from the caviar created a heavenly flavour profile that left us wanting more.

Izakaya Platter

Kakuni Pork Belly, Aburi Salmon Crispy Sushi, Maguro Popper, Chicken Rib 4.5/5

In addition to the sushi rolls, Toku Nori offers a selection of izakaya items. We sampled the Kakuni Pork Belly ($14/2pc), Aburi Salmon Crispy Sushi ($16/3pc), Maguro Popper ($12/3pc), and Chicken Ribs ($14). Each item was well executed, delicious, and perfectly complemented with alcohol, making them ideal for a casual night out.

Wagyu Sando 4/5

The Wagyu Sando was another standout dish. The rich, buttery wagyu was sandwiched between lightly toasted, golden brown bread. The exceptionally tender wagyu and the slight crunch of the bread created a delightful mouthfeel that was both satisfying and memorable.

Sakura Matcha Latte, Yuzu Matcha, Housemade Warabi Mochi 4.2/5

To wrap up our meal, we enjoyed the Housemade Warabi Mochi ($12), which was airy and soft, presented in three different flavours: kinoko, goma, and matcha. For matcha lovers, we had the Sakura Matcha Latte and Yuzu Matcha, both of which used ceremonial-grade premium tsuki matcha, offering a perfect balance of flavours to end our meal on a high note.

Toku Nori is a gem in the heart of Telok Ayer Street, offering a unique and modern take on traditional Japanese handrolls. Its inviting ambience, attentive service, and innovative menu make it a must-visit for anyone looking to explore the delicate art of sushi and handrolls. Toku Nori promises an exceptional dining experience that will leave you coming back for more.

Note: This is an invited tasting.


Toku Nori
200A Telok Ayer Street
Singapore 068638
Tel: +65 8082 6536
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Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Sat: 1145am - 230pm, 530pm - 11pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Street. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk to Telok Ayer Street. Turn left onto Telok Ayer Street. Walk down Telok Ayer Street. Walk to destination. Journey time about 5 minutes. [Map]

QIN (亲) Restaurant & Bar @ The Clan Hotel - Where Heritage Meets Gastronomy

Located at The Clan Hotel, QIN (亲) Restaurant & Bar, helmed by Executive Chef Maksym Chukanov, offers a dining experience that seamlessly marries modern European techniques with Asian flavours. The restaurant provides both lunch and dinner set menus, and I had the privilege of experiencing the exquisite 6-course dinner menu ($198++). There's also an option to add wine pairing for $98++ for those interested.

Milk Bread, Gula Melaka, Whipped Brown Butter 4.5/5

Our dinner began with a complimentary homemade Milk Bread, beautifully finished with a luscious gula melaka glaze. Paired with velvety whipped brown butter, this bread offered a tantalising introduction to our meal.

White Asparagus, Chervil, Yuzu 4/5

The first trio of appetisers kicked off with White Asparagus, Chervil, Yuzu. The seasonal white asparagus heads were lightly seasoned and topped with a delightful egg yolk jam, enhanced by a burst of yuzu zest. The dish was light, crunchy, and full of vibrant flavours.

Kueh Pie Tee, Smoked Petuna Trout, Horseradish 4.2/5

Next up was a modern take on the traditional Kueh Pie Tee. It was filled with smoked Petuna trout belly cured with kelp salt and paired with freshly grated horseradish, adding a spicy kick. This innovative dish provided a wonderful blend of textures and flavours.

Hamachi Toro, Wasabi, Creme Fraiche 4.5/5

The final appetiser was Hamachi Toro, mixed with Japanese mayo and yuzu kosho, nestled within a homemade rye flour crust and topped with crispy ginger. This dish was a harmonious symphony of textures and flavours, creating a delightful experience on the palate.

Kagoshima Yellow Tail, Kohlrabi, Cucumber Ponzu 4.2/5

The main course began with Kagoshima Yellow Tail, Kohlrabi, Cucumber Ponzu. Tender slices of yellowtail loin cured in kombu seaweed were topped with diced cucumber and sliced radish, offering a refreshing crunch. A drizzle of cucumber juice and ponzu sauce provided a bright and tangy finish.

'Xing Ren Dou Fu', White Asparagus, Nomad Caviar, Almond 4.5/5

Inspired by the popular Chinese almond cream dessert, Chef Maksym's interpretation of 'Xing Ren Dou Fu' featured sautéed White Asparagus, a luscious white asparagus mousse infused with almonds, crowned with caviar, and drizzled with almond milk and hazelnut oil sauce. The dish was a satisfying blend of textures and flavours.

Tom Yum, Danish Langoustine, Calamansi 5/5

A signature dish at QIN, the Tom Yum, Danish Langoustine, Calamansi, featured Danish langoustine tails grilled over binchotan, imparting a mouthwatering aroma and beautiful char. The accompanying tom yum-inspired broth, crafted from the essence of the langoustine, was rich and complex, awakening the senses with its stimulating flavours.

Aged Quail, Spring Alliums, Scallions 'Hua Juan', Szechuan Pepper 4.5/5

Wrapping up the mains was the Aged Quail, Spring Alliums, Scallions 'Hua Juan', Szechuan Pepper. The Australian quail, aged in-house for a week, was enjoyed in two ways: deboned quail legs dipped in kecap manis and covered in puffed quinoa and tender quail breast paired with wild garlic leaves and green onions in a bold Szechuan pepper sauce. The accompanying fluffy Chinese steamed bao, seasoned with green onions, was perfect on its own or for mopping up the delicious sauce.

Ice Kachang, Rhubarb, Mascarpone 4/5

As a palate cleanser, the Ice Kachang, Rhubarb, Mascarpone was a tangy and sweet dessert featuring refreshing shaved ice, whipped mascarpone, and fresh rhubarb compote. This dish provided a delightful break after all the savoury dishes.

Japanese Strawberry, Hokkaido Milk, Soya Sauce 4.2/5

For a sweet ending, the Japanese Strawberry, Hokkaido Milk, Soya Sauce offered a harmonious blend of creamy sweetness and fruity goodness, enhanced by the rich flavours of a sweet Japanese shoyu. The Hokkaido milk sorbet paired beautifully with the Japanese strawberry jam.

Pineapple Tart 'Cloud' 4/5

Exclusive to the 6-course menu was the whimsical Pineapple Tart 'Cloud'. Pineapple puree was transformed into frozen orbs using liquid nitrogen. Popping the whole orb into your mouth, it dissolved, reminiscent of a tropical paradise and providing a truly unique and delightful end to the meal.

QIN (亲) Restaurant & Bar offers a unique and memorable dining experience, skillfully blending modern European techniques with Asian flavours. Each course of the 6-course dinner menu was thoughtfully crafted, providing a delightful journey of flavours and textures. Whether you're a fan of traditional dishes with a modern twist or looking for a unique culinary adventure, QIN is a must-visit destination.

Note: This is an invited tasting.


QIN Restaurant & Bar
The Clan Hotel
Level 4 & 5
10 Cross Street
Singapore 048417
Tel: +65 6980 3535
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 12pm - 3pm, 630pm - 1030pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the road and walk to destination. Journey time about 3 minutes. [Map]

Ajoomma Korean Charcoal BBQ Restaurant @ Gemmill Lane - Celebrates June Holidays with Moo-ve & Tail Campaign, and A Revamped Menu Featuring Seafood Barbecue and Traditional Korean Dishes

Ajoomma Korean Charcoal BBQ Restaurant at Gemmill Lane is celebrating the June holidays with a new "Moo-ve & Tail" campaign. The campaign offers diners a chance to win various prizes, such as a free steamed egg, complimentary side dishes, free plates of pork/beef, and more. The grand prize is 30% off the total dining bill. Along with this exciting campaign, the restaurant has revamped its menu, featuring seafood barbecue delights and traditional Korean dishes.

Black Trumpette Angus Beef Tataki 4/5

We began our meal with the Black Trumpette Angus Beef Tataki ($32) and Truffle Steamed Egg ($16) to whet our appetites before diving into the barbecue. The Angus Beef Tataki was a standout, with its beefy richness beautifully complemented by the accompanying components.

Truffle Steamed Egg 4/5

The Truffle Steamed Egg, resembling a soufflé, was extremely fluffy and pillowy. The truffle's earthy note elevated its flavour profile.

Korean BBQ 4.2/5

Marinated Chicken Thigh 150gm

US Prime 2MM Beef Short Plate 150gm

2MM  Pork Belly 150gm

Moving on to the highlight of the night, the Korean Charcoal BBQ, I appreciated the use of charcoal fire, which imparted a wonderful smokiness to the grilled ingredients. For our BBQ selection, we had:

- Marinated Chicken Thigh (150gm)
- US Prime 2MM Beef Short Plate (150gm, $31)
- 2MM Pork Belly (150gm, $28)

Marinated US Scallops with Dill

South Africa Live Abalone

Besides the meats, the restaurant also offers a variety of seafood for grilling. We tried the Marinated US Scallops with Dill ($36 for 5pcs) and the South Africa Live Abalone ($18/pc). Watching the live abalone being grilled over the charcoal fire was a unique experience, as this is not commonly seen in most Korean BBQ restaurants.

Spicy Kimchi Tuna Soup 3/5

Apart from the BBQ, the restaurant offers several mains. We started with the Spicy Kimchi Tuna Soup ($20), a hearty and flavorful stew that showcased the bold and tangy flavours of the kimchi, making it a comforting choice.

Korean Beef Tartare Bibimap 4/5

The Korean Beef Tartare Bibimbap ($25) is an innovative two-in-one dish where traditional Korean bibimbap is topped with beef tartare. The beef tartare added a textural contrast and an extra layer of flavour, enhancing the overall enjoyment of the dish.

Japchae 4/5

The Japchae ($23) featured glass noodles stir-fried with a variety of vegetables in a sweet-savoury soy-based sauce. The delightful mix of flavours and textures, along with the fragrance of sesame oil, made this dish a joy to eat.

Coconut Jelly with Coconut Ice Cream 4.2/5

We ended our meal with the Coconut Jelly with Coconut Ice Cream ($12.50). The coconut jelly, made with coconut water, was very refreshing, and the coconut ice cream added an extra touch of sweetness, rounding off the dinner perfectly.

Ajoomma Korean Charcoal BBQ Restaurant at Gemmill Lane offers an exciting dining experience with its "Moo-ve & Tail" campaign and revamped menu. The use of charcoal fire for grilling imparts a delicious smokiness to the dishes, while the inclusion of seafood and traditional Korean mains adds variety. Whether you're there for the BBQ or the mains, Ajoomma promises a delightful meal.

Note: This is an invited tasting.


Ajoomma Korean Charcoal BBQ Restaurant
No 2 & 4 Gemmill Lane
Singapore 069247
Tel: +65 8789 8650
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 11am - 11pm

Direction:
Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Club Street. Walk to destination. Journey time about 6 minutes. [Map]

Boeuf @ Teloy Ayer Street - Launches A Revamped Menu Alongside an Upgrade Weekend Free-Flow Steak Promotion

Known for its dry-aged steaks, Boeuf at Telok Ayer Street recently launched a revamped menu alongside an upgrade to its popular Weekend Free-Flow Steak promotion, including three unlimited sides.

Shrimp Avocado Salad 4.5/5

Adding to the range of appetisers available, the Shrimp Avocado Salad ($18) will certainly appeal to seafood lovers. Lightly coated with a sweet and tangy homemade whiskey cocktail sauce, the chilled shrimp boasted a succulent texture enhanced by creamy fresh avocado slices, with pops of crunch and sweetness from pomegranate seeds. Topped with lumpfish caviar, the salad's overall sweetness was punctuated by a delightful briny and salty nuance.

BBQ Short Ribs 5/5

Due to popular demand, the BBQ Short Ribs ($48), previously available only as part of a platter, are now offered à la carte. It's no wonder, given that the AUS Black Angus Short Ribs were incredibly tender and juicy, with delectably gelatinous parts. The exterior, deliciously caramelised with a blood orange glazed BBQ sauce, provided a sweet and umami complement to the beefy flavours.

Signature Dry-Aged Ribeye 3.5/5

Steak Butter

We also tried the Signature Dry-Aged Ribeye ($99) — AUS Black Angus Ribeye MB5 (400g), served with one side and one sauce of your choice. Truffle fries and steak butter are new items, also available à la carte. The steak butter, offered in three different flavours, might intrigue you for an enhanced experience. However, I didn't enjoy the ribeye as much as the short ribs, finding it slightly too chewy and lacking in flavour.

Truffle Fries 3.5/5

The fries were pretty crisp and moreish with a creamy truffle dip. However, I prefer them with a generous sprinkle of parmesan for that extra oomph.

Lemon Tart 4/5

For dessert, we had the Lemon Tart ($13 for 2 pieces). Unlike a regular lemon tart filled entirely with lemon curd, which can be overly sweet, this one was filled with whipped mascarpone flavoured with Madagascar vanilla lemon curd and a sprinkle of toasted hazelnuts, offering a more balanced sweetness.

As mentioned, Boeuf brings a new Weekend Free Flow Steak Promotion. For just $48++ per diner, enjoy endless servings of Argentinian Black Angus Ribeye Steak, grilled over a charcoal fire, with a free-flow trio of sides, including crisp skinny fries, fresh sourdough with butter, and creamed spinach. There is also a refreshing three-course set lunch ($29.90 ++ ) including an appetiser, main course, and coffee or dessert.

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


Boeuf
159 Telok Ayer Street
Singapore 068614
Tel: +65 69701255
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 12pm - 1030pm
Sat-Sun: 1130am - 330pm, 530pm - 1030pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Telok Ayer Street. Turn left and walk down Telok Ayer Street. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Street. Walk to destination. Journey time about 6 minutes. [Map]