The BBQ meats are cooked and served in a traditional iron grill skillet, together with the kimchi and bean sprouts. If you have not had grilled kimchi and bean sprouts, I highly urge you to do so the next time you have K-BBQ as the flavour from the fats of the meat is mixed into the vegetables during the grilling, giving it an extra dimension of flavours and through the grilling, gives it a nice char and texture. For this meal, we got the U.S. Prime Ribeye ($36) and Duroc Pork Belly ($24) that is cut to 2cm thick, and after rendering the fats away, it results in a nice flavour and texture as you eat it on its own or wrap it into a ssam. A K-BBQ is not complete without washing all the oiliness down with the Peach Makgeolli ($18).

To go alongside your BBQ meats, Wang Dae Bak Pocha serves a range of complimentary banchan, including a menu of ala carte dishes such as the Pork Knuckle Original/Spicy ($32/$36), fried chicken, stews, and the crowd favourite Korean Pancake, which comes in Kimchi, Seafood or Half-Half ($25) versions.
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✨ Wang Dae Bak Pocha BBQ
📍 93 Amoy Street, Singapore 069913
🌐 https://order.wangdaebakbbq.sg/#/
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