With tonnes of media attention on their cheesey Korean BBQ, the queue at Seorae can be a daunting. That’s the main reason why I took so long before trying it out. On a Wednesday evening, we (hubby and I) made plans to have dinner there with my brother-in-law and sister-in-law as they are big fans of their Signature 갈매기살 galmaegisal (pork skirt meat) and they happen to be DOTS (Descendants of The Sun Korean Drama) fans too.
Needless to say, there were loads of fans who were ecstatic to take picture with this popular Korean idol (poster!). We were amused and entertained during the one hour of waiting for our table. The restaurant was also kind enough to provide seats for the patrons in queue so it wasn’t as bad as I thought it would be.
Finally we were showed to our table where the array of ban chan greeted us and I love 반찬 ban chan! The side vegetable dishes including kimchi were all extremely appetising and delicious. It helped to whet our appetites before the meat was done cooking. In fact, we asked for several refills on the ban chan which the waiters kindly obliged.
I left the ordering of the meats to my sister-in-law as they have tried the various cuts before. She was raving about their garlic galmaegisal so we ordered two portions of those, together with samgyeobsal (original pork belly) and spicy dakgalbi (marinated chicken thigh in spicy sauce).
And without the kids around, we also indulged ourselves in a watermelon Soju which was refreshing though it could do with more Soju in it. We later tried the peach soju which was much better in my opinion.
I fell in love with that egg mix they poured around the pot to simmer as we cooked the meat on the charcoal grill. You got to have it when it’s still a little soft and oozy, and melts in the mouth – piping hot but so flavourful and yummy!
The garlic galmaegisal impressed me – with strong garlic flavours in that tender and juicy pork skirt meat. This part of the pig is rare as each full grown pig only produces 250g of galmaegisal and it was only meant for royalties in the past. No wonder there was such a long queue, this meat is addictive! I am glad we ordered two portions of these.
The spicy dakgalbi didn’t disappoint either. The tender chicken thigh meat with the heat from the hot pepper together with tints of garlic and soy sauce – it went so well with the ban chan and rice.
Look at that fat on the pork belly! The flavours of the meat itself made all the calories worthwhile – just juicy and tender and sinfully oily with those fats 😀
I apologise that there are more pictures of the raw meat than the cooked meat as we got so caught up in the eating that I didn’t take better (or more) pictures 😛
Of course I won’t forget about the cheese. Though I am not a cheese fan, my other half is and we had two servings of that cheese because he couldn’t stop dipping those pieces of tender meat in them.
Last but not least, we had a sweet dessert after all that savoury meat – a chocolate banana Patbings00. The ice shavings were a little too coarse compared to others that I have had before but there was a good balance of ice with the condiments, making it a delightful ending to our dinner.
Is the food worth the wait? Honestly this is one of the best Korean BBQ I ever had in Singapore and I have been to a fair number of them around Tanjong Pagar vicinity. The prices at Seorae were reasonable, we paid about SGD$160 for 4 pax. Indulging in royalty pork skirt meat is a must once in a while. They do take reservations but limited. Be early and the wait should be shorter 😀
Seorae Korean Charcoal BBQ
68 Orchard Road
#02-01 Singapore 239963