MODU Samgyetang Specialty @ Mandarin Gallery - Singapore’s First & Only Korean Ginseng Chicken Specialty Shop

If you've walked past MODU at Mandarin Gallery, you've noticed the long queues that form daily. With a no-reservation policy, diners eager to taste Singapore's first and only Samgyetang speciality shop must be prepared to queue for a spot. Founded by the original team behind DRIM Korean Steakhouse, MODU is dedicated to perfecting this iconic Korean Ginseng Chicken Soup, offering six different variations alongside a selection of authentic Korean small plates.

For dinner, we opted for the 2 Pax Set ($98), which includes an appetiser, a shareable dish, two choices of Samgyetang, and a shared dessert. This set provided a well-rounded sampling of MODU's offerings, showcasing the variety in their Samgyetang broths.

HwangTaeChae 5/5

The meal began with HwangTaeChae, a savoury and crisp snack made from dried pollock strips. It reminded me of dried sole fish but with a sweeter, more umami-laden profile. It is extremely addictive, and I found myself reaching for more even before the main dishes arrived.

Minari Pancake 4.2/5

We went with the Minari Pancake, a unique variation of the classic Korean pajeon, for our shareable dish. The minari (Korean watercress) gives the pancake a bright, herbaceous bite, while the Bori shrimp enhances its umami depth. The crisp, golden exterior added to the overall enjoyment, and when dipped into the accompanying special sauce, the flavours became even more pronounced.

Black Sesame SamGyeTang 4.5/5

MODU offers six variations of Samgyetang, and for our first choice, I decided on the Black Sesame Samgyetang — a flavour I had never encountered before in Korean cuisine.

While the chicken is not particularly large, it was fall-off-the-bone tender and came stuffed with glutinous rice. The black sesame broth turned out to be rich, creamy, and fragrant, with the nutty aroma of black sesame complementing the ginseng, leek, pine nuts, and jujube in the soup. The broth's unique earthy and slightly toasty notes worked surprisingly well with my palate, making this an unexpected but delicious discovery.

Collagen Herbal SamGyeTang 4.5/5

We chose the Collagen Herbal Samgyetang for our second soup, which leans closer to the traditional, original-style Samgyetang. The herbal broth was noticeably thicker due to the added collagen, giving it a silky, luxurious texture. Unlike the Black Sesame version, this one had a stronger ginseng aroma, making it a comforting, nutritious choice for those who enjoy the classic flavours of Samgyetang. Like the Black Sesame Samgyetang, this version also came with a whole chicken stuffed with glutinous rice, along with ginseng root, leek, jujube, pine nuts, and chives. If you're new to Samgyetang, this is a great starting point for an authentic experience.

The other four flavours on the menu are Beauty Samgyetang, Hangover Samgyetang, Perilla Seed Samgyetang, and Black Chicken Samgyetang.

GotGam Mari 4/5

To wrap up our meal, we were served GotGam Mari, a dried persimmon stuffed with creamy cheese and walnuts. The dried persimmon's natural sweetness was intensified due to dehydration, making it lusciously sweet and chewy. The cheese filling added a creamy, slightly tangy contrast, while the walnuts provided a crunchy texture.

MODU sets itself apart by offering a focused menu centred around Samgyetang, allowing diners to explore different variations of this traditional Korean dish. The Black Sesame Samgyetang was a unique standout, and I can see why their herbal broths have gained such a loyal following. With its authentic flavours, long queues, and no-reservation policy, MODU is clearly a hit among Korean food enthusiasts. If you're willing to brave the wait, it's worth a visit — especially if you're looking for a comforting, nourishing meal with a taste of tradition and innovation.

Note: This is an invited tasting.


MODU Samgyetang Specialty
Mandarin Gallery
333A Orchard Road
#02-37
Singapore 238897
Tel: +65 8035 8833
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 530pm - 11pm
Sat-Sun, PH eve & PH: 1130am - 11pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

The Peninsula Excelsior Singapore, A Wyndham Hotel - Bringing Joy and Prosperity with a Curated Festive Menus

For this Chinese New Year, The Peninsula Excelsior Singapore, a Wyndham Hotel, has curated festive lunch and dinner menu sets available from 8 January to 12 February 2025. The selection features signature dishes crafted to bring joy and prosperity to your table.

"Everlasting Prosperity" Yu Sheng 4/5

We began with the "Everlasting Prosperity" Yu Sheng with Smoked Salmon and Crispy Fish Skin, a refreshing dish enhanced by subtle kaffir lime leaves and a delightful crunch from the crispy fish skin.

Fish Maw Soup 4/5

The next course, Fish Maw Soup with Crab Meat and Conpoy was flavorful and well-balanced, boasting just the right consistency.

Steamed Ginseng Chicken 5/5

One of the standout dishes was the Steamed Ginseng Chicken. The chicken was incredibly tender, and the nourishing ginseng broth was both comforting and aromatic.

Baked Prawns with Buttermilk & Pumpkin Purée 4/5

The Baked Prawns with Buttermilk & Pumpkin Purée are allured by their vibrant colours and garlicky aroma. While the prawns were slightly overcooked, the creamy and tangy buttermilk-pumpkin sauce elevated their texture, making them finger-licking good.

Steamed Marble Goby with Superior Soya Sauce 4.5/5

Braised Abalone with Chinese Mushroom & Broccoli 4/5

Two classic dishes followed: Steamed Marble Goby with Superior Soya Sauce and Braised Abalone with Chinese Mushrooms and Broccoli. The fish had a pleasingly firm texture, its natural sweetness beautifully complemented by the savoury soya sauce. The abalone dish was also well-executed, providing a rich and elegant touch.

Fried Fragrant Rice Wrapped in Lotus Leaf 5/5

My favourite was the Fried Fragrant Rice Wrapped in Lotus Leaf — arguably the most memorable lotus leaf rice I've had. The umami-packed sausages appeared to have their casing removed, making them easy to chew and mix seamlessly with the rice. Each bite delivered a symphony of savoury, smoky, and umami flavours.

Chilled Mango Cream 4/5

Dessert was a refreshing Chilled Mango Cream with Aloe Vera, Strawberry, and Pearl Sago. Its sweet and tangy profile rounded off the meal perfectly.

Prosperity Menus (Available from 8th January to 12th February 2025):
From $688++ per table (For 6 persons) to S$1,188++ per table (For 10 persons)
Reunion Dinner Menu (Available only on 28th January 2025) only three signature sets from the Prosperity Menu will be available to celebrate the traditional Reunion Dinner.
Reservations are open from 6th January to 12th February 2025. Please contact 6416 1231

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


The Peninsula Excelsior Singapore, A Wyndham Hotel
Peninsula Shopping Complex Singapore
5 Coleman Street
Singapore 179805
Tel: 6337 2200
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Nearest MRT: City Hall (EW Line)

Direction:
1) Alight at City Hall MRT station. Take Exit B. Turn left and walk down North Bridge Road. Walk to traffic junction of North Bridge Road and Coleman Street. Cross the road and turn right onto Coleman Street. Walk to destination. Journey time about 5 minutes. [Map]

Wok Palace @ Fusionpolis - From Running A Cafe To Operating A Chinese Restaurant

Wok Palace at Fusionpolis is founded by the team behind Coffee Hive. If you work in the CBD area, you probably are quite well acquainted with one of their coffee joints. The growth of their coffee business speared the team to venture into Wok Master, a zi char concept that caters to the suburban crowd. After 3 years of finding their way around the even more intense restaurant industry, Wok Palace marks another milestone for the team. Catering to a more corporate clientele, this new Chinese restaurant serves up a more refined menu that incorporates a contemporary take on Chinese cuisine and homemade delights, along with the local zi char favourites.

Ginseng Chicken Soup 4/5

Boiled over a slow fire for several hours, the Ginseng Chicken Soup with Sea Whelk ($12) was full-bodied and milky, with a slightly gelatinous texture which I could feel it with my lips in every sip.

Scallop Roll 3.8/5

Scallop Roll with Braised Daikon and Pork Broth ($23.80) is a sophisticated dish that uses sashimi grade scallop. Minced and rolled into a wrap, encased within is minced pork and shrimps, mixed with diced carrots and water chestnut for a right amount of refreshing crunch. What I find lacking is a better accompanying broth.

Homemade Kale Tofu 4/5

Homemade Kale Tofu ($6) brings joy to the diner with its crisp exterior and an interior so soft and tender texture, almost like a dessert soya beancurd. Wholesome with a piece of mushroom sandwiched between the tofu and tomato, bigger sized tofu would have made it into a delicious light main on its own.

Braised Beef Cheek 4.5/5

The front-page cover of the menu sits their signature - Braised Beef Cheek with Organic Kale and Confit Tomato ($28). This beef cheek is probably one of the best that I have had so far this year. Perhaps these beef cheeks have been braised and not sous-vide, which some places have chosen to adopt such a method, the meat was fork-tender and moist with a gelatinous texture, rather than stringy and flat in taste.

3 Combination Roast Meat 3/5

Wok Palace serves up pretty sumptuous roast meats too. The Roasted Pork was succulent with a jacket of crispy skin, and the Roasted Duck was very well done also, with just the right amount of seasoning. The Char Siew had a good ratio of meat to fats, but it was a tad chewy. I reckon it needed more time in the oven to break down the fats further, as well as to caramelise the exterior even more.

I feel Wok Palace is an exciting addition to our local Chinese restaurant establishments, given its background and the years they took to reach this stage.

Written By Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Wok Palace
1 Fusionopolis Way
#02-01/02
Singapore 138632
Tel: +65 69099856
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Nearest MRT: One North (CC Line)

Opening Hours:
Mon-Sun: 10am-10pm

Direction:
1) Alight at One North MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes.  [Map]

K-Tower @ Amoy Street - 9-Tier Of Fresh Seafood Straight From The Tank

K-Tower is a new seafood tower restaurant has opened at Amoy Street offering 3, 5, 7 and 9 tier tower using fresh seafood directly from the tank. While the restaurant's name may seems familiar to another similar concept at Prinsep Street, there is no association between the two restaurants.

9-Tier Seafood Tower 4.2/5

We tried the 9-Tier Seafood Tower ($298) which consists of Prawn, Scallop, Oyster, Shellfish, Fish, Sea Cucumber, Crab, Lobster, Abalone (addition of $90) with kimchi soup base (addition of $10). Other soup base available are seafood, army stew and ginseng chicken. Among the different tiers of seafood, I like the prawn, crab, clam, abalone and sea cucumber.

After finishing all 9 tier of seafood, you can choose to add on a la carte ingredients to enjoy the pot of gold at the bottom of the seafood tower which has collected all the seafood essences that have dripped down from above. For ease, we opted for the K-Tower Platter ($9.90).

The K-Tower Platter consists of Sea Urchin Ball, Fish Tofu with Cheese, Salmon Ball with Cheese, Squid Ink Ball, Fish Ball with Roe, Beancurd Skin, Golden Mushrooms, Maggie Mee. After all the seafood, it is a good chance for something spicy, soupy and comforting.

K-Tower Fried Chicken Wings 4/5

Besides the seafood tower, K-Tower has an eclectic menu offering popular Korean dishes. While waiting for the seafood tower to be served why not ordered the K-Tower Fried Chicken Wings ($7.90) to start with to layer the stomach first. The crispy chicken wings with the coat of sweet and spicy sauce is pretty enjoyable.

Seafood Pancake 3/5

Good for sharing is the Seafood Pancake ($14.90). I personally do not like the version at K-Tower. It is not the authentic type which has too much flour for my liking. It reminded me of the texture of prawn fritter or oyster fritter.

Ginseng Chicken Soup 3/5

Not into the seafood tower or you just want to grab simple meal, there is the Ginseng Chicken Soup ($17.90). While I could taste the bittersweet flavour of the ginseng in the soup, it was unfortunately on the salty side. The chicken was perfect cooked to a moist texture but I was disappointed that it was not stuffed with glutinous rice.

Shake Shake Rice Box 4/5

Served in a rectangular tin is the Shake Shake Rice Box ($9.90) which is a twist to the Korean bibimbap. Give the nostalgic childhood lunch box in South Korea a good shake to mix all the ingredients up for consumption. I thought the sauce was a bit on the sweet side but this is really enjoyable. The only let down for me is its missing the crispy burnt rice, unlike bibimbap served in hot stone.

Trilogy Rice Cake with Honey 4.2/5

For a sweet ending, a must try is the Trilogy Rice Cake with Honey ($5.90 per stick). The different colours are cheese, pumpkin and sweet potato. The chewy texture with a slight coat of crispiness on the exterior, glazed with honey for a sweet finishing.

Note: This is an invited tasting.


[CLOSED]
K-Tower
74 Amoy Street
Singapore 069893
Tel: +65 62219928
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Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit G. Follow the covered walkway to the junction of Mccallum Street, Telok Ayer and Amoy Street. Turn left at the junction onto Amoy Street. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street towards Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 12 minutes. [Map]

Red House Seafood (小红楼) Chinese New Year 2016

Red House Seafood a household name since 1976, will be offering for the first time in this Lunar New Year a Reunion Takeaway Tiffin Set (六六大顺套餐外卖) at $188 for 6 pax. The six courses set comes in a three tiered custom make tingkat. The Reunion Takeaway Tiffin Set is available from 25 January to 22 February 2016 at both its Prinsep Street and Robertson Quay outlets.

The six dishes in the Reunion Takeaway Tiffin Set (六六大顺套餐外卖) are,

- Wok Fried Sauteed Fresh Lily Bulbs, Wild Mushrooms with Asparagus,
- Sauteed Trio of Seafood with Pineapple in Chef's Spicy Sauce
- Braised Pork Belly with Special Sauce
- Prosperity Raw Salmon Yu Sheng
- Steamed Fried Rice Wrapped in Lotus Leaf
- Mandarin Oranges

Prosperity Raw Salmon Yu Sheng 3/5

Nowadays Lo Hei has become part and parcel of any Lunar New Year celebration in Singapore. Hence it is very thoughtful of Red House Seafood to include the Yu Sheng in the Reunion Takeaway Tiffin Set. Tossing to a new year of abundance and prosperity.

Sauteed Trio of Seafood with Pineapple in Chef's Spicy Sauce 4/5

If you think that the portion of the Reunion Takeaway Tiffin Set will be small, worry not as what you see in my picture is the exact portion you will get for the takeaway. The Sauteed Trio of Seafood with Pineapple in Chef's Spicy Sauce will delight diners with its myriad of seafood (whole scallops, grouper fillet and prawns). The seafood is tossed in a Peranakan inspired spicy sauce together with fresh pineapples, seasonal greens and red peppers.

Braised Pork Belly with Special Sauce 3.8/5

Weight a good 600gram, the Braised Pork Belly with Special Sauce is first deep fried and then slow cooked for another 3 hours. It is beautifully braised in a tangy sweet sauce reduced from lemon juice, fresh oranges and Chinese herbs. The marriage of the special sauce with the pork belly is an excellent choice. However, I was hoping that the meat can be more tender.

Steamed Fried Rice Wrapped in Lotus Leaf 3.5/5

Rounding off the takeaway dinner is the Steamed Fried Rice Wrapped in Lotus Leaf. A parcel of fragrance fried rice to complete a satisfying meal.

Signature Scottish Blue Lobster with Creamy Custard Sauce 4/5

During the Chinese New Year, customers at Red House Seafood will be able to savour sustainable seafood imported from the pristine waters in Scotland. One of the dishes is the Signature Scottish Blue Lobster with Creamy Custard Sauce. The bouncy lobster flesh with its exterior deep fried crispiness coupled with the creamy custard sauce, is finger licking goodness.

Stewed Ginseng Chicken Wrapped with Cabbage 4.8/5

A new creation at Red House Seafood is the Stewed Ginseng Chicken Wrapped with Cabbage which will be available on the Reunion Dinner Set Menus. Marinated overnight with a blend of Chinese rice wine, ginseng and Chef's secret combination of herbs, the whole chicken is then wrapped with cabbages leaves and steamed for an hour. The result is an extremely soft and silky texture will pull apart meat.

Stewed Ginseng Chicken Wrapped with Cabbage 4.8/5

For guests planning to celebrate the festive period, the Annual Dinner Set Menus are available from 01 January till 22 February 2016. There are 3 annual dinner set menus available for both lunch and dinner, ranging from $588 to $988 for 10 pax. Those we plan to eat out for Chinese New Year eve, Red House Seafood offers diners a choice of 3 Reunion Dinner Set Menus ranging from $288 for 4 pax to $888 for 10 pax.


Red House Seafood (小红楼)
68 Prinsep Street
Singapore 188661
Tel: +65 6336 6080
Facebook: https://www.facebook.com/RedHouseSeafood
Website: http://www.redhouseseafood.com
Nearest MRT: Bras Basah (CC Line)

Opening Hours:
Mon-Fri: 1130am -230pm, 5pm - 1030pm
Sat, Sun & PH: 11am - 1030pm

Direction:
1) Alight at Bra Basah MRT station. Take Exit D or E. Walk to junction of Bras Basah Road and Prinsep Street. Turn right onto Prinsep Street. Walk to destination. Journey time about 8 minutes.

Wo Peng Cuisine (和平饭店) @ Furama City Centre Hotel

桃之夭夭，灼灼其華...
 The peach branches are graceful; flame-bright are their flowers…
-- 詩經 (Classic of Poetry)

Sometimes a restaurant’s look is determined by the whims of its owners, sometimes by the concepts and plans of the marketing team. But there is a third type, where the sheer weight of a tradition of cuisine soaks into the decor as well. Wo Peng Cuisine is of this last type. The deep space it occupies on the third floor of Furama City Centre is a visit to the sort of Cantonese restaurant still prevalent in Hong Kong but dying out in Singapore - pastel tones, trolleys of all sorts, extensively upholstered and clean and yet a little ramshackle. There’s even a wooden signboard, and couplets for the Chinese New Year.

And honestly, for me this would be enough in itself. The nicest meals of my childhood were mostly eaten in places that looked like this, see (in Singapore, not Hong Kong). So I’m already expecting good things from it, even before they remove the massive, garish flower arrangement from the lazy Susan to make space for food.

Wo Peng has a long history, but its current incarnation is inextricable from its chef and owner, Mr. Julian Tam, who acquired the place in 2010. The winner of a Hong Kong platinum award, he comes at his CNY menu from a traditional angle. The dishes we have are, for the most part, fully and unabashedly Cantonese, with any tinkering kept to single components. It feels measured, maybe even a little cautious.

Yusheng 3.8/5 

Besides, the background of tradition makes even the small tweaks stand out. Yusheng, for example, comes with all the accoutrements, but also trend-ticking deep fried fish skin, airy crispness with no grease. But the surprise comes in oddly regular slices of ‘salmon’ that turn out to be vegetarian, yet mimics the fish very well - down to the slight hint of seawater and fish oil. With the dressing and additional bite from lettuce leaves, it feels a lot more like salad than the traditional yusheng - light and sweet, with plenty of citrus and plum flavours from the dressing. Special price for takeaway $48.

Stuffed Ginseng Chicken in stock 4.2/5

The next dish would be instantly familiar with fans of the Korean samgyetang, except for its stock - dark and rich yet still clear. Chicken, stuffed with glutinous rice and ginseng, is cooked with goji berries and dates in a broth of Chinese ham, pork and mature chickens, topped with saffron-coloured cordyceps. It sounds like expensiveness for expensiveness’ sake, and yet everything has a part in the final product - the chicken fall-apart tender, grains of glutinous rice boiled to plump fullness, and a tinge of sweetness from the dates and goji to moderate a soup already packed with umami. Special price for takeaway $68.

Poon choy 4/5

The Japanese get the word for umami from the Chinese xian, and Poon Choy exemplifies how Cantonese cuisine is centred around xian. Wo Peng claims to be the first to have introduced this dish to Singapore from the walled villages of Hong Kong, and again it is a long list of ingredients, as befits its status as a festival food. The textures are remarkably well preserved, from the simple bite of napa cabbage leaves at the bottom, to springy sea cucumber, tender abalones and fish maw that has soaked up the viscous sauce like a sponge. But my favourite ingredient is the scallop, falling apart into little threads with a slight touch. Special price for dine-in $38.80 per pax (min 2 pax).

Peach Resin with Egg Whites on Vegetables 3/5

Peach Resin ($28) is a completely new ingredient to me. The solidified sap of peach trees, chipped off the bark into little, amber coloured nubs, it is rehydrated and then gently poached with egg whites here to make a delicate sauce served over baby bok choy. And delicate it certainly is, but coming after the poon choy and chicken, which are both skilful and powerful, this dish did not really make an impression. Or maybe my tastebuds have already been blunted at this point.

Camphor Tea Duck 3.8/5

Camphor Tea Duck ($68) is another skill test of a dish, a Sichuanese rendition of the Cantonese staple where the duck is first smoked over camphor twigs and tea leaves. The resulting duck looks a little darker and less glossy, but the smoke has done its work, leaving a distinct fragrance and tightening the skin and fat. The meat within is juicy, with little hits of salt throughout.

Fried Glutinous Rice 3.5/5

To be honest, by this point of the meal we were all well stuffed, and the prospect of more glutinous rice was a little worrying. But the Fried Glutinous Rice, with ribbons of egg, did not feel hefty or bloating at all, though most of the flavour came from a liberal scatter of sakura shrimp, and also sausages - both the standard, crimson lap cheong and dark liver sausage. This is the only form of pork liver I can stomach, and its sweetness has permeated the rice nicely too. Special price for takeaway $22.

Pan Fried Nian Gao 4/5 and Yam Cake 3.8/5

Served in a little stack like the gold ingots we all hope we’ll get this year, the Nian Gao ($19.80) round things off nicely with a whiff of coconut in the yielding, gooey centre, wearing a thin, crisp jacket of batter. Yam Cake ($18.80), meanwhile, is nicely grainy and studded with more diced meat and sausage.

Wo Peng’s new year menus (they are open as usual for the CNY holidays), with these dishes and more, range from $368 for 6 and $598 for 10. This money isn’t going to buy you some super-experimental, innovative cuisine. But that’s one of the ironies of any new year celebration; we meet each new year with wishes that are really the same old wishes - good people, good times and good food. So if what you want is sea cucumbers that bounce, scallops suffused with deep flavours and a place that looks like the good old days - well, that happens to be just what Wo Peng does.

Guest Writer: Wilson’s perfect day consists of a good meal and a laptop, on a table, next to a window, overlooking the sea, in a rainstorm. You can see more of his reviews at his blog, Dear Babette


Wo Peng Cuisine (和平饭店)
Furama City Centre Hotel
60 Eu Tong Sen Street
#03-01
Singapore 059804
Tel: +65 65342282/ 65332282
Facebook
Website
Nearest MRT: Chinatown (DT Line, NE Line), Clarke Quay (NE Line)

Opening Hours:
Daily: 11am - 3pm, 6pm - 10pm

Direction: 
1) Alight at Chinatown MRT station. Take Exit D. Walk to Eu Tong Sen Street. Turn left onto Eu Tong Sen Street. Walk down Eu Tong Sen Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit B. Walk to Eu Tong Sen Street. Turn right onto Eu Tong Sen Street. Walk down Eu Tong Sen Street. Walk to destination. Journey time about 5 minutes. [Map]