Telok Ayer in Singapore is a competitive area for Korean food.
When I saw there, I saw Korean restaurants on the left, on the right, almost every few steps I took.
Joong San is a recent addition to Stanley Street that has quickly gained a following.
The main reason why I chose to dine here is because it is the second concept from the team behind the famous Um Yong Baek (one of my favourites).
However, I soon realised they are quite different in styles and vibes.
Joong San offers a different experience between day and night.
I liked that the open kitchen allows you to see the chefs toasting seaweed and preparing fresh ingredients. Feels more atmospheric.
During the day, it serves comfort food like tofu stews and buckwheat noodles.
In the evening, the space transforms into a beef-focused barbecue joint.
For the dinner menu, you can find the Sogogi Modeum Set for 2 ($160.00), Beef Tongue ($45.00), Cubed Ribeye Steak ($58.00), Tenderloin ($58.00), Thick-cut Short Ribs ($55.00), Andong-style Marinated Galbi ($55.00) and Beef Yukhoe ($35.00).
The Sogogi Modeum Set for 2 ($160.00) is the primary choice for those who want a variety of premium cuts.
It includes an assortment of beef such as beef tongue, tenderloin, diced ribeye, and Andong-style marinated ribs.
Among the four cuts, I found the tenderloin to be particularly soft and well-marbled.
While I am not the biggest fan of beef tongues, these were sliced thin and provided a clean, slightly chewy texture to the meal.
The staff manage the charcoal grill for you, which ensures the meat is cooked to the correct temperature, and also carries a distinct smoky aroma from the charcoal.
One of the most talked-about items is the “caviar” served alongside the meat. Imagine my surprise when it was presented. “I didn’t order caviar!”
It is not actually fish roe but house-matured black truffle mustard seeds. These are cheekily presented in a small tin to mimic a caviar experience.
The seeds have a pops-in-your-mouth texture and a deep truffle scent. I thought they paired well with the richer cuts of beef as they cut through the fattiness.
The first tin is complimentary, but you will have to pay for any extras.
The Sundubu-Jjigae ($15) is another highlight and arrives as a thick, bubbling stew. It is quite different from the versions found elsewhere.
This stew has a rich and hearty consistency that feels very filling. The tofu is made in-house and has a silky, pillowy texture that melts quickly.
I like that the broth is deeply savoury with a spice level that warms you.
Joong San avoids the gimmicks of some modern Korean spots and focuses on traditional techniques. The lack of heavy seasoning might be a surprise if you are used to sweeter barbecue, but it highlights the quality of the produce.
While the prices are on the higher side, the quality of the ingredients and the professional service justify the cost for a special occasion.
Joong San
28 Stanley Street #01-01, Singapore 068737 (Near Telok Ayer MRT)
Opening Hours: 11:30am – 3:30pm, 5:30pm – 10:30pm (Mon – Sat), Closed Sun
Other Related Entries
OBBA HanPan BBQ (Tanjong Pagar Road)
Bancheria (Beach Road)
Bulgogi Syo (VivoCity)
Tonshou (Tras Street)
Kong Madam 콩마담 (Guoco Midtown II)
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