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Image Credit: SBCD Korean Tofu House Facebook Page
SBCD Korean Tofu House aims to uphold its kitchen philosophy of serving uplifting and complete meals by presenting the best of its delectable traditional Korean soft tofu stew.
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The silky, melt-in-the-mouth tofu at SBCD Korean Tofu House is something you shouldn’t be missing out on. The texture of the tofu is such because it is made by the restaurant using soybeans from Paju in South Korea. Relish this tofu in their signature Soontofu (S$21.90) soup available in choice of meats.
You can go for a Combo Meal where you get a Soontofu of your choice along with a dish like BBQ Short Rib (S$39.90), or Bibimbap (S$24.90), or Spicy Baby Octopus (S$29.90).
You can go for a Combo Meal where you get a Soontofu of your choice along with a dish like BBQ Short Rib (S$39.90), or Bibimbap (S$24.90), or Spicy Baby Octopus (S$29.90).
SBCD specializes in a variety of Korean soft tofu soup, where the “soon” in “soontofu” means soft. Every Soontofu dish is created with soft and silken tofu that is hand-made fresh daily in the SBCD kitchen, from specially imported soybeans from Paju, South Korea.
The 10-ingredient secret recipe soup broth is also what keeps customers coming back for more. Other favourite Korean meat dishes include L.A. Galbi, Spicy Grilled Chicken and many others.
ABOUT: OUR BEANS & FRESHLY MADE TOFU
SBCD’s Soontofu is made with a rigorous preparation process, where mature white soybeans that are specially imported from Paju, South Korea, are boiled, curdled and pressed for the perfect taste and texture.
Paju, South Korea is located within an hour’s drive northwest of the capital city, Seoul and is within close proximity of Korea’s Demilitarized Zone (DMZ). Due to the untouched and pristine nature of the DMZ and its proximities, fresh produce sourced from Paju remains one of the top choices in terms of quality for many local merchants.
ABOUT: OUR SOONTOFU SOUP BROTH
Every soontofu dish at SBCD Korean Tofu House is created with 4 different levels of spiciness for the broth – mild, medium, spicy and crazy hot. With an intricately prepared 10-ingredient secret recipe soup paste (‘dadaegi’ in Korean), it is what makes SBCD’s soup broth so flavoursome and keeps customers coming back for more.
The signature broth is put to boil and left to set for a couple of days, in order to bring out the full flavor of the natural ingredients without having to add artificial flavouring.
This secret recipe took Chef Nam 8 years prior to opening of it’s flagship restaurant, to research and perfect.
With unique ingredient pairings for SBCD’s Soontofu selections such as abalone, oysters, flower crab, fresh tiger prawns, the broth is a great complement, making this signature dish a top favourite.
The 10-ingredient secret recipe soup broth is also what keeps customers coming back for more. Other favourite Korean meat dishes include L.A. Galbi, Spicy Grilled Chicken and many others.
ABOUT: OUR BEANS & FRESHLY MADE TOFU
SBCD’s Soontofu is made with a rigorous preparation process, where mature white soybeans that are specially imported from Paju, South Korea, are boiled, curdled and pressed for the perfect taste and texture.
Paju, South Korea is located within an hour’s drive northwest of the capital city, Seoul and is within close proximity of Korea’s Demilitarized Zone (DMZ). Due to the untouched and pristine nature of the DMZ and its proximities, fresh produce sourced from Paju remains one of the top choices in terms of quality for many local merchants.
ABOUT: OUR SOONTOFU SOUP BROTH
Every soontofu dish at SBCD Korean Tofu House is created with 4 different levels of spiciness for the broth – mild, medium, spicy and crazy hot. With an intricately prepared 10-ingredient secret recipe soup paste (‘dadaegi’ in Korean), it is what makes SBCD’s soup broth so flavoursome and keeps customers coming back for more.
The signature broth is put to boil and left to set for a couple of days, in order to bring out the full flavor of the natural ingredients without having to add artificial flavouring.
This secret recipe took Chef Nam 8 years prior to opening of it’s flagship restaurant, to research and perfect.
With unique ingredient pairings for SBCD’s Soontofu selections such as abalone, oysters, flower crab, fresh tiger prawns, the broth is a great complement, making this signature dish a top favourite.
