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82 Amoy Street
Singapore 069901

(open in Google Maps)

Sunday:
Closed

Monday:
11:30am - 02:30pm
05:00pm - 11:00pm

Tuesday:
11:30am - 02:30pm
05:00pm - 11:00pm

Wednesday:
11:30am - 02:30pm
05:00pm - 11:00pm

Thursday:
11:30am - 02:30pm
05:00pm - 11:00pm

Friday:
11:30am - 02:30pm
05:00pm - 11:00pm

Saturday:
05:00pm - 11:00pm

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Reviews

From the Burpple community

Prawn - premium ribeye cap at $46/100g is tad expensive but tasted sooooo good.

Ordered other items
Ribeye @ $43/100g - skip this and go for prawn
Pork Jowl @ $15/100g - prefer this to collar
Pork collar @ $20/100g
Beef short rib @ $23/100g

Seafood pancake @$38 is so big that is good for at least 4 to share. It comes with a lot of spring onion and leek and not enough batter imo.

Good place to go for premium meat Korean bbq

Ordered 300g pork belly, 100g signature marinated beef brisket, 100g short ribs & a cold noodle. Unlimited supply of lectures and side dishes including kimchi too. Meat are definitely in good quality so as the lectures (very crunchy and fresh!) Staffs are very helpful and help to barbecue. The cold noodle is good too.

For the meat that is cooked, they were put on a piece of bread so they won’t be burnt while to keep it warm still. $45 per person. Overall a satisfying experience! Worth paying a visit during lunch and try the rest of the dishes!

1 Like

6 kinds of banchan, Pujim signature marinated Duroc pork belly 100g, gochujang beef stew & rice

The grilled pork belly was good, but the stew was really a letdown, can't find any beef slices, only some tiny tofu cubes and vegetables.

1 Like

The Owner-Chef is Korean, Mr. Kim Dae Yo, researched for 9 months in Amoy/Tanjong Pagar before opening PUJIM.
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PUJIM presents an extensive selection includes pork collar, pork belly, beef ribeye, beef brisket, beef striploin, and more, so there is surely something for everyone.
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PREMIUM STRIPLOIN 300GM ($40.00/ 100GM) NOW $35.00
Check out the marbling, just taking this photo alone made me so hungry! The server cut this huge slab of fatty meat with a scissors and gently cooked it on the grill. The exhaust vents above each BBQ pit is very efficient as absorbing up the smells, so it doesn’t make you smell so much like BBQ after your dining experience.
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SWIPE RIGHT πŸ‘‰ to hear the sizzling sounds!
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Thank you PUJIM and @o_oican for hosting :)
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Check out cptslowyeo.com for the full review

2 Likes

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A huge chunk of Iberico pork meat, eventually being cut into small cubes for easy eating.
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The pork neck cubes have a firm, cunchy, moist texture, with delicate savoury sweet fatty flavour. Again, the use of premium meat here means they've eschewed the marinade, allowing you to taste the full natural flavour.
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This cut took the longest to grill and prepare, so if you're hungry, start with something else.
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Invited tasting.
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Pu Jim Korean BBQ Restaurant
More details on blog

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Served on a decorative metal shovel, this uses Toriyama wagyu beef grade A4, with a good amount of marbling.
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Filleted in the shape of a prawn, the thinly sliced pieces of beef ribeye cap grill quickly. Because of the high quality of wagyu beef, there is no marinade on the meat, unlike other places which typically use cheaper cuts.
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Enjoyed the succulent, juicy, light chew to texture, with the bold meaty savoury fatty flavour.
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Invited tasting.
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Pu Jim Korean BBQ Restaurant
More details on blog

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