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

Sichuan Alley – Landed at Capitol Singapore [MEDIA INVITE]

Sichuan Alley, a modern casual restaurant focused on Sichuan cuisine has recently opened a new outlet at Capitol Singapore. Sichuan Alley (“SA”) serves signature Sichuan cuisine, comforting noodle dishes plus the new addition of delectable fried rice.

Sichuan Alley @ Capitol Singapore

The décor of SA at Capitol Singapore is casual, modern and complemented with Chinese flair. The dining area is designed based on open concept, where diners can see most of the dining area and outside the restaurant with minimum boundaries. On the opposite, passersby can see the diners and delicious food served inside as well. There is one part of the seating area like a noodle bar section. This is good for single-person dining and fuss-free.

Noodle Bar Seating

Part of Dining Area

We started the tasting with Signature Small Plates: Chilled Cucumber ($3.90) and Mala Black Fungus ($5.50). The cucumber is crunchy, refreshing and nicely seasoned. The black fungus will open up your appetite with the fiery mala spice combined with crunchy and nutritious black fungus.

Mala Black Fungus & Chilled Cucumber

Chilled Cucumber

Mala Black Fungus

Mouth Watering King Prawns ($8.90) is a combination of crunchy prawns with chilli oil and homemade sauce. The spiciness is very mild and the fragrant sesame seeds added flavour to this dish. Sichuan Pepper Ox Tongue ($11), the texture of the ox tongue is tender with a bit of bounciness. The homemade chilli sauce is not spicy, instead, it enhances the flavour of this dish.

Mouth Watering King Prawns

Sichuan Pepper Ox Tongue

B-52 Fried Chicken ($16) is the signature fried chicken of SA. The crispy and succulent popcorn-sized chicken nuggets are buried under the pile of dried red chillies, cashew nuts, leek and spring onion. The chicken is delicious, but if you accidentally bite the chilli seeds, you will be in a pickle.

B-52 Fried Chicken

Braised Pig Intestines with Tofu ($17.30). I am a pig intestines lover, so I might be a bit biased towards this dish. The pig intestines are very clean and there is no foul smell. It absorbs the sauce nicely and together with the tofu, this dish is just irresistible. My “rice thief” dish at SA.

Braised Pig Intestines with Tofu

Sichuan Hot Red Beef ($19.30) – Sliced Beef, Black Fungus, Bean Sprout, Celery and Celtuce. A fiery-looking dish and it lives up to its plating. The juicy and tender beef slices are very spicy, after that piece, I quickly gulp my refreshing Black Plum Tea ($5.90) to put out the fire.

Sichuan Hot Red Beef

Sichuan Sour Vegetable Fish ($19). I like the silky texture of the sliced fish in this dish. The Sichuan sour vegetables are very appetizing and invite you to eat more. Yum Yum.

Sichuan Sour Vegetable Fish

We proceed to the main food staples of Dry Noodle, Dumplings and Rice. It was the first time we tried SA fried rice. Sichuan Soy Sauce Fried Rice ($8.90) & Chicken Cutlet Egg Fried Rice ($14). The Sichuan Soy Sauce Fried rice reminds me of the version that I had in Beijing a while back. This simple-looking fried rice is fragrant and appetizing plus the aroma and umami flavour for the Sichuan Soy Sauce is just irresistible.

Sichuan Soy Sauce Fried Rice

Meanwhile, the Chicken Cutlet Egg Fried Rice has a lovely fragrant aroma from the egg. The chicken cutlet is crispy externally while the interior is juicy and succulent.

Chicken Cutlet Egg Fried Rice

President Rice Noodle ($24.50) - Beef Cheek, Pig Intestines, Pork Ribs, Mashed Peas, Vegetable, Coriander, spring onion, crispy chickpeas, rice noodles. This is the most luxurious noodle dish in SA. The rice noodle is smooth and silky, accompanied by three main protein dishes and topped with a lovely fried egg. For the President Rice Noodle, diners can choose the spiciness level from Spicy, Less Spicy or Non-Spicy.

President Rice Noodle

Mashed Peas Dan Dan Noodles ($13.50) – Mashed Peas, Minced Beef, Coriander, Thick Noodles. The noodle is thick, bouncy and crunchy. When you mix all the ingredients, it will become like a version of mazesoba. Though the noodle comes with fresh chilli, I find the spiciness level is manageable.

Mashed Peas Dan Dan Noodles

Scallion Oil Noodle ($8.30 – Vegetarian). A lovely al-dente noodle, coated with aromatic scallion oil, soy sauce and spring onion. Simplicity at its best.

Scallion Oil Noodle - Vegetarian

Desserts are Speciality Ice Jelly ($5.50) and Sweet Fermented Rice ($4.50). The sweet fermented rice balls are a dessert that needs some getting used due to the unique taste of the fermented rice. For the Speciality Ice Jelly, I like the combination of brown sugar, hawthorn flakes, peanuts and the ice jelly. It is refreshing and provides a lovely end to the meal.

Sweet Fermented Rice

Speciality Ice Jelly

Overall, the team at Sichuan Alley has fine-tuned their menu with the opening of the second outlet. The dishes look comforting and it showcase that Sichuan cuisine goes beyond spicy and mala. The menu caters to everyone and all ages. For the complete Sichuan casual dining experience, check out Sichuan Alley. Kanpai!! Cheers!!

Thank you very much Kristine, Executive Chef Eugene See and Sichuan Alley team for hosting us.

Food & Drink: 8/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 8/10

Budget per Person: $11 – $25; $26 - $50

Sichuan Alley @ Capitol

213 Stamford Road

#B1-29/30, Capitol Singapore

S178905

T: +65 9155 5244

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

IG: @Sichuanalley

OH: Daily 10.30 – 21.30

Menu available online

Other Location

151 Telok Ayer Street

#01-01

S048441