Dutum Korean BBQ – Lotte Wagyu Beef and Dutum Pork

Dutum Korean BBQ Restaurant (“Dutum”) is the latest Korean BBQ joint in Singapore K-Town, Tanjong Pagar. LD and I were supposed to try its sister restaurant, however, as that restaurant has a long waiting list, they referred us to try Dutum. To our surprise, Dutum is owned and operated by John, an old friend that we know from another K-BBQ joint. After completing his National Service in South Korea, he got married and return to Singapore with his family.

Dutum Korean BBQ

Dutum only opened its doors in July 2024. The restaurant looks clean and classy. The copper gold exhaust pipes and signboard make it look “atas” and give you the confidence that you will be well looked after here.

Dutum Interior

Here are some of the items that we have tried for the past 2 visits. Premium Beef Set [$145] – Wagyu Ribeye, Wagyu Oyster Blade, DUTUM Prime Beef. Complimentary 1 Vegetable stick & Steamed Egg.

Banchan and Sauces

Dutum uses Lotte Wagyu Beef that are raised on Hanwoo Diet. For those who have been to Korea, you will know that Korean Beef (Hanwoo) is one of the best premium beef in the market. The marbling of the beef is superb and you can expect a #Beefgasm experience. Luckily, Dutum also provide a full service, meaning the service staff will bbq the meat for you on your table.

Premium Beef Set

Dutum also uses Korean charcoal for their BBQ, to ensure consistency of the fire. The beef set is cooked on cast iron grill plate, that helps to seal the juice in the meat. All the beef are cooked to the point of medium rare. The ribeye is just fantastic. Juicy and melts in your mouth. The oyster blade has a lovely bite to it, where you can taste the flavour of the meat more. Not forgetting the prime beef, for the explosive flavour. Yummy!!

Wagyu Ribeye

Wagyu Oyster Blade

DUTUM Prime Beef

Premium Pork Set [$90] – DUTUM Pork Belly, DUTUM Pork Neck, Pork Finger Rib. Complimentary 1 Vegetable stick & Steamed Egg. Dutum’s Fire-Oven Pork undergoes a preliminary cooking process at 500 degrees C in a fire oven to achieve a succulent and crispy texture. Subsequently, it is further cooked with charcoal, on a steel mesh grill to enhance its flavour with a smoky essence.

Premium Pork Set

DUTUM Pork Belly

The pork belly has a crisp exterior, followed by juicy and succulent meat. What a #Porkgasm experience. The pork neck is leaner compared to pork belly, but it is still packed with flavours. However, my favourite cut of the pork is the pork finger ribs. Just think of a prime cut from the pork ribs. It is juicy, bouncy, full of flavours. Unlike pork belly which can be overwhelming, these pork finger ribs are just perfect for bbq. Don’t forget to eat the pork with the housemade ginger and spring onion paste. It looks similar to wasabi, but it tastes totally different. Drool!!

Pork Finger Rib

Potato Pancake, Pork Finger Rib, DUTUM Pork Neck

Steamed eggs are complimentary from the premium beef set and premium pork set. They are fluffy and bouncy (Toing!! Toing!!).

Steamed Egg

Soy Marinated Crab [$48]. Housemade by John’s Mother-In-Law. LD totally vouches for this. The crabs are fresh and the soy marinated is spot on, you just won’t stop. Unlike the factory-made version, that usually very salty, LD does not need any rice to enjoy this Ganjang-gejang. A must-order for crab lovers.

Soy Marinated Crab

Spicy Chicken Feet Set [$70] - Fish Roe Rice Ball & Steamed Egg. LD and her friends enjoy this. True to its name, spicy chicken feet can be one of the spiciest items in Korean food. That numbing spicy flavour is accompanied by the crunchy and chewy texture of the chicken feet. Even though, they are all “blowing fire” by the spiciness, they simply cannot stop themselves.

Spicy Chicken Feet

The fish roe rice ball come early before they even start cooking the chicken feet. I always think of this as a deconstructed Gimbab. When you mix it well, you get a “Flavour Bomb” rice balls.

Fish Roe Rice Ball

Fishcake Soup [$35]. This fishcake is tasty and bouncy. What I like about fishcake soup is the pepper broth. The broth gave that warm feeling, just like when we are slurping our Singapore Bak Kut Teh, the pepper version. It also works wonders to open up your appetite or as a final dish. Usually, I will ask for a packet of Ramyeon or two to add to the broth, but we have ordered too much. (Do note: the standard version of this fishcake soup comes with 5 sticks of fishcake).

Fishcake Soup

Potato Pancake [$25]. Korean version of Rosti. It is crispy and delicious. The key to this dish is to let it cool down, don’t eat it immediately. After 10 minutes, the crispiness of the batter and potato will have set. I tried one piece when it just came out, but when I tried the second piece after 10 mins, I was blown away. Yum!!

Potato Pancake

Cheese Bomb Fried Rice [$20]. The fried rice, cheese, fried egg and seaweed are prep on the square box and heated up on the charcoal. It is then shaken and served. While the idea is good, I find it MEH!! The flavours are separated from each other and the cheese all the ingredients together. The heating process also made the fried egg overcooked.

Cheese Bomb Fried Rice

Spicy Rice Cake [$20]. I did not try this but our friends’ feedback, it is spicy and got KICK!

Spicy Rice Cake

Yukhoe Spicy Cold Noodle [$25]. LD found a dish that combines two of her favourite ingredients. Cold Noodle and Raw Beef. The raw beef is fresh, while the spicy cold noodle is awesome and flavourful. The broth is robust, tangy and refreshing.

Yukhoe Spicy Cold Noodle 

I personally like the original Cold Noodle [$18]. Served chilled, the Mul-naengmyeon is just refreshing. The broth is robust and tangy with a hint of sweetness from the sliced pear. The buckwheat noodle is smooth and bouncy. I like the version at Dutum because it is served super chill and the tanginess in the broth is just right to balance the greasiness from the Korean BBQ.

Cold Noodle

Overall, we were impressed by the quality of the food at Dutum. The wagyu beef and pork are memorable, and the taste of the food seems to be suitable with our palate. Not forgetting, the service staff are very experienced and they do also ensure the meat are barbequed to perfection. What else can you ask for. Definitely, our go-to K-BBQ Restaurant from now on. Geonbae!! Cheers!!

Food & Drinks: 9/10

Value: 8.5/10

Service: 8.5/10

Ambiance: 8.5/10

Budget per Person: $51 - $80; $81 & Above

Dutum Korean BBQ Restaurant

57 Tanjong Pagar Road

Singapore 088478

T: +65 9355 8550

F: https://www.facebook.com/dutum.korean.bbq.restaurant/

IG: @Dutumsg

OH:

Tue – Fri: 12.00 – 15.00; 17.00 – Midnight (L.O. 23.00)

Sat – Sun: 12.00 – Midnight (L.O. 23.00)

Closed on Mondays

Fi Woodfire Thai – A Modern Thai Culinary Concept with A Woodfire Twist [MEDIA INVITE]

Fi Woodfire Thai (“Fi”) Restaurant showcases a modern Thai culinary concept through the dynamic use of fire and curated for the local palate. To deliver a deep smoky richness, Fi uses a double-insulated wood-fire oven with Bincho-tan charcoal for longevity and heat stability, complemented by aromatic lychee wood.

Entrance - From Inside Robertson Walk

Entrance - From Outside Robertson Walk

Located at Robertson Walk, Fi is a cosy establishment that seats 40 guests. The restaurant is minimally decorated, merging simplicity and warmth. The main dining area is filled with high tables and chairs for a group of four or six. Meanwhile, the centrepiece of the restaurant is the long bar that double-up as a dining table that can seat up to a dozen of guests.

The Bar

We started our adventure at Fi with drinks. Thai Ice Lemon Tea [$8] and Sabai [$20]. The Thai Ice Lemon Tea is potent, thick and strong. I initially asked for no sugar, luckily the service staff recommended a bit of sugar, to remove the bitterness from the tea. A good recommendation.

Thai Iced Lemon Tea

LD choose a cocktail, Sabai. Sabai mean “to relax” in Thai, this cocktail mixes Mekong rum with a squeeze of lemon, simple syrup, and fresh basil leaves for a refreshing mid-day tipple. LD says it is refreshing and the bartender is very generous with the splashes of rum as well.

Sabai (Front)

Charred Corn Som Tum [$14]. Traditional Thai Som Tum complete with its ingredients Shredded Papaya, Cherry Tomato, Long Bean, Dried Shrimp, Onions, Chilli Padi, Garlic, Fish Sauce, Lime Juice and Peanuts. The salad is refreshing with a touch of spiciness and the grilled corn is absolutely delicious. Smoky, charred, sweet and juicy. A good start to the meal.

Charred Corn Som Tum 

Basil Minced Pork on Charred Eggplant [$18]. I usually don’t eat basil minced pork in a Thai restaurant, because it is usually very spicy. The version here is mild in spiciness, aromatic, sweet and packed with flavour. I also make an exception for the eggplant, the texture is smooth, crunchy with a nice smoky flavour and a nice grilled mark on the inner part. It provided an excellent base for stir-fried basil minced pork.

Basil Minced Pork on Charred Eggplant

French Poulet [$28] - Grilled Half Gg French Poulet, Chicken Liver, Jaew Sauce. The refined version of grilled Thai Chicken (Kai Yang). The French Poulet is juicy, succulent and the marinate penetrated to the bone. The meat from the breast and thigh are equally juicy. The marinated sauce is a bit sweet initially, but after a squeeze of lime, the citrus flavour just brings the overall flavours to life. It is best to be eaten with the raw salad.

French Poulet

“Moo Ping” Smoked Pork Ribs (500g Bone In) [$42]. Absolutely, ridiculously, super yummy. The pork ribs’ texture is fork tender, juicy, succulent, well-marinated with a lovely charred crust. It can feel a bit “Jelak” (Overwhelming), but it can easily be fixed with a squeeze of lime or dipping sauce. It is heavenly and finger licking good. #OinkOink #Porkgasm

Moo Ping

The Bones

Seafood Pad Thai [$18] - Shrimp, Squid, Egg, Tofu, Sprouts, Chives, Rice Noodle, Crushed Peanuts. This version here is Pad Thai which you get in restaurants / hotels in Thailand. It uses juicy big prawns. I find the taste of the pad thai is too bold for my liking, especially the sweetness level. Although it has a nice smoky flavour at the beginning, it dissipates from the dish after the second bite.

Seafood Pad Thai

Thai Milk Tea Panna Cotta [$12] - Thai Milk Tea Pudding Served with Coconut Ice Cream and Tea Jelly. A well-plated and well-constructed dessert. The milk tea pudding is dense and creamy. The tea jelly delivers a bold thick flavour of Thai tea, while the coconut ice cream binds all the ingredients nicely.

Thai Milk Tea Panna Cotta 

For spicy food lovers, please inform the service staff when you order the food. The kitchen can adjust the spiciness level for the Som Tum, Basil Minced Pork and Tom Yum. They can also serve cut chilli if needed.

Overall, we enjoy the food at Fi. Don’t expect a traditional street food in Thailand, be open minded to the modern interpretation of Thai Food here that are suitable to pair with their cocktails and drinks. Don’t miss out on their amazing French Poulet & Moo Ping. Chiyo!! Cheers!!

Thank you very much Protegie Consultancy and Team Fi Woodfire Thai for hosting us.

Food & Drink: 8/10

Value: 7.5/10

Service: N/A (Tasting Invitation)

Ambiance: 7.5/10

Budget per Person: $26 - $50; $51 - $80

Fi Woodfire Thai

11 Unity Street

#01-07, Robertson Walk

Singapore 237995

T: +65 8776 1569

W: https://www.fi-woodfire.com/

F: https://www.facebook.com/fiwoodfirethai

IG: @Fi.woodfire

OH:

Wed – Sun: 11.30 – 15.00, 17.00 – 22.00

Closed on Mondays & Tuesdays

Myung Ga II – Authentic Korean Family Recipe [MEDIA INVITE]

Myung Ga (명가) II is a name famous in Singapore’s Korean food scene, that has become synonymous with dishes rooted in authentic Korean family recipes. The restaurant is expanding its legacy and proudly announces the opening of its second outlet in Singapore’s Litte Korea, Tanjong Pagar.

Myung Ga II

We started the tasting with Original Kimbap Spam ($11). These colourful Kimbab fillings include spam, omelette, carrot, spinach, pickled radish and burdock root. We like the chewy of the rice and seaweed, followed by the different textures of the fillings. I feel they can be a bit more generous with sesame oil wash on the seaweed. A good start to the meal.

Original Kimbap Spam

Banchan

Donkatsu ($20). I have tried a few Korean donkatsu in Singapore and I must say the version at Myung Ga II is the best one I tried in Singapore. The pork cutlet is fried to the point of very crispy, and the sauce has a nice balance of sweet and sour. The best part is the pork cutlet remains crispy even when it is covered with the sauce for a while. Served together on the donkatsu are corn kernels, baked beans, salad and pickled radish.

Donkatsu

Cheese Gyelanjjim ($15). The slightly charred cheese on top of gyelanjjim is just so inviting. The egg is fluffy and tasty, while the cheese adds the stretch factor and umami flavour to the egg.

Cheese Gyelanjjim

Seafood Pancake - Haemu Buchu Jeon ($20). Crispy externally, moist and pillowy internally. They are very generous with the ingredients, as I get a bite of the seafood in each part. The pancake itself is very tasty, I did not use the dipping sauce.

Seafood Pancake

Altang ($23) Korean Spicy Fish Roe Stew. Once we saw the fish roe and fish milt on the menu, we decided we must order this soup. The fish roe has a firm eggy texture, while the milt is soft and easily melts in your mouth. The soup is hot and spicy, suitable for LD but too spicy for me. The good thing is the portion of fish roe and fish milt are very generous as well.

Altang - Korean Spicy Fish Roe Stew

Spicy Stir Fried Octopus - Nakji Dupbap ($20). One of LD’s favourite Korean dishes, the octopus is tender, slightly chewy and spicy but shiok. Definitely a rice thief.

Spicy Stir Fried Octopus - Nakji Dupbap 

Finally, we have Sliced Iberico Pork Belly ($22 for self grill / $24 for served grill). A speciality dish for Myung Ga at Tanjong Pagar. It is a time-honoured tradition of frozen pork BBQ. With the latest technology, frozen pork now delivers a better flavour compared to the vintage year.

Sliced Iberico Pork Belly 

The frozen thin slices of pork belly are grilled and seasoned with salt and pepper. The result is crispy pork belly. You can eat the pork belly with seasoned gochujang, salt & sesame dip, green chilli and lettuce. I recommend that you ask the staff to do the grilling for you. Also for the first order, there is a minimum of 2 pax.

Perfectly Grilled Sliced Iberico Pork Belly 

The sidekick for grilled pork belly

The décor of the restaurant is like a casual café setting. You won’t see any suction pipes coming down from the roof as it is not a Korean BBQ restaurant. The restaurant is bright and the ambiance is spruced up with K-pop music.

The Dining Area

Overall, Myung Ga II served solid Korean homecooked food. The dishes are well executed and they are very enticing as well. We’ll come back to try the rest of the dishes plus the Altang and Nakji Dupbap.

Our Desserts

Thank you very much Protegie and Victoria + Myung Ga II Team for the invitation.

Food & Drink: 8.5/10

Value: 8.5/10

Service: N/A (Tasting Invitation)

Ambiance: 7.5/10

Budget per Person: $26 - $50

Myung Ga (명가) II

28 Tanjong Pagar Road

Singapore 088451

T: +65 8042 8025

F: https://www.facebook.com/myungga2.sg

IG: @myungga2.sg

OH:

Tue – Sun: 11.30 – 15.00; 17.30 – 22.00

Closed on Monday.

Other Location

1 Jln Anak Bukit

#B1-55 Bukit Timah Plaza

Singapore 588996

T: +65 6469 5123

OH:

Tue – Sun: 11.30 – 15.00; 17.30 – 21.30

Closed on Monday.