Perhaps the widely known or for some who have yet to know, but Kimchi Korean Restaurant is actually a local setup by Haden Hee, younger brother of a celebrity actor (Julian Hee). Both brothers are indeed big fan of Korean Cuisine. Given his knowledge and talent, Haden has gathered a team with a great Korean Chef. Chef Choi Minchul has previously worked and lead the kitchen at Ritz Carlton (South Korea, Naples USA) and Marina Bay Sands.
Talking about ambience, you actually enter the realm of Korean design. All the way from the granite walls to the low hanging chandeliers which include the tables and chairs have been deliberately created and picked from South Korea. There are 3 VIP rooms for private diners where you can enjoy some group dining privacy or host gathering events.
The food you are looking at will be authentic Korean cuisine. One of the key things to note is that there is no hidden cost involved. As simple as side dishes, you pay for what you order instead of a free flow kind of concept where usually costs of these dishes are included.
You are able to purchase your favourite Korean snacks and noodles over here too! Just right beside these, you will get to see a variety of vegetables. This is to showcase that they are using only fresh and quality ingredients in their cooking.
Before you start the meal, you may want to get some of their signature vodka cocktails, or a starter due to its low in alcohol percentage!
A toast to everyone before the meal!
Let us check out the rest of the delicious food now.
Dduk Bok Gi Stew
There are 7 kinds of Dduk Bok Gi Stew which comprise of 4 chilli sauce base, 2 on Jjajang (black bean) and 1 cream base. All of the basic ingredients are rather similar while it is different for some of the special ingredients. All the ingredients are very fresh.
We are very pleased to have the General Manager, Junho Park, to showcase and assist us on the cooking process. The stock we had was chilli based. Its spiciness and saltiness level was just right. As the cooking process time goes by, the sauce thickens. The Ddeokbokki is actually very chewy instead of the usual hard texture that we had. You will definitely love this texture way more!
Add the rice cake and instant noodle while last for the cabbages, sliced chillies and leeks. The deep fried ingredients inclusive of the rest will be for the second serving of this hotpot. Next add all the seafood, first the large squid and follow by the rest. This is how it looks like for the first round of serving.
You may want to enjoy the original flavour first before trying out the 3 types of powder which enhances the stew and give you a different form of experience in terms of flavour. The 3 types of powder include Korean Curry Powder, Perilla powder and Chinese pepper. *Do not overdose with the powder as it will become very salty. I will suggest that 1-2 spoon of powder onto your bowl of soup with ingredients, mix them well before you enjoy. Perilla powder gives you additional savoury and nutty flavour.
Kimchi Jeon (Left), a Korean pancake mixed with homemade Kimchi. This is such a lovely dish for Kimchi lovers! On right side is Haemul Pa Jeon, a traditional Korean pancake that is well mixed with a variety of chopped seafood with baby leeks and vegetables. I will recommend to eat both while it’s hot even though it is still as tasty, so that you can experience the crispy surface texture of the pancake. Additional Kimchi on these pancakes is what I will love to add on as well, besides having it original! And lastly you will love the crispy tasty Korean popcorn chicken too!
This is one of the must have traditional Korean Glass Noodle. The glass noodles are well absorbed with soy sauce and the sweetness of the vegetables and sweet onions. Absolutely flavourful that you will love to slurp everything up together with the fragrant garlic crisps!
The reason of launching Kalbu Gui on a sizzling hot plate is because of the BBQ smell that some people may not want to have on their body after dining. This is created to allow people to enjoy Korean BBQ in a westernised way. What we had is this Wagyu steak cut rib which was marinated with Kalbi (Korean BBQ) sauce then grilled it to medium rare before serving on the sizzling plate.
Another focus point includes the leeks that are underneath the steak as it has fully absorbed the flavour of the marinated wagyu really well. Next will be the deep fried breaded ‘chilli pepper’ stuffed potato which is totally not spicy at all. It is very tasty. Lastly, not to forget the grilled sweet onions, to be enjoyed by itself or together with the wagyu!
Finally it is dessert time! Here we have a Korean dessert presented via well toasted bread with Korean traditional glutinous rice cake, injeolmi powder and Ice cream. You get to choose a variety of ice cream ranging from Yuzu (sorbet), Red bean, and Green tea to Black sesame (The actual will be served on top of the toast – One scope only for your choice of ice cream). Maple syrup and condensed milk are drizzled on top the toast together with home dried fruits and nuts.
This is a little dry if it is eaten on its own without the ice cream. These Korean ice creams are actually milky as I think the key focus is on the milk rather than over powering with the ingredients added onto it. Bread toast lovers will like this dessert.
Besides some of the the credit card promotions, right now there is a promotional card where you can collect your stamps and get to redeem your gift upon hitting the target.
Kimchi Korean Restaurant
3 Temasek Boulevard, Suntec City Convention Tower, #02-387
Contact: 6337 7811
Operating Hours: 11am – 1030pm (Mon – Sun) – Last order at 930pm