How a former JYP Entertainment trainee found a new spotlight with Bomul Samgyetang in Singapore

Lee spent close to four years in JYP Entertainment’s intensive trainee system, describing it as one of the most formative periods of his life. “It teaches you discipline at a very high level, mentally as well as physically,” Lee explains. “You learn to be consistent even when you don’t feel your best, and to keep refining yourself quietly over time.”

Those lessons translated seamlessly to the culinary world. Consistency, he believes, remains the bedrock of both industries. “In training, you repeat the same routine over and over again until it becomes second nature. In a restaurant, it’s no different. Every bowl has to meet the exact same standard, every day.”

Equally critical is humility. “You’re constantly learning and constantly being corrected,” he says. “You never feel like you’ve mastered everything.” The intense public scrutiny inherent to the entertainment world also primed him for the culinary landscape. “That experience taught me to be open to criticism and view it as an opportunity to improve, rather than something to take personally,” Lee shares. “The restaurant industry comes with a distinct responsibility because you’re directly shaping someone’s dining experience, but the underlying mindset is nearly identical.”

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At the heart of Bomul Samgyetang is a simple question Lee had been asking himself for years: Why should a timeless classic be limited by convention?

“As a Korean, I grew up eating samgyetang, but every restaurant seemed to offer only two or three variations. I always felt the dish had so much more to offer.” That curiosity evolved into the restaurant’s core concept. Rather than relying on a single traditional recipe, Bomul Samgyetang serves ten distinct interpretations of Korea’s iconic ginseng chicken soup. While the classic version remains the foundational anchor, each variation explores a different expression of the dish.

“We have deep respect for the traditional recipe, and it will always be at the heart of what we do,” Lee says. “But we also believe tradition and innovation can coexist. We weren’t trying to alter what makes samgyetang special—we wanted to explore how it could evolve while remaining true to its essence.”

Some bowls are richer and more indulgent, while others lean lighter and more aromatic, offering diners multiple ways to experience the quintessential comfort food.

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Singapore was a deliberate choice for Lee’s first venture outside South Korea. “People here are open to trying new culinary experiences, but they also deeply appreciate quality and intention.” The city-state had made an impression on him years earlier during a family holiday. “I remember how pristine it was, how kind the people were and how seamless everything felt. That impression stayed with me.”

Chijmes, with its blend of historical tranquil charm and modern vibrancy, offered the ideal setting. “It’s lively, yet it offers moments of calm,” Lee says. “That balance reflects what we hope guests experience here—a space where they can slow down, reconnect and enjoy a nourishing meal.”

Lee’s obsessive attention to detail extends far beyond the kitchen pass. Bomul Samgyetang utilises premium organic chicken selected specifically for its texture, while the signature broth is built around 18 carefully curated medicinal herbs. Achieving the exact flavour balance required months of meticulous trial and error. “The challenge was extracting the nourishing qualities of each herb without making the broth feel heavy or medicinal,” Lee says. “We wanted something deeply flavourful yet delicate enough to enjoy down to the last spoonful.”

The physical space was crafted with equal intention. Lee travelled across South Korea—from Seoul and Busan to Gwangju—to hand-pick antique furnishings, traditional décor and aged ginseng jars, constructing an interior inspired by the timeless elegance of hanok architecture. “I wanted guests in Singapore to feel as though they had stepped into Korea the moment they crossed our threshold.”

That philosophy permeates the entire menu. Side dishes like the crisp minari (water dropwort) pancake honour ingredients traditionally associated with wellness, while a subtle ginseng ice cream offers a harmonious finish that echoes the themes of the meal. Even the traditional Korean ethos of Iyeol-chiyeol (“fighting heat with heat”)—consuming steaming, hot foods during warm weather—has resonated with local diners.

“At first, there’s curiosity,” Lee notes. “But once people try it, they understand. It’s not about the physical temperature of the food, but how the body restores its internal balance. Many guests tell us they feel genuinely re-energised afterwards.”

Although Lee no longer steps into the glare of stage lights, he believes his core purpose remains unchanged. “In many ways, my purpose hasn’t changed—only the medium through which I express it has.”

Where music once connected him to audiences from afar, hospitality now connects him to guests gathered intimately around a table. “A meal is never just about satisfying physical hunger,” Lee reflects. “It’s about creating a moment where people can pause, feel genuinely cared for and reconnect with themselves or those across the table.”

Whether guests are marking a major milestone or quietly winding down after a demanding day, Lee hopes they leave with more than just a satisfied palate. “The stage has changed, but the intention remains identical: to create something meaningful that stays with people long after they step back out the door.”

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