Chicken gizzard, chicken heart, chicken softbone, chicken neck… at Song Gye Ok, it is chicken this and chicken that.
While most Korean barbecue joints focus on pork belly and beef, this one puts the spotlight squarely on chicken parts, proving that poultry can be just as varied and flavourful when handled with care.
Song Gye Ok opened its first international outlet at Telok Ayer. In Korea, it has built a following for grilled chicken cuts, presented with a dose of theatre.
It has a reputation built on the tagline that reads “Waiting in Hell, Tasting in Heaven”.
No reservations are allowed unfortunately. What I did was to scan the QR code at the entrance, and made my way back at the time allocated (can be 30 minutes to an hour).
The space feels atmospheric, with dark wood and brick details inspired by traditional Hanok houses.
At times it gets crowded and smoky (also because I visited weekend dinner), but that seems to add to the impression you have stepped into a neighbourhood spot in Seoul rather than downtown Singapore.
The menu revolves around chicken, with the Signature Grill Platter ($98++) as the natural starting point.
It comes with 720 grams of six cuts: neck fillet, gizzard, heart, softbone, thigh and tenders. Each can also be ordered on its own, but the platter lets you taste through the full variety.
I had it, and the thigh stood out as the juiciest cut, with a clean smoky char that hit the right notes.
Not for the faint-hearted (especially those who never tried chicken hearts before), the heart was firmer and bouncy (not my favourite part), while the gizzard and softbone leaned chewy, a texture that fans may like more than I did.
The sauces really helped here — garlicky (loved this to bits), punchy, and balanced with yuzu chilli that added brightness without drowning out the grill.
It seems like they specially imported some seasonings, and the flavours had a depth that went beyond the average KBBQ marinade.
Other dishes include Grilled Rice Ball ($8), Uiseong Garlic Fried Rice ($16), Bibim Noodles ($22), Jidori Udon ($20), and the SGO Signature Doenjang Stew ($24).
I had the Grilled Rice Ball, which came lightly charred on the outside with soy marinated and soft inside, hiding pops of ebiko.
My tip: you can pair this with the Doenjang Stew.
The Doenjang Stew ($24) was hearty with soybean richness yet not overpowering, one of those dishes you keep going back to between the grilled courses.
It proved that the sides were not just fillers but credible features in their own right.
Service staff played a big role in the experience, helping to grill at the table and explaining the dishes with professionalism.
Even though the focus is just on chicken, they made full use of every part and presented it with a sense of order.
The atmosphere, though occasionally cramped, carried the kind of energy that makes a KBBQ meal fun.
For a Korean barbecue restaurant, the food quality and flavours were above average, with an authenticity that felt closer to Korea than most.
It also rewards you with a new perspective on chicken.
Song Gye Ok 송계옥
113 Telok Ayer Street, Singapore 068582 (Near Telok Ayer / Tanjong Pagar MRT)
Opening Hours: 11am – 3pm, 5pm – 10pm (Sun – Thurs), 11am – 3pm, 5pm – 11pm (Fri – Sat)
Other Related Entries
Bulgogi Syo Singapore (Suntec City)
SEORAE JIB (Plaza Singapura)
MukJja Korean Chinese Restaurant (Novena)
OBBA HanPan BBQ (Tanjong Pagar Road)
Namu Bulgogi (Tampines 1)
* Follow @DanielFoodDiary on Facebook, Instagram, YouTube and Telegram for more food news, food videos and travel highlights. DFD pays for food reviewed unless otherwise stated. This meal was covered and the visit was made anonymously.
