Showing posts with label Korean Food. Show all posts
Showing posts with label Korean Food. Show all posts

Monday, April 21, 2025

Beok Private Dining - Natural Flavors Through Korean Contemporary Cuisine

Beok-33

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.

Beok-2
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.

Beok-8
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.

Beok-18
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.

Beok-25
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.

Beok-35
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 jalapeƱo for a bit of heat, this dish was layered, fragrant, and completely moreish.

Beok-39

Beok-40

Beok-46
Sutbul Moksal 4.2/5

Beok-52
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.

Beok-54
Mushroom Gondre Sotbap 4.2/5

Beok-65

Beok-72
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.

Beok-79
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
Facebook
Instagram
Website


Monday, March 17, 2025

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

Modu18

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.

Modu1

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.

Modu3
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.

Modu11
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.

Modu15
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.

Modu26
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.

Modu30
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
Facebook
Instagram
Website
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]

Saturday, March 1, 2025

NA OH @ Hyundai Motor Group Innovation Centre Singapore (HMGICS) - A Unique Korean Fine Dining Experience at a Conventional Automotive Production Facility

Naoh35

Located within the Hyundai Motor Group Innovation Centre Singapore (HMGICS), Na Oh has quickly become one of the most sought-after restaurants in town. This exclusive dining destination is a collaboration between Hyundai and Chef Corey Lee, the first Korean chef to earn three Michelin stars for his renowned San Francisco restaurant, Benu.

NaohIG-2

Na Oh offers a four-course prix fixe seasonal menu. Guests can opt for Jinjitsang, a traditional Korean meal setting with an array of accompaniments. We recently visited to experience their Winter Menu, a showcase of refined Korean flavours.

Naoh7
Homemade Tofu with Aged Soy Sauce 4.2/5

Our meal began with the Homemade Tofu with Aged Soy Sauce. The highlight was undoubtedly the aged soy sauce, which provided deep umami notes that enhanced the soft, silky tofu, making for a simple yet elegant dish.

Naoh10

Naoh17
Buckwheat and Mugunji Jeon 4.2/5

Next, we had the Buckwheat and Mugunji Jeon, served with a salad of freshly harvested lettuce. This was a unique take on Korean pancakes — paper-thin with a crisp exterior. The accompanying vinegary dipping sauce was essential, adding brightness and acidity that balanced the flavours.

Naoh19
Chilled Hand-Pulled Somyeon 4.8/5

A light and refreshing dish, the Chilled Hand-Pulled Somyeon featured silky noodles in a lightly fermented kimchi broth, delivering a delicate tang. The dish was completed with braised octopus and beef tendon, adding contrasting textures and richness.

NaohIG-12

For the Jinjitsang, diners can choose from three main options:

1. Grilled Jeju Beltfish with Golden Queen’s Rice
2. Galbijjim Finished Over Charcoal
3. Pheasant Mandu Soup with Freshly Milled Rice Cakes (which we did not try)

Naoh26
Spicy Winter Seafood Stew with Pollock Roe and Cod Milt 4.5/5

Naoh25
Grilled Jeju Beltfish 5/5

Naoh32
Seaweed Gyeran Mari, Bellflower Root Muchim 4.2/5

The Grilled Jeju Beltfish with Golden Queen's Rice was a beautifully executed dish, allowing the fish's natural sweetness to take centre stage. The Beltfish was grilled to perfection, with its delicate flesh remaining moist and tender, complemented by a lightly crisped skin. Accompanying the fish was an array of thoughtfully prepared side dishes that added depth to the meal. The Spicy Winter Seafood Stew with Pollock Roe and Cod Milt stood out with its bold flavours, while the Bellflower Root Muchim introduced a slightly bitter, earthy contrast. The Seaweed Gyeran Mari, a soft rolled omelette infused with umami-rich seaweed, added a comforting touch to the meal.

NaohIG-15

Naoh36
Galbijjim 5/5

Naoh44
Preserved Maesil Geotjeori 4.2/5

The Galbijjim Finished Over Charcoal was equally satisfying for those who prefer a meat option. The Hanbang-style Beef Short Ribs were braised in aged soy sauce, resulting in exceptionally tender meat infused with a deep, savoury aroma, enhancing the dish's richness and making each bite incredibly flavourful. It was served alongside Chestnut and Thistle Sotbap, a nutty and earthy rice dish that complemented the robust galbijjim. The Preserved Maesil Geotjeori provided a bright, tangy contrast that helped balance the meal, ensuring that every element worked harmoniously together.

Naoh46
Winter Hwachae of Jeju Citrus, Naju Pear, Pomegranate

To wrap up the meal, we enjoyed the Winter Hwachae, a vibrant Korean fruit bowl featuring Jeju Citrus, Naju Pear, and Pomegranate. Its natural sweetness and refreshing acidity made it a perfectly light and invigorating dessert.

Na Oh delivers an elevated yet deeply rooted Korean dining experience, blending traditional techniques with modern refinement. With its seasonal menus and hard-to-secure reservations, dining here is a rare treat worth experiencing.


Na Oh
Hyundai Motor Group Innovation Centre Singapore
(HMGICS)
2 Bulim Link
Level 3
Singapore 649674
Tel: +65 6263 1548
Facebook
Instagram
Website
Nearest MRT: Boon Lay (EW Line)

Opening Hours:
Wed-Sun: 1130am - 330pm, 6pm - 10pm

Direction:
1) Alight at Boon Lay MRT station. Take Exit C or E. Walk to Boon Lay Bus Interchange (Stop ID 22009). Take bus number 157. Alight 3 stops later. Walk straight down Jurong West Ave 2. Turn left onto Bulim Ave. Walk to destination. Journey time about 10 minutes.  [Map]

2) Alight at Boon Lay MRT station. Take Exit C or E. Walk to Boon Lay Bus Interchange (Stop ID 22009). Take bus number 174. Alight 5 stops later. Walk straight down Corporation Road. Cross the road to Bulim Ave.Walk to destination. Journey time about 10 minutes.  [Map]

Thursday, October 24, 2024

POCHA! Korean Street Dining @ Compass One - Launches 1-Metre Korean Street Food Platter

1 Metre K Platter

POCHA! Korean Street Dining has always been a go-to spot for those seeking authentic and flavourful Korean street food. This time, they've taken it up a notch with the launch of their 1-Metre Korean Street Food Platter - a feast of eight different items, designed to transport you to the bustling street markets of Korea.

Platter 1
Seafood Pancake and Krispy Chunks 3.5/5

Platter 3
Sindang Tteokbokki 3/5, Eomuk 3/5 and Kimari 3.5/5

Platter 4
Kimchi Mandu, Corn Dog and Rice Balls 2.8/5

The 1-Metre Korean Street Food Platter ($34.90) presents a mix of hits and misses. While the Kimari, Seafood Pancake, and Krispy Chunks stood out with their rich flavours and delightful textures, some items could have been more enjoyable if served hotter. Despite this, the platter remains an excellent option for sharing between 2 to 3 people, offering a satisfying variety of street food favourites.

Fried Chicken Ramyeon 1
Fried Chicken Stir Fry Spicy Shin Ramyeon 3/5

Cheese & Bacon Ramyeon 1
Cheese & Bacon Stir Fry Spicy Shin Ramyeon 4/5

The Fried Chicken Stir Fry Spicy Shin Ramyeon ($13.90) pairs a crispy chicken cutlet with stir-fried Shin Ramyeon, delivering a satisfying kick of spice. While the heat is spot on, the dish falls short in creativity, tasting more ordinary than expected.

The Cheese & Bacon Stir Fry Spicy Shin Ramyeon ($13.90) stands out with its rich, creamy texture, thanks to the addition of bacon, mushrooms, and cheese. Though the spice level is mild, the flavour profile is incredibly satisfying, making it our favourite.

Sindang-Dong Tteokbokki 1
Sindang-Dong Tteokbokki 4/5

With the added cheese topping, their signature Sindang-Dong Tteokbokki ($11.90) comes highly recommended. The sauce is packed with flavour, and the tteokbokki has just the right amount of chewiness, making it a comforting dish for any Korean street food lover.

Ganjang-Gejang 1
Ganjang-Gejang 3/5

We ventured to try the Ganjang-Gejang ($15.90 per piece, 2 for $26.90, 3 for $33.90), a raw marinated crab dish. The crabs are soaked in a homemade soy sauce, giving them a jelly-like, unique texture. While slightly salty, the dish offers an intriguing flavour experience.

Ganjang-Gejang 2

The new dishes are available at all POCHA! outlets.

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


POCHA! Korean Street Dining
Compass One
#02-42
1 Sengkang Square
Singapore 545078
Tel: +65 98516240
Facebook
Instagram
Website
Nearest MRT: Sengkang (NE Line)

Opening Hours:
Daily: 1130am - 10pm

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

Wednesday, May 29, 2024

Ilmiri @ Circular Road - A Taste of New Creations Showcasing Innovative Approach to Traditional Korean Dishes

Group

Ilmiri, specialising in Korean fusion cuisine, has been making waves in Singapore as its first outlet outside of Korea. Its innovative approach to traditional Korean dishes has garnered attention and praise. Intrigued by its recent menu expansion, we were eager to explore the new offerings.

Mala Jjimdak 1
Mala Jjimdak 4/5

One of their most popular dishes, Jjimdak, now comes in four new flavours: Mala, Jiajang Mala, RosƩ, and Mala RosƩ. We tried the Mala Jjimdak ($39.90), which reminded us of Mala Xiang Guo! It was nice and savoury with a good kick of spices. The potato slices and glass noodles soaked up the sauce so well that we kept going for more.

Buldak Noodle 1
Buldak Noodle 3.8/5

Another spicy dish is the Buldak Noodle ($22.90) with chicken. The chicken pieces are full of flavour and nicely charred, a great pairing with the spicy noodles. This is a levelled-up Samyang Hot Chicken Ramen for the spice lovers.

Chicken Pancake 1

Chicken Pancake 3
Chicken Pancake 4.2/5

This Chicken Pancake ($17.90) dish surprised us! It's crispy on the outside and chewy on the inside. Ilmiri does not serve the 'usual' Korean-style pancake, like seafood with leek or kimchi, and we didn't expect chicken to taste so good as a Korean pancake. This is great for sharing or pairing with drinks.

Stir Fried Pork 1
Stir Fried Pork 4/5

Another dish that is great to pair with drinks is the Stir Fried Pork ($28.90). It comes with fresh lettuce and unique white kimchi on the side, which you can wrap together for a good bite. We were told that white kimchi is washed and then stir-fried. It has a char flavour and retains a bit of the vinegarish taste.

Chicken Soup Set

Chicken Soup
Chicken Soup 3.8/5

Chicken Soup Set ($17.90) is very comforting. The soup is very 'clean' and packed with sweetness, served with noodles, rice and banchan. We were told to eat it with noodles first and then rice. Our only qualm is that the chicken slices are a bit dry as they used chicken breast.

Kimchi BBQ Nacho 1

Kimchi BBQ Nacho 3
Kimchi BBQ Nacho 3.5/5

A unique fusion rendition is this Kimchi BBQ Nacho ($24.90) with bulgogi beef or pork, chopped white kimchi, diced tomatoes, nacho cheese and guacamole. The portion is quite big and suitable for sharing, but we wish there were more cheese/sauce to bind the ingredients together. The guacamole is very fresh and flavourful though.

Makgeolli Cocktails 1
Makgeolli Cocktails 3.8/5

Makgeolli, a traditional Korean liquor made with fermenting rice, is now available in cocktail form in flavours such as Honeycomb ($13), Banana, Melon, Grape, and Peach ($15). Our favourite is the Honeycomb one, which boosts the stronger and more profound taste of Makgeolli.

P/S: If you are a fan of the Korean street snack Hotteok, Ilmiri will be rolling this out as a dessert option. We tried it first-hand during this tasting, and it was a sweet ending.

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


ilmiri
25/26 Circular Road
Singapore 049381
Tel: +65 8468 8566
Facebook
Instagram
Website
Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon-Fri: 11.30am - 11pm
Sat & Sun: 12pm – 11pm

Direction:
1) Alight at Raffles MRT station. Take Exit G. Walk straight to Circular Road. Walk to destination. Journey time about 5 minutes. [Map]