Each set comes with your choice of a mini kimchi stew or soybean paste stew. Compared to others I've had, the crab meat was softer and break apart easily. I kind of feel that the spicy marinate overpowered the pure taste of the crab meat and it was missing the creamy roe. The kimchi stew was rich, spicy and savory that was warm and comforting, especially when it was raining outside.
This grilled beef set features 4 varieties.
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The Chadol Baegi / Grilled Sliced Beef Brisket has thin strips of chewy tender sliced beef brisket, equal parts meat to fat, with succulent smoky meaty savoury salty flavour.
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Guiga Korean BBQ Restaurant
More details:
https://ivanteh-runningman.blogspot.com/2022/07/guiga-korean-bbq-restaurant.html
This grilled beef set features 4 varieties.
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Loved the Soegogi Deungshim / Grilled Beef Ribeye, which has thick yet tender juicy chunky cubes of beef ribeye, with bold smoky meaty savoury flavour. So satisfying.
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Guiga Korean BBQ Restaurant
More details:
https://ivanteh-runningman.blogspot.com/2022/07/guiga-korean-bbq-restaurant.html
This grilled black pork set features 3 varieties.
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The Gabeurisal / Grilled Pork Cheek has a moist crunchy texture to the succulent pork cheek, with robust smoky meaty salty savoury oily flavour. Served alongside grilled king oyster mushrooms with a bouncy texture and vegetal earthy salty flavour, this feels so decadent.
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Guiga Korean BBQ Restaurant
More details:
https://ivanteh-runningman.blogspot.com/2022/07/guiga-korean-bbq-restaurant.html
This grilled black pork set features 3 varieties.
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The Dwaeji Teog / Grilled Pork Jowl has incredibly tender crunchy pork jowl slices, carrying smoky meaty savoury salty flavour. A luxurious cut, this was so addictive in taste.
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Guiga Korean BBQ Restaurant
More details:
https://ivanteh-runningman.blogspot.com/2022/07/guiga-korean-bbq-restaurant.html
This grilled black pork set features 3 varieties.
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The Samgyeopsal / Grilled Pork Belly has chunks of tender crunchy moist pork belly, with a decent ratio of meat to fat. Each bite releases the smoky meaty savoury salty flavour, a pleasant natural taste that entices.
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Guiga Korean BBQ Restaurant
More details:
https://ivanteh-runningman.blogspot.com/2022/07/guiga-korean-bbq-restaurant.html
The Eomuk Guk / Fish Cake Soup (SGD $35) is served in a large communal sharing hot pot, kept warm for us at a different table.
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This features tender bouncy Korean eomuk / fish cake of various types, along with sliced red chili and green chili, plus our add-on of instant noodles.
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The fish cakes have yummy savoury sweet salty flavour, while the soup / broth has a light salty sweet spicy flavour.
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Guiga Korean BBQ Restaurant
More details:
https://ivanteh-runningman.blogspot.com/2022/07/guiga-korean-bbq-restaurant.html
They always have a good variety here.
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Loved the Ttukbaegi Gyeran / Jjim Steamed Egg In Pot, where the fluffy moist soft steamed egg is kept warm by the claypot, just like before.
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Lovely eggy sweet earthy flavours, goes well with any dish.
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Guiga Korean BBQ Restaurant
More details:
https://ivanteh-runningman.blogspot.com/2022/07/guiga-korean-bbq-restaurant.html
They always have a good variety here.
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The Kimchi Baechu / Kimchi Pickled Cabbage with its fresh crunch and pronounced vegetal spicy sour sweet flavour is as good as before, while the yummy honey-drizzled Goguma Mattang / Candied Sweet Potato is still tender soft in texture with bold floral earthy sweet flavour.
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The Kongnamul / Cold Soy Bean Sprouts lends a fresh chilled crunch with vegetal earthy sweet flavour, and the enjoyable Eomuk Bokkeum / Stir-Fried Fish Cake with its bouncy texture and deep savoury salty sweet flavour is enticing.
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The unique Miyeok Julgi Bokkeum / Sauteed Seaweed Stems has a slippery crunchy texture, releasing pleasant grassy earthy vegetal sweet briny salty flavour.
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Guiga Korean BBQ Restaurant
More details:
https://ivanteh-runningman.blogspot.com/2022/07/guiga-korean-bbq-restaurant.html
Served in a large communal sharing hot pot, kept warm over the barbecue pit.
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Best eaten quickly, this features tender bouncy Korean eomuk / fish cake of various types, along with sliced red chili and green chili, plus we also ordered noodles to be added in.
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The fish cakes have yummy savoury sweet salty flavour, while the soup / broth has a light salty sweet spicy flavour that becomes more intensely salty and spicy the longer it's boiled.
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Guiga Korean BBQ Restaurant
More details:
https://ivanteh-runningman.blogspot.com/2022/07/guiga-korean-bbq-restaurant.html
This features thin tender sliced beef shank and beef bones, in a light beef soup, garnished with fresh crunchy spring onions and silky rice vermicelli noodles, but without any salt.
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Instead, the salt is served on the side, and you season the soup / broth as you wish.
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On its own, the soup is bland, but when seasoned, takes on a lovely meaty vegetal sweet salty earthy flavour, enhancing the flavours of the ingredients.
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Guiga Korean BBQ Restaurant
More details:
https://ivanteh-runningman.blogspot.com/2022/07/guiga-korean-bbq-restaurant.html
Had this Korean steamed egg for only $6 along with rice ($2). It is a full meal actually if you don't mind no meat and simple dish.
However, I feel the egg is lacking in flavour and the bottom of the egg is kind of burnt. However, no complain given for that price.
One of my friend wanted to have Korean food hence she brought us to Tanjong Pagar to try this restaurant. I ordered the Seafood Kimchi Stew with rice ($12) and it was not bad. They also provided complimentary sides which can be top up for free.
Do note that they have lunch and dinner pricing hence need to look at the pages correctly
A good range of dishes that can be consumed non-communally. Food was delicious (of coz with msg), sides were all tasty too. As with most authentic Korean diners, at least $15-16 base for each dish
One of the very few korean restaurants in SG serving soy marinated raw crab.
The $18 lunch set (U.P. $35) is very worth it as it comes with: choice of kimchi stew or bean stew; rice; and side dishes. Raw crab is served cold and no fishy taste at all.
Excellent service and great value for money!
Instead of graham crackers and chocolates, I guess us folk in the central plains relied on good old lettuce leaves and a savoury sauce to make our own type of s'mores. 😋
