Drim Gold @ Resorts World Sentosa — Singapore's First Cave-Inspired Korean Steakhouse

Drim Gold marks a confident and polished addition to the dining line-up at WEAVE, the newest lifestyle and dining enclave within Resorts World Sentosa. What sets Drim Gold apart from its predecessor is sheer scale and ambition. This is Singapore's first Korean steakhouse to merge a dramatic, large-scale cave-inspired interior with refined modern Hanok architecture. You enter through a sculpted stone passageway, its textured walls and warm concealed lighting immediately slowing your pace, as if inviting you to leave the bustle of the island behind entirely. Inside, wooden frameworks, layered fabric panels, and raw stone surfaces coexist in a balance that feels simultaneously grounded and quietly luxurious. At its core, Drim Gold champions premium Korean produce, from prized Hanwoo beef to Jeju abalone, framed within a menu that balances indulgence with restraint.

Kimchi Scampi 4.2/5

Kimchi Scampi comprises two sashimi-grade scampi, arriving plump and glistening. A staff member torches them lightly tableside, just a quick pass of flame that barely kisses the surface. The scampi stays almost raw within, springy and sweet, with that fresh oceanic snap that only top-quality shellfish delivers. The kimchi XO sauce adds depth and umami, delivering a savoury punch without overwhelming the delicate shellfish.

Jeju Jeonbok Butter Gui4.2/5

Jeju Jeonbok Butter Gui comes with fresh Jeju abalone, gently seared in butter until just tender. Butter coats every surface in a glossy, golden finish, and a scattering of Parmesan cheese and roasted garlic melts into that fat to create a savoury, nutty glaze that clings with every bite. The combination sounds indulgent, and it is.

Korean Beef Cut – Hanwoo 4.2/5

An exclusive selection of premium Hanwoo Beef, chosen for its fine marbling and clean, refined flavour. Grilled simply, the beef shines with its natural juiciness and tenderness, delivering a depth of flavour that lingers without heaviness. This is Korean beef at its best, allowing quality to speak louder than technique.

Drim Prime Cut – Signature Galbisal 4/5

Iberico boneless ribs are grilled to reveal their signature nutty richness. Tender and juicy, with just enough char to enhance their natural fats, the Signature Galbisal is satisfying and comforting. While less nuanced than the Hanwoo cuts, it remains a crowd-pleasing option for those who enjoy a richer, meat-forward experience.

Condiments and Vegetable Wrap

A classic accompaniment done well, featuring ssamjang, kimchi and an assortment of fresh vegetables for wrapping. The condiments add balance and contrast, cutting through the richness of the grilled meats while allowing diners to customise each bite according to their preference.

DRIM Signature Noodle – Deulgireum Makguksu 4/5

Made with 100% buckwheat, the Deulgireum Makguksu cold noodles are light yet satisfying, coated in fragrant perilla seed oil that lends a gentle nuttiness. Give everything a good toss to fully release the aromas before digging in. A vegetarian option is available, making it a refreshing and inclusive way to round off the meal.

Korean Beef & Vegetable Hot Pot – Eobok-Jaengban 4.2/5

The Eobok-Jaengban is a generous platter of Hanwoo beef brisket and beef shank, gently simmered in a rich Korean beef broth. The result is comforting and deeply flavourful, with the beef becoming tender as it enriches the soup. Served bubbling at the table, it is both hearty and communal, ending the meal on a warm and satisfying note.

Overall, Drim Gold delivers a thoughtfully curated Korean dining experience that emphasises ingredient quality, subtle technique and polished presentation. It is a welcome addition to Resorts World Sentosa, appealing to diners seeking premium Korean flavours in a refined yet relaxed setting.

Note: This is an invited tasting.


Drim Gold
Weave
Resorts World Sentosa
26 Sentosa Gateway
#B1-204
Singapore 098138
Tel: +65 65776256
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Level 3 to Vivocity Monorail Station. Take the Monorail to Sentosa. Alight at Resorts World Station. Walk to the destination. Journey time is about 10 minutes. [Map]

Jellyfish Sushi (within Artichoke) @ New Bahru - Sushi Swims Freely Beyond Any Bounds

Hidden within Artichoke, Jellyfish Sushi is a quietly confident counter that pushes the idea of bread sushi into a more focused, sushi-adjacent direction. It is the older sibling to Small, another concept by Chef Bjorn Shen tucked away in the same space. Both share the same bloodline — intimate, experimental, and unmistakably original — but where Small is freeform and confrontational, Jellyfish Sushi is deliberately restrained. The emphasis here is on the purity of fish and flavour, staying firmly in a sushi-like lane while exploring what sushi can become when bread replaces rice.

With just ten seats, Jellyfish Sushi offers an intentionally intimate counter experience where each course unfolds at its own pace. Priced at $165++ per person, the tasting menu runs up to 12 courses and evolves every few months, with each iteration reinterpreting the bread sushi concept through different cuisines and cultural lenses. This is also where the lineage from Small becomes evident — experimental yet with a clearer sense of structure and restraint.

Trio of Appetisers 4/5

The 12-course dinner opens with a Trio of Appetisers that gently sets the tone. Hiroshima Oysters in Chilled Minestrone Dashi is refreshing and light, whetting the appetite with dashi-poached oysters wrapped in spinach and paired with diced leek, zucchini, and celeriac, finished in a chilled tomato-infused dashi. Salmon Maki-No-Rice follows — a rice-less salmon roll built with roe, avocado, fennel, and shikuwasa. Served atop a creamy sauce of avocado, salmon roe, chopped pickles, fennel, and Okinawan citrus, it is bright, clean, and quietly playful. Completing the trio is Grilled Anago. The saltwater conger eel, sautéed in garlic and olive oil, offers a delightful crunch that contrasts with its inherent richness.

Shime Saba & Stracciatella 4.2/5

The bread sushi journey begins with Shime Saba & Stracciatella. Salt-cured and plum-vinegar-pickled mackerel is layered with salted zucchini, stracciatella cheese, and wasabi mayo, then encased in bread and served as a hand roll with nori. The bread is brushed with white and rose balsamic vinegar to mimic the acidity of sushi rice. The result feels almost tapas-like, evoking the casual elegance of Spain while retaining Japanese sensibilities.

Kanpachi & Salted Lettuce 4.5/5

Kanpachi & Salted Lettuce is an unconventional pairing that works seamlessly. Soy and wasabi marinated amberjack sits atop salted lettuce dressed with smoked vinegar, served on the lower half of the bread for a spongier crumb and firmer crunch. Pickled mustard seeds add subtle pops of acidity.

Madai Carpaccio & Pistachio 4.2/5

Madai Carpaccio & Pistachio leans into finesse. Thinly sliced red sea bream, prepared using the kombujime technique, is dressed with garlic oil, spring onions, rocket, myoga, pickled ginger, sesame seeds, and lemon zest. Tossed with rocket leaves and pistachio pesto, it is served on the top crust of the bread for a softer, fluffier mouthfeel. It is delicate, aromatic, and beautifully balanced.

Have a Break with Heirloom Tomato 4/5

A brief pause comes in the form of Heirloom Tomato with Firefly Squid. Cherry tomatoes, peeled and pickled for three days in umeboshi, Japanese vinegar, and sugar, are sweet and tangy, refreshing the palate before the richer courses that follow.

Nagasaki Blue Fin Tuna - Akami 4.5/5

Next, we had the Nagasaki Blue Fin Tuna in three different cuts, starting with the Akami. Negitoro, made with finely chopped tuna and leek, is served on the "rib" or side crust of the bread for added crunch. Presented as a hand-roll wrapped in nori.

Nagasaki Blue Fin Tuna - Chutoro 4.5/5

Next is Chutoro, where cubed medium-fatty tuna is paired with avocado and underripe green tomato, dressed with soy sauce and wasabi. Presented in a bara-chirashi style over a crisp monaka wafer, it offers contrast in both texture and temperature.

Nagasaki Blue Fin Tuna - Otoro 5/5

The highlight, however, is the Otoro. Lightly seared and topped with garlic chives marinated in soy sauce, it is served on the bottom crust of the bread. Rich, indulgent, and deeply satisfying, it stands out as the most memorable of the trio.

Cold Noodles 3.8/5

A surprising detour comes with Wakame Ramen from Awaji Island, served with two dipping sauces — Roasted Saba Tsuyu and Cold Asari Clam Potage, alongside shredded spring onions and wasabi. While the flavours are interesting, the noodle texture is slightly firm; a softer, more slurpable bite would have been my preference.

Matcha Pudding 4.2/5

Dessert closes the meal on a gentle note. Matcha Pudding with Warabi Jelly and Okinawa Black Sugar layers earthy matcha with a delicate warabi jelly sheet, finished with Okinawan black sugar syrup and nishiki goma. It is understated, comforting, and a fitting end to a thoughtfully curated experience.

Jellyfish Sushi is a compelling evolution of the bread sushi idea. It is less confrontational than its sibling, but no less creative. By focusing on restraint, balance, and ingredient integrity, it offers a dining experience that feels both experimental and quietly assured, rewarding diners who appreciate nuance over spectacle.

Note: This is an invited tasting.


Jellyfish Sushi (within Artichoke)
New Bahru
46 Kim Yam Road
Singapore 239351
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Tue-Sat: 6pm - 8pm (1st Seating), 815pm - 1015pm (2nd Seating)
(Closed on Sun & Mon)

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to the traffic junction of 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 the destination. Journey time is about 10 minutes. [Map]

Gwanghwamum Mijin @ Far East Square - Famous Halmeoni-style Korean Cold Buckwheat Noodles from Seoul Opens in Singapore

Gwanghwamun Mijin, an institution since 1954, has finally arrived in Singapore with its first overseas flagship. A stalwart in Seoul’s dining scene, the restaurant has been listed on the MICHELIN Guide Seoul since 2018 and has earned the coveted Bib Gourmand for eight consecutive years. Known for its traditional halmeoni-style (grandmother’s style) Korean cold buckwheat noodles, the brand draws long queues in Korea. For its Singapore debut, the broth and noodles are flown in directly from Korea to maintain authenticity, while kimchi and sauces are freshly prepared on-site daily.

Signature Buckwheat Noodles 4/5

A must-have at Gwanghwamun Mijin is the Signature Buckwheat Noodles ($15), served with or without slush ice. The proper way to enjoy the dish is to add ground radish, chopped green onion, seaweed flakes, and mustard sauce into the seafood-rich dipping broth before dipping the noodles in for that refreshing slurp. While the flavours were light and delicate, I found that the noodles and broth during my visit were not chilled enough, which slightly diminished the full appreciation of this traditional cold noodle dish.

Bibim Buckwheat Noodles 4/5

For those who prefer something punchier, the Bibim Buckwheat Noodles ($16) is tossed with a variety of vegetables (beansprouts, lettuce, radish kimchi, cucumber, cabbage) and topped with a half-boiled egg. The noodles are coated in a spicy, sweet, and tangy gochujang sauce, delivering bold flavours with a delightful crunch from the vegetables.

Perilla Buckwheat Noodles with Marinated Salmon 4.2/5

Exclusive to Singapore, the Perilla Buckwheat Noodles with Marinated Salmon ($20) features nutty buckwheat noodles infused with fragrant perilla oil and powder. The freshly cut salmon sashimi, marinated in soy sauce, cooking wine, and minced garlic, adds a savoury-silky element to the dish. A vegetarian version of this noodle is served in Korea and is also available in Singapore.

Steam Korean Dumpling 4/5

Handmade daily, the Steam Korean Dumplings ($7 for 3pc) are generously sized and filled with marinated minced pork, spring onions, leek, garlic, and tofu. Juicy and flavourful, these dumplings are limited in quantity each day, making them a worthy side to the noodles.

Buckwheat Spring Onion Seafood Pancake 3.8/5

A twist on a Korean favourite, the Buckwheat Spring Onion Seafood Pancake ($19) features buckwheat flour in the batter, resulting in a lighter texture with nutty undertones. Pan-fried to golden perfection, the pancake strikes a balance of crisp edges and a chewy interior, generously studded with kimchi and fresh seafood, including shrimp, squid, clams, mussels, and fish.

Bossam 3.8/5

The Bossam ($15 Small, $20 Medium, $30 Large) here is tender and succulent, seasoned with a medley of herbs such as Chinese Angelica, Star Anise, and Cinnamon Bark, imparting a rich, aromatic flavour. Best enjoyed wrapped in fresh napa cabbage leaves with a spoonful of house-made kimchi and sauces like ssamjang or punchy saeu-jeot.

Fried Pork Cutlet 3/5

Mijin’s Fried Pork Cutlet ($18) is prepared the traditional Korean way, with pork machine-pressed and marinated for over 8 hours before being coated in egg, flour, and fresh breadcrumbs. Fried until golden, the cutlet is served with rice, coleslaw, and a house-made tonkatsu sauce crafted locally.

Overall, Gwanghwamun Mijin offers a taste of tradition and history in Seoul. While some execution details (like the temperature of the cold noodles) could be improved, the variety of dishes and dedication to authenticity make it a noteworthy addition to Singapore’s Korean dining scene.

Note: This is an invited tasting.


Gwanghwamum Mijin
Far East Square
47-49 Pekin Street
#01-01
Singapore 048779
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Mon-Sat: 11am - 930pm
(Closed on Sun)

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

1864 The Bar @ Sofitel Singapore City Centre - Sofitel x Sulwhasoo Launches a New Sulwhasoo Cafe Experience

Following the success of their previous ginseng-themed afternoon tea collaboration last year, Sofitel Singapore City Centre and Sulwhasoo have reunited to launch a new K-beauty and wellness-inspired pop-up café experience - the Sulwhasoo Café. Together, they invite guests to indulge in a journey of inner radiance and self-care.

Running from 17 May to 13 July 2025, the exclusive Sulwhasoo Café is open daily from 11:00 AM to 6:00 PM at the hotel’s 1864 Lobby Lounge in Sofitel Singapore City Centre. This limited-time café concept blends the time-honoured principles of Korean holistic wellness with the refined techniques of French cuisine. Each dish draws inspiration from Sulwhasoo’s signature skincare range, with ingredients ranging from ginseng, collagen, jujube, Nashi pear, and mugwort.

The Sulwhasoo Café menu features eight dishes and two beverages, all available à la carte. However, for the best value, ordering a set menu is recommended. Guests can choose between a two-course menu ($45++), which includes a starter or dessert and a main course, or the three-course menu ($65++), which offers a complete experience with a starter, main course, and dessert.

To make the dining experience even more memorable, guests will receive complimentary Sulwhasoo beauty kits with qualifying spends:

· A three-piece Daily Routine Kit (worth $60) with a minimum spend of $40++.
· A four-piece Anti-Aging Kit (worth $110) when ordering the three-course set menu at $65++.

These gifts are available while stocks last, and qualifying spend applies only to items ordered from the Sulwhasoo Café menu.

Tuna Hwe 4.2/5

For starters, guests have the choice between two hot options and a cold option:

The beautifully plated Tuna Hwe ($28) features chopped tuna tossed in a spicy calamansi chojang, topped with a silky egg yolk gel, and complemented by perilla, sesame, and pine nuts. Crisp rice wafers accompany the dish, allowing diners to scoop the tuna on top for an added layer of texture.

Black Sesame & Ginseng Samyetang Pao Fan 4/5

The Black Sesame & Ginseng Samgyetang Pao Fan ($26) is a reimagined version of the traditional ginseng chicken soup. It's served pao fan-style, with a warm chicken collagen broth poured over a comforting bed of tender chicken slices, rice puffs, and leeks. It's easy to drink, very gentle and clean-tasting, although I prefer a more flavourful broth.

Creamy Kimchi with Tteok 4.5/5

My favourite starter of the three was the Creamy Kimchi with Tteok ($24), which takes its cue from Korean budae jjigae (army stew) but cleverly uses a zucchini stew base with gochujang to offer a vegetarian option for guests. Topped with a slow-cooked egg and parmesan and featuring crispy, chewy tteokbokki (rice cakes), the dish tastes more like a Korean interpretation of shakshuka. Very delicious and hearty

Doenjang Chicken with Yeonnibap 4.2/5

Moving on to the main courses, there are also three options on the menu: Doenjang Chicken with Yeonnibap, Blackened Salmon with Clam Doenjang, and a vegetarian Naengmyeon.

The Doenjang Chicken with Yeonnibap ($34) features tender slices of chicken marinated in fermented soybean paste. Accompanying the chicken is glutinous rice mixed with a medley of ginkgo nuts, adzuki beans, jujube, and pumpkin seeds, adding to its nutritional value and taste. The rice is aromatic and subtly sweet. Slices of tamagoyaki-style omelette round off this tasty dish.

Blackened Salmon with Clam Doenjang 4.5/5

The Blackened Salmon with Clam Doenjang ($38) is really good and is my favourite main course dish. The salmon flesh is moist and flaky, bathed in a beurre noisette, and it is accompanied by clams, sauteed daikon, and capers. It is a well-balanced and delicious combination.

Naengmyeon 3.8/5

The Naengmyeon ($30) features buckwheat noodles immersed in a chilled black goji berry broth, which lends the soup a vibrant purple hue. Toppings include slices of Nashi pear, purple cabbage, and a boiled egg. The broth is quite refreshing, and the noodles are nice and chewy. However, I must admit that cold noodles have never been my favourite food as I'll always prefer noodles in hot soup. Hence, this dish may appeal more to those who appreciate this Korean speciality.

Insam and Cointreau Gâteaux 4.2/5

For dessert, diners can choose between two elegant creations.

The first is an Insam and Cointreau Gâteaux ($22), a decadent treat made with dark chocolate subtly infused with Cointreau and mandarin orange gel and finished with ginseng (insam) dusting. Rich, bittersweet, and slightly citrusy, this dessert is a lovely choice for chocolate lovers.

Peach Collagen Consommé 4.2/5

The second option is an equally good Peach Collagen Consommé ($19), a nourishing bowl packed with wholesome, traditional ingredients. It features soft poached peach, peach gum, and white fungus, all steeped in a subtly sweet consommé. On the side, jujube walnuts add some crunch. This dessert will particularly appeal to those who enjoy light, healthy, and heritage-inspired sweets. While it’s served chilled by default, diners can also request it to be served warm.

There are also two interesting drink options: the cold Ssukcha Mango Fizz ($9) made with mugwort tea, mango, and tonic, and their take on the viral Korean classic of hot Dalgona Coffee ($9) with milk and whipped coffee foam.

Whether you're a skincare enthusiast, a fan of Korean cuisine, or someone looking for a unique dining experience, this limited-time pop-up is a fun option. The dishes show care in both presentation and ingredient pairing and will be especially enjoyable for those who enjoy lighter, health-focused flavours with a creative twist. With the added perk of receiving Sulwhasoo beauty kits with your meal, there's now even more reason to treat yourself!

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


1864
Sofitel Singapore City Centre
Fifth Floor
9 Wallich Street
Singapore 078885
Tel: +65 6428 5000
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
High Tea: 2pm - 5pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right on Peck Seah Street. Walk to destination. Journey time about 3 minutes. [Map]