Tucked away in the corner of National Gallery Singapore is Seoul & So, a modern Korean steakhouse by the same team behind Seoul Restaurant in Conrad Singapore.
The restaurant officially opens on 15 March 2026.
New Takes On Familiar Traditions
Seoul & So is run by the sibling duo Rhee and So Hyun, who took over Seoul Restaurant from their parents.
Seoul Restaurant has been around for 30 years, earning accolades such as the Outstanding Korean Restaurant award by the Korean Government.
Seoul & So is an extension of the quintessential charcoal Korean BBQ but with a modern twist.
Minimalist, Aesthetic Interior
At first glance, Seoul & So looks like a restaurant straight out of Seongsu.
It’s airy and open, ornately framed with foliage that adds colour to the warm beige tones.
Between the wooden furniture, industrial-style light fixtures and minimal decor, the space captures the Korean vibe perfectly.
The seating is communal but sectioned by curved frames that provide privacy without feeling cordoned off.
Sitting at the centre of the restaurant is a tree and eight smokeless charcoal grills, where patrons can see their meat being prepared.
Instead of the grills at every table, the meats are cooked separately and then served, creating a more comfortable experience.
Seoul & So Menu
The Seoul & So menu is smaller but focused on quality Korean BBQ meat cuts, including USDA Beef, Australian Wagyu and Japanese Wagyu.
Look forward to cuts like:
- Seoul Galbi ($35/100g). Seoul Restaurant’s signature short rib cut with a housemade sweet-savoury marinade.
- Hanging Tender ($33/100g). Australian Wagyu tenderloin cut known for its tender mouthfeel.
- Chuck Eye ($49/100g). A5 Japanese Wagyu chuck eye.
- Gwangyang Bulgogi ($39/100g). Thinly sliced A5 Japanese Wagyu chuck eye in a Gwangyang-style sauce.
Korean Hanwoo is also on the menu, with options including Inside Skirt ($39/100g), Point End Brisket ($49/100g) and Striploin ($59/100g).
Choose from pork cuts like Samgyeopsal (Jeju White Pork Belly, $19/100g) and Pork Jowl ($19/100g). Assorted housemade banchan and sauces are complimentary.
Complete the meal with sides Kimchi Jjigae ($19), Gyeran Jim ($15) and Mul Naengmyeon ($19) to cut through the rich meats.
There is an alcohol selection ranging from wine, beer and soju!
They offer a dedicated four-course lunch set from $35 per person, inclusive of an appetizer, side and a choice of pork or beef BBQ.
What We Tried At Seoul & So
We tried the selections from the Executive Lunch Sets ($35 for pork cuts, $45 for beef cuts).
The meal started with banchan: Kimchi, marinated perilla leaves and a trio of radish, peppers and a housemade jeotgal (salted seafood seasoning) with perilla oil.
We began with the USDA Prime Short Rib ($33/100g a la carte) and Australian Wagyu Rib Finger ($33/100g a la carte).
The staff grilled the meat to a perfect medium-rare pink in the centre and slight char on the outside.
Their meat quality is undeniable, with a rich beefiness and clean finish. We especially enjoyed the Short Rib for its buttery, melt-in-our-mouth texture that had us going for more.
The pork cuts were equally well done. The Jeju White Pork Belly had a crispy golden skin and nice fattiness that wasn’t too greasy.
They don’t offer ssam wraps here, but we were surprised by the jeotgal sauce with perilla oil!
It had a umami-forward nuttiness that cut through the oil without overshadowing the meaty flavour.
The Iberico Pork Collar ($19/100g a la carte) was thick and juicy, with a pleasant sweetness
We got all the accompaniments, starting with Kimchi Jjigae. This stands out as one of the best kimchi jjigae’s we’ve tried so far.
It’s balanced – rich, spicy but not too sour, rounded out with body from their broth. We would gladly just eat this with rice sans the meat!
Their Naengi Doenjang Jjigae ($19) uses naengi, a Korean root vegetable. This added a slight bitterness and herbal taste that balanced out the salty soup. It’s like ginseng, but not as medicinal.
This might be an acquired taste but we still enjoyed the umami from the soy bean paste.
Something special to try is their Naeng Kalguksu ($19). Unlike regular Naengmyeon, this featured thick, chewy noodles.
The beef-based broth was light but nutty, complemented by a tanginess from vinegar. There was a kick from thinly sliced jalapenos, so it’s very refreshing.
Is Seoul & So Worth It?
Yes, Seoul & So is worth a visit. The elevated ambience, Korean-inspired aesthetics and premium meat quality make this a comfortable charcoal K BBQ experience that we would happily revisit.
Check out more Korean BBQ restaurants in Singapore:
- Kott-Don 360: Korean BBQ In Paya Lebar With Aged Black Pork, Wagyu Brisket & More
- Keum Eun Don: Popular Korean BBQ Restaurant From Seoul Now In Hillview With Aged Pork & Woodae Galbi
- Joong San: Korean BBQ Restaurant in Telok Ayer Specialising in Beef Cuts With “Caviar”
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Seoul & So
Opens officially on 15 March 2026.
1 St Andrew’s Rd, #05-03 National Gallery, Singapore 17895
Reservations online.
*This article is based on a media-tasting event, but all opinions expressed about the food are entirely our own.
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