Um Yong Baek 엄용백 at 27 Boon Tat Street has established itself as a distinguished destination for authentic and tasty Korean cuisine.
It is particularly known for its Busan-style Pork & Rice Soup (Daebigukbab) for lunch and a variety of Korean BBQ dishes including three-way aged Pork BBQ during dinner time.
For when it is announced it has a new outlet at nearby Far East Square, 80 Telok Ayer Street, I palli palli made an online reservation.
For visitors planning to dine at Um Yong Baek, it is advisable to make reservations in advance to avoid long waits.
The restaurant is known for its busy atmosphere, especially during peak hours.
Now that there are two outlets close to each other, hopefully the crowd will spread out.
Even in terms of décor alone, Um Yong Baek stands out in its contemporary-meets-traditional Korean atmosphere.
The restaurant is decorated in an aesthetic, earthy colour palette that reflects Korean culture. As a diner, you feel more immersed with the surroundings.
During lunch time, you can get a taste of their Pork & Rice Soup, made with high-quality meat and traditional Korean cooking methods.
The broth comes in two styles: Busan style ($21) with a clear broth from roasted meat and Milyang style ($21) with a rich broth from various pork bones.
For dinner, they offer a unique three-way aging pork BBQ, where the pork undergoes water-aging, dry-aging, and wet-aging for enhanced flavour and texture.
This is complemented by Jeju style side dishes.
I would recommend getting their Signature Pork Collar ($28, min a portion each diner) and Ohgyeopsal whith which Pork Belly with Skin ($27, min a portion each diner).
Their signature aging process is said to impart a soft texture, condensed flavour, and a juicy taste to the meat.
Apparently, the pork goes through a sous-vide process before being grilled on charcoal, enhancing its tenderness and flavour.
You would find the meats grilled till still slightly pink on the inside, with a light char.
I enjoyed that the meat was surprisingly soft with a good bite, without a strong ‘porky’ taste.
Eat the pieces on their own first, and also enjoy them wrapped in lettuce with various sauces and pickled vegetables for an enhanced dining experience.
My favourite accompaniment was the barley makjang.
You can also order some stews to go along, such as the Soondubu-Jjigae ($15) – a rich and flavourful stew made with soft tofu, offering a comforting and hearty experience.
This time I also had the Mul-Makguksu ($16).
The refreshing noodle dish featuring cold buckwheat noodles served in a chilled beef soup was so tasty and helped balance the richness and ‘heatiness’ of the BBQ.
It is understandable why Um Yong Baek remains popular.
The unique preparation techniques resulting in tasty meats, and the authentic vibes made it a lively sought-after destination for Korean food lovers in Singapore. Worth a go if you have yet to try it.
Um Yong Baek 엄용백 – Far East Square
80/82 Telok Ayer Street, Singapore 048466
Opening Hours: 11:30am – 3:30pm, 5:30pm – 10:30pm (Mon – Sat), Closed Sun
Um Yong Baek 엄용백 – Boon Tat Street
27 Boon Tat Street, #01, Singapore 069623
Opening Hours: 11:30am – 3:30pm, 5:30pm – 10:30pm (Mon – Sat), Closed Sun
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88 Seoul BBQ (Serangoon Garden Way)
NY Char Grill (Jewel Changi Airport)
Bulgogi Syo (VivoCity)
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