Sodeng @ Amoy - Singapore’s First Korean BBQ with Grilled Duck

If you're a fan of Korean BBQ and looking for something beyond the usual beef and pork, Sodeng at Amoy Street is a must-visit. Brought to you by the same folks behind Um Yong Baek, Sodeng is not only dishing out premium cuts of meat but is also Singapore's first Korean BBQ restaurant to serve grilled duck.

While there are two Sodeng outlets in the Telok Ayer vicinity, I visited the one located along Amoy Street. This sleek and modern space offers a traditional Korean BBQ experience elevated by meticulous service and tableside grilling by the attentive staff.

Exclusive Butcher's Cut 4.5/5

We began our meal with the Exclusive Butcher's Cut (Seasonal Price), a premium beef selection featuring cuts with gorgeous marbling. Grilled to perfection by the staff, what stood out was how the team went above and beyond by demonstrating multiple ways to enjoy the beef—pairing it with peppercorn, grilled kimchi, or wrapping it with shiso leaves. These extra touches helped bring out different flavour profiles in the meat and enhanced the entire dining experience, setting Sodeng apart from many other K-BBQ spots.

Fresh Plain Duck 4.2/5

One of Sodeng's biggest draws is its grilled duck, a first for Korean BBQ in Singapore. The Fresh Plain Duck ($34/pax), made from young duck, is thinly sliced and boasts succulent, tender meat once grilled. The staff guided us through the grilling process and even suggested the best way to enjoy the duck with different condiments. It's a refreshing alternative to the usual meats offered at K-BBQ joints.

3072 Woo-Dae Galbi 4.8/5

The 3072 Woo-Dae Galbi ($45/pax) is the undisputed star of the dinner. This premium prime-grade beef rib is marinated for 72 hours in a special house-made sauce that includes a whopping 30 ingredients. Served whole on the bone and cut tableside before grilling, the beef is juicy, rich, and deeply flavourful, with each bite bursting with umami. For an extra indulgent twist, you can pair the grilled galbi with melted cheese – a sinful but delicious touch.

Frice Rice 4.5/5

Once you're done with the galbi, the staff can use the remaining beef fat and trimmings to cook up a glorious Fried Rice ($17 for 2 pax) on the grill. Cooked with kimchi, seaweed, vegetables, and cheese, the result is a plate of deeply flavourful, hearty fried rice that perfectly rounds off the meal.

Grilled Pork Collar 4.5/5

Not to be missed is the Charcoal Grilled Pork Collar ($27/pax), made from the finest pork neck, marinated in a special soy blend, and grilled over charcoal. The result is tender, juicy pork with a satisfying smoky flavour that lingers on the palate. It's a great alternative if you're not in the mood for beef or duck.

Spicy Toft Tofu Stew 4.2/5

Beyond BBQ, Sodeng also offers a solid range of a la carte dishes. The Spicy Tofu Stew ($17) is comforting and robust, with silky soft tofu in a spicy broth made from house seasoning. It's well-balanced, rich, and flavourful – exactly what you'd expect from a great Soondubu Jjigae.

Spicy Kimchi Cold Noodles 3/5

We also tried the Spicy Kimchi Cold Noodles ($17) to balance the grilled meats. The noodles were chewy and bouncy, tossed in a tangy and spicy kimchi sauce. While the flavour profile was on point, the broth wasn't cold enough, and the portion was slightly too dry with minimal broth.

Sodeng isn't your typical Korean BBQ joint. From exclusive cuts and thoughtful service to being the first in Singapore to offer grilled duck, it brings a unique and elevated K-BBQ experience that's both traditional and modern. Whether you're a Korean BBQ regular or a curious foodie looking to try something new, Sodeng's impressive selection and execution make it worth the visit. Don't skip the 3072 Woo-Dae Galbi, and be sure to save space for that fried rice at the end!


Sodeng
88 Amoy Street
Singapore 069907
Tel: +65 96158785
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 5pm - 1030pm
Sat: 1130am - 1030pm
(Closed on Sun)

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

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 8 minutes. [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
Instagram
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]

CHEFLAM's Sichuan Cuisine (兰堂川菜) @ Guoco Tower - A Fiery New Arrival Helmed by Master of Sichuan Cuisine

With great excitement, CHEFLAM's Sichuan Cuisine (兰堂川菜) has finally opened its doors at Guoco Tower, Tanjong Pagar. The restaurant is helmed by Chef Lam Shan, a renowned master of Sichuan Dongpo cuisine, often referred to as the "Master of Sichuan Cuisine." Known for his exceptional skills and numerous culinary accolades, Chef Lam brings an authentic and elevated Sichuan dining experience to Singapore.

Shadow Lotus Root Slices 4.2/5

We began our Sichuan feast with the Shadow Lotus Root Slices ($12.90), an irresistibly crispy and addictive snack. The thinly sliced lotus root is expertly fried to a golden crisp, offering a light, airy crunch that makes it a perfect starter.

Chengdu Cold Noodle with Shredded Chicken 4/5

Next, we tried the Chengdu Cold Noodle with Shredded Chicken ($9.90), a refreshing and flavourful dish. The springy wheat noodles are coated in a savoury, garlicky, and gingery sauce, delivering an aromatic kick. The tender shredded chicken adds richness, while the crisp cucumber provides a cooling contrast to the bold flavours.

Chowhound Beef 4.2/5

The Chowhound Beef is available in a single portion ($14.80) or served in a cloisonné pot ($48). This dish features premium beef slices slow-cooked for 24 hours in a nutritious herbal broth infused with 21 medicinal ingredients, including red dates, goji berries, and angelica root. The tender beef absorbs all the herbal goodness, making it a flavourful and nourishing delight. It is best enjoyed with Sichuan chilli powder or creamy sesame sauce for added depth.

Geleshan Laziji 4.8/5

The Geleshan Laziji ($23.80) is undoubtedly one of the best versions of this Sichuan classic we've had in a long time. Unlike most places that use a single type of chilli, Chef Lam's version incorporates three different varieties of Sichuan and Guizhou chillies, creating a complex and fragrant heat. The chicken is fried to perfection — crispy on the outside and juicy and tender inside — making every bite spicy, smoky, and incredibly satisfying.

Dongpo's Golden Soup with Pickled Fish 4.8/5

A standout dish, the Dongpo’s Golden Soup with Pickled Fish ($29.90) showcases a harmonious balance of sourness, spice, and umami. The broth, made with premium Sichuan pickled vegetables, delivers a rich and tangy aroma, while the thinly sliced fish absorbs the soup’s essence, resulting in a deeply flavourful and comforting dish.

Gold Medal Kung Po Chicken 5/5

The Gold Medal Kung Po Chicken ($16.80) lives up to its name — it won gold at the World Sichuan Cuisine Cooking Skills Competition. This dish is a true revelation, featuring a perfectly balanced combination of smoky, sweet, tangy, and spicy flavours. The flavour complexity in this version elevates it far beyond the typical Kung Po Chicken, making it an absolute must-try.

Sizzling Seafood Crispy Rice 4.5/5

The Sizzling Seafood Crispy Rice ($39.90) is an exciting creation for a visually stunning and interactive dish. A crisp rice shell is dramatically cracked open at the table, revealing a rich, seafood-infused sauce filled with juicy prawns, abalone, and vegetables. The crispy rice absorbs the savoury sauce, offering a symphony of textures.

CHEFLAM’s Sichuan Cuisine delivers an authentic yet refined Sichuan dining experience, staying true to traditional flavours while incorporating premium ingredients and innovative techniques. The Geleshan Laziji, Gold Medal Kung Po Chicken, and Dongpo’s Golden Soup with Pickled Fish are definite highlights. Whether you’re a spice lover or looking to explore Sichuan cuisine at its finest, this restaurant is worth the visit.

Note: This is an invited tasting.


CHEFLAM's Sichuan Cuisine
Guoco Tower
5 Wallich Street
#01-13
Singapore 078883
Tel: +65 89016266
Facebook
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Tanjong Pagar MRT Station. Take Exit A or B. Walk to the open air plaza area above the MRT station. Walk to destination. Journey time about 3 minutes. [Map]

KUN (坤) Omakase @ Amoy Street - An Omakase Style Course Meal Paired with Tongue-tingling Thrill of Sichuan Cuisine

Conveniently located in Telok Ayer, KUN (坤) offers the elegance and refinement of an omakase-style course meal paired with the tongue-tingling thrill of Sichuan cuisine. The space is intimate yet sophisticated, with sleek, minimalist decor and bar counter seating that offers guests a front-row view of the chefs in action. Hailing from Sichuan, China, the chefs bring their expertise and passion to each dish, showcasing their culinary skills and artistry. I also loved the tasteful choice of crockery; every dish was served on beautifully designed plates and bowls, enhancing each dish's aesthetics.

In addition to their signature seasonal 8-course ($168++) and 10-course ($289++) dinner menus, KUN has recently introduced a new 8-course Seafood and Crab Feast ($168++). The menu highlights the vibrant, fresh flavours of the ocean while taking diners on a journey through the bold, evolving layers of Sichuan spices. As the meal progresses, the intensity of the flavours deepens, a blend of heat and complexity that is just so satisfying for the tastebuds.

Varieties of Pickled Vegetables 3.5/5

The first dish to arrive is a Varieties of Pickled Vegetables, presented in a long glass vessel. Served in a specific order — from left to right — the selection includes tangy and spicy bamboo shoots, navel orange-infused winter melon, and savoury, spicy cherry radish. Each bite offers some crunch and a mild tanginess that awakens the palate. It is a refreshing prelude to the rest of the dinner menu.

Seafood Crab Meat Soup 4.5/5

The Seafood Crab Meat Soup is the lightest dish on the menu, designed to allow diners to fully appreciate the natural sweetness of the Canadian clams and flower crab leg. The consommé is delicate and clear, having been steamed for 6 hours to draw out all the flavour of the seafood. There are also succulent pieces of clam and crab meat in the soup.

Live Scotland Bamboo Clams with Red Oil Garlic 4.5/5

The Live Scotland Bamboo Clams with Red Oil Garlic showcases plump pieces of bamboo clams coated in a fragrant, spicy garlic red oil dressing made fresh daily. This aromatic dressing imparts a mild yet captivating heat. For some contrast in texture, crunchy Dongbei fungus is added, and ikura is also mixed into the sauce.

Cold Rice Noodles with Homemade Red Oil dressing 4.5/5

I was excited for the dish of Cold Rice Noodles with Homemade Red Oil dressing and was intrigued by how the rice noodles were expertly shaved off a whole piece of noodle dough and neatly folded into a bowl. Thicker than kway teow and made from a blend of rice and pea flour, the noodles are soft and pleasantly smooth. This dish is a summertime staple in Sichuan, with chilled noodles tossed in a fragrant red chilli oil dressing. The default spice level is "zhong la," or medium spicy, but you can request extra spice or a milder version in advance, depending on your preference. The combination of refreshing noodles and the zing of chilli oil makes it a perfect dish for a warm day.

Stir-Fried Flower Crab with Crispy Golden Beans 4.8/5

The Stir-Fried Flower Crab with Crispy Golden Beans was undoubtedly the showstopper of the evening. Each diner is served their own flower crab, expertly cooked in the classic Sichuan "dry fry" method. It involves flash-frying the ingredients to lock in their flavours before tossing them with aromatic seasonings and spices reminiscent of La Zi Chicken. The result is a perfectly cooked crab that is so fragrant and incredibly tasty. We all eagerly put on our gloves and used our hands and a little fork to crack open the crab and dig into the sweet flesh. Though the crab isn't very meaty — a deliberate choice by the chefs — it encourages diners to fully immerse themselves in the experience, sucking at the crab legs and savouring the spices that coat every bite.

Red Oil Xiao Long Bao 4.2/5

Following the flower crab is a dish of two steamed Red Oil Xiao Long Baos. These dumplings contain Brazilian pork filling, coated in a sweet and sour red oil dressing, and finished with a sprinkling of homemade chilli powder. The dumplings are quite good, retaining their rich soup and offering a juicy bite, but the skin could be slightly thinner.

Seafood Rice Bowl 4.2/5

To conclude the savoury courses, we had an umami-packed Seafood Rice Bowl featuring black tiger shrimp, dried scallop, crab meat, and tofu with a rich salted egg sauce. The ingredients were served atop a bed of Japanese pearl rice, which perfectly absorbed the tasty sauce. Mix it all up and enjoy! It's a satisfying, hearty dish that filled us up.

Murasaki Imo Momo 4.2/5

After the richness of the meal, the Murasaki Imo Momo dessert is a lovely and refreshing combination of sweet peach ice cream balls paired with purple sweet potato balls, which contain a blend of honey, condensed milk and coconut. The sweet potato itself is not too sweet, and hidden inside is a piece of seasonal fruit such as melon.

Overall, it's a thoughtfully presented course menu that indulges diners in the tasty flavours of premium seafood infused with Sichuan-style elements for a perfect balance of heat and aromatic complexity. The chefs demonstrate impressive skill, carefully managing the spices so as not to overpower the delicate seafood. Instead, they enhance its natural sweetness and depth, allowing diners to fully appreciate the taste of each ingredient. The layers of spice provide a memorable kick without overwhelming the palate.

For those craving even more crab, seasonal hairy crab is available as an add-on for just $18! Additionally, KUN offers personalised menus upon request, with three days' advance notice, allowing diners to customise their dining experience to suit their preferences.

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.


KUN Omakase
72 Amoy Street
Singapore 069893
Tel: +65 8785 6997
Facebook
Instagram
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon, Wed-Sun: 12pm - 2pm, 6pm - 11pm
(Closed on Tue)

Direction:

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

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

Noodle Star K @ Tanjong Pagar Road - Authentic Korean Cuisine With Signature Handmade Buckwheat Cold Noodles

I have wanted to visit Noodle Star K for the longest time for its naengmyeon (cold noodles), and I finally found time to visit the restaurant. The place is usually pretty crowded, so it is advisable to go slightly early, before lunch/dinner time.

Upon placing our orders, we are served three different Banchan - Kimchi, Beansprouts and Pickles. The serving is small but refillable. It even comes with a cup of beef soup.

Bibim Naengmyeon 4.5/5

I could not decide between the Chik Naengmyeon and Bibim Naengmyeon ($16.80). Ultimately, I decided to go for the latter since I am in the mood for spicy food. The buckwheat noodles tossed in a spicy gochujang-based sauce are refreshing and flavourful. It is a bowl of slurping goodness served in a chilled broth.

Mixed Mandu 4.2/5

To complete the meal, we ordered the Mixed Mandu ($11.80) to try both flavours. The mandu are huge and plump! Between the Gogi and Kimchi flavours, my favourite is the meat dumpling packed with juiciness.

Spicy Sliced Pork 4.2/5

Another signature dish on the menu is the Spicy Sliced Pork ($15.80). The thinly sliced pork is pan-fried until cooked through and caramelized for a delicious balance of spicy and sweet flavours. It is best to go with a bowl of rice.


Noodle Star K
58 Tanjong Pagar Road
Tel: +65 62246061
Singapore 088479
Facebook
Instagram
Website
Nearest MRT: Maxwell (TE Line), Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 330pm, 530pm - 930pm

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road to Duxton Road. Walk down Duxton Road. Turn left onto Duxton Hill towards Tanjong Pagar Road. Turn right onto Tanjong Pagar Road and walk to destination. Journey time about 5 minutes. [Map]

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