Kott-Don 360 @ Vivocity - Immersive Korean BBQ with Premium Hanwoo and 360-Hour Aged Meats

Kott-Don 360, the Korean BBQ specialist known for its premium wet-aged meats, has officially opened its second outlet at VivoCity on 15 June 2026. Building on the success of its Paya Lebar Quarter location, the new flagship raises the bar with a more immersive dining concept, anchored by a dramatic cave-inspired entrance that leads into a space adorned with traditional Hanok roof elements. The experience feels almost transportive, setting the tone for a meal that celebrates Korean craftsmanship, culture, and meticulous meat preparation.

Founded by the team behind Flower Pig 360, Kott-Don 360 continues its mission to elevate the Korean barbecue experience through expertly aged meats, attentive service, and a thoughtfully curated menu. The VivoCity outlet also introduces exclusive Hanwoo beef selections, making it a destination for those seeking a more refined Korean BBQ experience.

Hanwoo - Rib Finger, Ribeye

Hanwoo - Ribeye 4.2/5

Hanwoo - Rib Finger 4/5

We began with the Hanwoo Beef Set for sharing (from $268 Member Price), featuring prized cuts such as Rib Finger and Ribeye. The Hanwoo Rib Finger stands out for its robust, deeply meaty character. Cut from between the rib bones, it offers a more pronounced chew compared to more tender cuts, delivering a satisfying bite that beef lovers will appreciate. As it grills, the fat renders beautifully, creating a smoky, caramelised crust that amplifies its natural savouriness. Despite its structure, the meat remains juicy, striking a delicate balance between tenderness and resistance.

In contrast, the Hanwoo Ribeye leans towards indulgence. Richly marbled, it delivers a luxurious, buttery umami that coats the palate without feeling cloying. The texture is exceptionally tender, almost melting in the mouth with minimal effort. What impresses most is its clean finish. Despite the high fat content, it avoids the greasy aftertaste sometimes associated with heavily marbled beef, leaving behind a refined, lingering richness that keeps you reaching for more.

Duroc Black Pork - Pork Belly, Marinated Pork Neck and Jeju Black Pork - Pork Neck

Duroc Black Pork - Pork Belly 4.2/5

Duroc Black Pork - Marinated Pork Neck 3.8/5

The pork selections are equally compelling, showcasing different breeds and cuts. The Duroc Black Pork Belly ($29.90) is a highlight, widely regarded as the gold standard for pork due to its superior fat-to-meat ratio. Each slice grills up with crisp edges and a succulent interior, releasing a natural sweetness that is slightly nutty and far more pronounced than that of conventional pork. The marbling ensures the meat self-bastes as it cooks, resulting in a juicy, flavourful bite with a clean, non-gamey finish.

The Duroc Marinated Pork Neck ($33.90) offers a different but equally satisfying experience. The marinade enhances the pork’s inherent sweetness, caramelising over the grill to form a lightly charred, flavour-packed exterior. Unlike the belly, the neck cut provides a firmer, springy texture, delivering a hearty bite that feels substantial without being overly rich. It is well-balanced, making it easy to enjoy throughout the meal.

Jeju Black Pork - Pork Neck 4.5/5

Another standout is the Jeju Black Pork Neck ($33.90), often dubbed the “Wagyu of pork” in Korea. Raised in Jeju’s unique environment, the meat boasts a deeper, more concentrated flavour profile. The higher protein content gives it a pronounced meatiness, while the fat carries a clean, subtly sweet nuttiness. When grilled, the interplay of smoke and rendered fat creates an aromatic complexity that is both bold and refined, elevating it beyond typical pork offerings.

Kimchi Soup 4.2/5

Beyond the grill, the supporting dishes further round out the experience. The Black Pork Kimchi Soup ($18.90++) is a comforting staple, combining Duroc pork, kimchi, tofu, and spring onions in a hearty broth. The balance of spice, acidity, and richness makes it especially satisfying, and the refillable portions ensure it remains a warm, constant companion throughout the meal.

Cheese Steamed Egg 4.2/5

The Cheese Steamed Egg is soft and pillowy, almost cloud-like in texture. Topped with a layer of torched cheese, it gains added depth of flavour, with the creamy, slightly smoky notes of the cheese enhancing the delicate egg custard beneath.

Fish Cake Soup 4.2/5

A unique addition is the Kettle-Pot Fish Cake Soup (Non-Member: $55++; Member: $45++), served in a traditional kettle. Featuring imported Busan fish cake skewers in a broth brewed from radish, leek, and anchovy stock, it is both visually intriguing and deeply comforting. The kettle presentation allows diners to pour the soup themselves, adding an interactive touch to the dining experience.

Seafood Pancake 4/5

The Seafood Pancake (Non-Member: $32++; Member: $28++) impresses with its crisp exterior and well-balanced composition. It is not overly doughy, allowing the flavours of the seafood to shine through without being masked by excess batter. Each bite delivers a satisfying crunch followed by the natural sweetness of the seafood.

Kimchi Cold Noodle 4/5

For something lighter, the Cold Kimchi Noodle (Non-Member: $16.90++; Member: $14.90++) provides a refreshing contrast. The chilled fermented kimchi broth is tangy and invigorating, pairing well with the soft noodles, cucumber, seaweed, and boiled egg. It’s a welcoming, refreshing dish amid the richness of the grilled meats.

Beef Tartare Bibimbap 4.2/5

The Beef Tartare Bibimbap (Non-Member: $31++; Member: $26++) is another noteworthy dish. Featuring wagyu beef tartare, shredded egg, seaweed, and water spinach, it is brought together with a pasteurised egg yolk and ssamjang. The result is a rich, savoury bowl with layers of texture and flavour, in which the beef’s umami is complemented by the sauce’s nutty, slightly sweet notes.

To celebrate its opening, Kott-Don 360 is offering a limited-time promotion. Diners who sign up for a complimentary membership can enjoy a free 150g serving of pork belly with a minimum spend, limited to one redemption per bill while stocks last.

Kott-Don 360 at VivoCity is more than just another Korean BBQ spot. With its immersive setting, premium ingredients, and attention to detail, it delivers a dining experience that goes beyond the grill. Whether you are drawn by the exclusivity of Hanwoo beef or the depth of flavour in its carefully sourced pork, Kott-Don 360 at VivoCity is set to become a compelling destination for Korean barbecue enthusiasts.

Note: This is an invited tasting.


Kott-Don 360
VivoCity
1 HarbourFront Walk
#02-123/124
Singapore 098585
Tel: +65 9003 9688
Instagram
Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C & E. Walk to the destination. Journey time is about 3 minutes. [Map]

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
Instagram
Website
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]

Bedrock Bar & Grill @ Pan Pacific Serviced Suites Orchard - 10 Premium Meats from Around The Globe

Celebrating a significant milestone, Bedrock Bar & Grill’s World Meat Series enters its 10th year with its most ambitious edition yet. What began as a five-course, single-meat showcase has evolved into a six-course tasting menu featuring 10 different meats, offering diners a comprehensive, immersive carnivorous journey across the globe.

The World Meat Series 2026 – Edition I (priced at $158++ per person) brings together iconic favourites from the past decade alongside brand-new, exclusive additions, most notably the highly coveted Jeju Premium Hanwoo beef from Korea. Available from 14 January to 31 March 2026, this limited-time menu is designed for serious meat lovers and those seeking a memorable way to kickstart the year with indulgence.

Flat Bread 4.5/5

A complimentary and signature starter, the Flat Bread sets the tone for the meal. Served warm, it is soft, fluffy, and comforting. Accompanied by butter and roasted garlic steeped in olive oil, the spreads elevate the bread, making it dangerously easy to polish off even before the first course arrives.

Australian Tenderloin Carpaccio 5/5

A standout dish, the Australian Tenderloin Carpaccio showcases the quality of Cape Grim tenderloin, sliced paper-thin and seasoned simply with salt and pepper. Yellow onion shavings add a subtle bite, while a drizzle of truffle oil and truffle shoyu lends depth and aroma. Finished with chopped chives, this dish is elegant, restrained, and utterly satisfying.

Red Pepper Australian Beef Tartare 4.5/5

The Red Pepper Australian Beef Tartare is bold and flavour-forward. Finely minced Cape Grim tenderloin is mixed with gochujang, soy sauce, and sesame oil, then crowned with a rich confit egg yolk. Served alongside thinly sliced Nashi pear and croutons, and finished with chives, sesame seeds, and crispy minced garlic, this dish delivers a harmonious balance of spice, sweetness, and umami, while allowing the beef’s natural flavour to shine.

Slow Braised Australian Intercoastal 4/5

Comforting and hearty, the Slow Braised Australian Intercostal features Sanchoku wagyu cut into cubes, seared, and braised for 2 to 3 hours in a mirepoix, tomato paste, beef stock, and red wine. The result is tender, flavourful meat coated in a rich sauce. Served with burrata cheese and grilled sourdough, and finished with balsamic glaze and chives, it is indulgent without being overwhelming.

House Cured Beef Bacon Salad 4.2/5

A creative take on a salad course, the House Cured Beef Bacon Salad uses US beef shortplate, cured in-house for a week with pink salt and pepper, then cold-smoked over applewood. Paired with grilled baby gem, fresh tomatoes, shaved parmesan, and microgreens, the dish is finished with a zesty lemon vinaigrette and a final drizzle of extra virgin olive oil. The result is smoky, savoury, and refreshingly balanced.

21-Day Aged Lamb Rack 4.2/5

The 21-Day Aged Lamb Rack is dry-aged, sous vide at 55°C for three hours, and finished over applewood and charcoal. The lamb is tender and robust, served with roasted root vegetables — carrot, parsnip, celeriac, and beetroot — glazed in red wine sauce. A housemade rosemary mint sauce beneath the lamb complements the meat beautifully, enhancing its natural richness.

Mangalica Pork Tomahawk 4.2/5

Rich and indulgent, the Mangalica Pork Tomahawk is deboned, sous vide at 55°C, then grilled over an applewood fire. Thinly sliced Gruyère cheese is laid atop and torched for added decadence. Housemade pickled pumpkin and whisky mustard provide much-needed acidity and sharpness, cutting through the pork’s natural fattiness.

Woodfire Grilled Argentinian Angus Ribeye 4.5/5

One of the brand-new additions to the series, the Woodfire Grilled Argentinian Angus Ribeye features 100-day grain-fed beef from the Pampas region. Simply seasoned and grilled over applewood fire, the ribeye shines with robust beefy flavours. The vibrant housemade chimichurri adds a herbaceous, spicy lift, making this a classic yet satisfying pairing.

Jeju Premium Hanwoo Ribeye Cap 4.5/5

Making its debut at Bedrock Bar & Grill, the Jeju Premium Hanwoo Ribeye Cap is a luxurious highlight. Known for its exceptional marbling and tenderness, the beef is grilled over applewood fire and served with a grilled jalapeño and béarnaise sauce. The accompaniments beautifully complement the richness of Hanwoo, allowing diners to fully appreciate this prized Korean beef.

Yuzu Sorbet 4/5

A light and refreshing Yuzu Sorbet provides a welcome palate cleanser, cutting through the richness of the preceding courses and preparing diners for the final indulgences.

Black Angus Striploin 4.2/5

The Black Angus Striploin is a classic cut done right, allowing the natural qualities of the beef to take centre stage. Known for its fine marbling and robust beefy flavour, the striploin is simply seasoned with salt and pepper before being expertly grilled over high heat to achieve a beautifully caramelised crust.

Japanese Satsuma Wagyu A5 Striploin 4.5/5

The pinnacle of the tasting menu, the Japanese Satsuma Wagyu A5 Striploin, represents the highest grade of Japanese beef. Masterfully grilled, it is served with kizami wasabi (wasabi root stems) to enhance its sweetness, alongside shoestring fries dusted with shichimi togarashi. Rich, buttery, and luxurious, it is a fitting climax to the World Meat Series.

Chocolate Marquise 4.2/5

The meal concludes with a Chocolate Marquise, made with digestive biscuit and roasted hazelnuts. Served with raspberries and blueberries, and drizzled with 66% Valrhona dark chocolate sauce, it offers a satisfyingly rich yet balanced finish.

Since its inception in 2016, Bedrock Bar & Grill’s World Meat Series has drawn discerning diners with its exploration of premium and lesser-known meats from around the world. This expanded 10th anniversary edition is the most comprehensive iteration yet—a thoughtfully curated retrospective that blends nostalgia for longtime fans with a “best-of” introduction for newcomers. For meat lovers seeking a global, indulgent, and expertly executed dining experience, the World Meat Series 2026 is not to be missed.

Note: This is an invited tasting.


Bedrock Bar & Grill
Pan Pacific Serviced Suites
96 Somerset Road
#01-05
Singapore 238163
Tel: +65 62380054
Facebook
Instagram
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Tue-Thu, Sun: 12pm - 3pm, 6pm - 1030pm
Fri-Sat: 12pm - 3pm, 6pm - 11pm
(Closed on Mon)

Direction:
1) Alight at Somerset MRT station. Take Exit B to the ground level. Turn left and walk to the destination. Journey time is about 3 minutes. [Map]