Song Gye Ok @ Telok Ayer Street - Korean Speciality Chicken Grill From Seoul

Song Gye Ok, founded in Seongsu, Seoul, is one of Korea’s most talked-about chicken grill houses, drawing long queues for its juicy six-part chicken cuts. Touted as the world’s first restaurant dedicated to chicken speciality cuts, Song Gye Ok has now landed in Singapore along Telok Ayer Street. The interior draws inspiration from traditional hanok elements, blending Korea’s timeless dining culture with a modern city vibe.

SGO Signature Grill Platter 4/5

We started dinner with the SGO Signature Grill Platter ($98), featuring six unique cuts of chicken – boneless neck fillet, gizzard, heart, soft bone, thigh, and tenders – accompanied by a side of fresh vegetables. The staff not only grills the chicken for you but also introduces each cut, making it an experience to appreciate the nuances in textures and flavours. Paired with an assortment of chilli and dipping sauces, the platter lets you savour the versatility of chicken beyond the usual cuts.

Uiseong Garlic Fried Rice 3.5/5

For something heartier, the Uiseong Garlic Fried Rice ($16) is a comforting option for sharing. Served in aluminium foil, the rice is topped with garlic, kkari pepper, seaweed, egg yolk, and cheese before being heated over the grill. Fragrant and cheesy with a robust garlic aroma, it makes for a satisfying carb dish, though it can be a bit heavy after the grilled platter.

SGO Cheonggguk Doenjang Stew 4/5

The SGO Cheongguk Doenjang Stew ($24) is a traditional Korean dish featuring tofu and vegetables in a rich, fermented soybean paste broth. Deeply savoury and wholesome, it is a soulful companion to the grilled meats and a dish that brings balance to the meal.

Bibim Noodles 4/5

The Bibim Noodles ($22) was another highlight, tossed in a punchy gochujang sauce with fresh vegetables. Sweet, spicy, and refreshing, the noodles were elevated by the addition of tangy pickled vegetables, making this dish particularly enjoyable.

Overall, Song Gye Ok offers a unique Korean dining experience, focusing on speciality chicken cuts – a concept rarely seen in Singapore. While the grill platter is the star, the supporting dishes, such as the doenjang stew and bibim noodles, complete the meal nicely. Worth checking out, especially for those curious about exploring chicken in its full versatility.

Note: This is an invited tasting.


Song Gye Ok
113 Telok Ayer Street
Singapore 068582
Tel: +65 8088 3850
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Sun-Thu: 11am - 3pm, 5pm - 10pm
Fri-Sat: 11am - 3pm, 5pm - 11pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Telok Ayer Street. Turn left onto Telok Ayer Street. Walk down Telok Ayer Street. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left onto Telok Ayer Street. Walk straight down Telok Ayer Street. Walk to destination. Journey time about 5 minutes. [Map]

Man Fu Yuan @ InterContinental Singapore - Brings China's Most Elaborate Culinary Traditions, Manchu-Han Imperial Feast (满汉全席) to Singapore

For the first time, Man Fu Yuan at InterContinental Singapore will present one of China's most elaborate culinary traditions — the Manchu-Han Imperial Feast (满汉全席) — in Singapore this November, on 8 and 9 November 2025. The hotel's Executive Chinese Chef, Aaron Tan, the first Singaporean formally trained in this historic art, will lead the experience alongside his mentor, Master Chef Qi Jinzhu. Together, they will present a rare interpretation of the legendary banquet.

Originating in the 17th century, the Manchu-Han Imperial Feast is considered one of the grandest banquets in Chinese history — once reserved exclusively for emperors and state occasions, with over 100 elaborate dishes served over several days. This marks the first time the feast will be authentically realised in Singapore, offering diners an unprecedented taste of both Manchu and Han culinary traditions.

Master Chef Qi is a direct culinary descendant of the Qing Dynasty's court chefs, having trained under Tang Keming, the last imperial chef of the Qing court. With more than five decades dedicated to preserving original recipes and techniques, his credentials lend an unmatched authenticity to the feast. Unlike past attempts in Hong Kong or Singapore, this is the first time a formally recognised disciple of Master Chef Qi is presenting the banquet. Chef Aaron himself is among the very few globally to have earned this honour, after an intensive selection process and training.

We were given a preview of the upcoming five-hour banquet (5.30pm to 10.30pm), priced at $588++ per pax. Reservations can be made at singapore.intercontinental.com/manhan

The meal begins ceremoniously with Premium Puer Tea with Chrysanthemum, followed by an assortment of dry nuts, dried fruits, fresh fruits, snacks, and pickles — already an impressive spread of 20 items just in the second course.

Cold Appetiser: Braised Items

A quartet of braised appetisers featuring Braised Duck Gizzard, Beef Shank, Wasabi Pork Tripe Slices, and Fragrance Flower Mushroom sets the tone with contrasting textures and flavours.

Double-boiled Bird's Nest with Fish Mousse, Chinese Ham and White Fungus

This luxurious Double-boiled Bird's Nest with Fish Mousse, Chinese Ham and White Fungus balances richness and delicacy, with the savoury depth of Chinese ham complementing the prized bird's nest. The silky fish mousse was the highlight — unexpectedly soft, almost custard-like in texture.

Premium Dried Australia Abalone with Dried Grouper Skin

The Premium Dried Australia Abalone with Dried Grouper Skin showcases finesse and control. The premium Xu Rong abalone was braised to tenderness in a fragrant stock, paired with nearly two metres of dried grouper skin that imparted deep umami.

Braised Deer Trotter

The Braised Deer Trotter is presented elegantly in a Chinese Bagua (八卦). The deer trotter was braised until tender, accompanied by sweet melon and tofu for a balanced flavour.

Bear Paw with Broccoli (Imitation Bear Paw)

Recreating a once-forbidden delicacy, The Bear Paw with Broccoli is an imitation. The "bear paw" was crafted using pig skin, minced pork and beef tendon, wrapped and simmered gently to mimic the gelatinous texture and flavour of the original. A fascinating homage.

Stir-fried Seasonal Vegetables with Wild Mushroom and Fungus

Stir-fried Shredded Pork Loin with Green Pepper

A lighter interlude featured Stir-fried Seasonal Vegetables with Wild Mushroom and Fungus and Stir-fried Shredded Pork Loin with Green Pepper — simple yet showcasing the beauty of seasonal produce and wok hei.

Steamed Pork and Radish Dumplings

Grilled Shredded Prata

The Steamed Pork and Radish Dumpling, shaped like a golden ingot, was plump and juicy, while the Grilled Shredded Prata offered a crisp, savoury bite.

Baby Spinach with Tofu and Rice

The banquet concluded with the comforting Baby Spinach with Tofu and Rice, before a final cup of Cantonese tea to cleanse the palate.

This preview was just a glimpse of the grand scale to come. The full Manchu-Han Imperial Feast promises to be a once-in-a-lifetime dining experience. From imperial delicacies to homely comforts, the banquet spans centuries of Chinese culinary heritage, meticulously preserved and reinterpreted for Singapore diners.

Note: This is an invited tasting


Man Fu Yuan
InterContinental Singapore
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
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Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Daily: 1145am - 330pm, 630pm - 1030pm

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