Cover This new wave of Korean barbecue restaurants goes beyond the traditional meat fests to incorporate modern twists and creativity (Photo: Cote Singapore)
This new wave of Korean barbecue restaurants goes beyond the traditional meat fests to incorporate modern twists and creativity (Photo: Cote Singapore)
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There’s nothing quite like a Korean barbecue meal where diners gather around a hot grill to dig into perfectly caramelised meats served alongside a hearty array of side dishes
The irresistible lure of Korean barbecue beckons one to surrender to their deepest primal cravings because how could one resist the aroma of sizzling marinated meats? From the glistening smoky charred meats to the kaleidoscopic colours of banchan, each highly customisable bite is a rambunctious party in the mouth.
At the risk of sounding like it is Fifty Shades of Grey, the lust for Korean BBQ in these parts of town is undeniable, and shows no signs of losing its crackle. This new wave of upstarts redefines the experience, going beyond the traditional meat feasts to incorporate modern twists and creative flair, making them the best ones to fire up the grill at.
Read more: The best wood-fire restaurants to visit in Singapore for a taste of smoke and flame
1. Il Pum Korea BBQ Restaurant
Above Tucked away in Amara Hotel, Il Pum is Tanjong Pagar’s best kept secret for authentic Korean flavours (Photo: Melvin Wong)
Tucked away in Amara Hotel, Il Pum is Tanjong Pagar’s best kept secret for authentic Korean flavours (Photo: Melvin Wong)
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With chef Park Seong‐won, whose dishes have tickled the fancy of even former South Korean presidents (Kim Young‐sam, Kim Dae‐jung and Roh Moo‐hyun have all praised his culinary prowess), at the helm, one can be assured of a gratifying grill experience at this Korean barbecue restaurant in Amara Singapore. Indeed, the sharing platters comprise quality meats such as US prime rib and Australian Wagyu, with the beef long ribs, beef rib‐eye and beef rib fingers being the lip‐smacking standouts on the menu.
Giving the meats a run for their money are the cooked dishes featuring soft tofu (think sundubu jjigae, a spicy tofu stew with seafood), which the team hand‐makes fresh with the humble soya bean every morning. Ensuring that nothing goes to waste, Park uses the by‐products of soya milk and okara (soya bean pulp) to make, respectively, a nourishing soya bean broth for a noodle soup dish and comforting kimchi‐infused soya bean pancake discs.
Il Pum Korea BBQ Restaurant
Address: 165 Tanjong Pagar Road, Amara Hotel, Level 2, S(088539)
2. Cote Korean Steakhouse
Above The classic Butcher’s Feast at Cote is truly a carnivore’s dream (Photo: Cote Singapore)
The classic Butcher’s Feast at Cote is truly a carnivore’s dream (Photo: Cote Singapore)
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Hailing from New York City, this Michelin‐starred Korean steakhouse is the fruition of an eccentric idea to marry the inclusiveness of highly interactive Korean barbecue joints and the opulence of classic American steakhouses. At its first overseas outpost in Como Orchard in Singapore, the vibey steakhouse blends groovy beats with the highest grades of beef that has been dry‐aged in‐house—from Australian to American Wagyu.
Read more: The world’s first Michelin-starred Korean steakhouse comes to Singapore
Get acquainted with its delectable offerings with the classic Butcher’s Feast, which allows diners to revel in four cuts of beef—wet‐aged hanger steak, 45‐day dry‐aged rib‐eye, flat iron steak and marinated short ribs—served with banchan (Korean side dishes), egg soufflé, a scallion salad, two types of stew with rice, and soft‐serve ice cream. For a truly meaty feast, the ten‐course steak omakase is all kinds of lavish—think Japanese A5 Miyazaki Wagyu and Petrossian Tsar Imperial Daurenki Caviar, served with beef tartare and a hearty array of banchan.
Cote Korean Steakhouse
Address: 30 Bideford Road, COMO Orchard, Level 3, S(229922)
3. Meatchelin
Above The grilled lamb at Meatchelin takes the game out of the unconventional protein (Photo: Joey Tay)
The grilled lamb at Meatchelin takes the game out of the unconventional protein (Photo: Joey Tay)
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At this whimsical Korean barbecue restaurant in Tanjong Pagar, the headlining act is lamb. Grilled in front of diners by expert servers affectionately termed “oppa chefs”, the cuts of free‐range and grass‐fed lamb, sourced exclusively from Australia, are deliciously succulent, retaining all of their glorious juices while boasting a subtle smoky char on the exterior—the result of a quick searing process that spans a minute and a half. The accompanying sauce for the grilled meat is no plain Jane either. Redolent of garlic and soya sauce, it is concocted using a secret recipe that has been passed down for three generations to Korean founder Eon Lee—who also owns Kko Kko Nara, one of the pioneering restaurants to bring Korean fried chicken to Singapore.
Even the kimchi is made right before your eyes, where crisp leaflets of white cabbage get liberal smears of housemade ssamjang. While it prides itself on the headlining meat, the restaurant also plates up Japanese Wagyu beef and Ibérico pork prepared similarly, so in the end, everyone gets to indulge.
Meatchelin
Address: 66 Tanjong Pagar Road, #02-01, S(088487)
4. Guum
Above Guum is the casual offshoot of one-Michelin-starred Naeum, tinkered up by Korean chef Louis Han (Photo: John Heng)
Guum is the casual offshoot of one-Michelin-starred Naeum, tinkered up by Korean chef Louis Han (Photo: John Heng)
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You won’t need to lift a finger to grill your meats in this joint. Guum is the casual offshoot of one-Michelin-starred Naeum, tinkered up by Korean chef Louis Han. Here, he entrusts his team of expert chefs to plate up star attractions—think grilled meats like Tajima Wagyu ribeye and USDA prime New York striploin, Iberico pork pluma, and even succulent Boston lobster. From bright red-hued chilli gochujang to fermented fish sauce reminiscent of Jeju black pork barbecue, Han’s homemade marinades only help enhance the meats.
In case you missed it: Watch Modern Korean grill concept Guum brings the fire and the flavour to Keong Saik Road
Vegetables are also given the royal treatment here, expect flame-grilled parsnips, crispy Korean fried cauliflower, and a butternut squash and leek number that will convince you otherwise. Sweet endings aren’t forgotten either, with the ever-popular hotteok stealing the limelight. It is a disc of rice flour pancake, with crisped edges, stuffed with melted brown sugar and cinnamon, and topped with mixed nuts and burnt honey ice cream.
Guum
Address: 29 Keong Saik Road, S(089136)
5. Drim
Above Drim’s team of Korean chefs are stationed by the grill and are responsible for expertly cooking the meats to perfection (Photo: Drim)
Drim’s team of Korean chefs are stationed by the grill and are responsible for expertly cooking the meats to perfection (Photo: Drim)
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Be transported to Jeju Island at this Korean barbecue restaurant in Mandarin Gallery, whose space is modelled after a hanok (a traditional Korean house) and blends old‐world charm with contemporary flair. The extensive menu boasts well‐marbled sirloin steaks, marinated short ribs and satisfying rib fingers for the regulars. For the uninitiated, there is an introductory set menu comprising premium cuts of beef. Not feeling the beef? Cuts of Ibérico and Kurobuta pork are on offer too. Whatever you choose, a team of Korean chefs stationed by the grill will expertly cook the meats to perfection.
Beyond the delectable cuts, the chefs whip up time‐tested recipes reinterpreted with a modern lens. For instance, Drim’s version of Jeju yukgaejang, a viscous soup flavoured with vegetables, red pepper powder and the herbaceous Jeju rock fern, is made with beef rather than pork.
Drim
Address: 333A Orchard Road, #02-14, Mandarin Gallery, S(238897)
