You probably recognise the name Um Yong Baek, a popular Korean restaurant in Telok Ayer famous for their dwaeji gukbap (pork bone soup).
We’ve actually featured them before and it stands as the best dwaeji gukbap we’ve had in Singapore. But this time, we’re sharing about their dinner offerings — charcoal K-BBQ!
Um Yong Baek Dinner Menu
The dinner offerings are lean and focus on one thing: pork.
Check out the full menu here!
Their pork undergoes a three-way aging process – water, dry and wet – to create a concentrated flavour.
They offer UYB Sets (from $84/470g) that combine pork belly, collar and jowl.
You can also order each a la carte, like their signature Tongmoksal Jumeokgogi (Pork collar, $29/150g) and Ohgyeopsal (Pork belly, $28/150g).
There are accompaniments, including Tongdaeji Kimchi Jjim (braised kimchi with pork collar, $28) and Deulgireum Makguksu (perilla oil buckwheat noodles, $16).
Charcoal K-BBQ Meats
We tried the Medium UYB Set ($125, 700g) that comfortably feeds 4 people.
Everything was cooked for us which we appreciated!
A standout had to be the pork collar. The thicker cuts were juicy and tender, especially with the smokiness from the charcoal.
Something we really liked is the many ways you can enjoy the meat.
There are different sauces, wraps and accompaniments designed for each cut.
For the pork collar, our favourite combo was one with onion and doenjang-barley.
Crunchy, slightly sweet and savoury, complete with the juicy meat for a perfect bite.
Their five-layer pork belly also doesn’t miss, with a crisp exterior and juicy meat – best enjoyed in a ssam! There wasn’t any unpleasant porkiness or gameiness either.
The pork jowl was leaner than the usual fatty cuts we’ve had, giving it a pleasant bite. This was dipped in a chilli sauce and topped with chilli, cutting through it with a spicy kick!
They have only one beef cut: Ggakdook Deungsim (Prime Angus Ribeye, $60/150g).
This was a leaner cut but maintained a nice, clean sweetness. While good, their pork cuts are still best.
If you like seafood, we highly recommend adding on their Meljorim ($7).
This Jeju-style anchovy sauce may start a bit pungent, but it added an umami punch to the meat that really elevated the taste.
Sides
The Truffle Duxelles Yangsongi Gui ($12/8 pcs) fell flat for us.
These are essentially truffle-stuffed mushrooms, but didn’t have much truffle taste.
On the other hand, you must get the seafood Soondubu Jjigae ($15) or beef-packed Doenjang Jjigae ($15).
Each one was packed with meats and fillings, in a rich, thick flavourful soup that cut through the grilled pork.
It’s not possible to pick a favourite between them, so it depends on your taste.
The Mul Makguksu ($16) came in a generous portion with huge slices of pork!
We liked the bite of the noodles and the refreshing, slightly tangy broth as a rest bite between the heavy foods.
Charcoal K-BBQ In Singapore
It’s hard not to like the meat at Um Yong Baek, especially when it’s grilled over coals. We’re glad to say both their lunch and dinner offerings are worth a try!
Check out more Korean restaurants in Singapore:
- 13 Charcoal Korean BBQ Restaurants in Singapore For An Authentic K-Experience
- D’RIM Korean Steak House: Korean Charcoal BBQ With Freshmade Buckwheat Noodles in Orchard
- Noci Pasta Bar: Aesthetic Restaurant in Suntec Serving Up Handmade Fresh Pasta & Pizzas
Um Yong Baek
Two outlets: 27 Boon Tat Street Singapore 069623 | 80/82 Telok Ayer St, Singapore 048466
*This article is based on a media-tasting event, but all opinions expressed about the food are entirely our own.
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