Bomul @ Scotts Square - Opens Second Outlet with New Organic Samgye Baekban and Speciality Noodles

Drawing long queues since its debut in Singapore, Korean restaurant BOMUL has expanded with a second outlet at Scotts Square, bringing its nourishing Korean-style ginseng chicken soup to the Orchard shopping belt. The new outlet offers its signature samgyetang and introduces Northern Korean-style Organic Samgye Baekban, a traditional dining concept gaining popularity in Seoul, alongside an expanded menu of speciality noodles made fresh daily and served à la minute.

With a wider selection of samgyetang, hearty Kalguksu, and even a zero-calorie Konjac Noodle option, there's more to explore at BOMUL Samgyetang beyond its signature ginseng chicken soup.

Organic Samgye Baekban 4.5/5

One highlight at the new outlet is the Organic Samgye Baekban ($29.90), a Northern Korean-style dining tradition that serves the components of a chicken rice meal separately. Rather than serving everything together in a single bowl, the set includes tender shredded chicken, premium Korean aromatic rice, and a rich gomtang-style chicken broth on the side.

The broth comes from more than 12 hours of slow simmering with whole chicken, plus blended chicken for extra body and depth. Cultured Wild Ginseng further enhances it, lending an earthy aroma and a delicate bitterness. The set also features Uiseong Six-Clove Garlic, slow-cooked until soft and mellow, adding another layer of natural sweetness.

You can enjoy this set in two ways. You can savour the tender chicken and aromatic rice with the comforting broth on the side, or dip the chicken into either of the two house-made sauces – Ginger Scallion Sauce or Hanbang Sauce – before pairing it with the rice. I particularly enjoyed the latter, as the sauces add different dimensions of flavour to the naturally delicate chicken.

The rice deserves a mention too. BOMUL uses Suhyangmi, a premium Korean aromatic rice prized for its naturally nutty fragrance and warm roasted-corn notes. Completing the spread are fresh ginseng kimchi, sweet-and-spicy pickled garlic, soy-pickled radish and green chillies. These accompaniments provide a refreshing mix of acidity, sweetness and spice, balancing the richness of the chicken and broth. It is a comforting yet thoughtfully composed meal that offers a different way to appreciate Korean chicken soup.

Abalone Perilla Bibim Noodles 4.5/5

Beyond its samgyetang offerings, the new Scotts Square outlet introduces a speciality noodle series featuring homemade buckwheat noodles, hearty Kalguksu and even konjac noodles for those looking for a lighter alternative.

For something refreshing, the Abalone Perilla Bibim Noodles ($26) is a good choice. The chilled homemade buckwheat noodles are tossed in fragrant roasted perilla oil and a savoury bibim sauce, creating a lovely combination of nutty, aromatic and umami flavours. Topped with grilled fresh abalone, the dish gets an additional touch of indulgence. The abalone is cooked to a tender bite, offering a delicate brininess that complements the earthy fragrance of the perilla oil. The buckwheat noodles also have a pleasant springiness, making this a refreshing alternative to the restaurant's more substantial soup-based offerings.

Nourishing Abalone Kalguksu 4.2/5

For a heartier noodle dish, the Nourishing Abalone Kalguksu ($26) features homemade noodles served in BOMUL's signature herbal chicken broth. The soup is slow-simmered with a blend of traditional Korean herbs and premium whole ginseng aged between four and six years, with one whole ginseng used for each pot. The broth carries a comforting herbal fragrance, with natural sweetness and depth developed through slow cooking. A grilled chicken thigh adds another layer of savouriness, while the sweet caramelised onions bring a gentle sweetness to the bowl. Charred shishito peppers complete the dish with a subtle smokiness, providing a pleasant contrast to the nourishing broth. The homemade Kalguksu noodles have a satisfying bite and soak up the soup's flavours well. This is a comforting bowl for those who enjoy the more traditional herbal flavours of Korean cuisine.

Spicy Cure Konjac Noodles 4.2/5

For diners looking for a lighter noodle option, the Spicy Cure Konjac Noodles ($22) is an interesting addition to the menu. Instead of conventional wheat or buckwheat noodles, this bowl uses konjac noodles, offering a zero-calorie noodle alternative with a slippery, springy texture. The noodles are served in BOMUL's signature Spicy Cure broth, which delivers warming, savoury heat with a rich, comforting finish. A tender whole organic chicken thigh accompanies the noodles, adding substance to what would otherwise be a relatively light bowl. While konjac noodles naturally have a different texture from traditional noodles, they pair well with the bold, spicy broth, making this a good option for those who want a comforting bowl without the usual noodle calories.

Spicy Octopus & Prawn Kalguksu 4/5

For those who prefer a punchier flavour, the Spicy Octopus & Prawn Kalguksu ($24) is another option. This is quite different from the restaurant's nourishing soup-based Kalguksu, with the noodles stir-fried together with tender octopus and succulent prawns in BOMUL's signature spicy sauce. The homemade Kalguksu noodles have a satisfying al dente bite and are well coated in the smoky, savoury sauce. The seafood adds a natural sweetness and a pleasant contrast to the heat, while a fragrant hint of perilla helps round off the flavours. This is a more robust, flavour-forward noodle dish for those who enjoy a little spice.

Anti Ageing Organic Samgyetang 4.2/5

Of course, a visit to BOMUL isn't complete without exploring its signature ginseng chicken soup offerings. Among the selections is the Anti Ageing Organic Samgyetang ($48), a more premium rendition of the restaurant's nourishing chicken soup. The bowl is loaded with premium ginseng, tender octopus, and fresh abalone, bringing together land and sea ingredients in a nourishing herbal broth. The ginseng lends its characteristic earthy fragrance, while the seafood adds another layer of flavour. The result is a more luxurious take on the traditional Korean samgyetang, especially for diners who enjoy their chicken soup enriched with premium ingredients.

Grilled Fresh Abalone 4/5

For a simple seafood addition to the meal, the Grilled Fresh Abalone ($9.90 per piece) is available with a minimum order of two pieces. The fresh whole abalone is gently pan-seared in fragrant butter until golden, allowing its natural sweetness to shine through. The cooking preserves the abalone's delicate tenderness while the butter adds a subtle richness. This straightforward preparation makes a worthwhile add-on, especially if you are sharing a few dishes at the table.

With its second outlet at Scotts Square, BOMUL Samgyetang has expanded its offerings beyond the traditional Korean ginseng chicken soup that first drew long queues at its debut outlet. The introduction of Northern Korean-style Organic Samgye Baekban provides a different way to enjoy its slow-cooked chicken and nourishing broth. At the same time, the new speciality noodle series adds more variety to the dining experience.

Note: This is an invited tasting.


Bomul
Scotts Square
6 Scotts Road
#B1-08/09
Singapore 228209
Tel: +65 89859838
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk to Scotts Road. Turn right onto Scotts Road. Walk down Scotts Road. Walk to the destination. Journey time is about 5 minutes. [Map]

SAM SAM SAM (삼삼삼) @ Novena Square - A Body-Matched Samgyetang Experience Inspired by Korean Herbal Medicine

With the growing number of samgyetang restaurants popping up in Singapore, SAM SAM SAM (삼삼삼) at Novena Square takes a slightly different approach. Rather than simply serving traditional Korean ginseng chicken soup, the restaurant positions itself as Singapore’s first samgyetang concept, developed in consultation with licensed Traditional Korean Medicine doctors, with each variation designed around a different wellness focus.

Stepping into SAM SAM SAM feels like travelling back to 1980s Seoul. The space is styled after a traditional Korean herbal medicine shop, complete with a nostalgic retro aesthetic that ties in nicely with the restaurant’s focus on Korean herbal traditions.

The name SAM SAM SAM (삼삼삼) carries a double meaning. “Sam” refers to the number three, symbolising balance in East Asian culture, while “insam” (인삼) is the Korean word for ginseng. Together, the name reflects the brand’s philosophy of nourishment, balance and shared dining. At the heart of the menu is, of course, samgyetang — whole young chicken stuffed with glutinous rice, ginseng, jujube and garlic, then slow-cooked until the meat is tender and the broth takes on all the flavours of the ingredients.

Immunity Black Samgyetang 4.2/5

The Immunity Black Samgyetang ($32) is the most intense and robust variation on the menu, built around slow-aged black garlic from Uiseong. The broth has a deeper, more savoury character than traditional samgyetang, with the black garlic lending mellow sweetness and layered umami without becoming overly heavy. The unmistakable herbal aroma of ginseng and other botanicals still comes through, giving the soup a comforting depth. The whole young chicken comes generously stuffed with glutinous rice, jujube, garlic and Korean ginseng. After being slow-cooked, the chicken is incredibly tender, while the glutinous rice absorbs plenty of the fragrant broth. This is probably the bowl to choose if you prefer your samgyetang with a richer, more pronounced flavour.

Circulation Elixir 4/5

For something lighter, the Circulation Elixir ($29) offers a more delicate interpretation of samgyetang. The broth is light and highly aromatic, with subtle notes of ginseng, traditional herbs and goji berries. Compared to the black garlic version, this feels cleaner and less intense, allowing the herbal fragrance to come through more prominently. The collagen-rich broth comes with the same tender whole young chicken and comforting glutinous rice, making it an easy-to-eat bowl even if you are not accustomed to stronger herbal flavours.

Water Parsley Pancake 4.2/5

The Water Parsley Pancake ($14) was one of my favourite sides. Made with an abundant amount of Korean water parsley, or minari, the pancake is lightly battered and pan-fried until fragrant and crisp around the edges. Rather than being thick and doughy, it has a lighter texture, with plenty of fresh greens giving it a crunchy bite. The minari brings a bright, herbaceous and slightly peppery flavour that works particularly well alongside the rich, herbal chicken soups. It adds a nice textural contrast and freshness to the meal.

Market-Style Tofu & Kimchi 4/5

The Market-Style Tofu & Kimchi ($12) is a simple but comforting combination of warm tofu and stir-fried kimchi. Thick slices of tofu are served warm, silky and mild, providing a clean canvas for the more assertive kimchi. The stir-fried cabbage is savoury, tangy and slightly spicy, with enough seasoning to keep things interesting without overpowering the tofu. It is a lighter option than the fried sides and pairs well with the samgyetang.

Spicy Jan Kalguksu 4.2/5

If chicken soup with glutinous rice isn’t quite enough to fill you up, the Spicy Jan Kalguksu ($27) offers a more substantial noodle option. The dish combines a rich ginseng chicken soup base with house-made Korean chilli paste (jang), giving the broth a fiery kick while retaining the herbal chicken backbone underneath. I enjoyed the hand-pulled, knife-cut kalguksu noodles most. They have a silky yet springy, chewy texture that holds up well against the thicker, spicy broth. The heat is noticeable, but it is balanced by the savoury chicken broth and herbal notes. Definitely one for those who enjoy their Korean noodle soups with a bit more fire.

Ginger Ade, Jujube Ade $6

To wash everything down, we had the Ginger Ade ($6) and Jujube Ade ($6). The Ginger Ade is bold and zesty, with the natural warmth and slight pungency of ginger balanced by sweetness and sparkling carbonation. Served ice-cold, it provides a refreshing contrast to the piping-hot samgyetang. The Jujube Ade is gentler, naturally sweet and fruity, with the mellow caramel-like character of Korean red dates coming through. Both are refreshing choices, especially when paired with the rich, warming dishes.

SAM SAM SAM offers a different take on the samgyetang experience in Singapore by bringing together traditional Korean herbal food culture, a nostalgic 1980s Seoul-inspired setting and its body-matched approach to the menu.

I enjoyed the Immunity Black Samgyetang for its deeper black garlic flavour. At the same time, the Water Parsley Pancake stood out as a particularly enjoyable side with its crispy texture and fresh herbaceous bite. The Spicy Jan Kalguksu is also worth considering if you prefer noodles and a more fiery bowl of soup.

With its focus on chicken, ginseng, jujube and carefully selected botanicals, SAM SAM SAM is not just about having a comforting bowl of samgyetang, but also about exploring the traditional Korean idea of food as nourishment and balance.

Note: This is an invited tasting.


SAM SAM SAM (삼삼삼)
Velocity @ Novena Square
238 Thomason Road
#02-46
Singapore 307683
Tel: +65 8807 3806
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Nearest MRT: Novena (NS Line)

Opening Hours:
Daily: 11am - 10pm

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

Song Gye Ok @ The Centrepoint - Hearty Samgyetang and Kalguksu for Lunch

Song Gye Ok has expanded its presence in Singapore with a new outlet at The Centrepoint. Better known for its bustling dinner crowd and focus on BBQ and yakitori, it offers a more laid-back lunchtime experience in the afternoon. Designed with the working crowd in mind, the menu leans towards hearty yet comforting dishes that are satisfying without being overly heavy — ideal for executives seeking a quick but fulfilling midday meal.

Truffle Samgyetang 4.2/5

One highlight that may come as a surprise is the availability of Samgyetang from MODU. Here, the selection is streamlined into four distinct flavours — Collagen Herbal, Hangover, Perilla Seed, and Truffle — each catering to different preferences. We tried the Truffle Samgyetang ($46), an exclusive flavour at Song Gye Ok. The chicken was fork-tender, effortlessly falling off the bone, and soaked in a creamy, collagen-rich broth. Subtle ginseng notes provided a familiar herbal depth, while the addition of truffle lent an earthy aroma that elevated the dish into something more indulgent yet still comforting.

Assorted Mushroom Fries 4/5

For something lighter, the Assorted Mushroom Fries ($14) made for a delightful side. An assortment of mushrooms was coated in a delicate tempura batter and fried to a crisp golden brown. Each bite offered a satisfying crunch, giving way to juicy interiors that retained the mushrooms’ natural flavours and texture.

Dakgomtang 3.5/5

The Dakgomtang ($28) presented as a complete set with kimchi and salad. The soup, simmered for 12 hours using a whole spring chicken, is the true star. Clean yet deeply flavourful, the broth carries a natural richness from its collagen content, resulting in a comforting bowl that feels both nourishing and satisfying. Accompanying the soup is a plate of rice topped with charcoal-grilled half-roasted chicken, adding a smoky dimension that complements the broth’s lightness.

Perilla & Ongshimi Kalguksu 4/5

Rounding out the menu is the Signature Kalguksu Korean Hand-cut Noodles, a staple for those seeking something warm and soothing. The noodles are served in a carefully prepared broth made with fresh ingredients and house-made stock, delivering a clean, balanced flavour profile. Diners can choose from four variations — Truffle Kalguksu, Perilla & Ongshimi Kalguksu, Collagen Kalguksu, and Hangover Kalguksu — each offering a slightly different depth and character.

We opted for the Perilla & Ongshimi Kalguksu ($24), which stood out for its rich and comforting profile. The hand-cut noodles had a delightful bite, with a slight chew that made each mouthful satisfying. The broth, thickened with perilla seeds, was nutty and creamy, coating each strand of noodle beautifully for slurp-worthy goodness. It is a deeply comforting bowl that leans towards a more robust, hearty flavour than the other variations.

Earl Grey Highball and Ginseng Highball 3/5

To complement the meal, the Earl Grey Highball ($16) and Ginseng Highball ($16) make a light, refreshing pairing. Each is crafted using whisky infused with its respective ingredient, topped with sparkling water and a twist of lemon. The result is a clean, aromatic drink that is easy to sip, making it a suitable choice even for a casual lunch setting.

Overall, lunch at Song Gye Ok presents a refreshing alternative to its dining experience. With its focus on nourishing soups, hearty mains, and approachable flavours, it caters well to the lunch crowd looking for something both convenient and comforting. Whether it’s a quick solo meal or a casual lunch gathering, the menu strikes a thoughtful balance between indulgence and simplicity.

Note: This is an invited tasting.


Song Gye Ok
The Centrepoint
176 Orchard Road
#02-53/54
Singapore 238843
Tel: +65 8088 3850
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 11:30am - 3pm, 5pm - 10pm

Direction:
1) Alight at Somerset MRT Station. Take Exit C. Walk to Orchard Road. Cross the road. Turn right onto Orchard Road. Walk down Orchard Road. Walk to the destination. Journey time is about 5 minutes. [Map]