Bulgogi Syo is the brainchild of Chef Chul Park, the founder of SEORAE. Bulgogi Syo introduces the art of Korean hot stone grilling to Singapore. The concept uses an unprecedented 3-step Hot Stone grilling process that fuses Perfect Fire (Bul) with Perfect Meat (Gogi) to create the Perfect Experience (Syo/Show).
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| Bulgogi Syo @ Bugis |
The 3-step processes are Sear, Torch and Flambé. First, prime cuts of meat are seared to perfection on hotstone pans especially custom-made in Korea, to lock in the natural juice and flavours. Second, the powerful Fire Blaster can reach a temperature of 1,400 degrees, to deliver delicious char and smokiness to the meat exterior. Third, the selected meat is served on individual hotstone, doused with Special Essence and flambé on the table.
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| Second Process - Torch with Fire Blaster Image Credit: Ivan Teh RunningMan |
After you complete your order, you can proceed to the banchan station. They have kimchi, pickled radish, potato pasta mayonnaise and tomato with balsamic vinegar. My pick is the potato pasta mayo, it is sweet, creamy and offers dual texture of al-dente pasta texture and crunchy potato. LD says the aged Kimchi tasted good. The pickled radish is usually served in a Korean Chinese restaurant, it is good to offset the “jelakness” from all the meat.
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| Banchan Station |
First dish to arrive is LA Galbi ($39.90). It uses USDA Choice Grade Short-ribs and it goes through A 3-step process. Once it reached our table, the service staff prepared for the third step and set it on fire. The flambé lasted around 6 seconds. The result is juicy and fork-tender beef ribs. It is well marinated, sweet with packed with umami flavour plus you can taste the nice charred flavour in the ribs.
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| 3rd Process - flambé |
The LA Galbi is served with kimchi, zucchini, sliced pumpkin and chopped onion on a hotstone. While the kimchi and zucchini suit the dish, I find the sliced pumpkins kind of out of place in the plating.
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| LA Galbi |
Oyster Blade Bulgogi ($27.90). The USDA Choice Oyster Blade beef is marinated in bulgogi sauce. Instead of going through a 3-step process, it only went through the a 2-step process, sear and torch. The beef is then topped with raw pasteurised egg yolk. The meat is juicy, well marinated and I can even taste the charred parts. The marinate is a bit sweet and I can taste the fruity flavour of the apple and pear. When we try to mix the egg with the meat, like in a donburi, we find the yolk becomes harden instead of oozing.
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| Oyster Blade Bulgogi |
Seaweed rice is served with the main dishes. Bulgogi Syo got the ratio of the seaweed and rice perfectly. The rice is super tasty, bursting with umami flavour from the seaweed. Though it is super tasty, it still goes well with other dishes. Yummy.
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| Seaweed Rice |
Spicy Baby Octopus (Nakji Bokeum, $25.90). The baby octopus is fresh, bouncy and easy to chew. The sauce is on the sweeter side and the spiciness level is manageable. I usually can’t eat spicy baby octopus in some Korean restaurant, luckily, I can enjoy this dish at Bulgogi Syo.
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| Oyster Blade Bulgogi & Spicy Baby Octopus |
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| Baby Octopus |
Cheesy Tteokbokki with Kimari ($17.90). Korean rice cake with Korean fishcake and Kimari (glass noodles rolled into seaweed sheet and deep fried). When the dish was brought to our table, it was covered with shredded cheese. The service staff then torched the cheese to melt it. The chewiness of the rice cake is on point and the kimari added a crisp texture to the overall dish. The sauce is on the sweeter side and the spiciness level is manageable.
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| Cheesy Tteokbokki with Kimari |
Cheesy Gyeran Jjim ($10.90) - Korean steamed egg with cheese. The steamed egg is fluffy and tasty. The taste of the cheese is very mild and can easily be overlooked, however, it makes the texture of the steamed egg firmer compared to the version without cheese. In some parts of the steamed egg, we also get to see the pulled cheese effect, but it was very short.
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| Cheesy Gyeran Jjim |
Bacon Kongnamul Pancake ($15.90) – Bacon and beansprouts Pancake. Crispy and crunchy is the theme here. The flavour from the bacon seeps into the pancake though making it tasty enough without dipping sauce.
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| Bacon Kongnamul Pancake |
Seafood Sundubu Jjigae ($18.90) – Spicy soft tofu stew with tiger prawns, clams, mussels and squid. They are not shy with their ingredients here. The bowl is packed to the brim with ingredients and the broth is just a flavour bomb.
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| Seafood Sundubu Jjigae |
If you are into Korean Beer, Bulgogi Syo is having a promotion on their Terra Beer. It is 1 for 1.
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| Terra Beer |
The décor of the restaurant is a modern casual open concept. When you walk towards the second floor of the restaurant area in Bugis junction, you will be able to see it straight away. The open concept allows everyone to see each other from outside through to the cooking area. You can even see the kitchen crew holding the Fire Blaster, torching the meat through the glass window. This can be considered entertainment on its own.
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| Bulgogi Syo |
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| Kitchen |
Overall, I like the concept of Bulgogi Syo. The food is good, tasty and the spiciness level is kids friendly. I recommend their LA Galbi, Cheesy Tteokbokki with Kimari, Seafood Sundubu and not forgetting the super yummy seaweed rice. Definitely a good place to dine with your friends and family. Geonbae!! Cheers!!
Thank you very much Protegie and Bulgogi Syo Team for the invitation.
Food & Drink: 7.25/10
Value: 7/10
Service: N/A (Tasting Invitation)
Ambiance: 7.5/10
Budget per Person: $26 - $50
Bulgogi Syo @Bugis Junction
200 Victoria Street
#02-49, Bugis Junction
Singapore 188021
T: +65 9880 9719
IG: @bulgogisyo
OH: Daily 11.30 – 22.00 (LO 21.00)
Other Location
Bulgogi Syo @Woodleigh Mall
11 Bidadari Park Drive
#01-33/34, The Woodleigh Mall
Singapore 367803
T: +65 9880 9729
Menu available online
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