Sansok Korean Grill & Hansang @ Hougang Mall - Netflix Culinary Class Wars Chef Yohan Min Brings Korean Home Cooking to the Heartlands

A new Korean dining concept has opened at Hougang Mall, bringing the comforting flavours of traditional Korean home cooking to the heartlands. Sansok, by Chef Yohan Min, who appeared on Netflix’s Culinary Class Wars Season 1, introduces Han-sang — a complete Korean meal comprising rice, soup, banchan, and a main dish.

Rooted in the meals Chef Min grew up with, Sansok draws inspiration from his mother’s home cooking and the rich tradition of Korean side dishes. Throughout his culinary journey, Chef Min has developed more than 1,000 banchan recipes, bringing his experience and appreciation for Korean food culture to an approachable restaurant designed for everyday dining.

At Sansok, the focus is on charcoal-grilled meats and fish, prepared over high heat to develop a smoky char while retaining their natural juices. These are served alongside comforting soups, sotbap rice and a free-flow banchan bar featuring a curated selection of Korean side dishes. With Han-sang sets starting from $15.90, diners can enjoy a complete Korean meal without breaking the bank.

Spicy Braised Mackerel Stew 4.5/5

One of my favourites was the Spicy Braised Mackerel Stew ($18.90), a hearty dish featuring thick chunks of mackerel and white radish simmered in a rich, fiery-red broth made with gochujang and gochugaru. Despite its vibrant colour, the stew delivers balanced heat that warms rather than overwhelms. The mackerel’s natural oils meld into the broth, giving it a deep savoury flavour with subtle sweetness. The fish remains firm and moist, with a clean taste that pairs well with the robust sauce. The white radish is another highlight, braised until soft and thoroughly infused with the spicy broth. It soaks up the flavours beautifully, making it just as enjoyable as the fish itself. Be mindful of the bones when tucking into the mackerel. Served as a Han-sang set with sotbap rice and six varieties of banchan, this is a satisfying choice for those who enjoy bold, comforting Korean flavours. The rice is particularly useful for soaking up the delicious broth, making every mouthful count.

Salt-Cured Mackerel 4.2/5

For those who prefer their fish with fewer distractions, the Salt-Cured Mackerel ($21.90) showcases Sansok’s charcoal-grilling technique. The whole mackerel is prepared à la minute over premium binchotan charcoal, and diners can watch the chefs at work in the open kitchen. The live-fire cooking gives the fish a smoky aroma and lightly charred exterior, while the flesh within remains moist and flaky. Mackerel is naturally an oily fish, and the charcoal heat helps render its fat, concentrating its savoury flavours without drying out the meat. The salt curing further enhances its natural umami, creating a clean, briny taste that needs little embellishment. The contrast between the smoky skin and tender flesh makes this a straightforward but satisfying dish. Paired with rice, soup and banchan, it is a good option for diners who appreciate the natural flavours of well-prepared fish.

Tteokgalbi & King Oyster Mushroom 4/5

The Tteokgalbi & King Oyster Mushroom ($18.90) brings a traditional Korean beef preparation to the charcoal grill. Unlike a conventional hamburger steak, tteokgalbi is made from minced beef, traditionally shaped into patties and seasoned with a sweet-savoury mixture of soy sauce, garlic, sesame oil and fruit. The patties are grilled over binchotan charcoal, developing a caramelised exterior with a distinct smoky aroma. The beef has a tender yet slightly chewy texture, while the marinade lends a gentle sweetness that complements its savouriness. The charcoal grilling adds another layer of flavour, keeping the patties from tasting overly sweet.

Grilled alongside the beef are king oyster mushrooms, which contribute an earthy aroma and a firm, meaty bite. Their natural flavours work well with the smoky beef, making this a balanced combination for those who enjoy both meat and vegetables in their meal.

Spicy Jeyuk Pork 4.2/5

Pork lovers can opt for the Spicy Jeyuk Pork ($16.90), featuring thinly sliced pork shoulder coated in a gochujang-based marinade with garlic and other aromatics. The pork is first cooked with the spicy seasoning, then finished over premium binchotan charcoal. This two-stage preparation lets the marinade cling to the meat, while the final grilling adds smoky notes and caramelisation to the edges. The result is pork that is savoury, tender and full of flavour, with a pleasant contrast between the spicy marinade and the charred edges. Although the sauce has a vibrant red hue, the heat is relatively gentle, delivering a warming kick rather than an overpowering burn. The pork’s sweet-savoury seasoning makes it especially enjoyable with a spoonful of sotbap rice. For those who like Korean grilled meats with a little spice, this is a dependable choice that delivers plenty of flavour in a familiar, comforting format.

Smoked Beef Bulgogi 4/5

A familiar Korean favourite gets a charcoal-grilled treatment in the Smoked Beef Bulgogi ($18.90). Traditionally, bulgogi is prepared by marinating thin slices of beef in a mixture of soy sauce, sugar, garlic and other seasonings before cooking them on a pan or hotplate. At Sansok, the beef is grilled directly over binchotan charcoal, adding a pronounced smokiness that deepens the classic sweet-savoury profile. The direct heat caramelises the edges of the thinly sliced beef, adding a lightly charred flavour that complements the marinade’s sweetness. The beef remains tender, while the smoky notes help balance the richer, sweeter seasoning. That said, the dish retains the familiar sweet undertone associated with traditional bulgogi, making it an approachable option for those who prefer milder Korean flavours. It may not suit diners seeking a particularly savoury or spicy profile, but it offers a comforting take on a well-loved staple.

Sansok brings a thoughtful take on Korean home cooking to Hougang Mall, with its Han-sang sets offering a complete meal of charcoal-grilled proteins, sotbap rice, soup, and banchan. Rather than focusing solely on grilled meats, the concept embraces the balance and variety that define a traditional Korean dining table. With sets starting at $15.90, Sansok offers an accessible way to enjoy a more complete Korean meal without visiting a specialist Korean barbecue restaurant. The free-flow banchan bar adds to the appeal, allowing diners to round out their meals with a variety of Korean side dishes.

Note: This is an invited tasting.


Sansok
Hougang Mall
90 Hougang Ave 10
#03-09A
Singapore 538766
Tel: +65 8980 3520
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Nearest MRT: Hougang (NE Line)

Opening Hours:
Daily: 1130am - 10pm

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

Sushi Nakamura @ Onze (Tanjong Pagar) - Japanese Omakase Restaurant Focusing On Premium Sushi And Seasonal Ingredients

Sushi Nakamura at Onze @ Tanjong Pagar is an intimate sushi spot offering Nigiri course, omakase, and a curated à la carte menu. Our omakase experience was crafted using seasonal ingredients.

Abalone 4.5/5

To start, we had abalone with abalone liver sauce. The sauce, mellowed with butter, was rich with deep, oceanic umami that beautifully enhanced the abalone's natural sweetness.

Gurnard Fish 3.5/5

This was followed by a cold dish comprising Gurnard Fish with Dashi Vinegar Jelly, Ice Plant, and tomato. The dish delivered a refreshing fruity acidity that awakened the palate.

Sardine 3/5

Next came Sardine rolled with pickled ginger and shiso leaf, carrying a similarly briny yet tart and earthy profile.

Spanish Mackerel Shabu Shabu 4/5

A comforting turn came with Spanish Mackerel Shabu Shabu, served in a light, delicate broth that gently showcased the fish's natural flavours.

Tairagai 4/5

Then came a moreish grilled Tairagai, notable for its firm yet tender bite, with an intense umami richness elevated by grilled nori.

Seaweed Soup with Bamboo Shoots & Firefly Squid 4/5

Before the mains, we were served a Seaweed Soup with Japanese Bamboo Shoots and Firefly Squid. The gentle, light broth allowed the natural flavours of the springtime ingredients to shine, highlighting the sweet corn-like flavours of the crunchy bamboo shoots and the rich, briny depth of the squid.

Trio-style Seafood Donburi 4/5

Warm Seafood Noodles 3/5

We were served sampling portions of two signature dishes from their main menu: Trio-style Seafood Donburi and Warm Seafood Noodles. The donburi stood out with its satisfying textures and deeply flavourful rice. The noodles were comforting, though the broth leaned slightly too salty towards the end.

Nigiri 3/5

The final savoury course featured five types of Nigiri. The Ika impressed with its creamy, almost buttery texture, while the Unagi provided a bold, smoky finish to the meal.

Dessert 3/5

Dessert was a delightful combination of strawberry and kantan made with white bean paste and white chocolate. Overall, it was light, balanced, and a pleasant end to the experience.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Sushi Nakamura
Onze
11 Kee Seng Street
#01-12
Singapore 089218
Tel: +65 89087964
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Nearest MRT: Tanjong Pagar (EW Line)

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

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tanjong Pagar Road. Cross the road at Tanjong Pagar Road. Turn left onto Tanjong Pagar Road. Walk down Tanjong Pagar Road. Turn right onto Kee Seng Street. Walk to the destination. Journey time is about 8 minutes. [Map]

Cendra Tapas Bar and Grill @ Gemmill Lane - Modern Catalan Flavours in a Cosy Hideout

Tucked away along Gemmill Lane, Cendra Tapas Bar and Grill is a cosy, modern Spanish-Catalan restaurant helmed by Chef-Owner Xavi Palau. Hailing from Barcelona, Chef Xavi brings a thoughtful mix of tradition and innovation, backed by his experience as former Executive Sous Chef at FOC. At Cendra, his personal interpretation of Catalan cuisine shines through in comforting, flavour-driven plates.

Crystal Bread with Tomatoes 4.8/5

We kick-started the meal with the Crystal Bread with Tomatoes ($12), further elevated with Iberico Ham ($36 for 50g). The sweet tomato spread layered over the crisp toast combined beautifully with the intensely flavoured Iberico ham. Each bite brought back fond memories of Barcelona, in which simple ingredients were treated with respect and allowed to shine.

Canadian Oysters N2 4/5

The Canadian Oysters N2 with Gin Fizz Foam ($8) offered a refreshing counterpoint. Briny and creamy, the oyster was lifted by the bright, zesty gin fizz foam, giving the classic raw oyster a playful twist.

"Ensaladilla Rusa", Smoked Mackerel on Crisp Toast 4.8/5

The Ensaladilla Rusa with Smoked Mackerel on Crisp Toast ($22 for 2pc) was one of the standout tapas. The classic, creamy Spanish potato salad paired harmoniously with smoked mackerel. It was simple yet incredibly satisfying. This dish is a reminder of how straightforward components can come together to create something truly memorable.

Cod Fish Fritters 4.2/5

The Cod Fish Fritter ($10 for 2pc) is another Spanish classic done well. Encased in a paper-thin, golden crust that gently shatters, the interior reveals a light, airy, mousse-like texture brought about by the whipped batter. The flavours unfold gradually, from the crisp, lightly toasted exterior to the tender, mildly briny cod within. A squeeze of lemon or a swipe of aioli brightens and completes this comforting bite.

Roasted Leek, Romesco, Hazelnuts 4.2/5

The Roasted Leek ($16) is grilled just enough to achieve a slight char, imparting a hint of smokiness while preserving its sweetness. Paired with romesco (a traditional Catalan sauce celebrated for its nutty, smoky richness) and hazelnuts, the dish offers a lovely balance of textures and flavours.

Spanish Octopus with Iberico Chorizo Foam 4.5/5

Another highlight was the Spanish Octopus with Iberico Chorizo Foam ($30). The octopus was cooked to a beautifully tender consistency, complemented by the rich, savoury Iberico chorizo foam that added depth and umami to every bite.

Pork Butifarra Rice "a la Llauna" 4.5/5

Unlike typical Spanish restaurants, Cendra does not serve paella. Instead, it introduces diners to A La Llauna, a traditional Catalan technique where rice is baked in a shallow metal tray. The Pork Butifarra Rice "a la Llauna" ($40) comes laden with a tomato-based sauce infused with butifarra sausage, pork ribs, and mushrooms. Smoky, savoury, and deeply comforting, each spoonful evokes the warmth of home-style Catalan cooking, refined just enough for the modern table.

Chocolate Soufflé with Stracciatella Ice Cream 4.2/5

We ended the meal with the Chocolate Soufflé with Stracciatella Ice Cream ($18), a flourless soufflé made with Costa Rica 70% chocolate. Soft, fluffy, and intensely chocolatey, it's a dessert that will undoubtedly delight chocolate lovers.

Cendra Tapas Bar and Grill stands out for its honest, flavour-driven approach to Catalan cuisine. While the menu keeps things tight and focused, each dish reflects Chef Xavi's depth of experience and personal connection to his heritage. Whether you're here for small plates, comforting baked rice, or simply to explore Catalan flavours beyond the usual paella, Cendra offers a warm and satisfying dining experience worth seeking out on Gemmill Lane.

Note: This is an invited tasting.


Cendra Tapas Bar and Grill
5 Gemmill Lane
#01-01
Singapore 069261
Tel: +65 96634084
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Sun-Mon, Wed-Fri: 12pm - 230pm, 6pm - 11pm
Sat: 6pm - 11pm
(Closed on Tue)

Direction:
Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Club Street. Walk to destination. Journey time about 6 minutes. [Map]

Issho Izakaya @ Marina One - Second Outlet with Lunch & Dinner Omakase Experiences from $68

Issho Izakaya has recently opened its second outlet at Marina One. In addition to their standard menu, this new outlet offers lunch and dinner omakase experiences, starting from $68, with options ranging from 8 to 11 courses.

Bonito Walnut

Homemade Tofu

We tried the 11+ course dinner omakase ($128), beginning with a trio of appetisers. The Bonito Walnut was crunchy and addictive with deep umami notes. The Homemade Tofu had a light, creamy mouthfeel, subtly flavoured with an aromatic corn sauce, which could have been less starchy.

Horse Mackerel with Seaweed Somen

The Horse Mackerel with Seaweed Somen brought an intriguing contrast of savoury crunch and briny strands of “seaweed noodles.” A touch of vinegar helped balance the brininess.

Sashimi 5/5

The Sashimi course was a highlight, featuring five indulgent belly cuts: Toro, Kanpachi Belly, Tai Belly, Kajiki Belly, and Salmon Belly, each unctuous with a lingering fullness.

Prawn Wanton in Black Vinegar 2.5/5

A local fusion touch came next with Prawn Wanton in Black Vinegar, reminiscent of chilli oil dumplings. The flavours were familiar and enjoyable, but the thick, slightly stiff wanton skin and the lack of a juicy filling were a letdown.

Tai 4.5/5

The Grilled Tai course delighted with its tender, flaky flesh and beautifully crispy scales. A squeeze of Japanese lime added a refreshing citrus lift.

Chilli Crab 4.5/5

Fusion continued into the Agemono course with their take on Chilli Crab, featuring fried soft-shell crab served alongside housemade chilli sauce and toast. The batter was light and airy, keeping the crab succulent. The sauce struck a delicate balance of sweetness and heat, making this dish a pleasant surprise.

Miyazaki A5 with Foie Gras Miso 3.5/5

The Miyazaki A5 with Foie Gras Miso followed. The desired beef flavour was there, but the texture and mouthfeel were slightly drier than expected. The accompanying grilled vegetables were full of flavour, and what I also loved about the dish was the savoury miso served at the side, which was infused with a subtle hint of foie gras funk that enhanced the flavour of the beef up a notch.

Cheese Kani 2.8/5

Instead of the usual temaki and rice course, we were served Cheese Kani and Beef Noodle with Clam Soup. The Cheese Kani, layered with gooey cheese, macaroni, and ikura, leaned indulgent but heavy, overshadowing the natural sweetness of the crab.

Beef Noodle 3.5/5

The Beef Noodle, a local interpretation of Japanese ingredients, was tasty, though a touch of grated yuzu zest could have brightened the richness and tied it more seamlessly to the overall theme. I reckon a less saucier Rice course would have given a much more cohesive flow of the omakase experience. The accompanying clam soup, while pleasant, could have carried more depth.

Dessert

Dessert was simple yet satisfying with sweet and juicy melon.

The fusion take on the omakase was refreshing and delivered a few standout dishes. That said, a stronger emphasis on seasonal ingredients, a more defined progression of courses, and greater refinement in execution would have elevated the experience into something truly memorable.

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.


Issho Izakaya
Marina One Show Gallery
West Tower
5 Straits View
#01-14
Singapore 018935
Tel: +65 6592 8876
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Nearest MRT: Shenton Way (TE Line), Marina Bay (CC, NS, TE Line), Downtown (DT Line)

Opening Hours:
Mon-Fri: 11am – 3pm, 530pm – 10pm
Sat-Sun & PH: 11am – 10pm

Direction:
1) Alight at Shenton Way MRT station. Take Exit 1 or 5. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Marina Bay MRT station, Take Exit 1. Walk to Marina Way. Cross the road and walk to destination. [Map]

3) Alight at Downtown MRT station. Take Exit D or E. Walk to Straits View Road. Walk down Straits View Road. Walk to destination. Journey time about 5 minutes. [Map]

AIR CCCC @ Dempsey - Unveils New Menu and Local Kitchen Team

I returned to AIR CCCC at Dempsey over the weekend for lunch and was greeted by an exciting, refreshed menu and a new local kitchen team led by Head Chef Part Nongnuch, bringing bold flavours, renewed energy, and an inviting atmosphere that continues to unite people through food, space, and shared experiences.

The restaurant now offers a 3-course weekend lunch set at $68 (starter, main, and dessert) and a 2-course option at $58. We had the 3-course experience.

Sweet Corn from Talula 4.2/5

The Sweet Corn from Talula was an instant hit at our table. A velvety corn chutney, paired with crispy corn husk emping chips, offered a delightful combination of smooth creaminess and vibrant sweetness. Scooping the chutney with the crunchy chips was a simple yet joyful experience.

Ceviche of Local Mahi Mahi 3/5

Thick slices of fresh local Mahi Mahi were served with pink guava for crunch and a zesty sauce for a tangy lift. While the fish was clean-tasting and refreshing, the earthy garden herbs came through a little strongly, slightly overshadowing the otherwise bright and lively flavours.

Purple Potato Flat Bread 4.2/5

A must-add for bread lovers is the Purple Potato Flat Bread. It was crisp on the outside, fluffy within, and served with a deeply savoury Mushroom XO sauce that was utterly addictive.

Charred Spanish Mackerel 4.2/5

Perfectly grilled, the Spanish Mackerel retained its moist texture, with pickled onions adding a sharp brightness and zucchini providing a light, fresh balance. It is a solid choice for seafood enthusiasts.

Kampong Chicken from Ng Ai 3.5/5

Grilled to a smoky char and dressed with smoked chilli oil for a gentle spice, the Kampong Chicken from Ng Ai sat atop a bed of tropical coleslaw that helped cut through its richness. However, the chicken itself leaned slightly dry — a juicier bite would have elevated the experience.

Watermelon Sorbet 4/5

A light and uplifting dessert featuring chilled Watermelon Sorbet layered over Annie’s yoghurt, with candied cashews adding a sweet, nutty crunch. The combination of fruity freshness, creamy tang, and gentle caramel notes made for a satisfying close to the meal.

“Bubur Hitam” Gelato 3.8/5

For something richer, the "Bubur Hitam" Gelato offered earthy depth, balanced by the tanginess of AIR Garden rosella and the chew of heritage rice. It is a thoughtful nod to local flavours with a modern twist.

AIR CCCC's refreshed menu blends creativity, local produce, and global touches under the guidance of Chef Nongnuch. While a couple of dishes could benefit from fine-tuning, the overall experience, from vibrant starters to inventive desserts, makes this a worthwhile lunch destination in Dempsey.

Note: This is an invited tasting.


AIR CCCC
Dempsey Hill
25B Dempsey Road
Singapore 249670
Tel: +65 8228 1528
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Nearest MRT: Napier (TE Line)

Opening Hours:
Wed-Sun: 530pm - 11pm

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to bus stop at Napier Station (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 or 174. Alight 2 stops later. Take the stairs up to Dempsey Road. Turn left and walk to the open air carpark. Walk all the way to the end of the carpark to the entrance of AIR. Walk to destination. Journey time about 8 minutes. [Map]