Tucked in the corner of the achingly hip New Bahru complex, the minimalist Korean restaurant and bar features a diversity of makgeolli, a traditional fermented rice drink. Guests will discover a spectrum of artisanal brews, from floral and fruity to complex and umami, from celebrated makers like Jiran Jigyo Brewery, Ellyeop Pyunjoo and J&J. Spoilt for choice? A good place to begin might be the Lychee Rose Takju, an exclusive house brew made in collaboration with Seoul’s Together Brewery, an elegant lychee-sweet unfiltered makgeolli with a bouquet of Korean roses.
Head Chef Bae Yumi brings the ethos of son mat – the artisan’s touch – to contemporary Korean cuisine. A personal favourite of hers is the abalone boribap (barley rice), a dish steeped in memory and family traditions. Fresh and summery, it features tender abalone in silky makkoli jus, zucchini, gosari (Korean fernbrake), marine algae butter, and a creamy abalone liver sauce. Also, don’t miss the fluffy brioche served with gamtae seaweed butter, served oven-fresh with a sweet savoury soy glaze – an unexpected social media sensation.
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