{"id":25389,"date":"2014-04-03T08:19:09","date_gmt":"2014-04-03T00:19:09","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=25389"},"modified":"2020-11-25T05:31:44","modified_gmt":"2020-11-24T21:31:44","slug":"kimchi-korean-restaurant-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2014\/04\/03\/kimchi-korean-restaurant-singapore\/","title":{"rendered":"Kimchi Korean Restaurant, Suntec City"},"content":{"rendered":"

\"Kimchi
\nDon’t be deceived by devastatingly handsome Singaporean owner Haden Hee’s Korean boyband looks; he is very serious about his restaurant. His F&B consultant background comes in good stead. He has Korean Chef Choi Ming Chul<\/strong>, whose experience includes working at Ritz Carlton (South Korea, Naples USA) and Marina Bay Sands, helming the kitchen. Many cooks and servers are handpicked by Chef Choi from F&B schools in Korea.<\/p>\n

Korean food is usually served in gigantic portions, unsuitable for singles, couples, small groups or families. Even in a big group, you can order only a few dishes. Hee’s concept is to reduce the portions, and more importantly, reduce the price.<\/strong> So now, small groups can order a variety of dishes. Many of the dishes are below $10.<\/strong><\/p>\n

\"Kimchi
\nShort ribs ($29)<\/em><\/p>\n

A second change Hee makes to revolutionize Korean cuisine is not<\/em> to serve panchan<\/em> (side dishes). To be honest, we felt a little lost at the end of the meal without eating kimchi. But Hee’s rationale is two-fold: firstly, side dishes fill stomachs, leaving no space for real food. Secondly, panchan<\/em> has the illusion of being free, making us feel woo hua<\/em> (worth the money), but the cost is secretly factored into costs of other dishes. By not serving panchan<\/em>, Kimchi Korean Restaurant can price their dishes at a lower price than other Korean restaurants<\/a>. <\/strong>(If you’re hardcore die die must eat kimchi fan, you can pay $1 for it.)<\/p>\n

\"Kimchi
\nFor instance, in other Korean restaurants, you pay about $40 for normal short ribs, but at Kimchi, wagyu short ribs<\/strong> go for $29 (non-marinated) or $29.50 (marinated). And they are fantastic! The marbling is balanced, giving a great proportion of fats to meat, so it is both tender and has a mouthfeel. My eating companions prefer the non-marinated because you can taste the “beefy-ness.” But I like the marinated ribs, with salt bringing out the flavors of fats. My first thought when I ate it: “How can it be so delicious, almost as good as the short ribs that cost S$200 I had in Korea<\/a>?” Value-for-money and delectable, a must-order<\/strong>.<\/p>\n

\"Kimchi
\nAnother BBQ item that I strongly recommend is pork cheek fillet<\/strong> ($18.50). The freshness of the cheek ensures that it doesn’t have a porky stench. It is crispy outside while remaining moist within, and it doesn’t feel oily at all. I ate it like fries, addictive.<\/p>\n

\"Kimchi
\nA third must order<\/strong> is Andong jjim dak <\/b>($15). After all, Chef Choi is from Andong, which is known for jjim dak<\/em>, or steamed chicken. Having been to Andong<\/a>, and having tried Andong jjim dak<\/a>, I find Choi’s version to be more fragrant, complex and delicious, with layers of soy sauce and spiciness. Less of the kampong<\/em> feel, more refined. If you come as a single customer, I highly recommend you just order this.<\/p>\n

\"Kimchi
\nKimchi has some traditional Korean food, like dduk bok gi<\/strong> (rice cake in spicy sauce, $7.90), haemul pajeon<\/strong> (seafood pancake, $8.90, pictured above), and jap chae <\/strong>(glass noodles, $6.90), in “tapas” portions, all of which are done well.<\/p>\n

\"Kimchi
\nFor the adventurous, try crispy pumpkin jeon <\/strong>(rice cracker topped with Grana padano cheese, sweet pumpkin, candied walnut, $9.80), which has interesting textures and tastes that go well together; or bean curd kimchi<\/strong> ($8.90), a deep-fried patty of beancurd, minced pork and kimchi; or pumpkin juk<\/strong> ($9.80), a pumpkin porridge, soothing and comforting, great for cold or under the weather.<\/p>\n

At the end of the meal, I asked my pals if they preferred Kimchi or Wang Dae Bak<\/a>. This was an unfair question because WDB was our favorite Korean restaurant. But surprisingly, two chose Kimchi, claiming that WDB’s standards had slipped. My other friend commented–and I agreed with her–that WDB and Kimchi serve different functions. WDB is a traditional Korean drinking place where you bring your close friends to be rowdy and raucous, but Kimchi has a different concept, it has exquisite food, carefully prepared, served in “tapas” portions, that is more suited for dates, families, and small groups.<\/p>\n

Kimchi Korean Restaurant<\/strong><\/a><\/h1>\n

3 Temasek Boulavard, Suntec City Convention Tower #02-387, Singapore 038983
\nT: 6337 7811
\n10am-10pm daily
\nRating: 3.375\/5 k-pop stars <\/strong>
\nWritten by A. Nathanael Ho.<\/a><\/span><\/p>\n

ps: Thanks, Haden and Park, for the hospitality. <\/em><\/p>","protected":false},"excerpt":{"rendered":"

Revolutionizing the concept of Korean restaurant, “tapas” style. <\/p>","protected":false},"author":263488,"featured_media":26007,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"NEW POST: Revolutionizing the way Korean #food is served. 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