Beok Private Dining - Natural Flavors Through Korean Contemporary Cuisine

Singapore's private dining scene continues to thrive with inventive concepts, and one of the rising stars is Beok Private Dining. Launched in May 2023, Beok offers a unique perspective on contemporary Korean cuisine, infusing traditional elements with modern interpretations in a refined, intimate setting. I finally had the chance to pen down my experience from a visit sometime back when I indulged in their carefully curated Autumn menu.

Makgeolli Bread with Smoked Purple Sweet Potato Butter 4.2/5

The evening began on a promising note with Makgeolli Bread and Smoked Purple Sweet Potato Butter. The bread, soft with a pleasant chew and gentle rice fragrance from the makgeolli, was beautifully elevated by the subtly sweet and smoky butter. It was a warm, comforting introduction to the meal.

Salt-grilled Prawn 4/5 and Bingtteok 4.2/5

Next came a duo of small bites – the Salt-grilled Prawn and Bingtteok. The prawn was fresh and plump, paired with a Fuji apple and lime chojang jelly that delivered a bright medley of acidity and sweetness, teasing the palate with layers of texture. The Bingtteok, a buckwheat pancake topped with kombu and finely shredded white radish, was a lovely surprise. Earthy and umami-rich with a gentle bite, it played beautifully between savoury and refreshing.

Gam Endive Muchim 3/5

The following dish, Gam Endive Muchim, was probably the most restrained in flavour. Slightly bitter endive leaves were dressed in a date-anchovy sauce and topped with biltong and a jujube chip. The textures were interesting, but overall it leaned towards a clean, minimalist profile.

Haemul Tang 4.2/5

Things took a heartier turn with the Haemul Tang, a spicy seafood broth that arrived brimming with flavour. Half-dried mussels, flower crab, and butternut squash added depth and sweetness to the umami-rich broth. It was warm, soothing, and satisfying.

Perilla Noodle 4.5/5

A standout of the night was the Perilla Noodle. The hand-pulled buckwheat noodles were silky yet toothsome, swimming in a nutty, aromatic broth enriched with perilla oil. Garnished with cucumber, nuts, and a touch of jalapeño for a bit of heat, this dish was layered, fragrant, and completely moreish.

Sutbul Moksal 4.2/5

Sutbul Anchang 4.5/5

The centrepiece of the meal came next – grilled meats cooked over binchotan charcoal. First, the Sutbul Moksal, featuring Australia Bangalow sweet pork collar, was well marinated and charred just right, paired with sweet potato leaf jangajji for a tangy counterpoint. Then came the Sutbul Anchang, showcasing a marbled MB7/8 Tajima Wagyu outside skirt, grilled to a perfect medium rare. Juicy, tender, and full of umami, it was easily the highlight among the proteins. That said, the portions were rather petite – each diner only got a small tasting portion, which left us craving a bit more.

Mushroom Gondre Sotbap 4.2/5

Pickles and Soup

To round out the savouries, we had the Mushroom Gondre Sotbap – a comforting bowl of multigrain Korean rice infused with wild thistle and topped with autumn mushrooms. Earthy and nutty, it showcased the beauty of simplicity. A side of soup and house pickles helped cleanse the palate and tie everything together.

Bam & Bac 4/5

Dessert came in the form of Bam & Bac, a delicate and well-composed plate featuring firm yet smooth chestnut yanggaeng, sweet poached pear, a scoop of ice cream, and an artistic fallen leaves tuile. It was a sweet ending with finesse – not too rich, but well-balanced and satisfying.

Overall, Beok Private Dining offers a unique and thoughtful exploration of Korean cuisine beyond the usual fare. The dishes are artfully plated, flavourful, and well-curated, with an elegant progression from start to finish. While some plates felt a little restrained and a couple of portions modest, the overall experience was intimate, elevated, and reflective of the Chef's evolving interpretation of Korean flavours. It is a gem worth experiencing for anyone seeking modern Korean fare with soul.


Beok Private Dining
Farrer Road
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Man Fu Yuan @ InterContinental Singapore - Four Hands Collaboration between Man Fu Yuan and Alma From 8 to 10 May 2025

An exciting Four-Hand Collaboration is coming up this May, presented by Executive Chef Aaron Tan of Man Fu Yuan and Executive Chef Yew Eng Tong of the Michelin-starred Alma by Juan Amador. This dining experience, Ties That Bind, will be available for three days only from May 8 to 10 2025, during dinner service at Man Fu Yuan Restaurant, located within InterContinental Singapore.

Chef Aaron Tan and Chef Yew Eng Tong share a deep personal friendship and mutual respect for each other's culinary craft. The resulting menu is thus designed to reflect their individual culinary stories while exploring their shared passion for gastronomy and innovation in the kitchen.

The Ties That Bind 7-Course Dinner Menu is priced at $268++ per person, with an optional wine pairing available for $98++ per person. Though it’s billed as a 7-course dinner, guests will actually enjoy 13 different creations, each offering an indulgent experience. It’s highly recommended to arrive hungry and ready to enjoy every bite!

沉默叉烧 Echoes of the Roast, presented by Man Fu Yuan and Alma by Juan Amador 4.2/5

To begin, the Amuse Bouche is a delightful five-part series starting with the first bite, Echoes of the Roast, is a nostalgic throwback of sorts — the very dish that ignited Chef Aaron and Chef Eng Tong's collaboration. It all began when the chefs experimented with ageing techniques applied to traditional Cantonese roast dishes. This creation features a 21-day dry-aged Iberico pork collar elegantly presented on a flower-shaped slice of rock melon. Imagine char siew with a deeper flavour — delicious!

籽籽生香 Multi-Seed Man Tou, Bak Kua Mayo, presented by Alma by Juan Amador 4.8/5

The Multi-Seed Man Tou with Bak Kua Mayo is an interesting take on what is usually a brioche dish. Instead, the dish features soft and fluffy Man Tou, with a texture reminiscent of a light, airy doughnut. The bak kua mayo perfectly pairs with the Man Tou, with a consistency similar to condensed milk, making it ideal for dipping rather than spreading. Against my better judgement and consideration for my stomach space, I had two helpings because it was so good!

浮海之珍 Seaweed Foie Bo Luo Bao, presented by Alma by Juan Amador 4/5

The third bite, the Seaweed Foie Bo Luo Bao, is a delicate bite-sized bo luo bao topped with a sliver of foie gras. The combination offers a little pop of umami and creaminess in your mouth. However, it is not my personal favourite, as I am not fond of foie gras in general.

蟹与皇 Imperial Tides, presented by Man Fu Yuan 4.5/5

Imperial Tides is a regally presented dish featuring flower crab. The delicate crab meat is shaped into little quenelles and mixed with crab roe, onion, and an aromatic ginger herb oil. Diners are provided with little spoons to enjoy the meat from the crab shells, and the roe and onion provide texture contrast to the smooth crab meat. The presentation, with accompanying dry ice and flowers, is as exquisite as its flavour.

珍珠满潮 Tide of Pearls, presented by Man Fu Yuan 4/5

Tide of Pearls offers a triple indulgence of oysters. It features a plump, chilled Canadian oyster complemented by premium oyster sauce and finely minced dried oyster. It's also topped with Ikura, creating a one-bite flavour experience that packs a punch.

鱻 Arctic Char, presented by Alma by Juan Amador 4.8/5

I was thoroughly impressed by the presentation of the Arctic Char, which looked like a stunning jewel. A signature dish of Alma, it embodies sustainability with a no-waste approach. Even the fish bones are transformed into fish sauce. The Arctic Char is complemented by refreshing watermelon and passionfruit salsa and topped with N25 caviar. Lovely edible flowers and micro herbs adorn the sides of the dish. It is just so pretty. I took my time to admire this piece of culinary art before tucking in.

金丝岩龙 Golden Silk Lobster, presented by Man Fu Yuan 4.8/5

It was followed by another masterful dish — the Golden Silk Lobster, presented on a plate resembling a pillow. This dish features deep-fried lobster stuffed with tobiko, with a hint of Sichuan spiciness, and topped with golden egg floss. It was remarkably delicious when paired with the velvety salted egg yolk sauce.

雪中之碳 A4 Snow-Aged Wagyu, presented by Alma by Juan Amador 4.5/5

The next dish, A4 Snow-Aged Wagyu, piqued our curiosity about the snow ageing technique. This method focuses on natural preservation and ageing in a cold, freezing environment, with the goal of achieving a delicate, clean taste. The Wagyu is also coated with charred leek, which was transformed into a black powder, a fermented black garlic puree, and a rich cocoa jus. I liked the black garlic puree, but I found the charred leek to slightly overpower the taste of the wagyu.

生米; 熟饭 Earth’s Legacy, presented by Man Fu Yuan 4.2/5

Earth's Legacy is a comforting glutinous rice dish with a duo of preserved cured meats, concluding the savoury dishes. The rice's aromatic, savoury taste and chewy bite deliver a feeling of tradition and warmth with each spoonful.

紫.苏.桃 Poached Peach, presented by Alma by Juan Amador 4.5/5

The Poached Peach is a creative and pretty dessert that reflects the soft loveliness of spring. A sweet poached peach is paired with delicate sakura espuma, a soursop sorbet, salted buttermilk sago, and a touch of red shiso. I usually find spring-themed desserts to be too sweet, so I particularly enjoyed the inclusion of the soursop sorbet to add tanginess and balance to this dish.

Petit Fours, presented by Man Fu Yuan and Alma by Juan Amador 4/5

To end off the entire experience, the Petit Fours feature three delightful confections: the First & The Last Cantonese Egg Waffle and the Eternal Affection Golden Osmanthus Praline, both presented by Man Fu Yuan, and the Verdant Harmony Pandan Financier which was presented by Alma by Juan Amador. Of the three, I found the egg waffle the most intriguing. It is filled with strawberry aioli and topped with chili chicken floss—a playful combination that works surprisingly well! On the other hand, my tablemate preferred the pandan financier, which combines the flavours of pandan and matcha into one bite.

It is clear that both chefs and their teams have gone all out to impress diners in terms of taste and presentation. It's a nonstop journey of creative, visually stunning dishes that keep surprising and delighting, each course showcasing the dedication and artistry behind every element of the meal. By the end of the meal, I was completely stuffed — it's also definitely a generous feast with lots to eat. Don't miss out on this special, limited-time menu; reservations are now open.

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.


Man Fu Yuan
InterContinental Singapore
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
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Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 1145am - 330pm, 630pm - 1030pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to destination. Journey time about 5 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
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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]