YeYak Korean Restaurant @ Neil Road - Native Korean Chef with Receipes Rooted in Tradition From Her Grandmother

YeYak, which means “reservation” in Korean, has relocated from Keppel Road to Neil Road, where it has been quietly building a following over the past year. The kitchen is helmed by a native Korean chef, while the front-of-house is managed by her Singaporean husband. Together, bringing a warm, personal touch to the dining experience. Many of the recipes are rooted in tradition, passed down from her grandmother.

The complimentary banchan here comes in three varieties - kimchi, cucumber and potato salad, served free-flow. A pleasant surprise is the japchae, which is served once at no additional charge, unlike many other restaurants. Fragrant with sesame oil, it’s incredibly moreish and hard to stop at just one serving.

Braised Short Ribs LA Galbi 4.8/5

We were recommended the LULA Set ($160), ideal for 3–4 diners. A highlight of the set is the Braised Short Ribs LA Galbi, featuring exceptionally tender beef slow-cooked for nearly 48 hours. The tteokbokki, soaked in the rich, slightly sweet broth, complements the dish beautifully. Interestingly, their version uses miltteok (flour-based rice cakes) instead of the usual rice variety, resulting in a softer, less chewy texture.

Original Spicy Stir-Fried Dakgalbi 3.8/5

Also included in the set is the Original Spicy Stir-Fried Dakgalbi, served bubbling hot with a generous mix of ingredients, including tteokbokki, cabbage, carrots, onions, and tender chicken pieces. The spice level is fairly mild, which is approachable for most, but we found ourselves wishing for a bit more heat and depth. It pairs well with rice, though a bolder flavour profile would further elevate the dish.

Deep Fried Pork Belly 5/5

The Deep Fried Pork Belly is a standout. Served with their signature “magic sauce,” garlic, marinated baby tomatoes, shiso leaves and lettuce wraps, it delivers on both texture and flavour. The pork is crisp on the outside, juicy within and notably free of any unpleasant porky aftertaste. That is such a detail we truly appreciated. Paired with the sauce, this dish is incredibly satisfying and easily one of our favourites.

Bacon Corn Cheese Pancake 4/5

The final item in the set is the Bacon Corn Cheese Pancake, generously layered with melted cheese. While it leans more indulgent than traditional, it’s a must-try for cheese lovers. The sweetness of the corn helps balance the richness of the cheese and bacon. For the best experience, enjoy it hot while the cheese is still perfectly melted.

YeYak Fish Cake Soup 4/5

We also added the YeYak Fish Cake Soup ($18 for 4 sticks), charmingly served in a teapot. While the fish cakes themselves are familiar, it’s the broth that truly shines - light, comforting and especially welcome between heavier dishes. A spray bottle of homemade soy sauce is provided, allowing you to customise the flavour to your liking.

Soy Sauce Marinated Crab 4/5

Another add-on we tried was the Soy Sauce Marinated Crab ($32 for 1, $56 for 2, $72 for 3), served with rice topped with seaweed and spring onions. Unlike other versions that can be overly salty, the marinade here leans towards a balanced sweet-savoury profile, making it more approachable. That said, this dish remains an acquired taste and may not appeal to everyone.

Honey Makgeolli 4.5/5

Sunyang Soju 4.5/5

No Korean meal is complete without drinks. We tried the Honey Makgeolli ($35) and Sunyang Soju ($20), both of which impressed us. The makgeolli, served in a charming pot with a ladle, carries a subtle honeyed fragrance, while the soju is smooth and slightly sweet. Both pair wonderfully with the bold flavours of the dishes.

Looking through their à la carte menu, we appreciate the flexibility in portion sizes, which cater to different group sizes, including solo diners.

The space itself is thoughtfully designed, evoking the charm of traditional Korean hanok village homes with a modern touch. There are also floor seating options that offer a more authentic dining experience, and the walls are adorned with charming artwork by the chef-owner.

What stood out to us during our visit was learning that many of the sauces used across the dishes are made in-house by the chef herself, adding a deeply personal and authentic touch to the overall experience. There are also plans to retail these sauces in the future, which is something to look forward to.

YeYak delivers not just on food, but on atmosphere and storytelling. We will definitely be back.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


YeYak Korean Restaurant
39 Neil Road
Singapore 088823
Tel: +65 88287770/ 88282011
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Nearest MRT: Maxwell (TE Line)

Opening Hours:
Daily: 12pm - 2am

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

ANJU @ Tras Street - Modern Korean Dining with Creative Flair

ANJU is a modern Korean dining and bar restaurant tucked along Tras Street in Tanjong Pagar. Taking its name from the Korean term for dishes enjoyed with alcohol, ANJU focuses on elevating traditional flavours while pairing its creative cuisine with a curated selection of Korean spirits and liquors. The restaurant delivers a refined take on Korean classics in a contemporary and elegant setting.

Buckwheat Crepe 4/5

We started with the Buckwheat Crepe ($16), a dish that immediately set the tone for the evening. The crepe had a gelatinous, bouncy bite, wrapping around pickled radish, egg, mushroom, and prawn, with Dijon mustard to tie it all together. A refreshing, eye-opening start.

Black Bean Mascarpone 4/5

The Black Bean Mascarpone ($16) was another creative snack, served with sourdough crackers. The mascarpone was addictively creamy with a balance of sweet and savoury notes.

Bangeo 4.2/5

The Bangeo ($26), featuring yellowtail ceviche paired with carrot kimchi and Earl Grey dongchimi, stood out for its lightness and refreshing zesty flavours.

Hogam Jeon 4.5/5

A highlight was the Hogam Jeon ($26), a signature dish comprising potato, zucchini, prawn, and onion pickle. Crispy on the outside with layers of textures inside, it was immensely satisfying. The optional addition of mozzarella (+$3) elevated the dish even further.

Yangnyeom Cauliflower 4/5

The Yangnyeom Cauliflower ($22) was a surprise. It looked like Korean fried chicken at first glance, but the crunchy cauliflower tossed in a sweet-spicy gochujang sauce (with chewy rice cakes for added texture) was just as addictive.

Dwaeji Deungsim 4.2/5

The Dwaeji Deungsim ($36) showcased tender, succulent Iberico pork grilled to perfection. Pairing it with barley ssamjang accentuated the flavour, while pickled radish refreshed the palate.

Spicy Dak Galbi 4.5/5

The Spicy Dak Galbi ($36) was another winner. Oven-baked, tender, and rich with flavour, the addictive marinade was complemented by cashew nuts and spring onions for texture and balance.

LA Galbi 4/5

We also tried the off-menu LA Galbi. The beef short ribs, cut across the bone, were marinated in a sweet sauce and grilled to a charred finish. Tender, juicy, and served with housemade green chilli sauce, it made for a harmonious bite.

Ssambob 3/5

Baek Kimchi 4/5

As accompaniments, the Ssambob ($10), barley rice rolls wrapped in savoy cabbage was a refreshing alternative to plain rice, though not particularly memorable. The Baek Kimchi ($7), a white kimchi with radish and red dates, was a bright palate cleanser that balanced the richness of the mains.

Korean Donut 4/5

Desserts at Anju were inventive and memorable. The Korean Donut ($18), made with sweet rice dough, had a chewy texture complemented by Parmesan tuile, cinnamon milk ice cream, sea salt meringue, and candied walnut. It was a light yet satisfying finish.

Sweet Potato 4.5/5

The Sweet Potato 2.0 ($18) was a standout. A reinterpretation of sweet potato crème brûlée (though more puree-like in texture), it was layered with caramelised sugar, sweet potato ice cream, brown butter crumble, chips, and a dusting of coffee powder. It was complex yet comforting.

Makgeolli Pannacotta 4.2/5

The Makgeolli Pannacotta ($18) was another creative dessert. The makgeolli jelly carried the fragrance of rice, enhanced by fresh melon and strawberry, condensed milk, and playful popping candy, for a sweet and refreshing ending.

ANJU is not your typical Korean restaurant. With its thoughtful pairings, modern reinterpretations, and polished presentation, it elevates Korean dining to something exciting and refreshing. While prices are on the higher side, the creativity and execution justify the splurge. Whether you’re here for a date night or a gathering with friends over soju and modern bites, ANJU delivers a memorable dining experience that stands out in Singapore’s Korean food scene.

Note: This is an invited tasting.


ANJU
62 Tras Street
Singapore 079001
Tel: +65 66121172
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Tue-Sat: 6pm - 1030pm
(Closed on Sun & Mon)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 2. Turn left and walk down Tanjong Pagar Road. Turn left onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

Gwangjang GAON @ Jewel Changi Airport - Bringing The Authentic Taste of Traditional Korean Recipes to The Lion City

Gwangjang GAON, by renowned Korean culinary Professor Hyo Soon Park, brings a slice of traditional Korean heritage to Singapore with its first overseas outpost at Jewel Changi Airport. With two well-established outlets in South Korea, the restaurant is highly regarded for its time-honoured Korean recipes, so much so that it has been frequented by Korean celebrities like Han So-hee, Lee Jung-jae of Squid Game fame, and actress Choi Myung-gil, who became such a fan that she opened a franchise herself.

Helmed by a fourth-generation culinary philosophy, Gwangjang GAON presents dishes rooted in Korean royal and household traditions, now refined and served in a modern dining environment.

Modm-Jeon 4.2/5

A classic starter that sets the tone is the Modm-Jeon ($29.90), an assorted platter of Korean-style pancakes or fritters made from shrimp, pollack, zucchini, ground pork, and crab surimi. Handmade fresh daily using Professor Park's family recipe, the jeon are pan-fried to a golden crisp and served with a soy-vinegar dip that enhances their light, eggy fragrance. It's a dish steeped in heritage, dating back to the Joseon Dynasty and a rarity in restaurants today due to its labour-intensive preparation.

Chogye-Nangche 4/5

A refreshing cold appetiser, Chogye-Nangche ($18.90) features chilled chicken salad tossed in a tangy vinegar and mustard dressing. It's light yet punchy, a perfect palate awakener in Singapore's tropical heat.

Deulgireum Maguksu 4/5

For noodle lovers, the Deulgireum Makguksu ($21.90) is a standout. This cold buckwheat noodle dish is coated with nutty perilla oil and sprinkled with crunchy perilla seeds, while subtle heat from cheongyang red pepper adds an unexpected yet welcome depth. The fresh perilla leaves elevate the dish with their herbal brightness.

Classic Bibimbap 4/5

No Korean meal is complete without Bibimbap ($22.90), and GAON’s version delivers with over 13 ingredients, including egg, meat, and vibrant vegetables served atop warm rice. Diners can choose between gochujang (red pepper paste), doenjang (soybean paste), or a blended sauce for added complexity. Mix it all together for a hearty, textural medley of flavours.

Bossam 4.8/5

The Bossam ($43.90) is a must-order. Slices of tender pork belly are gently simmered in a prized 15-year-old mother stock flown in from Korea. The meat is rich and aromatic, pairing beautifully with fresh cabbage, homemade kimchi, saeujeot (fermented shrimp sauce), and ssamjang. It's a dish that exemplifies depth, balance, and tradition, all presented on a Hojokban, a traditional Korean tray.

Gaon Galbi 4.8/5

Another signature, the GAON Galbi ($69.90), features premium beef short ribs sous-vide for over 24 hours in a blend of 20 herbs and spices. Finished with a light torch for smoky depth, the ribs retain a satisfying bite while being exceptionally tender. Served ceremoniously on a Hojokban tray, this dish pays homage to Korea’s royal culinary heritage while embracing modern technique.

Gwangjang GAON offers a rare opportunity to experience the finesse of traditional Korean cuisine crafted with generational wisdom and elevated techniques. With a deep respect for ingredients and authenticity, this Jewel Changi gem is more than just a restaurant. It is a cultural showcase on a plate.

Note: This is an invited tasting.


Gwangjang GAON
Jewel Changi Airport
78 Airport Boulevard
#02-243
Singapore 819666
Tel: +65 8279 3101
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Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily: 11am -10pm

Direction:
1) Alight at Changi Airport MRT station. Take Exit A or B. Walk to destination. Journey time about 5 minutes. [Map]

Sodeng Street @ 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]