Um Yong Baek

Went during lunch to try out the highly raved pork and rice soup. Ordered the Busan style Daejigukbab ($21++) and Myeongran-jeot which is basically salted pollack roe ($9++). The pork broth was light and peppery, similar to an extremely lighter version of our Bak Kut Teh. The pork was extremely tender which had a good mixed of pork collar, pork belly and stomach. Though the meat seemed fatty, their sides especially the pickled vegetable helped to cut through the fattiness. The rice was well cooked as it was not mushy and starchy allowing the soup to retain its flavour and texture. The salted pollack roe had a nice sesame and saltiness which went well with the rice.

Overall, this is slightly on the pricier side as the meal cost $35.97 after GST + service charge but good to try at least once

Unusual in that most meats are pork and not beef. Excellent BBQ , although other dishes are good too. Outstanding service. Tables are a bit small for parties of 6.

I managed to get a queue number online first so didn had to wait too long. The gukbap comes with different slices of pork and pig stomach. The soup tasted abit like bak kut teh to me. The pig stomach was clean very well and didn have any gamey taste. The pork were tender too. It may look fatty but doesnt taste that way. Their kimchi was very authentic too. Overall, it was a bit bland for me. Perhaps would try the dinner menu next time.

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

$20++
Failed to eat this dish in Busan, and was exhilarated when informed by my Korean colleague they opened a branch opposite our office!
Not a meat lover but super love the soup(unseasoned), both bone based(milyang style) and meat based(Busan style)!! Would like to try the bbq next (dinner only)! Side dishes- kimchi and chives - are also yummy.
The q system is quite challenging though…