GU:UM @ Keong Saik - Contemporary Korean Steakhouse Launches Limited-Time Local-Inspired SG60 Menu

Helmed by Chef Louis Han of One Michelin-starred NAE:UM, GU:UM continues to impress with its contemporary take on Korean barbecue, spotlighting premium meats laced with Asian and Korean influences.

To celebrate SG60 and Singapore’s birthday, Chef Louis and his team have launched a limited-time SG60 Menu available till the end of August. This special offering showcases familiar local flavours creatively fused with traditional Korean ingredients and sauces, available either a la carte or as part of the GU:UM Sang Set Menu ($168 per pax), which includes both current signatures and SG60 exclusives. Diners ordering the set will also enjoy a complimentary cocktail during August.

For non-alcoholic pairings, we tried the Homemade Chung Fizz ($12), available in grapefruit or orange. The grapefruit version stood out with its crisp, refreshing finish and lighter sweetness.

Mandu Wings 4.2/5

We kicked off with the Mandu Wings ($18), deboned chicken wings restuffed with a savoury mandu-style mix of marinated minced chicken, glass noodles, and chives. Deep-fried and baked for a crisp finish while retaining a juicy interior, the wings were served with an appetising mala tomato gochujang sauce that added a punchy, tangy spice. We thought that this was such a clever cross!

Gochujang Soft Shell Chilli Crab 4.2/5

Next came the Gochujang Soft Shell Chilli Crab ($32), a nod to one of Chef Louis’ favourite local dishes. The dish stayed true to key chilli crab elements while layering in Korean touches. Crispy soft shell crabs, coated in fried sago, were nestled in a gochujang-spiced gravy, paired with grilled Cheongyang peppers and chewy Korean rice cakes instead of the classic fried mantous. It was balanced and flavourful, with notes of sweetness, acidity and buttery depth.

Iberico Pork OP Rib 4.5/5

Though not part of the SG60 menu, the Iberico Pork OP Rib ($116 for 400g) was a standout. Grilled to a medium pink with a light char, the pork was tender yet slightly chewy, served with a vibrant spread of condiments including wasabi, kimchi, achar, and fermented squid. This cut is one of the restaurant’s three new premium additions alongside Shimo Wagyu MBS6 Anchangsal ($156 for 280g, $86 for half portion) and Australian Rack of Lamb ($126 for 550g).

Dalkochi Satay 4.2/5

The smoky Dalkochi Satay ($26) reimagines local satay using skewered chicken, tteok, and Japanese leek, marinated in a nutty ssamjang rempah sauce.

Uncle Lulu’s Fried Rice 4.8/5

Served in a hot Korean stonepot, Uncle Lulu's Fried Rice ($34 for 2-3 pax) featured kimchi fried rice topped with tender grilled Jeju-style squid. We polished this quickly despite being full at this point, and loved it for its alluring char and well-balanced kimchi flavour. Unlike the usual renditions of this dish we've had, where the kimchi usually overpowers, it was less tangy and acidic here.

Red & White Bingsu 4.5/5

To wrap up, the Red & White Bingsu ($18) delivered a surprising highlight. Inspired by Singapore's national colours and traditional Korean shaved ice, it featured watermelon sorbet, yoghurt cream, pomelo bits, watermelon lime granita, mint, and lemon zest. It was textural, wonderfully refreshing, and not too sweet, making it a perfect finish to our indulgent meal.

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.


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]

The House of Ghungdam @ Duxton Road - The House of Korean Grill and Dish

The House of Gungdam is the latest addition to Duxton Road, offering a contemporary Korean barbecue experience in a stylish modern hanok-inspired interior. Guests can choose between counter or table seating, with charcoal and gas grilling options available. During our visit, we opted for counter seating, where we enjoyed the charcoal grilling experience, allowing the smoky aroma to elevate the meats.

Boneless Short Rib 4.5/5

We indulged in the House Feast Set ($129 for 2 pax), which includes:

- Boneless Short Rib
- Marinated Boneless Short Rib
- Thinly Sliced Brisket
- Soy Bean Soup, Banchan, Steamed Egg, and Vegetables

We began with the Boneless Short Rib, expertly grilled over charcoal by the staff. The smoky aroma beautifully enhanced the natural richness of the beef, which was tender, juicy, and packed with flavour. With minimal seasoning, the quality of the meat truly shined, allowing for a pure appreciation of its robust taste.

Thinly Sliced Brisket 4.5/5

Next, we had the Thinly Sliced Brisket, which featured excellent marbling that melted in the mouth upon each bite. The fatty richness of the brisket contributed to its buttery texture, making it incredibly enjoyable.

Marinated Boneless Short Rib 4.2/5

The Marinated Boneless Short Rib was a highlight for those who enjoy a hint of sweetness in their meats. Chunky and substantial, each bite was tender and flavourful, thanks to the well-balanced marinade that enhanced the meat’s natural juiciness. These BBQ meats can also be enjoyed with fresh vegetables and condiments, adding texture and contrast to each bite.

Steamed Egg 4/5

Served soufflé-style, the Steamed Egg was light, fluffy, and well-seasoned. The delicate eggy aroma added to its overall comforting appeal.

Soy Bean Soup 4.2/5

A hearty bowl of Soy Bean Soup packed with depth and umami, featuring tender beef cubes and daikon. Each spoonful was rich and satisfying, making it a perfect accompaniment to the grilled meats.

Jinju Cold Buckwheat Noodles 4.2/5

The Jinju Cold Buckwheat Noodles ($19) was a standout dish with its chewy, springy texture and refreshing, tangy broth. The addition of sweet pear and crisp cucumber enhanced the overall flavour, making each bite light yet satisfying — perfect for enjoying on a warm day.

Cheese-Potato Jeon 4.2/5

Unlike the typical Korean pancake, the Cheese-Potato Jeon ($27) was a delightful twist. Made with fluffy-textured potatoes from Gangwon, it had a crispy, golden-brown exterior similar to a Swiss rosti, providing a satisfying charred texture and rich aroma.

Galbi Mandoo 4/5

From the bar bite menu, we tried the Galbi Mandoo ($17). These oversized Korean dumplings were generously stuffed with minced beef, wrapped in delicate, translucent skin, and served in a light yet flavourful broth.

Mango Shaved Ice, Red Bean Shaved Ice 4.5/5

We ended our meal on a refreshing note with the Mango Shaved Ice ($10) and Red Bean Shaved Ice ($10). Both featured soft, sweet, and milky bingsu, but the Red Bean Shaved Ice deserves a special mention — the homemade red bean was slow-cooked to perfection, delivering deep, natural sweetness that elevated the dessert.

The House of Gungdam brings a modern yet authentic Korean barbecue experience to Duxton Road. It offers top-quality meats expertly grilled over charcoal, along with delicious side dishes and comforting Korean classics. Whether you're a BBQ enthusiast or simply a fan of Korean cuisine, this new restaurant is well worth a visit.

Note: This is an invited tasting.


The House of Ghungdam
72 Duxton Road
Singapore 089531
Tel: +65 83362068
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Website
Nearest MRT: Maxwell (TE Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 530pm - 10pm
Fri-Sun: 12pm - 3pm, 530pm - 11pm

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road to Duxton Road. Walk down Duxton Road. Walk to destination. Journey time about 3 minutes [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight to Tanjong Pagar Road. Cross the road and walk to Craig Road. Walk down Craig Road towards Duxton Road. Turn right onto Duxton Road. Walk to destination. Journey time about 6 minutes. [Map]

Ureshii @ The Arts House - A Korean-Japanese Fusion Culinary Haven at the Old Parliament House

Embarking on a culinary journey that defies convention, Ureshii, the brainchild of Chef Jung from Tanoshii, presents a fusion of Korean, Japanese, and European influences. Situated at the venerable Old Parliament House, facing the picturesque Padang, Ureshii beckons with promises of a unique gastronomic adventure. Beyond its captivating dishes, the restaurant's exquisite interior weaves a sense of classic elegance with a hint of enigmatic charm.

Ureshii Kimchi Salad 4.2/5

Setting sail into our culinary voyage, we indulged in the Ureshii Kimchi Salad ($13), a refreshing starter that marries the zest of kimchi dressing with the sweetness of pear, cherry tomatoes, and capsicum. This delightful overture awakened our taste buds, paving the way for the symphony of flavours that followed.

Gujeolpan 3/5

The Gujeolpan ($38) was a majestic offering from Joseon court cuisine. Arriving in an octagon box, it showcased a harmonious assembly of nine ingredients, including meat and vegetables. To enjoy, we orchestrated our own wrap, skillfully combining a thinly fried pancake with various ingredients. This dish not only tantalized the palate but also encouraged shared moments at the table.

Monkfish Fillet Karaage 4/5

A symphony of flavours was furthered with the Monkfish Fillet Karaage ($18), an ideal companion to Ureshii's expansive sake collection and curated wines. The deep-fried Anglerfish from Jeju Island boasted a moist interior and a delicate crunch, beautifully complemented by Ureshii's tartare sauce.

Yook-hoe 5/5

A stand-out among the dishes was the Yook-hoe ($38). It is a work of art, both visually and gastronomically. The Korean beef tartare, toasted in aromatic sesame oil, danced with the sweetness of pear and the added dimension of a rice cracker. This dish was a true testament to Ureshii's fusion mastery.

Gochoojang Galbi Kimchi Taco 3.5/5

With the Gochoojang Galbi Kimchi Taco ($18 for 2pc), Ureshii seamlessly merged Mexican and Korean flavours. The generous taco is wrapped with stir-fried short ribs and kimchi, resulting in a bold and robust combination.

Osaka Okonomiyaki 4.2/5

The Osaka Okonomiyaki ($28) transported us to the streets of Osaka, its savoury pancake showcasing an ensemble of octopus, scallops, shrimp, cabbage, and egg. This dish was a symphony of textures and flavours topped with katsuobushi and a special okonomiyaki sauce.

Octopus Steak 4.2/5

From the ocean realm, the Octopus Steak ($48) shone with its perfect texture, lightly grilled for a hint of smokiness. Served with truffle mashed potatoes, romesco sauce, chickpeas, and stir-fried kimchi, this dish epitomized Ureshii's fusion philosophy.

Ureshii Tteok-Galbi 4.5/5

Gochoojang Galbi Yakiniku 4.5/5

The parade of culinary marvels continued with the Ureshii Tteok-Galbi ($38), featuring prime-grade minced beef ribs marinated in a special soy sauce and grilled to perfection. The Gochoojang Galbi Yakiniku ($38) followed suit, grilling prime-grade ribs with Ureshii's signature gochujang seasoning.

Ureshii Bibimbap 3.8/5

Adzuki Bingsoo 4/5

The Ureshii Bibimbap ($28) captured the heart of Korean cuisine with its array of vegetables and beef, served with gochujang sauce. Wrapping up our culinary escapade, we savoured the Adzuki Bingsoo, a delightful treat of shaved ice topped with sweet red beans and chewy mochi.

Garlic Butter & Cream Cheese Bread 4.5/5

Surprising us all, the Garlic Butter & Cream Cheese Bread emerged as a dessert revelation. This toasted bun, adorned with a luscious blend of garlic butter and cream cheese, was a divine conclusion to a mesmerizing dining experience.

In essence, Ureshii stands as a testament to culinary ingenuity, weaving a tapestry of diverse influences into a harmonious whole. Beyond its exceptional dishes, the restaurant's timeless ambience is an invitation to explore, and savour flavours that bridge continents and cultures. Ureshii is a celebration of the culinary arts in their truest and most imaginative form, making it a must-visit destination for those seeking an unforgettable fusion feast.

Note: This is an invited tasting.


Ureshii
The Arts House
1 Old Parliament Lane
#01-02
Singapore 179429
Tel: +65 63224054
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Tue-Sun: 1150am - 230pm, 6pm - 1030pm (Closed on Mon)

Direction:
1) Alight at Raffles MRT station. Take Exit H. Walk towards the riverbank. Cross the bridge and walk to Empress Place road. Walk down Empress Place road. Walk to destination. Journey time about 8 minutes. [Map]

NAE:UM @ Telok Ayer - Episode One, Food Stories in Chef Louis's Personal Journey

The ever-changing restaurant scene in Singapore sees the new opening of NAE:UM at Teloy Ayer by Chef Louis Han from South Korea. At NAE:UM, the cuisine is progressive vibrancy of Seoul, meeting the flavours of folk traditions with flavours of the world, showcasing the chef's food journey.

Nurungji Beef Tart 4/5

The 5-course menu at NAE:UM starts from $148++ with add on available. The current menu focuses on Chef's favourite ingredients. We started with a couple of snack dishes. The Nurungji Beef Tart's base consists of scorched brown rice, topped with beef tartare, cured egg yolk shavings, pickled turnip and spring onion spears.

Bugak 3/5

Shiso and Lotus Root is coated in glutinous rice paste and deep-fried. The Bugak is then seasoned with chilli and kimchi powder.

Duck Galbi Tart 4.5/5

My favourite of the three snacks has to be the Duck Galbi Tart. Sitting on top of the feuille de brick tartlet is grilled minced duck ball with a rice cake centre, garnished with spring onion curls.

Mulhwae 4.8/5

Mulhwae is a cold spicy raw fish soup popular with Koreans in the summer. The chef's interpretation uses aged kampachi. The yuzu chilli sauce brightens the appreciation of the clean-tasting fish, while the garden salad provides the texture contrast.

Uni Somyeon 4.2/5

A popular dish on the menu is the Uni Somyeon. Diners can opt to add on caviar for an additional $10. The Korean made buckwheat noodle is tossed in a dressing of chopped white kimchi, scallions and truffle oil. It is crowned with bafun uni and kaviari oscietra caviar. I was expecting a light and refreshing bowl of noodles, but this version is strong and bold in flavour. Those with a heavy palate will enjoy this.

Jjjim 4.5/5

Resting on top of the beurre blanc sauce with cured fish roe and finely chopped chives is the Steamed Red Grouper. At the side is the Steamed Roulade of Zucchini, Napa Cabbage and Snapper Crab. The star has to be the sauce, bringing the different components together for a beautiful finish.

Duck 4.5/5

The main for the 5-course menu is Duck. The Irish duck is dry-aged in-house for up to 7 days. Then, it is marinated and glazed with gochujang before grilling over binchotan. Not sure whether it is due to the dry-ageing or the gochujang, it seems to intensify the duck's flavour further.

Nuruk-aged Wagyu Striploin

Diners have the option to add the Nuruk-aged Wagyu Striploin as a supplementary dish for an additional $48. The wagyu striploin is glazed with galbi sauce and grilled over binchotan. It has a hint of sweetness and smokiness that is pleasing to the palate. At the side, there are pickled shiitake, kohlrabi salad, grilled spring onions and shiitake puree.

Summer Bingsu 4.2/5

Unfortunately, the Summer Bingsu does not come in a bowl of shaved ice. Instead, fermented fruits are topped with mascarpone snow, fermented grape granita, and makgeolli sorbet. It is a light and refreshing dessert which can also be seconded as a palate cleanser.

Charcoal Jujube 4/5

For an extra $12, you can add a supplementary dish. The Charcoal Jujube comprises of puffed multigrain, jujube ice cream and charcoal tuille.

Petit Fours 4/5

Ending the meal are Fermented Rice Cake and Yakgwa Cookie for Petit Fours. I love the soft and spongy texture of the rice cake, coated with white sugar and torched to brulee.

Overall, NAE:UM is an exciting entry to the food scene in Singapore. I find Chef Louis loves to use heavy and rich flavours for his dishes. The 5-course set meal at $148++ should be sufficient, and I don't think you need to go for the supplementary dishes unless you are a big eater.

Note: This is an invited tasting.


NAE:UM
161 Telok Ayer Street
Singapore 068615
Tel: +65 88305016
Facebook
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Tue-Sat: 6pm - 1030pm

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

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Walk to destination. Journey time about 5 minutes. [Map]