Finally got a table for lunch at Um Yong Baek (27 Boon Tat Street, tel : +65 8843 5968). They're the current Korean darling in town these days. Between procrastinations and that it wasn't so easy for find a time slot because everyone else was also trying to get a seat in the early days, it was only now that we managed to eat here.
There wasn't much of variety for their banchan. The kimchi was good enough that we had a couple of helpings, buchu kimchi was kinda fibrous and the green chilli/garlic/gochujang was good with the boiled pork that we had. The last item tasted like local pickled green chilli.
There were only a couple of daejigukbab (plus a couple boiled pork dishes and pollack roe) available during lunch. The Busan styled daejigukbab had clear broth while the Milyang style has a cloudy broth.
I couldn't decide which I liked better between the two. Both were delicious and had good quality sliced pork (belly, shoulder and tripe) in them. Both were also light on the salt.
What works for flavouring were the myeongran-jeot/pollack roe that you could order on the side like we did, saeujeot (think chinchalok) or just salt flakes. The latter two were available on every table.
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