Try @joobarsg! Their contemporary Korean food will definitely tickle your gourmand palates. The Dak Kang Jang, a combination of crispy fried chicken tenders and chewy tteobokki tossed in that delectable sweet and spicy sauce will be sure to satisfy even the pickiest of tastebuds.
...I see food, and I eat it. Especially if it's as good as Joo Bar's rendition of a classic seafood risotto. Their seafood gochujang risotto ($24++) switches the standard seafood broth out for a luscious, thick and creamy red pepper paste cream sauce which is derived from the ubiquitous gochujang paste.
The only downer about this risotto is that the king prawn in it had lost its freshness, resulting in a mushy and pasty texture. Other than that, it was a masterclass in how to take the fusion out of confusion.
The rice itself is cooked to a perfect, astonishingly al dente doneness, resulting in tender little pearls that simply melt under the gentle pressures of your jaw. The stellar cream sauce drenched every single facet of the risotto, from the al dente rice to the pleasantly briny clams. The sauce was charmingly creamy, packed full of marvelous flavor and had the mild, peppery heat of the gochujang looming in the background to keep the sauce from becoming overbearingly rich.
Besides the one errant tiger prawn, the rest of the seafood ensemble was sufficiently fresh, and there was just so much of it! Besides the pleasantly briny clams and mussels, a whole ocean of squid was swimming within the risotto, making the $24 price of admission well worth it.
While it's the least Korean dish on the menu, the seafood gochujang risotto is definitely one of the best.
The magical Korean Beef Tatare with egg, pear and cucumber and we love the way we get to add garlic, brown sugar and sesame oil however we like! The texture is 👍🏼.
Waking up to Sunday brunch with this bunch. Thanks @joobarsg for the fun hospitality and @geekyelephant for extending the invite.
So guess how pleasantly surprised I was when this precious bowl of Hakuna Ma-Tatare came out to be my favourite dish today.
So much love for the addition of brown sugar, sesame oil and garlic, which elevates the seemingly boring meat cuts, making it sweet and fragrant.
See IG story for more of the tasting!
Thanks @geekyelephant for the invite, @alvinhighonfood for hosting and @joobarsg for having us!
A huge slab of kimchi braised pork collar that is so irresistibly tender, served with a corn purée, watercress salad and radish. The Pig Bang will definitely send you straight to meat heaven due to its massive size, so it's best to share! This is part of Joo Bar's newly launched brunch menu that is available every Sunday 1130-1600.
Missing Sunday brunch at @joobarsg, which is quite the melting pot of Asian cuisines and flavours. Think Burmese fried chicken, Indian-inspired cauliflower fritters in tempura batter, braised kimchi pork collar, and deconstructed salmon Wellington with seaweed and ikura.
I N V I T E D T A S T I N G
Of everything we were fed today by chefs @datbearchef and @paulchong28, the Hakuna Moo-Tartare has got to be my favourite.
Ladies and gentlemen, ordinary beef tartare this ain't. Not when presentation has a theatrical flair (better standby that Boomerang!). And definitely not with the interesting touches it comes with.
For instance, mixed in with the chopped raw Korean beef are sweet pear and a 24-hour house-cured egg, while three saucers containing raw garlic purée, brown sugar and sesame oil are served alongside. These are to allow customers to season each bite to their own liking. Well, I discovered I actually enjoy beef tartare more with sugar.
Do note this wittily-named creation is available only on Sundays for brunch at @JooBarSg (11.30am to 4pm).
I N V I T E D T A S T I N G
What's better than potatoes? Why, Porktatoes of course!
Baby potatoes are cooked confit-style in Mangalitsa pork fat, then lavished with squiggles of anchovy emulsion for some amazing flavoured carbs (please wipe that drool off your chin 😜).
P.S. Do note Joo Bar serves this only at their Sunday Brunch, from 11.30am to 4pm.
I N V I T E D T A S T I N G
Guess what? There's no need to fly around to enjoy the cuisine from the ASEAN countries when you can go over to @JooBarSg on Sundays for their brand new brunch.
Inspired by their multi-national team, the dishes created by Head Chef @datbearchef and Sous Chef @paulchong28 reflect different countries of origin in the region but with a unique "cafe twist".
First up, and in tribute to their brand heritage, was this Bull-gogi Ssam ($26++), a Korean take on the classic Sunday roast.
The thick slices of Argentinian grass-fed beef were tender and I really liked how they tasted wrapped in lettuce with the housemade kimchi and chimichurri. Interestingly, the latter's made of roasted leeks and spring onions which is a departure from the norm but no less appetising.
Looking through my feed, @joobarsg Joo Wings ain't doing me no good.
I can almost imagine myself biting through that crispy batter into a tender wing, it's juices bursting into my palette with punches of umami flavours.
Very value for money-oozey egg atop purple rice(carbs), plus choice of meat and 3 ingredients. I went with beef bulgolgi, which was tender and flavourful, and carrots, cucumber and marinated spinach, all of which were very fresh and added nice crunch! I especially like the spinach-all in all, a very wholesome and hearty meal!
We had double of this as it was 1 for 1 promotion. Makgeolli overdose!! House Brew Organic Makgeolli, Yucha Makgeolli Slush, Passionfruit Makgeolli, Blood Orange Makgeolli, Lychee Makgeolli. So which one is your favorite? My love goes to Lychee 😘
Both bibimbaps were great to have; the white rice bowl tasted more original with its sweetness and spiciness from the gochujang, while the quinoa bowl slanted towards being more savoury!
Hosted meal, courtesy of @joobarsg
Potatoes fried in the flavorful fat from the confit of mangalitsa pork and anchovy emulsion.
New Sunday brunch menu from @JooBarSG.
Available only on Sundays from 12-4pm. .
Thanks @joobarsg for having us!
Love the aesthetics and flavour of the dish, and the thickness of the pork collar. Spiciness is pretty mild as well, good for people with low heat tolerance like me.
Thanks to @angwman & @joobarsg for hosting and @zanthrea for the kind invite!