A culinary feast of flame and flavour, Bulgogi Syo has brought its sizzling meats to VivoCity (B2-29).
The Korean restaurant stands out with its unique 3-step Hotstone Grilling process imported directly from Korea, with popular outlets at Bugis Junction and The Woodleigh Mall.
Promising an immersive experience for diners, the restaurant is a brainchild of the same group behind SEORAE Korean Charcoal BBQ (which also just launched Singapore’s first Hangari Dry-Aged Pork Belly).
New to Bulgogi Syo?
The standout feature of Bulgogi Syo includes fire blasters in an open kitchen, sizzling hot stones, and tableside flambés.
This creates a tantalising aroma and a visually stunning experience.
The journey of taste begins with three steps:
Step 1: Sear
Here, prime cuts of meat, seafood and vegetables are expertly seared on custom-made Korean hotstone pans.
Heated to 180 degrees before serving, this method is designed to lock in the natural juices and flavours of the meat, ensuring a moist and tender bite.
Step 2: Torch
Employing powerful “Fire Blasters”, the meat is subjected to scorching temperatures reaching 1,400 degrees.
This intense heat imparts a distinctive char and a smokiness to the meats; exterior.
Step 3: Flambé
Selected “Syo Specials” are served on individual hotstone plates, infused with Bulgogi Syo’s “special essence”.
This is then set ablaze right before your eyes, creating not just a dish but an experience, imbuing the meats with subtle, yet complex flavour.
Watch, smell, taste. Here are some of the recommended Bulgogi Syo specials:
Triple-Meat Combo (Pork Combo $59, Mixed Combo $65)
If you come in a group of 2 to 3 pax, then the Triple-Meat Combo stands as a recommended choice.
There are two main options: the Pork Combo includes Pork Baby Back Ribs in a tangy gochujang sauce, complemented by Duroc Pork Belly and Pork Collar – with a choice of apple hangari or spicy jeyuk sauces.
Alternatively, the Mixed Combo offers a selection of Angus Beef Ribeye or LA Galbi, paired with Pork Collar and Chicken. I wanted to try different meats and went for the Mixed Combo.
My favourite was the LA Galbi which was marinated overnight and offered a mildly-sweet flavour.
The succulent USDA choice grade beef short-ribs is cut across the bones (making it easier to eat), with tenderness that almost melted in the mouth.
The thick-cut pork collar was also succulent and rich in taste. The chicken, juicy and tender, rounded off the meat selection.
Plus, the meal is completed with a Vegetable Plate (loved the pan-fried kimchi) and two wholesome bowls of seaweed rice, balancing the meaty richness.
Wait, there’s not all. There is also inclusion of a FREE Jjigae. Diners can choose from Kimchi Jjigae, Tteok Mandu Jjigae, or Chadol Beanpaste Jjigae.
For a small top-up of $3, the Seafood Sundubu Jjigae is available – a spicy soft tofu stew brimming with tiger prawns, clams, mussels, and squid, which can be super comforting.
Spicy Cheesy Chicken ($20.90)
The chicken is combined with a house-made gochujang sauce that brings a well-balanced spicy kick.
The heat is quite manageable on this plate, as the gochujang is complemented by the melted cheese.
I say do the ‘cheese-dip’ while it is still hot to create that creamy, rich texture that coats the chicken.
Spicy Baby Octopus ($25.90)
While Baby Octopus may not be the immediate choice for many, this was cooked to a surprising tenderness, yet it retained a satisfying chewiness.
As for the spiciness of the sauce, this really went well with the fluffy rice.
The sauce also provided a zesty and flavourful kick without overpowering the natural taste of the octopus.
Oyster Blade Bulgogi ($27.90)
The USDA choice grade beef oyster blade is well-marbled, ensuring each bite is juicy and rich in flavour.
The bulgogi marinade, infused with subtle notes of apple, added some distinct sweetness.
Don’t forget to mix in the pasteurised egg yolk on top, to bring that smooth and velvety texture that would meld wonderfully with the meat.
Wagyu Tteokgalbi ($29.90)
Tteokgalbi, also known as Korean grilled short rib patties, is a traditional Korean dish made from minced beef ribs.
I thought the dish reminded me a little of hamburg steak here, accompanied by a savoury-spicy gochujang sauce.
Good for diners who prefer something less ‘meaty’ and easier-to-eat, still with a melt-in-the-mouth experience.
Complete the meat with a Korean Stew such as Seafood Sundubu Jjigae ($18.90), Spicy Jeju Ramyeon ($15.90 for pork, $18.90 for seafood), Kimchi Seafood Fried Rice ($14.90), to Bacon Kongnamul Pancake ($17.90).
Coming for a birthday celebration?
Simply inform the staff if it’s your birthday month (or your friend’s), and prepare for a delightful, sparkling surprise: a complimentary Tiramisu Cake (non-alcoholic) to add sweetness to your celebration.
Bulgogi Syo – VivoCity
VivoCity #B2-29, 1 HarbourFront Walk, Singapore 098585
Opening Hours: 11:30am – 10pm, Last order 9pm (Mon – Sun)
Bulgogi Syo – Bugis Junction
Bugis Junction #02-49, 200 Victoria Street, Singapore 188021
Opening Hours: 11:30am – 10pm, Last order 9pm (Mon – Sun)
Bulgogi Syo – The Woodleigh Mall
The Woodleigh Mall #01-33/34, 11 Bidadari Park Drive, Singapore 67803
Opening Hours: 11:30am – 10pm, Last order 9pm (Mon – Sun)
* This entry is brought to you in partnership with Bulgogi Syo.
