Taste Myeongdong @ Taste Orchard - New Food Hall with 7 Different Korean Concepts Under One Roof

Located along bustling Orchard Road, TASTE Myeongdong is the latest food hall concept that transports diners to the nostalgic, neon-lit streets of Myeongdong, South Korea. Inspired by the vibrant pocha (Korean street bar) culture, this food hall brings together seven distinct concepts, namely O'Bok Bibimbap, Red Cup, Gamtan Express, Singdang Bul Dakbal, Hoho Noodles, Myung Dong Pocha, and Breaders. They offer comforting, affordable, and all-day Korean fare under one roof. By evening, the space transforms into a lively pocha hub with a wide selection of sharing plates perfect for groups.

We visited for their Pocha Set Menu ($95 for 4 pax), available after 5pm. This menu includes a generous spread of Korean street favourites such as Tteokbokki, Fish Cake Soup, Fried Snacks, Gimbap, Chicken Feet, and a choice between Seafood Pajeon or Kimchi Jeon.

Singdang Bul Dakbal - Gimbap 4/5

Our meal began with a classic Beef Gimbap. It is fluffy, well-seasoned rice wrapped in crisp seaweed and layered with marinated beef, egg, and vegetables. Lightly brushed with sesame oil and topped with sesame seeds, each bite was aromatic and well-balanced. It is a comforting introduction to our pocha feast.

Singdang Bul Dakbal - Tteokbokki 4/5

Due to its often overly firm texture, I typically steer clear of Tteokbokki in Singapore. Thankfully, this version was a pleasant surprise. The rice cakes were delightfully soft and chewy, soaking up the spicy-sweet gochujang sauce with just the right amount of heat. It is a nostalgic nod to authentic Korean street food.

Singdang Bul Dakbal - Fried Snacks 3/5

The Fried Platter included an assortment of vegetables, shrimp, sweet potato, and squid fritters. While each was golden and crisp, the squid stood out for its firm and bouncy texture. It was a satisfying side dish, though it could benefit from a lighter batter for better overall balance.

Singdang Bul Dakbal - Chicken Feet 3.8/5

Served in a rich, dry spicy sauce, the Korean-style Chicken Feet brought bold, tongue-tingling flavours. It was a unique and surprisingly enjoyable experience — the gelatinous texture of the chicken feet complemented the fiery seasoning. While it may be acquired for some, it's worth trying if you're adventurous.

Myung Dong Pocha - Fish Cake Soup 4/5

Nothing says Korean street food like a steaming bowl of Eomuk (Fish Cake Soup). The comforting, umami-rich broth and soft fish cakes instantly transported me back to my Myeongdong trip. It is a simple but deeply satisfying dish, especially on a cool evening.

Myung Dong Pocha - Seafood Pajeon 3/5

We opted for the Seafood Pajeon over the Kimchi version. While the edges had a slight crisp, the pancake leaned a bit too doughy for my preference. That said, it was generously studded with seafood and paired nicely with a tangy dipping sauce. Fans of Korean pancakes may appreciate it more.

Breaders - Original, Crumble Blueberry, Pecan Walnut 3.8/5

Rounding off the meal on a sweet note, we sampled three flavours from Breaders, a popular Korean custard tart brand: Original, Crumble Blueberry, and Pecan Walnut. Unlike traditional egg tarts, these are best enjoyed chilled, featuring a creamy, molten-like centre with a delicate, flaky crust. They're less eggy, more dessert-like, and perfect for those who enjoy a soft, custardy texture. With a total of six flavours (including Sweet Potato, Earl Grey, and Blueberry Cream Cheese), there's something for every palate.

TASTE Myeongdong captures the heart and soul of Korean street food culture with an accessible, family-friendly format. Whether craving comforting classics or looking to wind down with pocha-style bites and soju, this food hall brings a slice of Korea to the heart of Singapore.

Note: This is an invited tasting.


Taste Myeongdong
Taste Orchard
160 Orchard Road
Singapore 238842
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 11am - 1030pm

Direction:
1) Alight at Somerset MRT station. Take Exit D. Walk to the traffic junction of Orchard Road and Killiney Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

Beok Private Dining - Natural Flavors Through Korean Contemporary Cuisine

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.

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.

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.

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.

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.

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 jalapeño for a bit of heat, this dish was layered, fragrant, and completely moreish.

Sutbul Moksal 4.2/5

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.

Mushroom Gondre Sotbap 4.2/5

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.

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
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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]

Edge @ Pan Pacific Singapore - Tastes of Vietnam Buffet

Embark on a sensory journey through the heart of Vietnam at Edge, Pan Pacific Singapore, as the award-winning buffet restaurant brings the "Tastes of Vietnam" to life. From 7 to 30 March 2025, diners can indulge in an exclusive dinner experience curated by Pan Pacific Hanoi's Executive Chef Zack Truong and Junior Sous-chef Hoa Trung Kien in collaboration with Edge's own Executive Chef Andy Oh. This culinary showcase celebrates Vietnam's rich and diverse flavours, offering a delightful spread of traditional dishes alongside Edge's signature global offerings.

With nearly two decades of culinary mastery, Chef Zack brings his expertise from Dubai to the Maldives, blending time-honoured Vietnamese recipes with contemporary finesse. During the launch week, guests can witness the chefs in action as authentic flavours and exceptional craftsmanship come together for an unforgettable dining experience.

Wok Fried Glass Noodle with Eel, Grilled Pork Belly with Fermented Rice and Galangal

The Wok-Fried Glass Noodles with Eel balance the chewiness of glass noodles with the crispiness of the fried eel, creating a delightful textural contrast. Meanwhile, the Grilled Pork Belly with Fermented Rice offers a rich umami depth alongside aromatic notes of galangal. It would be a perfect pairing with a bowl of white rice.

Stir-Fried Kohlrabi with Dried Shrimp

Crisp, refreshing Kohlrabi is stir-fried with savoury dried shrimp, creating a balanced blend of crunch and umami. The contrast of textures makes this a simple yet satisfying side.

Jellyfish Salad with Chili and Lime

Bright and invigorating, this salad pairs the delicate brininess of Jellyfish with a zesty chilli-lime dressing. Each bite is a refreshing medley of crisp textures and citrusy heat.

Stewed Beef Shank with Vinegar & Fish Sauce

A slow-cooked masterpiece, the Beef Shank is tender and deeply infused with the tangy sharpness of vinegar and the savoury complexity of fish sauce. It is comforting and bold in flavour.

Wok Fried River Prawn with Tamarin Sauce

Succulent River Prawns are stir-fried in a luscious tamarind sauce that expertly balances sweet, sour, and savoury elements. The rich glaze enhances the prawns' natural sweetness.

Steamed Whole Mud Crab with Chinese Herbal in Lotus Leaf

A show-stopping highlight, this dish features a Whole Steamed Mud Crab served alongside a Chinese herbal sauce on the side. The crabs are incredibly fresh and generously filled with roe. It is a must-try, even on its own without the sauce.

Southern Beef Wrapped in Betel Leaves

Ground Beef seasoned with fragrant spices is encased in Betel Leaves and grilled to smoky perfection. This savoury delicacy is aromatic and tender, offering a taste of Southern Vietnamese cuisine.

Fried Prawn Meat with Sugar Cane

This beloved delicacy features flavourful Prawn Paste wrapped around juicy sugar cane. The juxtaposition of savoury seafood and subtly sweet sugar cane creates a unique and delightful bite.

Mini Savoury Pancakes with Prawn Coconut Cream

These crispy-edged, bite-sized Pancakes are topped with juicy prawns and a hint of rich coconut cream. They are a popular Southern Vietnamese street snack that we can't stop at one.

Northern Sour Fish Soup with Local Herbs

A comforting bowl of tangy Fish Soup, where the delicate taste of fresh fish meets a herbaceous broth, is a Northern speciality that is a soothing and flavourful representation of home-style Vietnamese cooking.

Fresh Spring Roll with Prawn

Freshly assembled at the live station, these light and refreshing Spring Rolls feature plump prawns, crisp vegetables, and fragrant herbs, all wrapped in delicate rice paper. They are a classic Vietnamese must-have.

Noodle Live Station – Vietnamese Noodle Broth “Pho” with Chicken

Experience the soul-soothing warmth of authentic Vietnamese Pho. This live station offers a choice of tender chicken or beef in a rich, aromatic broth with an array of fresh garnishes, including basil, chilli, and bean sprouts for a personalised touch.

Grilled Banana Wrapped in Sticky Rice with Coconut Sauce

For a sweet conclusion, savour this Caramelised Banana encased in sticky rice drizzled with creamy coconut sauce. Additional toppings provide extra texture and indulgence.

Plain Yogurt with Black Sticky Rice

This simple, satisfying dessert pairs house-made Yoghurt with sweet, nutty Black Sticky Rice. The combination of creamy and chewy textures is a delightful finish.

Taro Sweet Soup

A personal favourite, this warm and velvety soup features earthy Taro bathed in a sweet coconut-infused broth. The comforting richness makes it a standout dessert, especially for taro lovers.

"Tastes of Vietnam" at Edge runs from 7 until 30 March 2025, exclusively for dinner from 6:00 pm to 10:00 pm.
• Sundays to Thursdays: $98 per adult and $49 per child (6-12 years old), inclusive of free-flow soft drinks.
• Fridays and Saturdays: $118 per adult and $59 per child (6-12 years old), inclusive of free-flow soft drinks.

Immerse yourself in this limited-time celebration of Vietnamese cuisine and savour the diverse flavours crafted by culinary masters. For reservations, call 6826 8240 or email dining.ppsin@panpacific.com.

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


Edge
Pan Pacific Singapore
Level 3
7 Raffles Boulevard
Singapore 039595
Tel: +65 6826 8240
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Nearest MRT: Promenade MRT (DT, CC Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 10pm
Sat-Sun: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Promenade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Yum Cha @ Chinatown - Celebrates 24th Anniversary with Nine Best Selling Dishes at $2.40 Each

Yum Cha Restaurant, nestled in the heart of Chinatown, first opened its doors with a mission to bring back the charm of the traditional dim sum tea house. Its nostalgic shophouse setting, complete with marble tables and wooden chairs, has become a beloved dining spot for dim sum lovers. Celebrating its 24th anniversary, Yum Cha has curated its nine bestselling dishes, each priced at just $2.40 until November 30, 2024.

Squid Ink Dumplings 4/5

Black Garlic Shrimp Dumplings 4/5

No dim sum experience is complete without siew mai and har gow, and Yum Cha elevates these staples with a creative twist. The Squid Ink Dumplings and Black Garlic Shrimp Dumplings are both plump and juicy, with a delightful presentation to match their flavour. At $2.40 for two pieces, these are absolute must-tries.

Scallop Roll in Filo Dough 3.8/5

Lucky Tangerine Fried Prawn Balls 3.8/5

Freshly fried dim sum is always a crowd-pleaser, and Yum Cha delivers with the Scallop Roll in Filo Dough and Lucky Tangerine Fried Prawn Balls. The former boasts a crispy, flaky exterior filled with fresh scallop, while the latter wins on presentation with its mochi-like skin. Both are available at $2.40 for two pieces during the promotion.

Pan Fried Pork Pancake 3.8/5

The Pan-Fried Pork Pancake ($8.30) impresses with its generous portion of crispy skin encasing a hearty pork filling. This dish is perfect for sharing and pairs beautifully with Yum Cha’s selection of teas.

Paper Chicken Wing 3.5/5

The Paper Chicken Wings ($7.60) feature two well-marinated wings wrapped in greaseproof paper. While not as standout as the other dishes, they offer a satisfying bite for those who enjoy flavourful, tender chicken.

Crispy Prawn Rice Flour Roll 4.2/5

The star of the tasting session, the Crispy Prawn Rice Flour Roll ($8.60), combines silky-soft rice rolls with the crunch of crispy youtiao. What truly sets it apart is the prawn paste stuffed within the youtiao, creating an explosion of textures and flavours. This dish is an absolute must-have!

Supreme Soy Sauce Fried Noodles 4/5

If you're craving something beyond dim sum, the Supreme Soy Sauce Fried Noodles ($8.80) is a simple yet satisfying choice. Each strand of noodles is evenly coated in a rich soy sauce that delivers a smoky, wok hei flavour. Paired with fresh vegetables and tender slices of meat, this dish is perfect for those who enjoy classic, comforting Cantonese noodles.

Launching on December 1st, these festive reindeer-shaped dim sum feature a mochi-like skin filled with a savoury mix of mushrooms and ham. Don’t miss this adorable holiday treat!

In-House Cold Herbal Brews 3.5/5

Complete your meal with Yum Cha’s new range of cold herbal brews. The Chrysanthemum Tea with Wolfberries ($4.60) and Roselle Tea with Ginseng ($5.30) offer a refreshing finish to balance the rich flavours of the meal.

With its anniversary menu, Yum Cha takes diners on a nostalgic journey through its most iconic dishes. The $2.40 promotion not only celebrates the restaurant’s 24-year milestone but also offers a fantastic opportunity for both regulars and new patrons to rediscover Yum Cha’s culinary charm. Whether you're a dim sum enthusiast or looking to explore traditional Cantonese flavours, this celebration is not to be missed.

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


Yum Cha Chinatown
20 Trengganu Street
#02-01
Singapore 058479
Tel: +65 6372 1717
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Nearest MRT: Chinatown (DT, NE Line)

Opening Hours:
Tue-Fri: 1030am - 9pm
Sat-Sun, PH: 9am - 9pm
(Closed on Mon, except PH)

Direction:
1) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street. Turn right onto Trengganu Street. Walk to destination. Journey time about 3 minutes. [Map]