Sansok Korean Grill & Hansang @ Hougang Mall - Netflix Culinary Class Wars Chef Yohan Min Brings Korean Home Cooking to the Heartlands

A new Korean dining concept has opened at Hougang Mall, bringing the comforting flavours of traditional Korean home cooking to the heartlands. Sansok, by Chef Yohan Min, who appeared on Netflix’s Culinary Class Wars Season 1, introduces Han-sang — a complete Korean meal comprising rice, soup, banchan, and a main dish.

Rooted in the meals Chef Min grew up with, Sansok draws inspiration from his mother’s home cooking and the rich tradition of Korean side dishes. Throughout his culinary journey, Chef Min has developed more than 1,000 banchan recipes, bringing his experience and appreciation for Korean food culture to an approachable restaurant designed for everyday dining.

At Sansok, the focus is on charcoal-grilled meats and fish, prepared over high heat to develop a smoky char while retaining their natural juices. These are served alongside comforting soups, sotbap rice and a free-flow banchan bar featuring a curated selection of Korean side dishes. With Han-sang sets starting from $15.90, diners can enjoy a complete Korean meal without breaking the bank.

Spicy Braised Mackerel Stew 4.5/5

One of my favourites was the Spicy Braised Mackerel Stew ($18.90), a hearty dish featuring thick chunks of mackerel and white radish simmered in a rich, fiery-red broth made with gochujang and gochugaru. Despite its vibrant colour, the stew delivers balanced heat that warms rather than overwhelms. The mackerel’s natural oils meld into the broth, giving it a deep savoury flavour with subtle sweetness. The fish remains firm and moist, with a clean taste that pairs well with the robust sauce. The white radish is another highlight, braised until soft and thoroughly infused with the spicy broth. It soaks up the flavours beautifully, making it just as enjoyable as the fish itself. Be mindful of the bones when tucking into the mackerel. Served as a Han-sang set with sotbap rice and six varieties of banchan, this is a satisfying choice for those who enjoy bold, comforting Korean flavours. The rice is particularly useful for soaking up the delicious broth, making every mouthful count.

Salt-Cured Mackerel 4.2/5

For those who prefer their fish with fewer distractions, the Salt-Cured Mackerel ($21.90) showcases Sansok’s charcoal-grilling technique. The whole mackerel is prepared à la minute over premium binchotan charcoal, and diners can watch the chefs at work in the open kitchen. The live-fire cooking gives the fish a smoky aroma and lightly charred exterior, while the flesh within remains moist and flaky. Mackerel is naturally an oily fish, and the charcoal heat helps render its fat, concentrating its savoury flavours without drying out the meat. The salt curing further enhances its natural umami, creating a clean, briny taste that needs little embellishment. The contrast between the smoky skin and tender flesh makes this a straightforward but satisfying dish. Paired with rice, soup and banchan, it is a good option for diners who appreciate the natural flavours of well-prepared fish.

Tteokgalbi & King Oyster Mushroom 4/5

The Tteokgalbi & King Oyster Mushroom ($18.90) brings a traditional Korean beef preparation to the charcoal grill. Unlike a conventional hamburger steak, tteokgalbi is made from minced beef, traditionally shaped into patties and seasoned with a sweet-savoury mixture of soy sauce, garlic, sesame oil and fruit. The patties are grilled over binchotan charcoal, developing a caramelised exterior with a distinct smoky aroma. The beef has a tender yet slightly chewy texture, while the marinade lends a gentle sweetness that complements its savouriness. The charcoal grilling adds another layer of flavour, keeping the patties from tasting overly sweet.

Grilled alongside the beef are king oyster mushrooms, which contribute an earthy aroma and a firm, meaty bite. Their natural flavours work well with the smoky beef, making this a balanced combination for those who enjoy both meat and vegetables in their meal.

Spicy Jeyuk Pork 4.2/5

Pork lovers can opt for the Spicy Jeyuk Pork ($16.90), featuring thinly sliced pork shoulder coated in a gochujang-based marinade with garlic and other aromatics. The pork is first cooked with the spicy seasoning, then finished over premium binchotan charcoal. This two-stage preparation lets the marinade cling to the meat, while the final grilling adds smoky notes and caramelisation to the edges. The result is pork that is savoury, tender and full of flavour, with a pleasant contrast between the spicy marinade and the charred edges. Although the sauce has a vibrant red hue, the heat is relatively gentle, delivering a warming kick rather than an overpowering burn. The pork’s sweet-savoury seasoning makes it especially enjoyable with a spoonful of sotbap rice. For those who like Korean grilled meats with a little spice, this is a dependable choice that delivers plenty of flavour in a familiar, comforting format.

Smoked Beef Bulgogi 4/5

A familiar Korean favourite gets a charcoal-grilled treatment in the Smoked Beef Bulgogi ($18.90). Traditionally, bulgogi is prepared by marinating thin slices of beef in a mixture of soy sauce, sugar, garlic and other seasonings before cooking them on a pan or hotplate. At Sansok, the beef is grilled directly over binchotan charcoal, adding a pronounced smokiness that deepens the classic sweet-savoury profile. The direct heat caramelises the edges of the thinly sliced beef, adding a lightly charred flavour that complements the marinade’s sweetness. The beef remains tender, while the smoky notes help balance the richer, sweeter seasoning. That said, the dish retains the familiar sweet undertone associated with traditional bulgogi, making it an approachable option for those who prefer milder Korean flavours. It may not suit diners seeking a particularly savoury or spicy profile, but it offers a comforting take on a well-loved staple.

Sansok brings a thoughtful take on Korean home cooking to Hougang Mall, with its Han-sang sets offering a complete meal of charcoal-grilled proteins, sotbap rice, soup, and banchan. Rather than focusing solely on grilled meats, the concept embraces the balance and variety that define a traditional Korean dining table. With sets starting at $15.90, Sansok offers an accessible way to enjoy a more complete Korean meal without visiting a specialist Korean barbecue restaurant. The free-flow banchan bar adds to the appeal, allowing diners to round out their meals with a variety of Korean side dishes.

Note: This is an invited tasting.


Sansok
Hougang Mall
90 Hougang Ave 10
#03-09A
Singapore 538766
Tel: +65 8980 3520
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Nearest MRT: Hougang (NE Line)

Opening Hours:
Daily: 1130am - 10pm

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

Common Man Coffee Roasters @ Anchorpoint - Launches New Asian-inspired Menu Alongside a Refreshed Drinks Selection

Drawing inspiration from familiar regional flavours and comforting favourites, Common Man Coffee Roasters at Anchorpoint has introduced a new Asian-inspired menu alongside a refreshed drinks selection. The new offerings celebrate the vibrancy and boldness of regional flavours, incorporating influences from dishes such as butter chicken, laksa, curry and tom yum.

Crispy Duck Curry 3.8/5

Of the six new dishes, we tried the Crispy Duck Curry ($32) and Bulgogi Beef Bowl ($26). The Crispy Duck Curry came accompanied by their signature croissant, making for an especially indulgent pairing. The curry was thick, almost paste-like in consistency, deeply aromatic with spices and packed with a lingering heat. The buttery croissant proved perfect for soaking up every last bit of the rich curry. The duck delivered on its promise of crisp skin and succulent meat, though it was slightly let down by an overly heavy hand with the salt.

Bulgogi Beef Bowl 3.5/5

The Bulgogi Beef Bowl was a wholesome combination of mixed grains, fluffy omelette and a generous slab of beautifully charred beef. While the beef was flavourful and nicely grilled, some portions were a little too sinewy.

Citrus Cloud Cold Brew

For drinks, the Citrus Cloud Cold Brew ($9.50) featured a delicious layer of airy foam atop a cold brew infused with yuzu, lemon and calamansi. Refreshing and citrusy, it would be better with a stronger coffee presence and a touch less sweetness for better balance.

Miso Lucky

The Miso Lucky ($9) was a more successful, well-balanced concoction which combines iced white chocolate infused with savoury white miso and lightly sweetened with maple syrup, resulting in a creamy and nuanced beverage.

Common Man Coffee Roasters’ new menu brings familiar Asian flavours into a modern café setting. While there are a few areas that could be refined, the flavours are largely on point.

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.


Common Man Coffee Roasters
Anchorpoint
368 Alexandra Road
#01-01
Singapore 159952
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Nearest MRT: Redhill (EW Line), Queenstown (EW Line)

Opening Hours:
Mon-Tue: 730am - 5pm
Wed-Sun: 730am - 10pm

Direction:
1) Alight at Redhill MRT station. Take Exit A. Cross the road, walk to the bus stop opposite Redhill MRT (Stop ID 10201). Take bus number 33 or 120. Alight 4 stops later. Cross the road. Walk to the destination. Journey time is about 12 minutes. [Map]

2) Alight at Queenstown MRT station. Take Exit B or C. Walk to the bus stop at Queenstown MRT station (Stop ID 11149). Take bus number 195. Alight 3 stops later. Cross the road. Walk to the destination. Journey time is about 10 minutes. [Map]

 

One Prawn Co @ New Bahru - A Modern Asian Seafood Restaurant That Challenges Traditional Flavour Pairings

From its humble beginnings as a hawker stall at Golden Mile Food Centre, One Prawn Co has undergone an impressive evolution under the bold vision of Chef Gwyneth Ang. After expanding into a dine-in space at Macpherson (later rebranded as Zhup Zhup), her adventurous culinary journey continues with a brand-new modern Asian seafood restaurant at Singapore’s latest lifestyle hotspot, New Bahru.

Fresh Ostra Regal Oysters and Lime Cheek 4.2/5

We started the meal with Fresh Ostra Regal Oysters ($36), which delivered sweet and briny flavours that filled the palate with the essence of the ocean. The lime cheek provided a subtle citrusy lift, enhancing the natural freshness of the oysters.

Beef Bulgogi and Bafun Uni 4.2/5

An unexpected yet harmonious pairing, the Beef Bulgogi and Bafun Uni ($24) was served atop a buttery, crispy toast. The rich umami flavours of the bulgogi and uni blended seamlessly, creating a bold, indulgent bite.

Seaweed Skate and Lime Crema 4.2/5

The Seaweed Skate ($12) was crispy on the exterior and moist inside, offering a meaty and satisfying bite. The lime crema added a refreshing zesty contrast, complementing the fish's natural flavours.

Dry-aged Hamachi, Kimchi, Puffed Rice 4.5/5

Though visually unassuming, this dish was a pleasant surprise. The tangy kimchi amplified the umami depth of the Dry-aged Hamachi ($26), while the puffed rice provided a light crunch, adding textural contrast to the dish.

Haricot Verts and Burrata 5/5

A highly recommended dish, the Haricot Verts and Burrata ($24) pairs sambal with burrata — an unexpected but genius combination. The spicy, umami-laden sambal beautifully complements the creamy, milky burrata. This dish was so good that I immediately recommended it to my friends as a must-order.

Coconut Chicken Broth, Prawns White Fungus 3/5

The Coconut Chicken Broth ($26) with prawns and white fungus fell short of expectations. The broth was too salty, overshadowing the sweetness of the coconut and chicken essence. That said, the fresh, perfectly cooked prawns were a highlight, boasting a crunchy and succulent bite.

Holy Haddock! - Signature Fish Burger 4.8/5

The star of the night was the Holy Haddock! – Signature Fish Burger ($24). A buttery toasted brioche bun sandwiched with a moist, flaky fish patty, elevated by a yuzu aioli that added a bright, citrusy touch. For an extra indulgence, diners can top up $75 for 30g of caviar, creating a next-level fish burger experience.

King Crab, Preserved Radish Butter, Green Chilli 4.2/5

The King Crab ($32 per 100g) was generously topped with preserved radish butter and green chilli, which beautifully complemented the sweetness of the crab meat. While the accompanying sourdough bread was a nice touch, there wasn't enough sauce to mop up, leaving us wishing for more of that flavorful buttery goodness.

Gindara, Seaweed Congee, Jujube 4/5

Instead of the crowd-favourite Lobster Poached Rice, we opted for the Gindara, Seaweed Congee ($20 per 100g), and Jujube. The smoky, crispy skin and fatty, flavourful flesh of the gindara were delightful. However, this dish is not recommended for children, as the fish contains many small bones. The smooth and creamy congee, infused with seaweed and jujube, added an extra layer of depth and comfort to the dish.

Tropical Fruits, Lime Mousse, Pavlova 4.2/5

To wrap up our meal, we indulged in the Pavlova with Tropical Fruits and Lime Mousse ($15). The light and airy pavlova was perfectly balanced — not overly sweet — with the tropical fruits adding a bright, juicy contrast. The lime mousse introduced a refreshing, zesty finish, making this a fantastic ending to the meal.

One Prawn Co's latest venture at New Bahru is an exciting fusion of Asian flavours with contemporary execution. Chef Gwyneth continues to push boundaries, offering creative dishes that challenge traditional flavour pairings while maintaining familiar comfort. The Haricot Verts and Burrata, Holy Haddock! Fish Burger and King Crab with Preserved Radish Butter are definite standouts, making this a must-visit for seafood lovers looking for something new and adventurous.

Note: This is an invited tasting.


One Prawn Co
New Bahru
46 Kim Yam Road
#01-10
Singapore 239351
Tel: +65 83660130
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Lunch: 11am - 3pm
Bites: 11am - 6pm
Dinner: 6pm - 10pm
Drinks: 11am - 10pm

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction River Valley Road and Clemenceau Ave. Cross the road and cut through UE Square to Unity Street. Turn right onto Unity Street and walk to Mohamed Sultan Road. Cross the road and walk to Kim Yam Road. Walk down Kim Yam Road. Walk to destination. Journey time about 10 minutes. [Map]