Are you someone who loves authentic Korean food and also happens to be fascinated by retro culture? At 88 Seoul BBQ, you get to experience how it felt like to dine along the streets of Seoul in the 1980s, when barbeque restaurants first started serving pork as their main item. Koreans have long preferred beef over pork and it was only around the 80s when the latter became popular after the locals realised that it was equally nutritious yet more affordable
88 Seoul BBQ introduces patrons to exceptional dry-aged Duroc pork as well as unique meat cuts that are a rare find in Singapore. Through a 3-week long ageing process, the premium pork is enhanced as the meat undergoes natural enzymatic breakdown, resulting in increased tenderness and an unparalleled depth of flavour. While the star of the restaurant is pork, prime beef options are also available and are sure to tantalise taste buds, satisfying even the most discerning palates.
21-DAY DRY-AGED DUROC PORK
88 Seoul BBQ’s signature is none other than their remarkable 21-Day Dry-Aged Duroc Pork Belly and Pork Collar. The Duroc pork is a premium and highly sought-after variety known for its quality, succulence and impressive marbling. Its meat is a dark pink to dark reddish colour, which is the most desirable for pork, and the flavour profile is a perfect balance of natural sweetness and savoury notes. Due to its popularity and excellent attributes, Duroc pork is often used in high-end restaurants and esteemed culinary establishments.
At 88 Seoul BBQ, this meat is brought to a whole new level with dry-ageing. By exposing the meat to the air under controlled conditions over a period of 3 weeks, moisture is pulled out and the natural enzymes in the meat break the muscles down, achieving a more tender texture and enhanced flavour. The entire dry-ageing process takes place right within the restaurant, where patrons can marvel at the dry-ageing chillers on display. Freshly grilled dry-aged Duroc pork is simply spectacular and patrons visiting the restaurant should not leave without trying it.
PORK RIB FINGERS
The goodness does not stop there as 88 Seoul BBQ is out to impress even the most adventurous patrons by offering unique meat cuts such as their Pork Rib Fingers. Retrieved from between the bones of spare ribs, the meat is well-marbled and perfect for barbeque. When cooked on the grill, a caramelised crust develops, adding a delightful texture to the already tender and juicy meat. Unlike beef rib fingers, pork rib fingers are not as commonly found in Korean barbecue restaurants in Singapore. Whether one is a seasoned Korean BBQ enthusiast or a first-timer, this dish will not disappoint.
LA GALBI AND A5 WAGYU CUBES
For the beef lovers, 88 Seoul BBQ’s LA Galbi and A5 Wagyu Cubes are sure to take your breath away. Unlike traditional galbi, for LA Galbi, the ribs are meticulously cut across the bones into thin strips, allowing the restaurant’s delectable marinade to infuse the meat fully, ensuring an explosion of flavours with every bite. For those who love marinated grilled meat, this will be your go-to dish at the restaurant.
The indulgence does not stop there. Another premium choice available at 88 Seoul BBQ is the A5 Wagyu Cubes. Sourced exclusively from the highest-grade Wagyu ribeye cut, renowned worldwide for its unparalleled marbling and tender texture, each succulent bite melts in the mouth, leaving an umami-rich sensation. For those who crave the finest, this exceptional dish is an absolute must to complete their meal
THE MENU
88 Seoul BBQ also offers an array of other culinary delights to pair with its signature offerings. Patrons may indulge in a delectable assortment of stews, flavourful kimchi fried rice, and refreshing cold noodles, dishes often savoured by Koreans following a barbecue feast. Other tantalizing side dishes include crispy Korean pancakes, fluffy steamed eggs, succulent chicken feet, and more.
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