Korean

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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Generously sized dumplings stuffed with juicy meat and fragrant chives. Preferred the kimchi mandu for the spicy tangy notes but the original was equally satisfying.

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If going as a pair, there are a few sets to choose from. A included prime ribs, pork belly, pear onion marinated pork collar, and marinated chicken. We preferred the pork and chicken over the chewy, fibrous-y beef that lacked flavour. The chicken leaned towards the sweeter side but balanced out with the sides.

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Hearty and delicious Korean pork rib stew with succulent pork. Loved the rich pork flavours and complexity from the bean paste and sesame, and spicy undertones from gochujang/ gochugaru. Also came with a generous serving of greens - crunchy beansprouts, silky perilla leaves. For the portion, good to share among 3-4!

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Chewier rather than crisper rendition (for crispy, would recommend WDB). Tasty with juicy tiny prawns but did wish for more seafood over chives.

Insta: cafehoppingkids

Can’t really go wrong with steamed egg. Comforting and fluffy