A friend recommended me to D’RIM Korean Steak House at Mandarin Gallery; that it was different from the typical Korean restaurant in Singapore.
The restaurant prides itself on being a “Korea premium restaurant”, blending traditional Korean culinary techniques with innovative gastronomy.
It even offers ‘omakase’ – though it is more of a Japanese concept.
My friend was probably right; and she was salivating at more than the food…
D’RIM Korean Steak House aims to be more than a culinary destination.
Derived from the Korean term ‘Deu-rim 드림’, meaning ‘sincerely yours,’ D’RIM is committed to presenting each dish with utmost respect and sincerity.
Upon entering, I was already quite impressed with its décor and vibes, presented like a modern hanok in the middle of town.
There are also spacious dining areas that can accommodate several groups.
Patrons rave about the Korean barbecue, especially the D’RIM Beef Cuts set, priced at $189++ per person.
This set includes various cuts like sirloin steak, marinated short rib, and chuck flap, along with Chef’s Special Porridge, Soybean Tofu Stew and side dishes, requiring a minimum of two diners per order.
D’RIM’s menu features not-the-usual dishes like the D’RIM Signature Noodle aka Goldongmyeon ($33), Jeju Yukgaejang ($35), NaengMyeon ($28), BiBibm NaengMyeon ($28), Pork Soybean Tofu Stew ($30), and Soybean Tofu Stew ($28).
There are also sharing items of Beef YukHoe ($42), JapChae ($29), Buckwheat Cabbage Pancake ($28) and Sous Vide Pork Jowl ($33).
I had the Goldongmyeon ($33) which is a Jeju-inspired buck wheat cold noodle dish not typically found in Singapore.
The dish which is made up of 100% buckwheat noodles, fragrant perilla seed sauce, beef heel muscle, and a variety of traditional Korean ingredients.
Give it a good mix first. The noodles offered a pleasantly firm and springy texture that is characteristic of well-made cold noodles.
My favourite part was the perilla seed sauce originated directly from Korea, which was deliciously- fragrant and enveloped the noodles in a luxurious coat.
In addition, the beef’s succulence and the soy sauce’s umami notes created a tasty contrast with the fresh, crisp vegetables.
A worthy dish to have, and probably one of the best renditions you can find on this sunny island.
Another highlight is the Galbitang ($36) a beloved Korean classic.
The slow-boiled clear broth cooked for over 24 hours, is the essence of simplicity and subtlety.
It provided a light, soul-warming base that allows the tender beef short ribs and brisket to shine through.
While some may perceive the soup as plain, its true appeal lies in the understated, clean flavours that come together to create a soothing, comforting bowl.
More than just another Korean BBQ spot, D’RIM does have that special something in terms of vibes and offerings, where you can probably make a new ‘discovery’ every time you visit.
D’RIM Korean Steak House
Mandarin Gallery #02-14, 333A Orchard Road, Singapore 238897
Opening Hours: 12pm – 3pm, 6pm – 10pm (Mon – Fri), 11am – 10pm (Sat – Sun)
Other Related Entries
Bulgogi Syo (VivoCity)
NY Char Grill (Jewel Changi Airport)
88 Pocha + BBQ (Duxton Road)
SEORAE Korean Charcoal BBQ (Plaza Singapura)
Ajoomma Korean Charcoal BBQ (Gemmill Lane)
* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.
