Korean

Jjamppong had a savory spicy broth, smoky aroma, and depth of seafood flavour. Also enjoyed the assortment of seafood.

Jjajangmyeon was lighter on the palette with the use of more lean meat (opposed to fattier cuts in other restaurants). While not as flavour-packed or with wok hei, it was earthy tasting and still enjoyable. Would recommend going for their more affordable lunch sets as dinner time this was $15+

Been craving for Korean marinated crab since first trying them in Seoul 1 year ago and glad that more restaurants are slowly introducing them here. At $28+/piece, it’s decently priced considering we had it for $35 each in Korea.

While it can’t help but be less fresh than the source, it was nonetheless indulgent and satisfying. Their rendition featured less bright orange roe and were a tad more briny but well-marinated without being too salty. It’s not the easiest to dig through but the savory and umami-packed jelly-like meat were worth the effort.

Seafood sundubu jjigae (+$3 with set; alacarte $18.90) had rich seafood aroma and kick of spice, and generous assortment of fresh seafood. One of the better ones around

Famed for their 3-step hotstone grilling: 𝘚𝘦𝘢𝘳, 𝘛𝘰𝘳𝘤𝘩, 𝘍𝘭𝘢𝘮𝘣𝘦́. Exciting to get front row seats to the process 🔥 and enjoyed the delicious seared, succulent, and juicy meats.

Would recommend big groups to share the Triple-meat combo ($65) including pork, chicken, and beef, a choice of soup, and umami seaweed rice. Seafood sundubu jjigae (+$3 with set; alacarte $18.90) had rich seafood aroma and kick of spice, and generous assortment of fresh seafood.

Took awhile to try this popular pork broth for fear of the queues but thankful for the online queue system (opens at 10am) and my fast fingers that secured queue ticket 1. They also release reservations in batches but have never been able to obtain them.

While on the pricier side, this was worth the hype and transported us to Korea with the authentic and hearty Daejigukbab - pork & rice soups. The bowls featured a generous and delicious assortment of pork cuts such as aged pork collar, boiled pork, and pig stomach.

We enjoyed both broths equally. Busan style was a richer clear broth with more complex depth of pork flavour. Milyang style was thicker with a creamier finish from the long boiling of pork bones.

Their kimchi and chives banchan were also fresh and full of flavour, and the accompanying salted pollak added depth to the soup.

📍@umyongbaek_sg, 27 Boon Tat St, Singapore

Took awhile to try this popular pork broth for fear of the queues but thankful for the online queue system (opens at 10am) and my fast fingers that secured queue ticket 1. They also release reservations in batches but have never been able to obtain them.

While on the pricier side, this was worth the hype and transported us to Korea with the authentic and hearty Daejigukbab - pork & rice soups. The bowls featured a generous and delicious assortment of pork cuts such as aged pork collar, boiled pork, and pig stomach.

We enjoyed both broths equally. Busan style was a richer clear broth with more complex depth of pork flavour. Milyang style was thicker with a creamier finish from the long boiling of pork bones.

Their kimchi and chives banchan were also fresh and full of flavour, and the accompanying salted pollak added depth to the soup.

📍@umyongbaek_sg, 27 Boon Tat St, Singapore

𝐂𝐫𝐞𝐚𝐦𝐲 𝐬𝐡𝐢𝐧 𝐫𝐚𝐦𝐞𝐧 ($12.90) - Creamy twist to the popular Korean instant noodles with cheesy and mild spicy notes, paired with savory spam and boiled eggs. Slurpworthy without being too rich on the palette.

Part of signature set; slurpworthy Korean buckwheat noodles dressed with spicy tempura sauce, white kimchi, and perilla oil. The smoky grilled Kurobuta pork belly tied everything together

1 Michelin Star contemporary Korean cuisine impressed us with the dishes inspired by Chef’s childhood. Long story short, we enjoyed every item and would say it’s worth the 3 months wait and try. Between the classic and signature, we didn’t find the added 3 items particularly worth the +$60 and can be skipped for those on a tighter budget.

Enjoyable tangy spicy sauce with fresh array of seafood - prawns, mussels, squid. The spaghetti wasn’t al-dente but not too soft, with our favourite element the generous topping of chewy and stringy cheese. The tteokbokki on the other hand was unfortunately undercooked and too tough to chew.

Recommended as their most popular dish, the thin buckwheat noodles were chewy and slurp-worthy. Enjoyed the lightly tangy and refreshing daikon-radish broth and unique savory touch when mixing in some mustard (as recommended by the Korean staff). Perfect for a warm day and would love to try their spicy/ arrowroot version next time. Served with refillable warm beef broth that’s enjoyably rich and peppery. If nitpicking, the single thin beef slice was tough and overcooked, and the bowl could do with more ingredients.

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